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Buttery Crumble Cake with Caramelized Apples and Cinnamon Topping - photo 1
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Buttery Crumble Cake with Caramelized Apples and Cinnamon Topping

Cakes and Bakes Desserts Dishes for Special Occasions 120 min Medium 9 wyświetleń ~27.21 PLN - (0)
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Description

This is not an ordinary apple pie. It is the essence of autumn captured in the form of a moist, melt-in-your-mouth cake. Its secret lies in the technique of creaming butter with sugar, which gives it an extraordinary fluffiness and lightness. At the heart of this bake lies a layer of juicy, tart apples, which we first caramelize in a pan with brown sugar and butter, bringing out their depth of flavor and wonderful aroma. The whole is topped with a crunchy, generous crumble with the addition of cinnamon and oats, which perfectly contrasts with the softness of the cake. Served warm, with a scoop of vanilla ice cream, it becomes a dessert worthy of the best patisseries. It is the perfect bake for cool afternoons, family gatherings, or simply when we crave something absolutely special.

Składniki (15)

Servings:
8
  • Mąka pszenna tortowa typ 450 350 g
  • Butter 280 g
  • Cukier drobny do wypieków 12 łyżek
  • Demerara brown sugar 50 g
  • Brown sugar 30 g
  • Eggs 4 szt.
  • Apples (e.g. gray renet, antonovka) 800 g
  • Sour cream 18% 120 g
  • Baking powder 10 g
  • Vanilla extract 1 łyżeczka
  • Lemon juice 15 ml
  • 🌿 Przyprawy
  • Ground cinnamon 7 g
  • Salt 0.1 szczypt
  • ✨ Opcjonalne
  • Mountain oats 30 g
  • Powdered sugar 10 g
💰 Szacowany koszt dania: ~27.21 PLN (3.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the pan and the oven

1

Start by preparing your workspace. Preheat the oven to 180°C with the top and bottom heating function. Prepare a round cake pan with a diameter of 24 cm. Line the bottom of the pan with parchment paper - trace the shape of the bottom on the paper, cut it out, and place it in the center. Grease the sides of the pan thoroughly with a thin layer of butter, then dust with flour. Shake out the excess flour by turning the pan upside down and tapping on its bottom. This will prevent the cake from sticking to the sides.

It is best to use a springform pan, which makes it easier to remove the cake. Proper preparation of the pan is key to ensuring that the cake can be easily removed after baking without damage.

Cinnamon Crumble

2

In a medium-sized bowl, place 100g of all-purpose flour, 50g of brown sugar, 5g (about 2.5 teaspoons) of cinnamon, and a pinch of salt. Mix the dry ingredients with a fork. Add 50g of cold butter, cut into small cubes. Use your fingers to rub the butter into the dry ingredients until clumps form that resemble wet sand with larger crumbs. Do not knead for too long to prevent the butter from melting. If using, add 30g of oats now and gently mix. Place the bowl with the crumble in the refrigerator while preparing the rest of the dough.

Ingredients: Mąka pszenna tortowa typ 450, Demerara brown sugar, Ground cinnamon, Salt, Butter, Mountain oats
Use cold butter straight from the fridge. Warm butter will melt and create a dense mass instead of a crunchy crumble. Rub the ingredients quickly with your fingertips.

Caramelized apples

3

Wash the apples, peel them, and remove the cores. Cut the flesh into cubes about 1.5-2 cm on each side. Transfer the chopped apples to a bowl and immediately drizzle with 15g (1 tablespoon) of lemon juice. Gently mix to ensure the juice coats all the pieces. This will prevent them from browning.

Ingredients: Apples (e.g. gray renet, antonovka), Lemon juice
Try to make the apple pieces roughly the same size. This will ensure even cooking. Use a sharp vegetable knife or a special apple corer.
4

In a large skillet (about 28 cm in diameter) over medium heat, melt 30g of butter. Once the butter has melted and starts to gently foam, add 30g of brown sugar and stir for a minute until the sugar dissolves, creating a caramel base. Add the prepared apples and 2g (1 teaspoon) of cinnamon to the skillet. Cook, stirring occasionally with a wooden spoon, for about 5-7 minutes. The apples should soften slightly and be coated in a thick, glossy sauce, but still retain their shape. Remove the skillet from the heat and set the apples aside to cool slightly.

Ingredients: Butter, Brown sugar, Ground cinnamon, Apples (e.g. gray renet, antonovka)
Do not fry the apples for too long, so they don't turn into mush. They should remain slightly firm in the center, as they will continue to cook while baking in the dough. Use a heavy-bottomed pan that distributes heat evenly.

Butter cake

5

In a separate, clean bowl, sift 250g of all-purpose flour, 10g (2 teaspoons) of baking powder, and 2 pinches of salt. Sifting is very important - it aerates the flour and removes any lumps, which will make the dough fluffier. Mix the sifted ingredients with a whisk.

Ingredients: Mąka pszenna tortowa typ 450, Baking powder, Salt
Use a fine mesh sieve. You can sift the ingredients twice for an even better effect. This step takes only a minute, but makes a big difference in the final texture of the dough.
6

In a large mixing bowl, place 200g of softened butter (it should be at room temperature) and 180g of fine sugar. Using the paddle attachment, start mixing on low speed, gradually increasing to medium speed. Cream the butter and sugar for about 7-8 minutes. The mixture should become very light, almost white, and noticeably increase in volume, becoming extremely fluffy. This is a key stage for aerating the batter.

Ingredients: Butter, Cukier drobny do wypieków
If you don't have a stand mixer, use a hand mixer. Remember to stop the mixer every 2-3 minutes and scrape down the sides of the bowl with a silicone spatula to ensure everything mixes evenly. The butter must be really soft, taken out of the fridge 1-2 hours before baking.
7

Reduce the mixer speed to low. Add the eggs (at room temperature), one at a time. Only add the next egg when the previous one is completely incorporated into the butter mixture. After adding each egg, mix for about 30-40 seconds. If the mixture starts to look curdled, add one tablespoon of the flour prepared earlier and mix. Finally, add 5g (1 teaspoon) of vanilla extract and mix briefly.

Ingredients: Eggs, Vanilla extract
Adding eggs gradually and ensuring they are at room temperature prevents the batter from curdling (the separation of fat and water emulsions). If the batter does curdle, don't panic - it will still taste good, although it may be a bit less fluffy.
8

Now you will add the dry and wet ingredients alternately. To the creamed mixture, add 1/3 of the flour mixture and mix on the lowest speed just until combined. Then add half of the sour cream (60g) and mix briefly again. Repeat: add another 1/3 of the flour, mix, add the remaining sour cream, mix, and finally add the last portion of flour. Mix only until no dry ingredients are visible. Mixing too long after adding the flour will cause the dough to be tough.

Ingredients: Mąka pszenna tortowa typ 450, Sour cream 18%
Finish adding the flour ingredients. This mixing method ensures a delicate and moist cake structure. Use the lowest speed of the mixer or even mix the last portion of flour by hand with a spatula.

Assembling and baking the cake

9

Transfer about half of the batter to the prepared springform pan. Using a spatula or the rounded side of a spoon, smooth the surface. Evenly distribute the cooled, caramelized apples along with all the sauce that formed in the pan on top of the layer of batter. Leave about 1 cm of free margin from the edges of the pan.

Gently spread the batter to avoid removing the layer of butter and flour from the sides of the pan. Leaving a margin will prevent the apple juice from leaking out and burning on the edges.
10

Spread the remaining dough over the layer of apples. Place it in portions (with a spoon) in different spots, then very gently spread it to cover the entire filling. Don't worry if the layers shift slightly. Evenly sprinkle the chilled crumble from the fridge on top of the dough.

The second layer of the dough may be more difficult to spread. Do it slowly and patiently to avoid pushing the apples into the bottom layer of the dough. You can lightly moisten the spatula with water so the dough doesn't stick to it.
11

Place the pan in a preheated oven at 180°C and bake for 50-60 minutes. After about 45 minutes, check the cake with a wooden skewer. Insert it into the center of the cake - if it comes out dry (without traces of raw batter), the cake is ready. If it is coated with batter, continue baking and check every 5 minutes.

Every oven bakes a little differently, so the baking time is approximate. If the top of the cake starts to brown too quickly, loosely cover it with a piece of aluminum foil.
12

Remove the baked cake from the oven and place it on a metal rack. Leave it in the pan to cool for about 15-20 minutes. After that time, carefully run a knife along the inner edge of the pan to separate the cake from the sides, and then gently unclip the springform. Leave the cake in the bottom of the pan to cool completely. Optionally, before serving, dust the top with powdered sugar.

Ingredients: Powdered sugar
Do not try to remove the hot cake from the mold; it is very delicate and may fall apart. Patience at this stage is key. Cooling on a rack allows air circulation from the bottom, preventing the cake from becoming soggy.

Fun Fact

💡

Sponge cakes, known in Germany as 'Rührkuchen', are a staple of the tradition 'Kaffee und Kuchen', which is an afternoon gathering for coffee and cake. The technique of creaming butter with sugar was revolutionary in the 19th century, when access to cheap sugar and mechanical mixers allowed for the creation of lighter and fluffier baked goods than those based on bread sourdough.

Best for

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

Tips

🍽️ Serving

The cake tastes exquisite slightly warm, served with a scoop of vanilla ice cream or a dollop of thick sour cream. It can also be drizzled with a bit of caramel sauce for added decadence. It pairs wonderfully with a cup of black coffee or aromatic spiced tea.

🥡 Storage

Store at room temperature, covered (e.g., with a cake dome or in an airtight container) for up to 3 days. In the refrigerator, it will stay fresh for up to 5 days, but before serving, it's a good idea to warm it to room temperature so that the butter in the cake regains its softness and fluffiness.

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