Jamy’s Apple Crumb Cake

Yield: 8 servings Total time: 2 hours October 10, 2016

Apple desserts aren’t always my favorite (I’ll choose chocolate every time), but this apple crumb cake is sooooo good. It has quite a few components (shortbread base, thinly sliced apples, custardy sauce, and crumb topping) and is a labor of love, but it’s a special dessert that’s worth the work.

Serve with a German Riesling.

Recipe via Cup of Jo.

Ingredients

  • 2 cups all-purpose flour
  • 2/3 cup white sugar
  • 1 tsp baking powder
  • 1/2 cup unsalted butter, cold and cut into 6-8 pieces
  • 3 medium apples, peeled, cored and cut into thin slices
  • 2 large eggs
  • 1 cup heavy cream
  • 1/2 cup sour cream or plain yogurt
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • Pinch of salt

Crumb Topping

  • 1 cup all-purpose flour
  • 2/3 cup white sugar
  • 1/4 tsp cinnamon
  • Pinch of salt
  • 1/4 cup unsalted butter, melted

Directions

Preheat oven to 350º and grease an 8-inch springform pan. Set on a baking sheet and set aside.

In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, almost like sand.

Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared apple slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.

When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for 20 more minutes.

Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.

When the cake has baked for 20 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquid-y still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake 20 more minutes. Note that the cake will be sunken in the middle, even when it’s “done”. As long as it’s not jiggly and a tester inserted in the center comes out with just crumbs (not liquid), it’s ready to take out of the oven. After you’ve completed each of the three baking steps above, the cake will have been in the oven for about 60 to 65 minutes in total.

Allow to cool in the pan, on a cooling rack, for 10 to 15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.

Dust the top with powdered sugar, if desired.

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