Apple Crumble Cake with Brown Sugar Cream
Apple Crumble Cake with Brown Sugar Cream is a delightful dessert that perfectly combines the sweetness of apples with the rich flavors of brown sugar and creamy goodness. This cake not only satisfies your sweet cravings but also offers a cozy, comforting experience, making it a perfect treat for any occasion. Whether you’re hosting a gathering or simply indulging in a slice with your afternoon tea, this recipe will surely impress.
Ingredients
- 300 g / 2 ½ cups all-purpose flour
- 10 g / 2 tsp baking powder
- 3 g / ½ tsp salt
- 230 g / 1 cup unsalted butter, room temperature
- 300 g / 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 10 ml / 2 tsp vanilla extract
- 240 ml / 1 cup whole milk
- 3 medium apples, peeled & diced
- 5 g / 1 tsp ground cinnamon
- 120 g / 1 cup all-purpose flour (for crumble topping)
- 130 g / ¾ cup brown sugar (for crumble topping)
- 115 g / ½ cup cold unsalted butter (for crumble topping)
- 5 g / 1 tsp ground cinnamon (for crumble topping)
- 2 g / ½ tsp salt (for crumble topping)
- 500 ml / 2 cups whole milk (for pastry cream)
- 4 egg yolks (for pastry cream)
- 100 g / ½ cup dark brown sugar (for pastry cream)
- 30 g / ¼ cup cornstarch (for pastry cream)
- 5 ml / 1 tsp vanilla extract (for pastry cream)
- 2 g / ½ tsp salt (for pastry cream)
- 30 g / 2 tbsp unsalted butter (for pastry cream)
Directions
- Preheat your oven to 175°C / 350°F and line a 24 cm / 9-inch springform pan with parchment paper.
- In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. In another bowl, beat the room temperature butter and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract. Alternately add the sifted flour mixture and the whole milk to the batter, folding in the diced apples and ground cinnamon last.
- For the crumble topping, mix the flour, brown sugar, cold butter, ground cinnamon, and salt in a separate bowl until coarse crumbs form.
- Pour the batter into the prepared springform pan and sprinkle the crumble topping over it. Bake in the preheated oven for 60-70 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the pastry cream. Heat the whole milk in a saucepan until it is hot but not boiling. In a separate bowl, whisk the egg yolks, dark brown sugar, cornstarch, and salt until smooth. Gradually combine this mixture with the hot milk, whisking continuously. Return the mixture to the heat and cook over medium heat until thick, stirring constantly. Remove from heat and stir in the vanilla extract and unsalted butter until melted and well combined.
- Serve the Apple Crumble Cake warm, drizzled with the rich pastry cream. Enjoy every bite!
Prep Time: 30 minutes
Cook Time: 70 minutes
Total Time: 1 hour 40 minutes
Servings: 10-12 portions
Nutrition Info: Approx. 350 calories per slice
How to serve
Apple Crumble Cake with Brown Sugar Cream is best enjoyed warm, allowing the buttery flavors to shine. Serve slices on individual plates, generously drizzled with the silky pastry cream. For an extra touch, top with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a hot cup of coffee or tea for a truly delightful experience that will leave your guests raving.
FAQs
1. Can I use other fruits in this recipe?
Yes, you can replace the apples with pears, berries, or even peaches for a different flavor twist.
2. How should I store leftover cake?
Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. Reheat gently before serving.
3. Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and prepare the pastry cream just before serving. This allows the flavors to meld beautifully.
Apple Crumble Cake with Brown Sugar Cream
Ingredients
Method
- Preheat your oven to 175°C / 350°F and line a 24 cm / 9-inch springform pan with parchment paper.
- In a mixing bowl, sift together the all-purpose flour, baking powder, and salt.
- In another bowl, beat the room temperature butter and granulated sugar until fluffy.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
- Alternately add the sifted flour mixture and the whole milk to the batter, folding in the diced apples and ground cinnamon last.
- For the crumble topping, mix the flour, brown sugar, cold butter, ground cinnamon, and salt in a separate bowl until coarse crumbs form.
- Pour the batter into the prepared springform pan and sprinkle the crumble topping over it.
- Bake in the preheated oven for 60-70 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the pastry cream. Heat the whole milk in a saucepan until it is hot but not boiling.
- In a separate bowl, whisk the egg yolks, dark brown sugar, cornstarch, and salt until smooth.
- Gradually combine this mixture with the hot milk, whisking continuously.
- Return the mixture to the heat and cook over medium heat until thick, stirring constantly.
- Remove from heat and stir in the vanilla extract and unsalted butter until melted and well combined.
- Serve the Apple Crumble Cake warm, drizzled with the rich pastry cream. Enjoy every bite!
