Go Back

Cinnamon Apple Crumb Cake

If you like the aroma of cinnamon, sweet apple filling and crumb topping, you will love this cake.
Course Dessert

Ingredients
  

Ingredients for the dough:

  • 400 g flour
  • 150 g sugar
  • 1 tsp baking powder
  • 2 eggs at room temperature
  • 120 g soften butter
  • 1/4 tsp salt (optional)

Ingredients for the filling:

  • 4 apples (I use Granny Smith and Fuji apples)
  • 2 tbsp lemon juice
  • 80 g sugar
  • 2 tsp cinnamon powder
  • 1 tbsp butter

Instructions
 

  • Start by washing and peeling the apples. Then, cut them in half and remove the cores. Cut each half of the apple across into slices any thickness you prefer. Then dice the apples across into cubes.
  • Transfer the apples into a large mixing bowl, add lemon juice, sugar and cinnamon. Mix well, so each apple piece is covered with seasoning.
  • Melt the butter in a medium size saucepan and add the apples. Bring the mixture to a simmer while stirring constantly. Then lower the heat to medium and cook until the apples have softened, about 10-15 minutes. Transfer the apple filling into a bowl to cool down.
  • In a large mixing bowl combine the flour, sugar, baking powder and give it a stir. Add the eggs and soften butter. Using your hands combine all the ingredients until it turns into a crumb. Feel free to use a food processor or a blender for this step.
  • Divide the dough mixture into two and transfer one half into a baking pan covered with parchment paper. Gently press the dough crumbs, so the crumbs are evenly distributed on the bottom and toward the side as well. Fill the bottom of the cake with apple mixture, living all the juices in the bowl and spread it evenly. Spread the remaining dough crumbs over the apple filling.
    Bake the cake at 350 F degrees for 40-45 minutes or until you get a beautiful golden-brown top. Let the cake cool down in the baking pan then holding onto the baking paper, gently pull it out.

Notes

Take the butter and eggs out of the fridge about an hour before starting to make the dough.
It’s best to use a mix of sweet (Jazz, Honeycrisp, Pink Lady, Gala, Fuji) and tart (Granny Smith, Braeburn, Jonathan, Pacific Rose) apples.
If you will not be using the filling immediately, store it in containers in the refrigerator for 2 to 3 days.