Apple Crumble Cake

A very simple and delicious cake to give your home the smell of a bakery and to accompany a cup of your favorite tea.




For the dough:

  • 100 g butter
  • 100 g brown sugar
  • 1 egg
  • 1 tablespoon creme fraiche
  • 160 g all-purpose flour, sifted
  • 1 teaspoon baking powder, sifted

For the apple filling:

  • 800 g sourish apples, peeled and chopped
  • 50 g butter
  • 1 teaspoon ground cinnamon
  • scraped seeds of one vanilla bean

For the crumble topping:

  • 180 g all-purpose flour, sifted
  • 1 teaspoon baking powder, sifted
  • 125 g butter
  • 120 g brown sugar



Put the butter, which should be at room temperature, and sugar in an electric mixer and beat until combined and creamy. Add the egg and crème fraiche and beat well. Add the the flour mixed with baking powder and fold in gently. Form the dough into a disc shape, wrap it into plastic foil and let it stand in the fridge for an hour.

To make the apple filling add the butter to a pan and let it melt at low heat. Mix chopped apples with cinnamon and vanilla seeds, and add it to the melted butter. Increase the heat and cook for 5-7 minutes until the apples are softened. Allow to cool down completely.

To make the crumble topping mix the flour, baking powder, sugar and butter in a bowl until it resembles bread crumbs. You can do this with your hands. Let it set in the fridge while preparing the rest.

Preheat the oven to 180°C. Roll out the dough in a 20 x 30 cm baking tray lined with baking paper. Top with the apple filling and spread it evenly over the dough. Distribute the crumble over the apples and bake the cake for 30 minutes or until golden.

Allow to cool down and dust with icing sugar before serving.




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