Apple Crumb Cake

Apple Crumb Cake When I satisfy my sweet tooth I’d rather go for a homemade recipe like this apple crumb cake instead of an icing covered, cream filled pastry. This recipe comes from smittenkitchen but instead of using blueberries I caramelised apples, which are in season. During the making of this cake my house smelled wonderful and the great thing is that my dog’s fur was perfumed by it for days. The “poor” creature got even more hugs than she usually does. I shared this cake with some friends and the following day, the whole treat was just a memory 🙂

 

 

Apple Crumb Cake

Recipe for a 22-24 cm cake pan with high sides

Prep time: 25-30 min

Cook time: 45-50 min

 

Ingredients

For the caramelised apples:

2 large dessert apples

1 tbsp. butter

1 tbsp. sugar

 

For the topping:

40 g flour

100 g sugar

1 tsp. cinnamon

55 g butter

A pinch salt

 

For the cake:

240 g flour

2 tsp. baking powder

½ tsp. salt

55 g soft butter

150 g sugar

1 tbsp. orange zest (or lemon)

1 large egg

1 tsp. vanilla extract

1.2 dl milk

50 g hazelnuts (I used dry roasted ones)

 

Recipe:

Grease and flour a 23-24 baking tin with high sides and line it with baking paper.

Peel and core the apples and cut them into about 1 cm cubes. Heat sugar and butter in a pan and once the sugar starts to melt add the apples. Cook for about 5 minutes tossing occasionally, until the apples have caramelised. Once done set them aside.

Prepare the topping by adding tall the ingredients to a bowl and crumbling them with the tip of your fingers. Once the preparation is crumbly set it aside.

For the cake use a bowl to mix flour, baking powder, and salt. In another bowl whisk the butter and sugar together until the preparation is soft and light. Add the vanilla extract and the egg and beat until just combined. Add about 1/3 of the flour mix and beat until just combined. Add half of the milk mix and repeat with the remaining ingredients, ending with the flour. Fold in the caramelised apples until they’re evenly distributed. Transfer the cake batter to the tin and distribute it evenly.

Roughly chop the hazelnuts and scatter them on the surface of the cake. Now add the streusel topping and distribute it evenly.

Bake in the oven for 35-40 min. Test cake readiness with a toothpick: if it comes out dry, it’s ready. Let the cake cool for at least 20 minutes before removing it from its mould. Optionally dust with powdered sugar.

 

4 thoughts on “Apple Crumb Cake

  1. I agree. As much as I may enjoy a cake with frosting, I prefer mine to have a crumb topping, with an apple cake being my favorite. I’ve pinned your recipe for later, though I doubt I’ll ever be able to stack mine as good as you did. 🙂

    • I guess we have the same taste in sweet recipes then… I still remember very well what your crostata looked like 🙂 and I doubt you would have much trouble doing this recipe. Pastry isn’t my strongest point in the kitchen but this cake was still relatively easy to make. By the way, I also think apples in a cake or pie always rock!

  2. I can see why the cake quickly disappeared…it looks like it was delicious. I hope you had a wonderful Christmas, Didi. Wishing you all the best in this new year.

    • Happy New Year Karen!! I hope you’re doing well. I also wish you all the best for this new year! Thanks for stopping by. The cake really went down a treat which made me quite proud 🙂

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