Italian Apple Crumb Cake
Posted: Sun Nov 10, 2024 9:11 am
Italian Apple Crumb Cake
Servings 10 servings, Prep time 20 minutes, cooking time 40 minutes
Ingredients
Crumble/Pastry
a) 400g (2 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
b) 120g( 8 1/2 tbsp) unsalted butter, softened to room temperature
c) 150g (3/4 cup) caster sugar
d) 2 medium eggs (large in USA)
e) 16g (4 tsp) baking powder
f) 1.5g (1/4 tsp) salt
g) zest of one lemon(optional)
Filling
a) 400g (14 oz, about 2-3) peeled and chopped apples
b) 80g (5 tbsp+1tsp) light brown sugar
c) juice from one lemon
Directions
I. Place the lemon juice and brown sugar into a pan and stir to combine.
II. Add the apples and bring to a boil. Then cook gently until most of the liquid has evaporated, about 5 minutes.
III. Transfer the apples to a bowl and allow them to cool.
IV. Mix the salt and baking powder into the flour.
V. Place the sugar into a large bowl, and rub the zest into it, if using.
VI. Add the flour mixture and stir to combine.
VII. Beat the eggs and pour them into the bowl.
VIII. Add the butter and mix into a crumble, ensuring that the mixture is combination of fine grains and larger clumps, with the butter rubbed in well.
IX. Chill the mixture until the apples have cooled.
X. Preheat the oven to 180C/160C Fan/350F.
XI. Grease and flour a 9 inch/23cm tart tin, or springform pan. You can line the base with parchment paper too, if you wish.
XII. Place about half the crumble mixture into the pan and press it down over the base, creating a small rim around the edge too.
XIII. Add the apples and spread them evenly over the base.
XIV. Sprinkle the remaining crumble mix on top of the apples, and press around the edge to create a seal with the base.
XV. Bake the cake in the oven for 35 to 40 minutes until the top has begun to colour.
XVI. Remove from the oven and leave in the pan for at least 15 minutes before transferring to a rack to cool completely.[/b][/color]
Code: Select all
https://www.youtube.com/watch?v=j24x7ErzKwoServings 10 servings, Prep time 20 minutes, cooking time 40 minutes
Ingredients
Crumble/Pastry
a) 400g (2 2/3 cups, based on scooping packed flour into a 250ml cup) plain flour
b) 120g( 8 1/2 tbsp) unsalted butter, softened to room temperature
c) 150g (3/4 cup) caster sugar
d) 2 medium eggs (large in USA)
e) 16g (4 tsp) baking powder
f) 1.5g (1/4 tsp) salt
g) zest of one lemon(optional)
Filling
a) 400g (14 oz, about 2-3) peeled and chopped apples
b) 80g (5 tbsp+1tsp) light brown sugar
c) juice from one lemon
Directions
I. Place the lemon juice and brown sugar into a pan and stir to combine.
II. Add the apples and bring to a boil. Then cook gently until most of the liquid has evaporated, about 5 minutes.
III. Transfer the apples to a bowl and allow them to cool.
IV. Mix the salt and baking powder into the flour.
V. Place the sugar into a large bowl, and rub the zest into it, if using.
VI. Add the flour mixture and stir to combine.
VII. Beat the eggs and pour them into the bowl.
VIII. Add the butter and mix into a crumble, ensuring that the mixture is combination of fine grains and larger clumps, with the butter rubbed in well.
IX. Chill the mixture until the apples have cooled.
X. Preheat the oven to 180C/160C Fan/350F.
XI. Grease and flour a 9 inch/23cm tart tin, or springform pan. You can line the base with parchment paper too, if you wish.
XII. Place about half the crumble mixture into the pan and press it down over the base, creating a small rim around the edge too.
XIII. Add the apples and spread them evenly over the base.
XIV. Sprinkle the remaining crumble mix on top of the apples, and press around the edge to create a seal with the base.
XV. Bake the cake in the oven for 35 to 40 minutes until the top has begun to colour.
XVI. Remove from the oven and leave in the pan for at least 15 minutes before transferring to a rack to cool completely.[/b][/color]