What happens when you combine a favorite dessert with maple cheesecake and buttercream?
Apple crumble is my favorite dessert. Period. Here, I’ve created a cake version of this comfort food by baking green apples in a brown sugar and cinnamon cake, covered in maple cream cheese buttercream and topped with crunchy spicy crumble.
Preparation time: 35 minutes
Cooking time : 30 mins
Ready in: 2 hours 5 mins
For the crumble topping
½ cup oats
½ cup white or all-purpose spelled flour
½ cup brown sugar
¼ cup slivered almonds
¼ teaspoon baking powder
½ teaspoon of cinnamon
¼ tsp salt
¼ cup melted butter
For the cake
150 butter, room temperature
150g caster sugar
1 teaspoon vanilla extract
3 free-range eggs
125g all-purpose white or spelled flour
75g almond flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
pinch of sea salt
140g plain unsweetened yoghurt at room temperature
1½ cups peeled and cored green apple, cut into 1 cm cubes
For the maple icing
150g softened butter
250g icing sugar
100g cream cheese
¼ cup pure maple syrup
Freeze-dried apple pieces
Preheat the oven to 170°C rotating heat.
- First, make the crumble. Combine all ingredients except butter in a large bowl, once combined stir in melted butter until well incorporated.
- Crumble the mixture onto a baking sheet lined with parchment paper and bake for 15 minutes or until golden and crispy. Let cool completely at room temperature.
- Line two 22cm cake tins with parchment paper.
- To make the cake, in the bowl of an electric mixer, cream the butter, sugar and vanilla until pale, light and fluffy.
- Add the eggs one at a time, beating between each addition.
- Gradually stir in flour, almond flour, baking powder, cinnamon and salt and mix until just combined. Finally add the yogurt.
- Divide the batter evenly between the cake pans and spread it on the sides. Spread the chopped apple pieces evenly and press lightly.
- Bake for about 30 minutes. The cakes are ready when they are golden brown, springy to the touch and a skewer inserted in the center comes out clean.
- Let the cakes cool for about 10 minutes in the molds before unmolding them on a cooling rack.
- Meanwhile, prepare the icing. In the bowl of an electric mixer, beat the butter alone until smooth. Add the icing sugar and vanilla beat over high heat until the mixture is very light and fluffy. Gradually add the cream cheese. Do not overdo this step.
- Finally add the maple syrup.
- Once the cakes have completely cooled, frost one layer. Cover with half of the crumble and press into the glaze.
- Carefully place the other layer on top of your icy layer.
- Carefully frost the top of the cake and sprinkle the other half with the crumble topping. Decorate with roses and freeze-dried apple pieces.
Serve at room temperature. Refrigerate in an airtight container for up to 3 days.