Classic Apple Crumb Cake. Layers of fluffy vanilla cake, cinnamon sugar apples and crumbly streusel topping.
Happy Monday everyone! And happy November! I can’t believe this time next month we’ll all be getting ready for Christmas. Don’t you feel like this year has just flown by? I am excited to share lots of festive bakes this December on the blog. To be honest I think I’ve been planning all my Christmas recipes since the summer! Anyone else guilty of doing this? 😉
Today I’m sharing this gorgeous apple crumb cake. It would be perfect paired with hot mug of coffee or tea to warm you up on a chilly autumn or winter day.
The reason I decided to bake this apple crumb cake is because my grandparents kindly gave me an entire box full of apples from a relative’s apple tree (the perks of being a food blogger!), and I promised to bake something in return.
When I started brainstorming some possible recipes to use the apples in, two autumnal bakes in particular sprung straight to mind. Apple cake and apple crumble are two firm favourite desserts of my family. This apple crumb cake combines the two desserts and is everything a great crumb cake should be. The best part about this cake is the generous thick streusel topping. So if you’re like me and really like streusel, I know you’ll enjoy this recipe a lot!
Prior to baking the cake I tossed the sliced apples in cinnamon and sugar. The cinnamon adds a warm spiced flavour and makes this cake perfect for the time of year. Brilliant served at room temperature, but I really think it would also be great served warm with a scoop vanilla ice cream, clotted cream or custard. Talk about indulgence!
Oh and don’t forget to drizzle over caramel or toffee sauce! The sauce takes this cake over the top! Slice it up and enjoy for breakfast or dessert, if you’re looking for a new autumn-inspired cake recipe, then look no further! Give this cake a try, you’re going to love it.
4 eating apples (such as Granny Smith for the best texture)
1 teaspoon ground cinnamon
200g (7 ounces) unsalted butter or margarine, softened
275g (1o ounces) caster sugar
2 teaspoons vanilla extract
4 free-range eggs, at room temperature and lightly beaten
300g plain flour (all-purpose), sifted
125g (4 ounces) plain flour
50g (2 ounces) light or dark brown sugar
60g (2 and 1/2 ounces) unsalted butter, melted
- Preheat oven to 160°C (140 fan), Gas Mark 3. Grease the sides and base of a 20.5cm springform or loose-bottomed cake tin liberally with butter.
- Peel and core the apples, then cut into 1/2 cm (1/4 inch) slices. Place the apple slices in a bowl and toss together with the cinnamon and 2 tablespoons of the weighed out sugar. Set aside.
- To make the cake: Cream the butter, remaining sugar and vanilla until fluffy and pale in colour. Gradually add the beaten egg bit by bit, whisking well after each addition. Add the flour and fold through until combined. The mixture will be very thick, just be careful not to over mix.
- Spread the cake batter out into the prepared cake tin. Now layer the apple slices evenly across the top. Press them down very slightly into the cake batter – discard any remaining juices the sliced apples have released.
- To make the crumb topping: Combine all the ingredients listed (melted butter, brown sugar and flour), and mix with a spatula or spoon until the mixture resembles large, damp crumbs. Scatter the crumbs over the top of the cake.
- Bake for 1½ – 1¾ hours, or until cake tester comes out clean when inserted into the centre of the cake.
- Once fully baked, allow the cake to cool in the tin for 10-15 minutes, then remove from tin and leave to cool completely on a wire rack. Serve warm or at room temperature. Dust with icing sugar before serving.
Recipe adapted from here
This is the autumn dessert you’ve all been waiting for! Enjoy!
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