The Best Apple Crumb Cake : Quick & Easy…
Apple pie with crumble is a perfect pantry dessert for your home cookbooks, a variation of the classic apple pie prepared for us by Tine of Fòla pastry shop in Milan, Italy, where you can enjoy artisanal desserts that combine traditional flavors with a touch of innovation. This mouthwatering cake consists of layers of tender, juicy apples wrapped with a spicy touch of cinnamon. The texture of the cake is soft and fluffy, almost creamy, thanks to the apples that blend with the dough.
Ingredients :
For the cake:
- 220g (2 medium) Golden Delicious apples, peeled and cored
- 190g (1½ cups) all-purpose flour (plain flour)
- 150g (¾ cup) granulated sugar
- 100g (2 large) eggs
- 85g (⅓ cup) unsalted butter, room temperature
- 50g (½ cup) walnut pieces
- 5g (1 tsp) vanilla extract
- 5g (1 tsp) baking soda
- 5g (1 tsp) baking powder
- 2g (¼ tsp) salt
For the apple sauce:
- 220g (2 medium) Golden Delicious apples, peeled and cored
- 12g (1 tbsp) water
- 2g (½ tsp) granulated sugar
- 2g (½ tsp) muscovado sugar
- 1g (¼ tsp) ground cinnamon
- 2g (½ tsp) lemon juice
For the crumble:
- 50g (¼ cup) unsalted butter
- 40g (½ cup) rolled oats
40g (⅓ cup) walnut pieces - 30g (¼ cup) almond flour
- 20g (1½ tbsp) granulated sugar
- 1g (⅛ tsp) salt
For the sour cream:
- 75g (⅓ cup) heavy cream (double cream)
- 18g (1 tbsp) whole milk
- 3g (½ tsp) white wine vinegar
For dusting:
- Ground cinnamon, to taste
- Powdered sugar (icing sugar), to taste
How to Prepare The Best Apple Crumb Cake:
- To prepare the apple pie with crumble start with the applesauce: peel the apples, cut them into quarters and remove the core 1, you will get about 220 g. Cut them into small pieces and pour them into a pan.
- Add granulated sugar, muscovado sugar, cinnamon, water and lemon juice.
- Cook over medium-low heat for about 15 minutes, stirring with a spoon occasionally until the apples are cooked. Transfer the cooked apples inside a pitcher and blend with an immersion blender.
- You should obtain a smooth, homogeneous puree . Cover with plastic wrap, let cool and then transfer to the refrigerator until used. Now deal with the crumble: in a bowl pour the oatmeal and almond flour.
- Add the salt and sugar, then pour in the warmed melted butter and coarsely chopped walnuts. Mix well to blend the ingredients.
- Spread the crumble on a baking sheet lined with parchment paper and place in the freezer for 2 hours. Move on to preparing the sour cream: pour the fresh cream, vinegar and milk into a bowl.
- Mix with a whisk and leave at room temperature for 20 minutes, without covering. After this time has passed, cover with foil and place in the refrigerator until used. At this point devote yourself to the dough: peel and chop the apples to obtain about 220 g, cut them into thin slices, about 3 mm thick.
- Place them in a bowl and keep them aside. In the bowl of a planetary mixer fitted with a paddle attachment, pour the room-temperature butter and sugar, then run on medium-high speed. Once a creamy consistency is achieved, turn off the machine occasionally to scrape up any remaining dough on the edges with the spatula. Pour in the eggs, one at a time.
Bon Appetit!
