Apple Crumb Cake

Apple Crumb Cake is a delightful dessert that combines the sweetness of apples with a buttery crumb topping, drizzled with a vanilla glaze. This moist cake is filled with layers of juicy apple slices and cinnamon, creating a perfect balance of flavours. The crumb topping adds a satisfying crunch to every bite, making it a favourite among cake enthusiasts. Whether enjoyed as a treat with a cup of tea or served warm with a scoop of vanilla ice cream, Apple Crumb Cake is a versatile and comforting option for any occasion.

This has to be one of my go-to recipes, especially during the winter months (hence why I've whipped it up right in the heart of winter, haha). The comforting aroma of apple crumb cake filling the air on a chilly morning is just unbeatable. Moreover, the beauty of this recipe lies in its simplicity, utilizing common pantry staples that are usually on hand.

How to assemble the Apple Crumb Cake:

1. Once you have made the cake batter. Pour half of the mixture into the prepared pan and smooth over the top using a spatula to make it an even layer.

2. Add half of the apple slices to create a thin layer on top of the batter.

3. Spread the remaining cake batter over the apple slices, then using a spatula smooth over to completely cover them.

4. Top the cake batter with the remaining apple slices. Set aside while you make the crumble.

5. Once the crumble is made, evenly sprinkle the crumble all over the apple cake until you can't see the layer of apples.

6. Bake for 1 hour and 15 minutes or until you can insert a wooden skewer and it comes out clean. Allow to cool in the tin for 30 minutes then transfer to a wire rack to cool fully.

7. Once the cake is cooled and you have made the vanilla glaze. Evenly drizzle the vanilla glaze all over the apple cake.

8. Slice the cake into as many pieces as you like and enjoy!

Baking Tips:

• Apples: You have the freedom to select any type of apple that suits your taste for this recipe. In my case, I opted for Granny Smith due to its slightly tart flavour. Nonetheless, if you lean towards a sweeter note, alternatives like Pink Lady, Fuji, or Gala would work just as well.

• Line the pan: Ensure that you grease and line the springform pan before adding the batter. This simple step not only facilitates easy removal of the cake but also simplifies the transfer process to a serving platter or wire rack by lining the bottom of the pan.

• Don’t over-mix: Make sure to handle the batter with care after incorporating the flour to avoid over-mixing, as this can result in the cake becoming dry.

• Cooking time: Every oven is different; I baked my cake for 1 hour and 15 minutes, but I highly recommend checking if your cake is ready around the 1-hour mark. You can do so by inserting a wooden skewer into the center of the cake, if it comes out clean then it is ready.

• Vanilla glaze: This step is completely optional, so feel free to skip it if you don't want the glaze. When making the glaze, begin with 2 tsp of milk. If you prefer a thicker consistency, you can stick with this amount. However, if you, like me, enjoy a slightly runnier texture, consider adding the third tsp for your glaze.

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Apple Crumb Cake

Yield: 16 Slices

Author: Chloe Sims

Prep time: 30 MinCook time: 1 H & 15 MTotal time: 1 H & 45 M

A delightful dessert that combines the sweetness of apples with a buttery crumb topping.

Ingredients

Apple Cake

• 250g Unsalted Butter (Room Temperature)
• 150g Brown Sugar
• 2 Eggs
• 120g Milk
• 2 Tbsp Golden Syrup
• 1 Tbsp Vanilla Extract
• 225g Self Raising Flour
• 5 Apples (Peeled and Thinly Sliced)
• 1 Tsp Cinnamon

Crumble

• 125g Plain Flour
• 150g Brown Sugar
• 2 Tbsp White Granulated Sugar
• 85g Unsalted Butter (Melted)

Vanilla Glaze

• 65g Powdered Sugar
• 2-3 Tsp's Milk
• 1/2 Tsp Vanilla Extract

Instructions

Apple Cake

1. Preheat the oven to 160°C (Fan). Grease and line a 9-inch round springform pan. Set aside.
2. In a large mixing bowl, beat together the butter and sugar until pale and fluffy.
3. Add the eggs, golden syrup, vanilla and milk then beat on low speed until pale and fluffy.
4. Sift in the flour and cinnamon, then using a spatula fold the mixture until it is just combined (Don't over-mix).
5. Pour half of the batter into the prepared pan and smooth over the top using a spatula to make it an even layer.
6. Add half of the apple slices to create a thin layer on top of the batter.
7. Spread the remaining cake batter over the apple slices, then using a spatula smooth over to completely cover them.
8. Top the cake batter with the remaining apple slices. Set aside.

Crumble

1. In a medium mixing bowl, whisk together the flour, both sugars and cinnamon.
2. Pour the melted butter over, then using a fork stir the mixture until a crumb forms.
3. Evenly sprinkle the crumb all over the apple cake until you can't see the layer of apples.
4. Bake for 1 hour and 15 minutes or until you can insert a wooden skewer and it comes out clean (This time may take longer or less; it depends on your oven. I recommend checking your cake at the 1-hour mark).
5. Allow to cool in the pan for 30 minutes, then transfer the cake to a wire rack to cool fully.

Vanilla Glaze

1. Once your cake is cooled. In a small bowl, whisk together the powdered sugar, milk and vanilla until it forms a nice glaze (Start with 2 tsp's of milk, if the mixture is too thick for your liking add the third tsp).
2. Evenly drizzle the vanilla glaze all over the apple cake (I didn't use all of my glaze mixture, but you can use as much as you like).
3. Slice the cake into as many pieces as you like.
4. Enjoy!

Notes

Apples: You have the freedom to select any type of apple that suits your taste for this recipe. In my case, I opted for Granny Smith due to its slightly tart flavour. Nonetheless, if you lean towards a sweeter note, alternatives like Pink Lady, Fuji, or Gala would work just as well.

Line the pan: Ensure that you grease and line the springform pan before adding the batter. This simple step not only facilitates easy removal of the cake but also simplifies the transfer process to a serving platter or wire rack by lining the bottom of the pan.

Don’t over-mix: Make sure to handle the batter with care after incorporating the flour to avoid over-mixing, as this can result in the cake becoming dry.

Cooking time: Every oven is different; I baked my cake for 1 hour and 15 minutes, but I highly recommend checking if your cake is ready around the 1-hour mark. You can do so by inserting a wooden skewer into the center of the cake, if it comes out clean then it is ready.

Vanilla glaze: This step is completely optional, so feel free to skip it if you don't want the glaze. When making the glaze, begin with 2 tsp of milk. If you prefer a thicker consistency, you can stick with this amount. However, if you, like me, enjoy a slightly runnier texture, consider adding the third tsp for your glaze.

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