Apple crumble cake
Buttery-crunchy crumble, vanilla pastry cream and cinnamon apple filling
If you‘re not sure what to bake next then this recipe is it! This recipe was actually just a spontaneous bake and it turned out incredible and probably one of my favorite simple cakes. The texture and the flavor is everything I need in a cake (crunchy and soft, moistness from the fillings and just the right amount of sweetness) and the process of making it was so easy and quick.
This is a cake that is perfect for Fall as it combines the warm flavors of Autumn and Winter. The buttery crumble, the soft vanilla pastry cream and the intense cinnamon apples that still have some bite to them just make the most delicious cake.
Why you’ll love this apple crumble cake recipe:
1. Flavor: a perfect Fall/Winter recipe with warm and cozy flavors and just simply delicious!
2. Perfect texture: I love a cake with texture and this combines crunchy buttery crumble and soft vanilla cream and cooked cinnamon apples that still have a bit of bite to them so they aren’t too soft. It‘s not soggy or too hard, but the right proportion of soft and crunchy.
3. Seasonal: this cake tastes best now as the apples are coming in season and you have such a wide variety of apples. Choose apples with some acidity and ones that hold their shape so the filling doesn’t get too sweet.
4. Easy to make: this is one of my simpler recipes and it really comes together rather quickly. The crumble dough is used for the bottom and top so you only need to make one dough. The fillings can be made a day in advance if you want to avoid to the cooling times.
5. Simple: made with simple pantry staples ingredients and easy-to-find ingredients.
6. Stays delicious: for several days and freezes beautifully
Ingredients you’ll need to make this cake:
For the crumble dough:
Butter: a good quality butter. I like to use „Die Butter“
Sugar: I use white cane sugar for this recipe
Flour: use all purpose flour ( type 550)
Egg yolks: this adds moisture, flavor/texture and stability in the crumble
Baking powder: make sure the baking powder isn‘t expired to help make the dough not as dense, since the filling are weighing it down
Vanilla paste/powder: I like to add a little bit of vanilla paste or powder to the dough
Salt: use regular table salt
For the vanilla pastry cream:
Milk: I like to use whole milk 3.5%
Sugar: I use white cane sugar for this recipe
Egg yolks: I use fresh but you can also use pasteurized
Cornstarch: I use Maizena cornstarch
Butter: a good quality butter. I like to use „Die Butter“ the butter adds creaminess and smoothness to the cream
Vanilla beans: make sure it’s really good quality. I like to use scraped out vanilla bean but you can also substitute for paste or powder ( you won‘t have the beautiful speckel of vanilla beans) adding too much vanilla powder can turn the pastry cream grey and unappealing.
Salt: use regular table salt
For the apple cinnamon filling:
Apples: choose a variety that is more acidic than sweet. You can also mix 2 types of apples
Sugar: I use white cane sugar for this recipe
Cornstarch: I use Maizena cornstarch
Water: regular tap water (depending on your country)
Lemon juice: about ½ lemon. This adds extra acidity for balance
Cinnamon powder: use a really good quality cinnamon powder
Vanilla paste/powder: I like to add a little bit of vanilla paste or powder to the dough
Salt: use regular table salt
How to make apple crumble cake (step-by-step):
1. Make the crumble dough:
1. In the bowl of your stand mixer (or by hand) mix the butter, sugar, egg yolk, salt and vanilla until creamy (but not too fluffy)
2. Add in the flour and the baking powder
3. Mix until you achieve a crumbly texture with large crumbles. Set aside until ready to use.
2. Make the vanilla pastry cream:
1. Pour the milk, sugar and the vanilla into a saucepan. Bring the milk gently to a simmer.
2. In a separate bowl, whisk together the egg yolks, sugar and cornstarch until smooth.
3. Slowly pour 1/3 of the hot milk into the egg mixture while whisking continuously. This prevents the eggs from scrambling.
4. Pour everything back into the saucepan and cook over medium heat, whisking constantly. Once the mixture starts to thicken and comes to a gentle boil, continue cooking for about 1–2 minutes while whisking.
5. Remove from the heat and stir in the butter until completely melted and incorporated.
6. Transfer the pastry cream to a clean bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature.
7. Once cooled down, whisk the pastry cream briefly until smooth and creamy before spreading on the crumble base
3. Apple cinnamon filling:
1. Peel the apples, remove the cores and cut them into small, even cubes about 1cm thick
2. Place the apple cubes in a saucepan together with the sugar, lemon juice, cinnamon and vanilla. Cook over medium heat for several minutes, stirring occasionally, until the apples begin to soften slightly but still retain some texture.
3. In a small bowl, mix the cornstarch with the water until completely smooth and lump-free.
4. Stir the cornstarch mixture into the warm apples. Continue cooking for 1–2 minutes, stirring constantly, until the liquid thickens, becomes clear and coats the apples in a thick „sauce“
5. Remove from the heat and let the apple filling cool completely before using. The filling will continue to thicken as it cools.
4. Assembly:
1. Press about 2/3 of the crumble mixture evenly into the bottom of the prepared baking pan, gently pressing it down to create a compact base.
2. Spread the cooled pastry cream evenly over the crumble base.
3. Spread the apple cinnamon filling evenly over the pastry cream, making sure the apples are distributed across the entire surface.
4. Use the remaining dough to create the topping. Crumble it into larger, thick chunks and scatter them evenly over the apples.
5. Bake in a preheated oven at 175°C for approximately 35–40 minutes, or until the crumble is golden brown and the filling is set.
Cool: Allow the cake to cool completely before slicing. This gives the pastry cream and apple filling time to set, making it easier to cut into neat layers. Dust with icing sugar.
Tips for making an apple crumble cake:
Make the pastry cream and apple cinnamon filling first: so they have enough time to chill and firm up a bit before spreading on the crumble base
Use we good quality vanilla: you can use either vanilla paste or vanilla powder but make sure it’s of really good quality for the best flavor
Use acidic apples: you want to use apples that are more sour and acidic than sweet to balance out the sweetness from the dough and pastry cream. It gives more apple flavor and won‘t be too sweet.
Don’t over mix the batter: you want to mix it until all the ingredients have combined well but are not one piece of dough. You want to be able to crumble the dough easily in your hands, while still feeling soft and smooth.
Keep the streusel chunky: for more crunch and texture. don’t leave the texture too “sandy” and “crumbly” mix until you get larger chunks.
Let the cake cool before slicing: I know it’s really tempting, but wait a bit until the cake has cooled to at least look warm so the cake doesn’t fall apart and the fillings have had some time to firm up.
Serving ideas:
You can serve the cake slightly warm on it‘s own or with a scoop of vanilla ice-cream for example. Tastes amazing either way. This cake doesn’t need much else!
FAQ’S:
What is apple cinnamon crumble cake?
This is my version of an apple crumble cake but I added in a layer of vanilla pastry cream and a cooked apple cinnamon compote. The dough is a crumbly cakey dough that holds it‘s shape really well and has a lovely texture.
What kind of apples should I use in this recipe?
The best type of apples to use in this recipe are ones that hold their shape well while baking and ones that have a nice acidity to them and are not too sweet. A type such as Braebrun works really well.
How do I know when my apple crumble cake is done baking?
The cake should have a golden brown color on top, then it should be done baking.
How can I avoid the cake from becoming soggy?
The first thing is to bake the cake until golden brown. This is normally a good indicator that it is done and the bottom shouldn‘t become soggy. Also make sure the pastry cream and the apple filling have cooled down before spreading them onto the crumble dough. If they are warm they will soak up into the dough.
Can I freeze apple cinnamon crumble cake?
Yes, you definitely can. This cake freezes well. You can freeze it for up to 2-3 months.
Can I make the cake ahead of time?
Yes. You can make the cake in advance and store it in the fridge for 2-3 days or freeze it for up to 3 months. If you store it in the fridge make sure to cover it well with plastic wrap so it keeps its moisture. The crumble will loose a little of its crunchiness when kept in the fridge a few days.