Apple Crumble Cake

A delicious vanilla cake filled with apples and topped with an oh-so-buttery crumble. The perfect combination of cake and apple pie in asingle dessert.

Prep Time 1

Cook Time 50

Additional Time 20

Total Time 2 10

Servings1 cake

saltyginger.comMary-Lou

Ingredients

Apple Filling

3 - 4 medium-large apples
1 tablespoon lemon juice
60 grams light brown sugar
1 teaspoon vanilla extract
1 tablespoon butter
1 teaspoon cinnamon
½ teaspoon nutmeg

Crumble

115 grams plain flour
60 grams light brown sugar
75 grams butter cool
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon table salt

Cake

125 grams butter
300 grams white granulated sugar (caster/white sugar)
300 grams plain flour (standard-grade/all-purpose)
3 eggs (large)
250 grams milk
4 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon table salt

Glaze

75 grams icing sugar (confectioners/powdered sugar)
2 tablespoon milk
½ teaspoon vanilla extract

Instructions

Apple Filling
Peel and slice apples into the desired size. Toss with lemon juice, sugar, vanilla, cinnamon and nutmeg. Set aside for 20 - 30 minutes to extract juices.
On low heat, cook down for 20-30 minutes, releasing the juices from the apples and reducing the sauce created.
Set aside and allow to cool while you make the crumble and cake.
Crumble Topping
Whisk together the flour, brown sugar, cinnamon and nutmeg to break down any lumps that may be present.
Cut the cool butter into chunks and add to the flour. Rub the butter into the flour and sugar mix until you have crumbly cookie dough. Set aside.
Cake
Allow all the ingredients for the cake to come to room temperature. This will take about an hour.
Preheat the oven to 180°C. Grease and line a 9-inch springform cake tin.
In a large mixing bowl or stand mixer, cream the butter until light and fluffy. This takes about 3-5 minutes when using a stand mixer or electric handheld mixer. Add in the sugar, vanilla and salt and cream until light and fluffy for about 5 minutes.
Add in the eggs, and beat until the mix until well incorporated, light and fluffy.
Whisk the baking powder through the flour. Add half the flour and half the milk to the butter egg mixture and mix through on a low speed until incorporated. Then add the rest of the flour and milk at a low speed. Do not over mix. And remember to scrape down the bowl of your stand mixer occasionally to ensure proper mixing.
Icing Glaze
Whisk the icing sugar, vanilla and milk together until you have a nice, smooth glaze. This can be done once the cake has completely cooled and is an optional extra.
Apple Crumble Cake Assembly and Baking
Pour approximately half the batter into your prepared cake tin. Place the apple filling on the cake batter, pouring in all the juices that have been cooked down.
Pour the rest of the cake batter onto the apple filling, and smooth over gently using an offset spatula or the back of a spoon.
Crumble the cookie crumble over the top of the cake nice and evenly.
Bake the cake for approximately 50 minutes, or until a cake tester comes out clean from the centre. If you find the crumble and sides are browning too quickly, cover loosely with tin foil (aluminium foil).
Allow the cake to cool for an hour in the tin before popping off the springform open. Let the cake cool completely for at least 4 hours or even overnight.
Remove the cake from the tin, and drizzle with the icing cake. Slice, serve and enjoy.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Notes

Making ahead instructions - this cake can be made ahead. Once the cake has cooled, wrap it tightly in cling film (plastic wrap) and keep it in the fridge for 2 days. This cake can also be frozen for up to 3 months in advance if you also wrap the cake in foil before freezing. Allow the cake to come to room temperature, add the glaze if desired and serve.

The apples will sink to the bottom of the cake, but during this process will give a delightful apple pie flavour to the cake.

This cake can be stored at room temperature in an airtight container for 2 days or in the fridge for a week.

Bringing the cake ingredients to room temperature before baking is crucial to ensure all the ingredients emulsify nicely when mixing. If they are not at room temperature, the cake mix may split. For colder climates, like here in New Zealand, I place my eggs in warm water for about 15 minutes before using them to ensure they are warm. I zap the butter and milk in the microwave for 10-15 seconds to take the chill off of them.

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