Description
The best apple cake with a buttery crumble topping! Moisture from the chopped fresh apples perfectly fluffs up the cake when baked. It’s highly addictive and the perfect homemade treat. Recipe adapted from Donal Skehan.
Ingredients
Cake
- 1 stick (113 g) of unsalted butter, softened, plus extra for coating the pan
- 3/4 cup light brown sugar
- 2 large eggs
- 1 1/2 cups of all-purpose flour, sifted
- 1 tsp baking powder
- pinch of salt
- 1 tsp ground cinnamon
- 2 apples (or 1 large apple), peeled, cored, and chopped into 1/2-inch pieces
Crumble Topping
- 1/4 cup sugar
- 1/4 cup all-purpose flour
- 4 tbsp unsalted butter
- *You can also use my crumble topping recipe on pg. 79 in my cookbook)
Note
I used a standard 9-inch springform pan for this cake, although the original recipe calls for a 7 or 8-inch pan. Adjust your baking times to suit the size of your pan.
Instructions
- Preheat your oven to 350°F. Coat the inside and sides of a 9-inch springform pan with butter and a sprinkle of brown sugar.
- In a large bowl, cream the butter and sugar together using an electric mixer, about 1-2 minutes.
- Add the eggs, one at a time, and continue mixing until fully incorporated.
- Add the flour, baking powder, salt, and cinnamon. Mix gently to combine- the batter will be thick. Fold in the apples.
- Scrape the batter into the pan.
- For the crumble topping, add all of the ingredients into a small bowl. Mix with your fingers until small crumbles start to form. Scatter evenly over the top of the cake.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Cool before serving.