200g unsalted butter, at room temperature
175g CSR Caster Sugar
1 tsp vanilla bean paste
3 large eggs, at room temperature
225g White Wings Premium Self-Raising Flour
125ml full-cream milk
3 small Granny Smith apples, peeled, cored and thinly sliced
CSR Demerara Sugar, for sprinkling Crumb Ingredients
55g CSR Brown Sugar
75g White Wings Premium Plain Flour
50g butter, at room temperature
1⁄2 tsp ground cinnamon
Pinch of sea salt
1. Preheat the oven to 160°C. Grease and line the base of a 22cm springform tin with baking paper. Beat the butter, caster sugar and vanilla in the bowl of a stand mixer fitted with the whisk attachment until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the flour and milk and beat to combine. Pour the batter into the prepared tin.
2. Arrange the apples on top of the batter and put to one side.
3. To make your crumb, in a small mixing bowl add your brown sugar, plain flour, butter, salt and cinnamon. Combine all of this with your hands until it resembles a fine bread crumb.
4. Sprinkle the demerara sugar on top of the crumb. Bake for 1 hour, or until golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin. Store leftovers in an airtight container at room temperature for 2-3 days.
Australian food writer Charlotte Ree has been baking the most of it during isolation and is sharing her tips and tricks with fellow bakers.
Since launching her cookbook Just Desserts last year, Charlotte has been busy creating easy to bake, brand new recipes for Aussies to recreate at home.
Supporting our Australian fruit and vegetable growers is incredibly important during these challenging times and Charlotte has developed a delicious Apple Crumble Cake recipe in partnership with CSR Sugar and White Wings Baking.
Apples are easy to cook with, are an added bonus source of vitamins and minerals, and are also a great source of fibre.