This luxurious Apple Crumble Cake combines the homey comfort of traditional apple cake with an irresistible brown sugar cream that elevates it to special-occasion status. Drawing inspiration from both American and European baking traditions, this dessert masterfully layers tender apple-studded cake, buttery crumble topping, and silky pastry cream for an unforgettable dining experience.
Ingredients
For the Cake Base
- 300g (2½ cups) plain flour
- 10g (2½ teaspoons) baking powder
- 3g (½ teaspoon) salt
- 230g (1 cup) unsalted butter, room temperature
- 300g (1½ cups) granulated sugar
- 4 large eggs, room temperature
- 10ml (2 teaspoons) vanilla extract
- 240ml (1 cup) whole milk
- 450g (3 medium) apples, peeled and diced
- 5g (2 teaspoons) ground cinnamon
For the Crumble Topping
- 120g (1 cup) plain flour
- 130g (⅔ cup) brown sugar
- 115g (½ cup) unsalted butter, cold
- 5g (2 teaspoons) ground cinnamon
- 2g (¼ teaspoon) salt
For the Brown Sugar Cream
- 500ml (2 cups) whole milk
- 4 egg yolks
- 100g (½ cup) dark brown sugar
- 30g (¼ cup) cornstarch
- 5ml (1 teaspoon) vanilla extract
- 2g (¼ teaspoon) salt
- 30g (2 tablespoons) unsalted butter
Time Requirements
- Preparation: 45 minutes
- Baking: 60-70 minutes
- Resting: 30 minutes
- Total Time: 2 hours 30 minutes
Step-by-Step Instructions
Preparing the Cake Batter
- Preheat and Prepare
- Set oven to 175°C (350°F)
- Grease and line a 24cm (9-inch) springform pan
- Ensure all refrigerated ingredients reach room temperature
- Mix Dry Ingredients
- Sift together plain flour, baking powder, and salt
- Whisk to ensure even distribution
- Set aside
- Prepare Wet Ingredients
- Beat butter until creamy (about 2 minutes)
- Gradually add sugar, beating until light and fluffy (5 minutes)
- Add eggs one at a time, incorporating fully
- Stir in vanilla extract
- Combine Mixtures
- Alternate adding flour mixture and milk in three portions
- Begin and end with flour mixture
- Mix until just combined
- Fold in diced apples and cinnamon
Creating the Crumble Topping
- Combine Dry Ingredients
- Mix flour, brown sugar, cinnamon, and salt
- Add Butter
- Cut cold butter into small cubes
- Work into dry mixture using fingertips until crumbly
- Refrigerate until needed
Preparing the Brown Sugar Cream
- Heat Milk
- Bring milk to gentle simmer in heavy-bottomed saucepan
- Remove from heat just before boiling
- Mix Base
- Whisk egg yolks, dark brown sugar, cornstarch, and salt
- Temper with hot milk, whisking constantly
- Return mixture to saucepan
- Cook Cream
- Heat over medium, stirring constantly
- Cook until thickened (about 5 minutes)
- Remove from heat
- Stir in vanilla and butter until smooth
Assembly and Baking
- Pour cake batter into prepared pan
- Sprinkle crumble topping evenly
- Bake 60-70 minutes until toothpick comes out clean
- Cool in pan for 30 minutes before removing
Nutritional Information
Per serving (based on 12 servings):
- Calories: 585
- Protein: 8g
- Carbohydrates: 75g
- Fat: 29g
- Fiber: 2g
- Sugar: 48g
Professional Baking Tips
- Temperature Control
- Room temperature ingredients ensure proper emulsion
- Cold butter for crumble creates perfect texture
- Rotate pan halfway through baking for even heat distribution
- Apple Selection
- Use firm baking apples like Granny Smith or Braeburn
- Cut apples uniformly for even distribution
- Toss with lemon juice to prevent browning
- Texture Perfection
- Don’t overmix batter after adding flour
- Create varying crumble sizes for interesting texture
- Test cake doneness in center, not edges
Variations and Substitutions
- Fruit Alternatives
- Replace apples with pears for winter variation
- Add cranberries for tartness
- Mix in stone fruits during summer
- Dietary Modifications
- Use plant-based milk for dairy-sensitive diners
- Replace eggs with applesauce for vegan version
- Substitute gluten-free flour blend (1:1 ratio)
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes, the cake can be baked 24 hours in advance. Store at room temperature. Prepare cream just before serving.
Q: Why did my cream curdle?
A: This typically occurs from overheating or adding hot milk too quickly. Temper carefully and stir constantly while cooking.
Q: Can I freeze this cake?
A: The cake portion freezes well for up to 3 months. Thaw overnight and prepare fresh cream before serving.
Q: How do I know when the cake is done?
A: A toothpick inserted in the center should come out clean, and the top should spring back when lightly pressed.
Storage and Make-Ahead Tips
Cake Storage
- Room Temperature: Up to 3 days in airtight container
- Refrigerated: Up to 5 days
- Frozen: Up to 3 months, well-wrapped
Brown Sugar Cream
- Prepare maximum 24 hours ahead
- Store refrigerated with plastic wrap touching surface
- Whisk before serving to restore smoothness
Make-Ahead Strategies
- Prepare crumble topping up to 1 week ahead, store refrigerated
- Mix dry ingredients day before
- Prepare apples morning of baking
This sophisticated dessert combines the best elements of traditional apple cake with modern pastry techniques, creating a memorable finale to any meal. Its layers of flavor and texture make it suitable for both casual family gatherings and elegant dinner parties.
