Apple Orchard Crumb Cake

By Chef Lynn Crawford
Serves 8
Prep Time 20 min
Cook Time 60 min
Print Recipe
By Chef Lynn Crawford
This apple crumb cake captures the essence of fall with layers of tender apples and a buttery topping. Great for sharing during gatherings or enjoying with a warm cup of tea, it’s a wonderful way to embrace the flavours of the season.

Ingredients

  • Crumble

    • ⅓ cup (75 mL) quick-cooking oats
    • ½ cup (125 mL) all-purpose flour
    • ¼ cup (60 mL) brown sugar
    • ¼ tsp (1.25 mL) salt
    • ¼ cup (60 mL) unsalted butter, softened

  • Apple Filling

    • 3 cups (750 mL) McIntosh apples, peeled or unpeeled, seeded and diced
    • 1 cup (250 mL) brown sugar
    • 2 tbsp (30 mL) lemon juice

  • Cake

    • 1 ¼ cup (315 mL) all-purpose flour
    • ½ tsp (2.5 mL) ground cinnamon
    • ½ tsp (2.5 mL) baking soda
    • ½ cup (125 mL) unsalted butter, softened
    • ¾ cup (175 mL) brown sugar
    • 2 eggs
    • ¼ cup (60 mL) sour cream
    • Icing sugar, for dusting
    • Caramel sauce, for drizzling (optional)

Instructions

  • Step 1

    Preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (30 cm) springform pan with a removable bottom and line the bottom with parchment paper.

  • Step 2

    To make the crumble, combine the oats, flour, brown sugar and salt in a bowl. Add the butter and combine just until the dry ingredients are moistened. Set aside.

  • Step 3

    To create the apple filling, combine the diced and peeled apples, brown sugar and lemon juice in a bowl. Set aside.

  • Step 4

    To make the cake, combine the flour, cinnamon and baking soda in a bowl.

  • Step 5

    In another bowl, cream the butter and brown sugar with an electric mixer. Add the eggs, one at a time and beat until combined. With the mixer on low speed, add the dry ingredients alternating with adding the sour cream until smooth.

  • Step 6

    Pour the batter into the springform pan. Drain the apple filling slightly and arrange it over the cake batter in the pan. Top with the crumble.

  • Step 7

    Bake for 1 hour or until a toothpick inserted in the centre of the cake comes out clean. Let cool slightly before unmoulding. Let cool completely on a wire rack.

  • Step 8

    Once the cake has completely cooled, generously dust with icing sugar and/or drizzle with caramel sauce.

Nutrition Facts

Per serving
Calories553
Fat21 g
Saturated Fat12 g
Trans Fat1 g
Carbohydrate85 g
Fibre2 g
Sugars60 g
Protein6 g
Sodium192 mg