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Autumn Crumble Cake with Caramelized Apples and Nut Crumble - photo 1
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Autumn Crumble Cake with Caramelized Apples and Nut Crumble

Cakes and Bakes Desserts Dishes for Special Occasions 140 min Medium 4 wyświetleń ~23.65 PLN - (0)
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Description

This is not your ordinary apple cake. It is a richer, more decadent version that will transport you right into the heart of an autumn orchard. The base is a classic buttery sponge cake, which, thanks to a special preparation technique, is incredibly fluffy and moist. The secret of this bake lies in the filling – the apple pieces are not just added to the batter, but are first caramelized in a pan with brown sugar and a pinch of cinnamon. This process brings out their depth of flavor and makes them wonderfully soft, enveloped in a thick, aromatic sauce. The whole thing is topped with a crunchy crumble with chopped walnuts, creating the perfect contrast to the soft interior. This cake is the essence of autumn, perfect for an afternoon snack with a cup of hot tea or coffee. Its aroma while baking will fill the entire house, creating a unique, cozy atmosphere.

Składniki (14)

Servings:
10
  • Thick sour cream 18% 1.8 łyżki
  • Baking powder 10 g
  • Lemon juice 15 ml
  • Vanilla extract 5 g
  • Mąka pszenna tortowa (typ 450) 400 g
  • Butter (82% fat) 280 g
  • Cukier drobny do wypieków 12 łyżek
  • Brown sugar (light muscovado) 95 g
  • Eggs (size L) 4 szt.
  • Apples (e.g. gray renet, antonovka) 720 g
  • Walnuts 50 g
  • 🌿 Przyprawy
  • Ground cinnamon 3 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Ground cardamom 1 g
💰 Szacowany koszt dania: ~23.65 PLN (2.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Nut Crumble

1

Start by preparing the crumble, as it needs to cool. In a medium-sized bowl, combine 100g of all-purpose flour, 50g of brown sugar, and 2g (1 teaspoon) of cinnamon. Mix the dry ingredients with a fork to distribute them evenly.

Ingredients: Mąka pszenna tortowa (typ 450), Brown sugar (light muscovado), Ground cinnamon
Use a bowl large enough to comfortably mix the ingredients with your fingers in the next step. Thoroughly mixing the dry ingredients now will ensure an even flavor in the crumble.
2

Take 50g of cold butter out of the fridge and cut it into small cubes (about 1x1 cm) with a sharp knife. Add the butter cubes to the bowl with the dry ingredients. Now, using your fingertips, quickly rub the butter into the flour and sugar. Make movements as if you were 'pinching' the ingredients. Continue until clumps resembling wet sand form. Do not knead for too long to prevent the butter from melting.

Ingredients: Butter (82% fat)
The key to the perfect crumble is cold butter and quick work with your fingers. The warmth of your hands can melt the butter, which will make the crumble hard instead of crispy. If you have warm hands, you can use a pastry cutter.
3

Chop the walnuts (50g) on a board into smaller, irregular pieces – they don't have to be perfectly even, larger pieces will add texture. Add the chopped nuts to the bowl with the crumble and gently mix with a fork, just until combined. Place the entire bowl in the refrigerator for at least 30 minutes. Chilling the crumble will make it crispier after baking.

Ingredients: Walnuts
Do not grind the nuts into a powder in the food processor. Chopping them by hand will ensure a pleasant crunch. Chilling the fat in the crumble will prevent it from melting into a uniform mass on top of the cake during baking.

Caramelized Apples

4

Wash and peel the apples. Cut them into quarters, then remove the cores. Cut each quarter into thick cubes with sides about 1.5-2 cm. Transfer the chopped apples to a bowl and immediately drizzle with 15ml (1 tablespoon) of lemon juice. Gently mix to coat all the pieces with the juice – this will prevent them from browning.

Ingredients: Apples (e.g. gray renet, antonovka), Lemon juice
Use a vegetable peeler to quickly and thinly peel the apples. If the apple pieces are too small, they will fall apart during frying, so try to stick to the specified size. Lemon juice is your ally in maintaining the appetizing color of the fruit.
5

In a large skillet (about 28 cm in diameter) over medium heat, melt 30g of butter. Once the butter has melted and starts to foam slightly, add the chopped apples. Sauté for 2-3 minutes, stirring occasionally, until the apples are slightly translucent. Then sprinkle the apples with 45g of brown sugar, 1g (half a teaspoon) of cinnamon, and optionally a pinch of cardamom. Mix thoroughly.

Ingredients: Butter (82% fat), Brown sugar (light muscovado), Ground cinnamon, Ground cardamom
Use a large skillet so that the apples form a single layer – this way they will caramelize evenly instead of steaming. A wooden or silicone spatula will be best for stirring to avoid damaging the fruit pieces.
6

Continue frying over medium heat for about 5-8 minutes. Stir gently from time to time. The apples should soften but still hold their shape, and the liquid in the pan should thicken and turn into a shiny, caramel sauce. Remove the pan from the heat and set the apples aside to cool completely. Do not add hot apples to the dough, as they may thin out the mixture.

Check the readiness of the apples by piercing one piece with a fork – it should offer slight resistance. If the sauce is too thin, you can increase the heat for the last minute, stirring constantly. To speed up cooling, transfer the apples to a large plate.

Grated Dough

7

Prepare the baking pan. A 24 cm diameter springform pan will work best. Line the bottom of the pan with parchment paper, and grease the sides with a thin layer of butter and dust with flour. Preheat the oven to 180°C (top and bottom heat, no convection). In a separate bowl, mix 300g of flour, 10g (2 teaspoons) of baking powder, and 1g (a pinch) of salt. Sift the ingredients through a sieve to aerate them and eliminate lumps.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Salt
Properly preparing the pan is key to prevent the cake from sticking. The convection setting can cause the cake to rise unevenly and be drier, so stick to the top-bottom mode. Sifting the flour is an important step that will make the batter lighter.
8

In a large mixing bowl, place 200g of soft butter (at room temperature) and 180g of fine sugar. Start beating on medium speed. Beat for about 8-10 minutes. The mixture should become very light, almost white, and noticeably increase in volume, resembling a fluffy cream. This is the most important step in preparing the sponge cake!

Ingredients: Butter (82% fat), Cukier drobny do wypieków
Use a stand mixer with a paddle attachment or a hand mixer. The butter must be really soft, but not melted. Long mixing incorporates air bubbles into the mixture, which gives the cake fluffiness. Don't shorten this time!
9

Without stopping the mixing (reduce the speed to minimum), add the eggs – one at a time. Only add the next egg when the previous one is completely incorporated into the mixture. If you add them all at once, the mixture may curdle (lumps will form). After adding all the eggs, mix for another minute, then add 5ml (1 teaspoon) of vanilla extract.

Ingredients: Eggs (size L), Vanilla extract
Eggs, like butter, must be at room temperature. If the mixture curdles slightly despite this, don't panic – adding flour in the next step should save it. Scrape the mixture from the sides of the bowl with a spatula while mixing to ensure everything is evenly combined.
10

Now you will add the dry ingredients (flour with baking powder and salt) alternately with the thick cream. Reduce the mixer speed to the lowest setting. Add 1/3 of the flour mixture and mix only until combined. Then add half of the cream (about 1.5 tablespoons) and mix briefly again. Repeat: 1/3 of the flour, the rest of the cream, and finally the rest of the flour. Mix only until the ingredients come together into a uniform mass. Overmixing after adding the flour will result in a tough dough.

Ingredients: Thick sour cream 18%
Alternating the addition of ingredients prevents gluten formation and makes the dough delicate. Finish adding the flour – this will 'seal' the structure of the dough. You can make the last movements by hand with a spatula to ensure there is no dry flour at the bottom of the bowl.

Baking and Serving

11

Spread half of the prepared batter into the springform pan. Use a silicone spatula to evenly distribute the batter across the bottom of the pan. Evenly arrange all the cooled, caramelized apples along with the sauce that formed in the pan on top of the cake layer. Try to leave about 1 cm of free edge.

Ingredients: Apples (e.g. gray renet, antonovka)
The batter will be quite thick, so spread it gently to avoid damaging the parchment paper. Evenly distributing the apples will ensure that each piece of cake has delicious filling.
12

Spread the remaining dough over the layer of apples. Carefully distribute it, covering the entire filling. Smooth the top with a spatula. Take the chilled crumble out of the fridge and evenly sprinkle it over the entire surface of the dough. Place the dish in the preheated oven (180°C) and bake for 50-60 minutes.

Apply the second layer of the dough in portions (with a spoon), then gently combine and smooth it out. It's easier than trying to spread the whole portion at once. Crumble the topping with your fingers over the dough, creating clumps of varying sizes.
13

After about 50 minutes of baking, check if the cake is ready. Insert a wooden skewer into the center of the cake. If the skewer comes out dry and there is no raw batter on it, the bake is ready. If there are moist crumbs, that's fine, but if there is liquid batter, bake for another 5-10 minutes and repeat the test.

Key test! Insert a toothpick deeply, but try to avoid the pieces of apple, which will always be moist. If the top of the cake browns too quickly while the center is still raw, loosely cover the pan with aluminum foil and continue baking.
14

Remove the baked cake from the oven and place the pan on a metal rack. Leave the cake in the pan to cool for about 15-20 minutes. After this time, carefully run a knife along the edges of the pan to separate the cake, then release the springform. Transfer the cake (with the paper underneath) to the rack to cool completely. Before serving, you can dust it with powdered sugar.

Do not remove the hot cake from the pan, as it is very delicate and may fall apart. Cooling on a rack allows air circulation from the bottom, ensuring that the cake does not steam and become moist.

Fun Fact

💡

Sponge cakes are a classic of Polish pastry, and their name comes from the traditional method of preparation – manually creaming butter with sugar in a mortar using a special wooden pestle. This process was very labor-intensive, but it ensured an extraordinary fluffiness. Today, mixers make our work easier, but the principle of aerating the fat remains the same.

Best for

Niedzielne popołudnie z rodziną Podwieczorek do kawy lub herbaty Jesienne spotkanie z przyjaciółmi Poczęstunek do pracy lub szkoły

Tips

🍽️ Serving

The cake tastes delicious both at room temperature and slightly warmed. A portion can be served with a scoop of vanilla ice cream or a dollop of thick sour cream, which creates a wonderful contrast of temperatures and flavors. Dusting with powdered sugar just before serving adds elegance.

🥡 Storage

Store the cake at room temperature, covered with a dome or in an airtight container, for up to 3-4 days. The apples help it stay fresh and moist for a long time. Do not put it in the fridge, as the butter in the cake will harden, and the baked good will lose its fluffiness.

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