apple crumble cake

Apple crumble is one of my most favorite desserts of all time, I remember making it grow and to this day still faint from the smell that comes out of the oven.

INGREDIENTS Of Apple Crumble Cake

CRUMB TOPPING:
  • 1 1/2 cups (180g) all purpose flour
  • 3/4 cup (145g) packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • pinch of salt
  • 1/2 cup (113g) butter, melted
  • 1/2 teaspoon vanilla
SPICED APPLES:
  • 3 cups (300g) thinly sliced, peeled apples (about 2 large)
  • 2 tablespoons butter
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4-1/2 teaspoon ground allspice
CAKE:
  • 1 1/2 cups (180g) all purpose flour
  • 1/2 cup (110g) sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup (56g) butter, melted
  • 1 large egg, lightly beaten
  • 1/2 cup (118ml) buttermilk
  • 1 teaspoon vanilla
CARAMEL GLAZE:
  • 1/4 cup (56g) butter
  • 1/4 cup (45g) packed brown sugar
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla
  • pinch of salt

ALSO READ: Irish Brack (Desert)

INSTRUCTIONS Of Apple Crumble Cake

CRUMB (STREUSEL) TOPPING:
  1. Add the flour, brown sugar, cinnamon and salt in a medium bowl. Add the melted butter and vanilla. Stir with a fork to combine. Put aside.

SPICED APPLES:
  1. In a large skillet, cook the apples in the butter over medium heat for 5 to 10 minutes or until tender. Stir in brown sugar, cinnamon and allspice. Simmer, uncovered until slightly thickened (about 30-60 seconds). Put aside.

CAKE:
  1. Preheat oven to 350 degrees F. Grease a 9-inch square or round pan. Put aside.
  2. Add the flour, sugar, baking powder, baking soda and salt in a large bowl. Add the melted butter, egg, buttermilk and vanilla. Stir just until combined.
  3. Roll out half the dough in the prepared pan. Garnish with spicy apples and 3/4 cup reserved bread crumbs. Garnish with the rest of the dough, dropping the dough into small mounds and spreading it carefully. It won’t cover the top of the cake and that’s ok. Sprinkle with the rest of the breadcrumbs. Bake 35 to 40 minutes or until a toothpick comes out clean without wet cake batter.
  4. Let cool in the mold for 30 minutes. Serve with caramel frosting.
CARAMEL GLAZE:
  1. In a small saucepan, heat the butter, brown sugar and heavy cream over medium heat. Bring to a boil, stirring to dissolve the sugar. Cook for 1 minute. Let sit for 5 minutes to cool slightly.

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