Today is Australia’s Biggest Morning Tea!  Are you participating?  We held a morning tea on Tuesday at work. What’s not to love, fundraising for a great cause (Cancer Council), and lots and lots of cake!

I was the organiser, and I have to say it was really easy.  I got all the information from the Cancer Council’s website, registered our workplace and then they sent me out a pack.  It had all the information I needed along with a money-box for people to put their donations into and a deposit slip so that we could deposit the money straight into the Cancer Council’s bank account.  Too easy!

I then sent an email to staff members, got a few people to volunteer to bake and it was all done.  We raised $111.15 which I think was pretty good for 23 people!  The array of cakes and slices was pretty tempting.  For those who couldn’t bake they bought something along from the local bakery….it’s not supposed to be difficult!

So, of course the question you are asking is what did I make?  I made an Apple Custard Crumble Cake.  It was from my stash of recipes pulled out from magazines.  I’d never made it before, and I have to say, it was easy really to make and tasted delicious!  It’ll definitely be made again!

If you didn’t participate this year, why not have a go next year?  You can hold a morning tea anywhere, at the local park, at home, at work…the possibilities are endless!  Go on, just do it!  Ohh…and don’t forget to let me know what type of cake/slice/biscuit you made!

Apple Custard Crumble Cake

3 large pink lady apples, peeled, cored and sliced thickly

2 eggs

1 cup caster sugar

150g butter, softened

1 3/4 cups self-raising flour

2 tablespoons custard powder

2/3 cup milk

Crumble Top

3/4 cup plain flour

3/4 cup brown sugar

3/4 cup shredded coconut

100g butter, softened

Preheat oven to 170 degrees (150 degrees fan forced). Grease and line a 23cm springform pan

Lightly stew the apples by placing them in a saucepan with 1/4 cup water, cover and simmer over a low heat for about 10 minutes until just tender.  Drain excess liquid and cool to room temperature.

Crumble top:  Place all ingredients into a food processor and process until it resembles coarse breadcrumbs.  Remove from processor and set aside.

Put eggs and sugar into the food processor and process for 2 minutes, or until light and creamy.  Add 150g softened butter and process for a further 2 minutes

Add flour, custard powder and milk and process until just combined.

Pour cake mix into cake pan and spread out evenly.  Place the slices of apple over the top of the batter, ensuring to cover all the mixture.  Sprinkle the crumble top over the apples

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Bake for approximately 1 hour or until a skewer comes out clean.  Stand cake for 10 minutes before removing from the pan.

Serves 8-10.

If it hadn’t been demolished so quickly, I would’ve taken a photo of what it looked on the inside!  It’s a lovely moist cake that’s got a lovely custard yellow colour.  The sliced apples on top look great when the cake is sliced and the crumble on top gives it a lovely crunchy texture.  It was delicious!

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