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
- 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.
- 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.
- 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.
- Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.
- 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.
- 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.
- 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.
- 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.
- Dust with powdered/icing sugar, if desired.
Jackie says
It just came out if the oven! My house smells A-mazing! My 3yr old helped me make it and is also excited to taste it :) thanks for sharing! Super easy to make too.
Jennifer says
Do enjoy, Jackie and I love that your 3 yr old helped to make it :)
Amanda says
Hi I was hoping to bring this to an Easter brunch, it looks amazing! Do you serve it hot out of the oven, room temp, out of the fridge?
Jennifer says
Hi Amanda. Any of the above! It definitely doesn’t need to be served hot from the oven, but that said, it would be nice warmed with some ice cream maybe, if eating as a dessert. I really enjoy it at room temperature, as well (for the brunch table). And it’s still pretty good from the fridge with a slice of cheddar (that’s the voice of experience talking there ;)
Madelynne says
My girlfriend and I will be trying this out tonight! I’m a BIG fan of apple pie so I’m stoked to try this unique twist :) Just a quick question about the apples used…I don’t think I can get Empire, do you have any recommendations for other apples? Are crisp, sweet apples best, or would a tart apple like Granny Smith work?
Jennifer says
Hi Madelynne, Honey Crisp or Granny Smith would work well in this one. Enjoy! :)
Claudia says
Your cake looks delicious and it is really different from other italian crumble pie recipes I have tried. Could you tell me where did you find the original italian recipe? Thanks a lot
Jennifer says
Hi Claudia, I wish I could! All I remember is that it was a baking forum (in Italian). I copied down the ingredients/instructions after I translated it in Google translate. When I went back to try and figure out where I got it from, I was not able to find it again.
MARLENE CARRA DUBOWISCHY says
Hoje eu e minha filha fizemos o Cumbre Maças para testar pro Natal, mais uma vez, parabéns, ficou maravilhoso…. Todos amaram, ficou perfeito!!!! Assou no tempo total de 1:10h, perfeito! abraço
(Today my daughter and I did the Cumbre Apples to test for Christmas , once again , congratulations , it was wonderful … . All loved , was perfect !!!! Assou total time of 1 : 10 am , perfect! hug)
Jennifer says
Portanto, fico feliz que tenham gostado, Marlene!
marlene carra dubowischy says
Simplesmente adorei suas receitas!!!! Estava a procura de um Crumble de Maçãs para fazer no Natal, achei!!!! gostei muito, vou fazer! parabéns!!!! Sou de São Paulo, Brasil! abraço,
Jennifer says
Muchas gracias, Marlene. Estoy tan contenta de que te haya gustado!
Evie says
Delicious, gooey, amazing cake but – speaking as a European reader – may I just point out that an 8″ springform pan is 20cm not 24cm.
Jennifer says
Thanks Evie. Fixed it! (Even though Canada is technically metric, I was educated in Imperial, so I still have to convert things and not always well ;)
ami@naivecookcooks says
Simply stunning cake!!
Jennifer says
Thanks so much, Ami :)
Jess @ What Jessica Baked Next... says
This apple crumble cake looks amazing! Crumble cakes are one of my favourites this time of year! Love light dusting of icing sugar, so pretty on this delicious cake!
Jennifer says
Thanks so much, Jess :)
Amanda @ Cookie Named Desire says
Oh man, I just stumbled upon your blog and I am so happy I did! This looks incredible – browned sides and all! I completely agree with you, Italians are some of the best bakers – I swear every Italian I’ve ever met was a genius in the kitchen. I am definitely trying this recipe.
Jennifer says
Thanks Amanda! I love everything Italians cook :) Enjoy!
cheri says
Hi Jennifer, this cake is the whole package, love the crumb topping!
Jennifer says
Thanks so much, Cheri. The crumb topping is my favourite part :)
Catalina @ Shades of Pink says
Wow this is most stunning apple crumble I have ever seen! I am making this this weekend, no doubt!
Jennifer says
Thanks so much, Catalina!
cristina says
You have the most beautiful blog, the images and recipes are lovely and delicious looking. Who wouldn’t want to make this gorgeous apple crumble cake?
Jennifer says
Thanks so much, Christina. I’ve made this cake several times since posting it. It’s delicious and easy!
Jessica | A Happy Food Dance says
This apple crumble cake looks amazing Jennifer – I am in full apple mode right now! Gotta love Fall!
Jennifer says
Me too! This cake is delicious. I’ve made it many times since I first posted. Great Fall dessert.
Jessica @ Sweet Menu says
Beautiful looking cake! Just love that gorgeous crumb!
Jennifer says
Thanks Jessica. The crumb was delicious!
elizabeth says
Hi, just stumbled across this today via Pinterest. Love the photography and want to try the recipe. Do you happen to remember the original source of the recipe (the italian recipe)? Thanks!
Jennifer says
Hi Elizabeth, Sorry, I don’t off-hand. I recall it was a baking forum (as opposed to a site), where home cooks share their recipes, but that’s about it.
Elly Jones says
Hey Jennifer! You have such a lovely blog. I just made this recipe last week using alternative flours and it was really delicious! A really interesting way to bake a cake – everyone loved it! Thanks for the inspiration!
Jennifer says
Thanks so much, Elly and you have a lovely blog yourself :) So glad you enjoyed the cake. Your version looks delicious!
Mia says
I LOVE this cake! This will be the 7th one I have made over the past 2 months, definitely one for the collection, thank-you so so much!
Jennifer says
So glad to hear, Mia. I love it too, and have made in many times since I discovered it!
Toby@PlateFodder says
I love this pie/cake love child. I’ve got a bunch of apples that are just screaming to be used.
Jennifer says
I’m sure you would enjoy it, Toby. Still one of my favourites!
Toby @ Plate Fodder says
I was stopping in to let you know I’ve made your (kinda) crumb cake – but I see the trackback has already done it for me. Yes, it was delish… even with our necessary changes. Thanks so much for sharing it!
Jennifer says
Hi Toby and so glad you enjoyed the cake! I think I’d love to try some cheddar in a future version. Thanks for coming over to let me know :)
Donna says
Made this today. I wish it had more cinnamon so I will be adding more next time I make this apple crumble. It turned out really well even without springform just have to make sure you grease the baking container (i used a ceramic/baking bowl that;s about 8 inch in diameter.) Looks beautiful and tastes great! Thank you.
Jennifer says
Glad you enjoyed it, Donna.
Glenda says
I just looked at your website….LOVE your photography. Please keep sharing with us!
Jennifer says
Thanks so much, Glenda :)
Glenda says
I just made this Jennifer and we all loved it. Thank you for such a delicious recipe!
Jennifer says
So glad you all enjoyed it, Glenda!
Bee says
I’m thinking of veganizing this cake, because it just looks too good. My question is what do you think does the egg mixture do to the rest of ingredients? Moisten it and hold together mainly (eggs as a binder)?
Jennifer M says
Hi Bee. Yes, the egg/cream mixture holds the apples together. It bakes up into a custard-like sauce that surrounds the apples. If you can find a vegan custard recipe, I think that would be a good starting point for veganizing.
Carmen O'Riordan says
As I am enjoying watching the Winter Olympics and checking out recipes on Pinterest, you have commanded my complete attention.
I love to cook. I too love to create. After living half my life growing up in the South and the present half in So California I have such an eclectic love of so many cuisines. However, of all the hours that I have pinned some favorites and yet-to-be favorite recipes, I think that you are one of the most talented, interesting and intriguing recipe writers that I have had the pleasure to read. You seem to have a sincere love and honest communication of wanting your readers to throughly understand your recipes. Bravo on providing the weight of your baking ingredients.I find your recipes very educating. Thank you! And I hope that your wrist heals very quickly. By the way, if you have a chocolate chip cookie recipe that crisps around edges w/out going flat I would be grateful. I don’t know if living by the water affects them or perhaps needs baking powder? Should be so easy!!!
Jennifer M says
Thanks so much Carmen and I’ve been spending some time enjoying the Olympics, as well! I love to cook and create, too. I share only my best creations and do sincerely hope that everyone enjoys them as well. As for the chocolate chip cookie recipe, I stopped trying new recipes after I made the Jacques Torres ones from the New York Times (recipe here – http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1& ). They are the perfect CCC in my opinion. If you try them, be sure to make them as written (including using cake flour, resting the dough 24 hours and make them as large as they suggest and with some salt on top). I guarantee, you won’t be disappointed.
Carmen O'Riordan says
Thank you so much!! I can’t wait to try. It’s just been one of life’s little challenges. Using your link to perfecting Hollandaise sauce for my Husband’s Eggs Benedict Birthday Breakfast tomorrow.
Jennifer M says
You’re welcome and Eggs Benny for breakfast sounds divine!
Susan says
Just made the cake – it looks and tastes wonderful. Is the filling supposed to be somewhat “custardy”?
Jennifer M says
Yes it is Susan. It’s a bit of a loose custard, but definitely that flavour profile. Glad you enjoyed it.
Susan says
Thanks Jennifer. Btw, I’m originally from Ontario and am always on the search for great Canadian recipes that I can’t see to find here…sweet and savory. I’ll research your recipe index as I’m sure you have tons of great dishes!
Jennifer M says
Thanks Susan. Enjoy exploring