Apple & cinnamon crumble cake

The name says it all: in the book Crumble Cake, you’ll find countless recipes for crumble cake. From the classic apple version to a savoury one with salmon and dill. This recipe uses cake batter instead of the classic pastry base.

Method
Preheat the oven to 180 degrees. For the crumble, use your fingertips to mix the cold butter, 100 grams of flour, the brown sugar and 1 teaspoon of cinnamon into a crumbly dough. Keep this in the refrigerator. For the cake, mix the sugar and softened butter until pale and creamy. Add the eggs one at a time, mixing well after each
addition.

Mix 220 grams of flour with the baking powder, salt and 2 teaspoons of cinnamon, then fold this into the butter mixture. Add the crème fraîche and mix everything into a smooth batter. Line the baking tin with baking paper and pour in the cake batter.

Peel the apples and remove the cores. Cut the flesh into small cubes and mix into the compote. Spread this mixture over the cake batter and sprinkle the crumble dough on top. Bake the crumble cake for 1 hour. Let it cool slightly, remove it from the tin and cut it into 5 x 5 centimetre squares. Serve with crème fraîche.

Crumble Cake
Christelle Huet-Gomez
Becht
€ 9,99
ISBN 9789023015499