Dessert

Double apple crumble cake

Name: Double apple crumble cake recipes
Yield: 11
Ingredients: 43g unsalted butter; 794g apple; 260g plain flour; 1 1/2 tsp ground cinnamon; 1 1/2 tsp baking powder; 1/2 tsp bicarb soda; 1/2 tsp salt; 220g apple butter (from specialty stores); 200g caster sugar; 120g creme fraiche or sour cream; 57g neutral oil (vegetable or grapeseed); 2 large eggs (100g total); 2 tsp vanilla extract; 130g plain flour; 90g rolled oats; 65g light brown sugar; 1 tsp ground cinnamon; 142g unsalted butter, in 1.5cm pieces

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by Claire Saffitz

May 01, 2021

This is an edited extract from Dessert Person by Claire Saffitz, (Clarkson Potter/Publications, $61.99). Photography by Alex Lau.

43g unsalted butter
4 (794g) medium Pink Lady apples, peeled, halved, cored, cut into 5mm slices
260g plain flour
1 1/2 tsp ground cinnamon
1 1/2 tsp baking powder
1/2 tsp bicarb soda
1/2 tsp salt
220g apple butter (from specialty stores)
200g caster sugar
120g creme fraiche or sour cream
57g neutral oil (vegetable or grapeseed)
2 large eggs (100g total)
2 tsp vanilla extract

All purpose crumble topping

130g plain flour
90g rolled oats
65g light brown sugar
1 tsp ground cinnamon
1/2 tsp salt
142g unsalted butter, in 1.5cm pieces

Method

1.

For the crumble, toss together the flour, oats, sugar, cinnamon and salt. Add butter and toss to coat, then use your fingertips to work the butter into the flour mixture until no visible pieces of butter or floury spots remain. It should clump together and hold its shape when squeezed. Cover and refrigerate the crumble until ready to use
2.

In a medium frypan, heat butter over medium heat. When it starts to foam, add the apples and cook, tossing, until slices have begun to soften and turn slightly translucent, 10-15 minutes (it’s okay if some start to brown, which could happen when using drier, cold-storage apples). Remove pan from the heat and set aside to cool.
3.

Preheat the oven to 180°C. Grease base and sides of a 23cm springform pan and line base with baking paper. Arrange an oven rack in the centre position.
4.

In a large bowl, whisk flour, cinnamon, baking powder, baking soda, and salt to combine. Set aside. In a medium bowl, whisk the apple butter, sugar, creme fraiche, oil, eggs, and vanilla until smooth.
5.

Make a well in the centre of the flour mix and pour in the apple butter mix. Whisking from the centre of the bowl outward, incorporate the dry ingredients into the wet just until you have an evenly mixed batter. Using a large flexible spatula, fold the cooled apples into the batter, leaving any liquid behind in the pan and mixing thoroughly to distribute the apples evenly.
6.

Scrape batter into prepared pan and smooth top. Sprinkle crumble evenly over the batter, breaking up any pieces larger than a marble. Bake until crumble is browned and a toothpick inserted into the centre of the cake slides easily through the apple slices and comes out clean, 1 hour 20 minutes-1 hour 30 minutes. Transfer to a wire rack and cool completely. Cut around cake with a knife, then remove the ring.
7.

Use a serrated knife to cut cake into slices.