Apple crumble traybake: Sunny day Baking!

Last month, I went to visit my sister (the one that I told you that, she has a problem because she always has too much apple, haha). Even when I went there, it's late summer, so the apple was not much but I thought about finding some great recipe for her to make when the apple is on season.

-the apple on the tree-

I choose the easy one, because there are not much to do to create good apple crumble ^ ^, esp. when you has good quality ingredients, like using the fruit in season and fresh nut. So, let the nature tells you what to do.

Actually the other reason to make this cake because my nephew loves everything with apple (he loves eating apple so much, both fresh or cooked, even the juice, he always drink apple juice than water, ^ ^ ), and I can be sure he will enjoy it.
I saw this recipe in the magazine  and I can imagine that it will be great. This recipe contains hazelnut, it makes the cake very fragrant, and very delicious too. With each bite you can taste the sweetness and feel the softness of the apple together with the crunchiness of the nut in the crumble, what a great contrast! And I really love that when baking this cake, the fragrance of the cake filled the room, and I know that if you can smell it you will be very happy, too.

NOTE: You can serve this cake with Vanilla sauce.

Apple crumble traybake
MAKES 16 SQUARES

100g blanched hazelnuts
250g unsalted butter, at room temperature, plus extra for greasing
75g soft light brown sugar
200g plain flour
200g caster sugar
3 large free-range eggs, beaten
2 tsp baking powder
4 rounded tbsp soured cream
6oog apples, peeled, cored and cut into small chunks

1. Preheat the oven to 180°C fan 160°C /gas 4. Toast the hazelnuts on a baking tray in the oven for about 7 minutes until pale golden. Cool, then roughly chop 25g for the crumble topping.


2. For the crumble, melt 25g of the butter in a small pan, then pour into a small bowl. Add the chopped nuts and brown sugar, and sift over 50g of the flour. Mix well and set aside.

Finely grind the remaining 75g in a food processor with the flour and baking powder and set aside for the cake.

3. Line the base and sides of a 23cm x 33cm baking tin with a buttered piece of baking paper. Using an electric hand whisk, cream together the rest of the butter and the caster sugar in a large bowl until pale, light and fluffy. Gradually add the eggs, mixing well after each addition.
4. Mix the flour mixture into the cake mixture, along with the soured cream, until smooth.

5. Spread the mixture evenly into the tin, then scatter with the apples.Sprinkle over the crumble and bake for 45-50 minutes until golden brown and a skewer inserted into the middle of the cake comes out clean. Serve warm or cold, with custard.

Vanilla sauce
2	Egg
50g	Granulated sugar
	A pinch of salt
2tbsp	All purpose flour
½tsp	Corn flour
500 ml	Milk
	Seed from ½ pod of vanilla
4tbsp	Unsalted butter

While bake the crumble, make the sauce.
Put the egg, sugar, both of the flour into the saucepan, whisk until combine.
Heat the milk in the microwave for 1-1.30 minutes or until heat through.
Pour into the egg mixture slowly, whisk all the time.

Put the sauce pan over low heat, let the mixture con to boil (whisk all the time), or until the mixture thicken a bit.
Take off the heat and add the butter, whisk slowly until the butter melt.

Pour the sauce into the jug, and now you ready to serve!

Apple crumble traybake: Sunny day Baking!