Delicious and unique Fresh Apple Crumble Cake, with layers of apple, encased in a lovely crust and with a wonderful crumble topping.
I love to read Italian baking forums. Italians are, among other things, great bakers. The only small issue … they’re written in Italian and I’m always totally at the mercy of google translate. Sometimes, the words just don’t translate into things that actually make sense. This is particularly troublesome when dealing with baking recipes, where precision and clarity kind of help. If I’m intrigued enough by a recipe though, I’ll often just take the part that I can figure out and wing the rest.
Let’s just say I did a lot of “winging” with this one. Combine the translation issues with rampant, last-minute ingredient substitutions and a scale that decided to go on the fritz half way through and I have, quite possibly, turned it in to a completely different recipe. No matter, this cake was one of the best things I’ve eaten in some time, and given how much I bake, that’s saying something!
This cake has such a unique preparation. I don’t think I’ve made anything quite like it. I was expecting the base to be somewhat like a pie pastry, but it actually comes out like sand. I was sure I’d already messed up the recipe when I scattered it into the pan. I just went with it though. After 20 minutes in the oven, the crumbs had set and encased the apples. Then when you pour the egg mixture over top, you’ll be sure that it will never come together as anything that will eventually be sliceable, but it does. It’s awesome! Those sandy crumbs bake up into a crust that my daughter thought tasted like shortbread. Inside are tender apples, surrounded by a creamy thick sauce. The crumble topping provides lovely sweetness and crunch (and look awfully pretty, too). It’s perfection.
Cook’s Notes for Apple Crumble Cake
As you can see from the photos, the sides of my cake got a bit more browned than they should have. It wasn’t obvious until I removed the ring from the springform pan. I had started to doubt the oven temperature I should be using and had bumped it up a bit during the last stage of cooking. Then, when I checked it in the oven at the 60 minute mark (total cooking time), it was sunken in the centre. Convinced that it wasn’t cooked yet in the middle, I gave it another 5 minutes. I probably shouldn’t have done either of those things. That’s clearly just the way this cake bakes. As long as the cake is not “jiggly”, somewhere around 60-65 minutes total is just fine, even if the centre is sunk down.
My cake was made with half and half cream (10%) and full fat sour cream. I used Empire apples. It is best on the day it’s baked, but still good next day.
Apple Crumble Cake
Ingredients
For the cake:
- 1 2/3 cups all-purpose flour (200g)
- 3/4 cup white sugar (150g)
- 1 tsp baking powder
- 7 Tbsp unsalted butter (100g) cold and cut into 6-8 pieces
- 3 medium apples peeled, cored and cut into thin slices
- 2 large eggs
- 1 cup whipping cream (200g) table cream (18%) or half and half cream (10%)
- 1/2 cup sour cream (120g) or plain yogurt
- 1/2 cup brown sugar (100g)
- 1 tsp vanilla
- Pinch salt
For the crumble topping:
- 1 cup all-purpose flour (120g)
- 2/3 cup white sugar (140g)
- 1/4 tsp cinnamon
- Pinch salt
- 5 1/2 Tbsp unsalted butter (80g) melted
Instructions
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Preheat oven to 355° F. / 180° C. and grease an 8-inch /2 0 cm springform pan. Set on a baking sheet and set aside. *Note: if you are using a dark springform pan, reduce temperature to 340F / 170C.
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Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You'll end up with a very dry mixture, like sand almost.
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Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don't press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared apple slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.
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Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.
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When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for a further 20 minutes.
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Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.
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When the cake has baked for 20 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won't sink into the cake. If it is too liquidy still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 20 - 25 minutes or until the edges are starting to become golden and pull away from the edge and the center is set. As long as it's not too jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it's ready to take out of the oven. It should have bake about 60-65 total, including all 3 steps.
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Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.
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Dust with powdered/icing sugar, if desired.
This is delicious & so unique; making another today with mixed berries during this exciting Polar Vortex! :)
Oh do let me know how it was with mixed berries! (Sounds really great). And yes, I’m hearing so much about this polar vortex. We’re always in a polar vortex here, I think :)
I decided to look around your blog a bit more, and your recipes are all so tempting! You’ve sold me on this cake; with all the different textures and flavors, it sounds heavenly! I especially LOVE that crumble topping.
Thanks again :) I loved this cake. I’ve made it several times since I posted it. It’s great to bake up and take to friends/dinner etc. Everyone loves it and it travels well.
The cake looks incredible! Trying it out for Christmas this year :)
Do enjoy Giulia and Merry Christmas!
Cake looks awesome! Do have sugestions for those who dont have a food processor?
If you have a blender, you can try that (with a gentle touch – just until sand-like). Failing that, use a pastry cutter or two knives to cut the butter into the flour until very small pieces.
Thanks!
Hi,
I was wondering we’re only supposed to have one layer of the sliced apples in the pan? Maybe my apples are more large than medium but I still have a lot leftover after placing the sliced pieces on the base mixture.
Thanks, Yesim
Hi Yesim. No, you can pile them up. Just avoid the edges (pile them up in the middle and to within an inch of the sides).
Hi! Thanks for sharing this wonderful recipe. Mine is in the oven as I type this… However, I just noticed my springform pan is leaking! A good amount of the egg mixture leaked out… now I’m hoping it will still be good and not a total waste of ingredients! I even covered the base and sides of the pan with strips of parchment paper and I was hoping the 20 minutes of baking the “base” of the cake would have sealed in the seams but I guess I was wrong. This pan is going in the trash when this cake is ready. Wish me luck!
Crossing my fingers for you, Joyce. You know, I half expected some leakage when I baked mine (baked it on a baking sheet, just in case), but thankfully, mine held tight. Just a thought, but maybe the parchment on the sides might have worked against you here, as the base probably seals up a bit better when baking right against the pan. Let me know how it comes out.
I made this scrumptious cake yesterday. I made it in an 8″ springform and it was so TALL! Everyone loved it and I can’t wait until after dinner tonight to have another piece! Also going to share it out with some friends today (otherwise, I would be eating the whole thing). Thank you for such a wonderful recipe.
So glad you enjoyed it, Helena. I loved how tall this cake was! Feels extra special, doesn’t it?
How many days do you think it would keep? I would like to make ahead for Thanksgiving? Would it be freezable?
Hi Katie. It was good on day after it was baked, but I wouldn’t push it any further than that. It’s very moist with all the apples and it will become soggy eventually. As for freezing, I haven’t tried it, so honestly not sure how it would work out. I would be worried about it being soggy once it thawed.
My husband and I really want to make this cake tomorrow, but we were wondering if we could use a nine-inch springform pan instead. Thank you!
Hi Maddalena, I think you should be ok. Your cake will be shorter, of course, but other than that, it should be fine.
I just wanted to let you know that it came out really well. Our guests loved it! Thank you for sharing this recipe.
So glad to hear, Maddalena. Thanks for letting me know!
Do you have to use a springform or can you use a 10″ round?
I don’t think a 10″ round would be high enough, unless you happen to have one with 3″ sides. This cake came up quite high on the springform. You’d also have trouble getting it out of a regular pan, I think (if appearance is important).
I made this today,and it came out lovely. I had no cream or half and half, so I used canned milk. I also added cinnamon to the custard base and baked at 350.
Glad you enjoyed it, Laurie. How long did it bake at 350?
I fancy trying this it looks delicious. Crumble is my favourite dessert. Not sure about the table cream though? I wonder if single cream is similar? I’m in the UK.
Hi Andi, Yes, table cream in Canada is comparable to single cream in the UK. You could also use double cream, but I found the lighter cream quite nice.
This is going to be the feature of my Thanksgiving dinner. Thanks for sharing.
It will be lovely for Thanksgiving, Darsha. Enjoy!
This looks amazing. I’ll be making it this weekend. What kind of apples did you use?
Thanks Liv. I think I used Courtland apples (or maybe Empire). Any good cooking apple will work well.
This sounds amazing! Apple bounty everywhere. I love the color of the edges!
And I love the term “table cream”… it just sounds like something delicious and European and elegant :)
Thanks Sophie.
They actually sell a cream called Table Cream here. I’m not exactly sure what to do with it. I always use half and half for my coffee and heavy cream for whipping etc. I guess based on the picture, I’m supposed to pour it over my fruit :)
Oh, I love the sound and look of this cake. I know what our baking project will be this week!
Thanks Cheri. I’m sure you will enjoy it! And I’ll be trying your Hazelnut Coffee Creamer soon, too!
Your cake looks gorgeous!
Thanks, Ceclilia. You have a beautiful blog! Enjoyed browsing. Great photos.
it looks delicious!
Thanks so much, Dina.
This looks amazing. This looks like something my entire family will enjoy.
Thanks Angie. It’s definitely family friendly!
Whichever muses led to this finished product, whether they be the Italians or just Fate, I must tip my hat to them and to you for staying the course. This pie/cake looks positively mother-in-law worthy.
Thanks so much Sarah and yes, it’s definitely mother-in-law-worthy :)
Someone just told me of your blog and also “Cooking With Mr. C.” on Facebook. (also a blog) I just “Liked” his Facebook page and came to your blog. It’s wonderful. I love when people share blogs with each other. Denise
Thanks Denise and thanks so much for visiting.
I have a trunk full of apples and my curiosity is peaked enough to give this a try.
Let me know how you make out with it, Valerie. It is such an interesting preparation technique. It has me thinking about how to use it for other variations :)
annnnd my mouth is officially watering!
Thanks Jacquelyn. It was a treat. Highly recommend!
Your cake looks fabulous, I adore the crumble topping!
Thanks so much, Laura and yes, that crumble was yummy.
Jennifer, it looks so thick and gooey and moist! I would love a piece of this – too bad I wasn’t just a little bit closer! :)
Thanks Liz. It’s actually like a cross between a cake and a pie, really. So delicious, whatever it is :)