Apple, Raspberry and White Chocolate Crumble Cake
The mainland states and capital cities of Australia claim fame to many things. Melbourne, Victoria, calls itself the fashion capital and often jostles with Sydney for the arts and sporting title. South Australia is proud of its wine country and Adelaide in particular claims fame for being the city of churches. Western Australia and Queensland are renowned for their beaches and other natural beauties. But what about Tasmania? Often our southern most neighbours are forgotten, especially with an ocean between.
You no doubt know the recipe now for how we like to spend our weekend: run, coffee, bake…relax. However this time the weekend recipe called for extra chilling time when we ventured down to Hobart, Alex’s native roots, where the temperature hovered just over single digits.
That being said, the cooler weather allowed for a wonderful weekend road trip and allowed me to (legitimately) hopfoot around in my Hunter Wellington’s. We started with a refreshing early morning run to Shag Bay (yes that’s its name!) and then headed to Salamanca Markets where we browsed the bustling stalls full of homemade jam, sourdoughs (and authentic sheepskin ugg boots) after which we stopped at Machine for Breakfast. After ordering the free range bacon, then recalling the waitress to tell her I changed my mind and then stealing the bacon off Alex’s plate when our dishes arrived, we jumped back in the car and headed to Russell Falls with a picnic lunch of chicken wraps with organic hummus and homemade caramel slice on the way home.
Sunday morning saw us venture into Hobart to have a look at the Tasmanian Farm Gate Farmers Market. I was amazed to find a stall dedicated to my favourite Elgaar Farm yogurt. This yogurt is like gold in Victoria, shipped over on the Spirit of Tasmania in limited quantities and for a pretty hefty price. To be able to buy this yogurt from the source was a real treat.
Having come to the Apple Isle we also couldn’t go home without a trip to Huonville to pick up some apples from the many orchard stands along the road. We came home with 3 bags and instantly decided on combining the apples with some of our favourite ingredients (raspberries and white chocolate) to produce an apple, raspberry and white chocolate crumble cake.
Alex’s mum suggested we make the cake using her brand new stand alone mixer as oppose to my normal handheld beaters. At first I was hesitant because the mixer had never been used (and Alex’s mum was trusting me with it!) and I was sceptical that the cake would turn our perfectly. Having never used a standalone mixer before, I was unsure how to control the beating to avoid over mixing. I began to anticipate a flat, over beaten cake after transferring the batter a few times to different cake tins, that all appeared to be slightly too big. However when we cut a slice, to say I was speechless is not being over dramatic. The cake looked beautiful. It was light, moist, and fluffy with the prefect crumb (I am now one step closer to not feeling guilty if I were to splash some cash and purchase a Kitchen Aid).
To serve the cake, we made a raspberry coulis and drizzled this on top for an extra zing of flavour. This cake makes a wonderful dessert when gently heated in the microwave or served warm straight from the oven with custard or a vanilla ice cream.
Like all good things, our trip to Hobart had to come to an end and we finished with a delicious thai dinner back in Salamanca. I was treated to a seafood buffet of prawns, scallops, ling and calamari all sizzling on my plate and Alex enjoyed a delicious Thai green curry, a fantastic way to end our trip. Our weekend trip away , probably proved the obvious, that Hobart takes the cake when it comes to fresh, delicious produce.
If you enjoyed this post and would like to subscribe to future delicious baking recipes from Art of Baking, don’t forget to subscribe below
- 200g butter softened
- 2 teaspoons vanilla extract
- 155g (3/4 cup) caster sugar
- 2 eggs
- 150g (1 cup) plain flour
- 150g (1 cup) self-raising flour
- 185ml (3/4) cup milk
- 1 cup of raspberries
- 100-150 g white chocolate chopped
- 3 apples, peeled, cored, thickly sliced
- 75g (1/2 cup) plain flour
- 50g chilled butter, chopped
- 55g (1/4 cup, firmly packed) brown sugar
- preheat oven to 180 degrees celsius
- Brush a round 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper
- Cream butter, sugar and vanilla until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Add ⅓ of the combined flours sand beat on low speed until just incorporated
- Add ½ the milk and beat on low speed for 3 seconds
- repeat the above process with the remaining flour and milk, ending with flour
- use a metal spoon to fold through any left over flour that is not combined
- Spoon mixture into prepared pan and use the back of a spoon to smooth the top. arrange the apple, raspberries and white chocolate ontop
- to make the crumb topping, place the flour and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir or rub in the sugar.
- Sprinkle crumb topping over the top of the cake to cover the whole surface.
- Bake in the oven for 1 hour and 10 mins. Look for a golden colour to the crumb and when a skewer is inserted it comes out clean.
- Allow to cool in the pan for 5 minutes until transferring to a wire rack to cool slightly. Serve cake warm and drizzled with raspberry coulis is desired.