Apple Crumble Cake with Maple Butter Frosting
Serves 4
Prep Time
30
Cooking TIme
30
Ingredients
- 310g Plain Flour
- 30g Oats
- 190g Caster Sugar
- 2 Tsp Baking powder
- 1/2 tsp Cinnamon
- Pinch of salt
- 120g Greek Yoghurt
- 120g Vegtable Oil
- 2 Large Eggs
- 3 apples, Peeled and grated
- 150g Kerrygold Spreadable with Maple Syrup 150g
- 80g Icing Sugar
- 75g Light brown sugar
Directions
- Heat your oven to 180°C (160°C fan). Grease and line an 8-inch round cake tin with baking parchment.
- In a large mixing bowl, stir together 180g of plain flour, 30g of oats, 150g of caster sugar, 2 teaspoons of baking powder, ½ teaspoon of cinnamon, and a pinch of salt until evenly combined.
- In a separate bowl, whisk together 120g of Greek yoghurt, 120g of vegetable oil, and 2 large eggs. Stir through the grated apple (from 3 peeled apples)
- Gently fold the wet ingredients into the dry mixture until just combined, taking care not to overmix. The batter will be thick and slightly lumpy from the grated apple.
- Pour the batter into the prepared tin, smoothing the top. Bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is baking, combine 75g of Kerrygold Maple Spreadable, 40g of caster sugar, 75g of light brown sugar, and 130g of plain flour in a bowl. Use your fingers to rub the mixture together until it forms a crumbly texture with uneven chunks for added texture. Spread the crumble onto a baking tray and bake for 15-20 minutes, stirring occasionally, until golden and evenly cooked. Set aside to cool.
- To make the frosting in a mixing bowl, whisk together 75g of Kerrygold Maple Spreadable and 80g of icing sugar until smooth and fluffy. Set aside.
- Once the cake is completely cool, transfer it to a serving dish. Spread the Kerrygold Maple Spreadable frosting evenly over the top. Finish by sprinkling the crumble topping generously over the frosting.
