Crumbly Apple Cake

August 9, 2014

Recently my parent’s brought me a huge bag of apples from the tree in their backyard. They are small and tart…not really the kind that you want to munch on, but they’re perfect for baking with! They hold their shape, and sweeten as they bake, and best of all – they’re local and organic! I wanted to make something a little special with them, and stumbled upon this recipe for an apple crumble cake. It seems a little labor intensive, but really it just bakes in three 20 minute phases, and as these layers bake, they combine to create a really interesting and delicious texture- all at once flaky, creamy and crunchy. It’s absolutely worth the work! I changed it pretty significantly by using alternative flours instead of white flour. It was kind of amazing.


Apple Crumble Cake     { serves 8-12 }

For the cake base:
1 cup all purpose flour (to make this cake completely gluten free, you could use oat flour here instead)
1/2 cup tapioca flour
1/4 cup almond flour
1/4 cup coconut flour
2/3 cup refined sugar
1 tsp baking powder
1/2 cup salted butter, cold and cut into small pieces
For the center:
8 small local organic apples, peeled, cored, and cut into thin slices
1/2 tsp cinnamon
For the cream mix:
2 farm fresh eggs
1 cup cold half and half
1/2 cup full fat plain yogurt
1/2 cup brown sugar
2 tsp vanilla
1/4 tsp salt

For the crumb topping:
1/3 cup tapioca flour
1/3 cup coconut flour
1/3 cup almond meal
1/3 cup white sugar
1/3 cup raw sugar
1/2 tsp cinnamon
1/4 cup butter, melted


Preheat oven to 350 degrees fahrenheit. Butter a large cast iron skillet or springform pan. Set aside.
To make the base for the cake, combine the flours, sugar, and baking powder in a food processor. Pulse to combine and add the butter. Continue to pulse several times until the butter and dry ingredients are well combined and the texture is similar to doughy sand. Sprinkle most of the mix over the bottom of the pan, and gently push the edges up slightly to combine sort of a nest for the apples. Don’t press down! Place the apple slices evenly over the cake, and sprinkle with cinnamon. Cover with the remaining dough and put in the oven for 20 minutes.

Meanwhile, you can make the creamy filling. To do this, you’ll place all the ingredients for the cream mix in a medium bowl and whisk to combine. Set in the fridge will the cake finishes the first phase of baking. After 20 minutes, slowly pour the creamy filling over the cake, and place in the oven for 20 more minutes.

Next you can make the crumble topping. Combine all ingredients for the crumb topping in a bowl and smash with a fork until you have little pea-sized chunks. Place in the freezer while the cake finishes. Once those 20 minutes are up, remove the cake from the oven, and sprinkle evenly with the topping. Return to the oven for a final 20 minutes of baking. Once the cake has finished baking, remove from the oven and place on a rack to cool. If you’ll be removing the cake from the pan, wait 15-20 minutes while it cools slightly. I kept our cake in the skillet until we finished eating it. Serve warm and with vanilla ice cream or whipped cream. Enjoy!





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