Cinnamon Apple Crumble Cake | An “OMG Chocolate Desserts” Recipe

If you have Pinterest, and you’re anything like me, you would know that a two minute browse can quickly turn into a 30 minute waste of time. I do this often, pinning things that catch my attention every day. I suppose I can use this moment to promote my up-and-coming Pinterest account, featuring boards that have everything to do with food (my boyfriend calls me a fatty and I can see why) and a bit of fashion. Anyway, during one of my hour-long browses, I came across a few pictures of apple crumble (pie, cake, cheesecake- the whole lot!). I usually avoid desserts containing fruit, with the exception of strawberries and chocolate of course, but I literally could not stop thinking about apple crumble cake for about a week. I got around to making it, and I chose to use a recipe by a blog called OMG Chocolate Desserts. The pictures are what caught my attention and, with my bad luck, I just hoped and prayed that my cake would at least look half as good as Vera’s. 

I decided to be a little more organized this time and put all of my ingredients out on the counter before doing anything else. I was only missing two ingredients: vanilla extract and sour cream. I decided to leave out the vanilla extract completely, which proved to be perfectly fine (although I can imagine how it would’ve given the cake that little extra kick, but life is life). Before having a complete meltdown about not having sour cream, I turned to Google and read that plain yogurt is a suitable replacement. Luckily we always have a tub of double cream yogurt in the fridge (we use it in almost everything!) and I was back on the road to baking my very first apple crumble cake. First, I had to make the crumble (or streusel, I don’t quite know if there is a difference between the two words). It was extremely easy and only involved melting butter and pouring it over a mixture of flour, sugar, cinnamon, nutmeg and salt. Mix it up a bit and that’s it. After that, I made the cake batter. This was also pretty simple, and I ended up with a thick, sticky batter. Lastly, I cut my apples into thin slices (I also left the skin on because I am that lazy, but it really wasn’t noticeable at all) and sprinkled a bit of cinnamon over them. The next step involves layering everything in a springform pan, which ended up being a hot mess. According to Vera’s instructions, one should spread half of the cake batter at the bottom of the pan, cover it with a few apple slices and sprinkle some crumble over it. Easy. However, things went south after layering the second half of the cake batter. It was so sticky and it did not want to spread over the crumble. Instead, it dragged the crumble and the apples all over the show. Somehow, I managed to get it sort of right, and then I just layered the rest of the apples and crumble on top. The cake needs to bake in the oven for about 35-40 minutes. It does rise a bit and you will know that it is done when a toothpick comes out clean. My cake did burn a tad bit on the side, but it was not drastic and it did not ruin the cake at all. The cake was perfect, looked just like the picture, and it tasted a-ma-zing. I am so glad that I chose to follow this recipe. Although layering everything was a mission and a half, it was definitely worth it. I really liked the layers. However, I think that it will be perfectly fine if you simply empty all of the cake batter first, then all of the apples, and then all of the crumble. Something else worth mentioning is that I used salted butter AND pink Himalayan salt, which made the cake taste slight salty (only slightly). I think that one should use unsalted butter instead, or at least reduce the amount of salt added. Other than that, there is absolutely nothing that I would change. I prefer to eat this cake warm or at room-temperature with a cup of coffee (although whipped cream, vanilla custard or even vanilla ice cream would be incredible). It can also be served the next day

Cinnamon Apple Crumble Cake
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For cinnamon crumble
  1. 1 1/2 cup flour
  2. 1/2 cup brown sugar
  3. 1/4 cup sugar
  4. 1/2 teaspoon salt
  5. 1 teaspoons cinnamon
  6. 1/4 teaspoon nutmeg
  7. 1/2 cup unsalted butter -melted
  8. 1/2 teaspoon vanilla
  9. 1 large (or 2 small) apples-peeled and thinly sliced
For the cake
  1. 4 tablespoons unsalted butter
  2. 1/2 cup sugar
  3. 1 large egg
  4. 1 teaspoon vanilla
  5. 1/2 cup sour cream (or plain yogurt)
  6. 1 cup flour
  7. 1/4 teaspoon baking soda
  8. 1/4 teaspoon salt
  9. 1/2 teaspoon baking powder
  1. Preheat the oven to 180 degrees Celsius. Grease a springform pan and set aside.
  2. To make cinnamon crumble, whisk together the dry ingredients, and add melted butter and vanilla. Stir until the mixture and set aside.
  3. To make the cake batter, cream together the butter and sugar until light and fluffy. Add the egg and beat well, then add the vanilla and sour cream/plain yogurt and beat again.
  4. In another bowl, stir together the dry ingredients. Add them to the butter mixture and stir until just combined.
  5. Spread half the batter at the bottom of the pan. Spread the apple slices evenly over the batter, then sprinkle about 1 cup of the cinnamon crumble over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon crumble.
  6. Bake 30-40 minutes. You know it is done when a toothpick inserted in the center comes out clean.
  7. Run a knife around the cake before removing it from the pan.
Love, Kaylyn
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  1. Chelsea
    July 21, 2017 / 6:44 PM


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