Apple Crumble Cake

So normally I am a huge proponent of the crumble because it’s a relatively healthy dessert when made in a certain way (see my previous post). This crumble cake is absolutely in a different category. You can not tell yourself this is healthy when you are eating it. That said, THIS IS AMAZING. It is so fantastic. It basically tastes like apple pie with a scoop of ice cream on top, but all in a piece of cake. So if you’re feeling a bit decadent, make this for your next BBQ or outdoor party!

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Recipe adapted from here.

Ingredients
Cake-
2 cups flour
2/3 cup white sugar
1 teaspoon baking powder
1/2 cup butter, cold and cubed
3 medium apples, peeled, and cut into thin slices
2 eggs
1 cup heavy cream or half and half
1/2 cup sour cream or plain yogurt
1/2 cup brown sugar
1 teaspoon vanilla

Topping-
1 cup flour
2/3 cup white sugar
1/4 teaspoon cinnamon
1/4 cup unsalted butter, melted

1. Preheat your oven to 360 degrees. Prepare an 8 or 9 inch springform pan by spraying it with cooking spray, or covering the bottom and sides with butter.

2. In a food processor, mix the flour, sugar, and baking powder. Pulse a couple of times until it is combined. Add the cold butter and pulse until the butter is mixed in. It will be very dry. Don’t worry that it is not sticking together.

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3. Fill the pan with 3/4 of this dry mixture. Don’t press it down, but tilt the pan (or use your fingers) to get the dough to go up all around the sides. Cover this with the apple slices. Cover the apples with the rest of the dough. Bake it as is for 20 minutes.

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Before cooking:
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After cooking:
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4. While the pan is baking, first prepare the liquids in a bowl. Whisk the eggs, cream, sour cream, brown sugar, and vanilla. Then prepare the crumble topping in a small bowl. mix the flour, sugar, and cinnamon. Add the melted butter and mix until it starts to clump together. Place it in the freezer while the pan continues to bake.

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5. When the pan has cooked for 20 minutes, remove it from the oven. Pour the liquid mixture on top and then bake for an additional 20 minutes. Bake until the liquids have set. You want to make sure that when you top it off with the crumble topping it won’t just sink into the liquid. So you can always test with one piece of crumble. If it is still too liquid-y, return it to the oven for a few more minutes.

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6. Once the liquid has set, top with the crumble topping and bake for an additional 20 minutes. After 20 minutes, test the cake by inserting a toothpick. The cake is done with the toothpick comes out clean. It is ok if the middle of the cake sinks a bit.

7. Cool the cake in the pan for 10-15 minutes. Before removing the sides of the pan, run a knife around the edge. Then take off the sides and then the bottom. Allow it to continue cooling before serving.

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