Apple Crumble Cake with Brown Sugar Cream

Ingredients

For the Cake Base

• 300g (2½ cups) plain flour
• 10g (2½ teaspoons) baking powder
• 3g (½ teaspoon) salt
• 230g (1 cup) unsalted butter, room temperature
• 300g (1½ cups) granulated sugar
• 4 large eggs, room temperature
• 10ml (2 teaspoons) vanilla extract
• 240ml (1 cup) whole milk
• 450g (3 medium) apples, peeled and diced
• 5g (2 teaspoons) ground cinnamon

For the Crumble Topping

• 120g (1 cup) plain flour
• 130g (⅔ cup) brown sugar
• 115g (½ cup) unsalted butter, cold
• 5g (2 teaspoons) ground cinnamon
• 2g (¼ teaspoon) salt

For the Brown Sugar Cream

• 500ml (2 cups) whole milk
• 4 egg yolks
• 100g (½ cup) dark brown sugar
• 30g (¼ cup) cornstarch
• 5ml (1 teaspoon) vanilla extract
• 2g (¼ teaspoon) salt
• 30g (2 tablespoons) unsalted butter

Step-by-Step Instructions

Preparing the Cake Batter

1. Preheat and Prepare

• Set oven to 175°C (350°F)
• Grease and line a 24cm (9-inch) springform pan
• Ensure all refrigerated ingredients reach room temperature

1. Mix Dry Ingredients

• Sift together plain flour, baking powder, and salt
• Whisk to ensure even distribution
• Set aside

1. Prepare Wet Ingredients

• Beat butter until creamy (about 2 minutes)
• Gradually add sugar, beating until light and fluffy (5 minutes)
• Add eggs one at a time, incorporating fully
• Stir in vanilla extract

1. Combine Mixtures

• Alternate adding flour mixture and milk in three portions
• Begin and end with flour mixture
• Mix until just combined
• Fold in diced apples and cinnamon

Creating the Crumble Topping

1. Combine Dry Ingredients

• Mix flour, brown sugar, cinnamon, and salt

1. Add Butter

• Cut cold butter into small cubes
• Work into dry mixture using fingertips until crumbly
• Refrigerate until needed

Preparing the Brown Sugar Cream

1. Heat Milk

• Bring milk to gentle simmer in heavy-bottomed saucepan
• Remove from heat just before boiling

1. Mix Base

• Whisk egg yolks, dark brown sugar, cornstarch, and salt
• Temper with hot milk, whisking constantly
• Return mixture to saucepan

1. Cook Cream

• Heat over medium, stirring constantly
• Cook until thickened (about 5 minutes)
• Remove from heat
• Stir in vanilla and butter until smooth

Assembly and Baking

1. Pour cake batter into prepared pan
2. Sprinkle crumble topping evenly
3. Bake 60-70 minutes until toothpick comes out clean
4. Cool in pan for 30 minutes before removing

Nutritional Information

Per serving (based on 12 servings):

• Calories: 585
• Protein: 8g
• Carbohydrates: 75g
• Fat: 29g
• Fiber: 2g
• Sugar: 48g

Professional Baking Tips

1. Temperature Control

• Room temperature ingredients ensure proper emulsion
• Cold butter for crumble creates perfect texture
• Rotate pan halfway through baking for even heat distribution

1. Apple Selection

• Use firm baking apples like Granny Smith or Braeburn
• Cut apples uniformly for even distribution
• Toss with lemon juice to prevent browning

1. Texture Perfection

• Don’t overmix batter after adding flour
• Create varying crumble sizes for interesting texture
• Test cake doneness in center, not edges

Variations and Substitutions

1. Fruit Alternatives

• Replace apples with pears for winter variation
• Add cranberries for tartness
• Mix in stone fruits during summer

1. Dietary Modifications

• Use plant-based milk for dairy-sensitive diners
• Replace eggs with applesauce for vegan version
• Substitute gluten-free flour blend (1:1 ratio)