Walnut Apple Crumble Cake
Total Time
1 hour 10 minutes + 20 minutes cooling
Prep Time
30 minutes
Cook Time
40 minutes
Rating
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Ingredients
8-10 slices
- 2 Granny Smith apples, cored and sliced
- 1 tbsp C&H® Granulated Sugar
- Juice of 1/2 lemon (about 2 tsp)
- 2 tbsp unsalted butter, melted
- 1/4 cup (30g) all purpose flour
- 1/4 cup (50g) C&H® Golden Brown Sugar
- 1 tbsp C&H® Granulated Sugar
- 1/4 tsp cinnamon
- 1/4 cup (30g) walnuts, chopped
- 1 1/2 cups (190g) all purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/8 tsp nutmeg
- 1 cup (180g) C&H® Golden Brown Sugar
- 1/2 cup (110g) oil
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 cup (130g) sour cream
- C&H® Confectioners Sugar, for dusting
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Preparation
Step 1
Toss the apples in the C&H® Granulated Sugar and lemon juice and let them sit while you prep the rest of the cake.
Step 2
Add all of the ingredients to a bowl and mix to combine. It will seem a bit wet, so let it chill in the refrigerator while you make the cake batter. It will dry up and turn into a crumbly consistency by the time the cake is ready to bake.
Step 3
Preheat the oven to 350F and grease and line a 9″ springform pan with parchment paper.
Step 4
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
Step 5
In a large mixing bowl, whisk together the C&H® Golden Brown Sugar and oil. Once combined, whisk in the vanilla and eggs.
Step 6
Add half of the dry ingredients to the batter and whisk to combine. Then whisk in the sour cream.
Step 7
Once smooth, whisk in the remaining dry ingredients.
Step 8
Pour the batter into the pan and spread it even. Arrange your apple slices on top in 6 clusters (see picture in post for reference). Take the crumble out of the refrigerator and sprinkle it on top, completely covering anywhere the cake batter is exposed. Don’t cover the apple slices.
Step 9
Bake for 40-45 minutes or until a toothpick in the center comes out clean (makes sure to poke a cake section and not directly into the apples).
Step 10
Allow the cake to cool for 20 minutes and then release the springform ring. Serve warm or allow it to cool completely. Dust with C&H® Confectioners Sugar if desired. Enjoy!
Step 11
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Chef's notes
This cake is best served when it’s a bit warm. The apples are tender and juicy and the crumble is fresh and crunchy.
Store the cake in an airtight container in the refrigerator. It will keep at room temperature for 1 day, but anything more and it must be chilled. It will keep for up to 5 days in the refrigerator.
Pecans can be used as a replacement for walnuts, or the nuts can be left out completely.
