Apple Crum extractb Cake With Cinnamon Apple Drizzle is more than just a dessert; it’s a warm embrace in culinary form. I’ve always found that certain dishes have the power to transport us, and this delightful creation certainly fits the bill. Imagine the irresistible aroma of sweet apples mingling with fragrant cinnamon wafting through your kitchen, beckoning everyone to gather. This isn’t just a simple apple cake; it’s a symphony of textures and flavors that captivates from the very first bite, promising pure comfort with every forkful.
Historically, cakes combining fruit and crumble toppings have been cherished across various European cuisines, embodying the essence of autumnal harvests and comforting home baking. This particular iteration elevates the classic with a tender, moist cake base, generously topped with a buttery, golden crumble, and then crowned with a luscious cinnamon-spiced apple drizzle. It’s the kind of treat that conjures memories of crisp autumn days and family gatherings, a testament to the timeless appeal of simple, wholesome ingredients transformed into something extraordinary. People adore this Apple Crum extractb Cake With Cinnamon Apple Drizzle not only for its incredible taste – the perfect balance of sweet and tangy – but also for its fascinating interplay of textures: the soft, yielding cake, the delightful crunch of the crumble, and the smooth, warm drizzle that brings it all together. It’s truly a showstopper that feels both familiar and wonderfully special.
Ingredients:
Creating the perfect Apple Crumble Cake With Cinnamon Apple Drizzle requires a thoughtful selection of ingredients, each playing a crucial role in achieving the desired texture, flavor, and aroma. Here’s a detailed list:
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For the Moist Cake Base:
- 2 ½ cups (300g) all-purpose flour: I always make sure to sift my flour before measuring and adding it to the batter. This simple step ensures a lighter, airier cake by preventing lumps and incorporating more oxygen.
- 1 ½ teaspoons baking powder: This leavening agent will give our cake its beautiful lift and tender crumb.
- ½ teaspoon baking soda: Working in conjunction with the baking powder and the slight acidity from the apples, baking soda contributes to the cake’s rise and softness.
- ½ teaspoon fine sea salt: A touch of salt is essential for balancing the sweetness and enhancing all the other wonderful flavors.
- 1 cup (226g) unsalted butter: Make sure your butter is at room temperature. This is crucial for proper creaming with the sugars, creating a light and fluffy base. Unsalted butter allows me to control the salt content precisely.
- ¾ cup (150g) granulated sugar: For sweetness and to create a crisp crust.
- ½ cup (100g) light brown sugar, packed: The brown sugar adds a lovely caramel note and helps keep the cake moist.
- 2 large eggs: Again, room temperature eggs are vital. They emulsify better with the butter and sugar, leading to a smoother batter and a more uniform cake texture.
- 1 teaspoon pure vanilla extract: A classic flavor enhancer that truly brings out the warmth in this dessert.
- ¾ cup (180ml) whole milk: Room temperature whole milk is my preference for richness and to ensure it blends seamlessly into the batter without seizing the butter.
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For the Tangy Apple Filling:
- 3 large (about 450-500g) Granny Smith or Honeycrisp apples: I find these varieties hold their shape well during baking and offer a nice balance of tartness (Granny Smith) or sweetness with a firm texture (Honeycrisp). Make sure to peel, core, and dice them into ½-inch pieces.
- 1 tablespoon fresh lemon juice: This brightens the apple flavor and, more importantly, prevents the apples from browning too quickly.
- ¼ cup (50g) granulated sugar: To sweeten the apples just enough.
- 2 tablespoons light brown sugar, packed: Adds a deeper, molasses-rich sweetness to the filling.
- 1 teaspoon ground cinnamon: The quintessential spice for apples, bringing warmth and comfort.
- ¼ teaspoon ground nutmeg: A pinch of nutmeg complements the cinnamon beautifully, adding another layer of aromatic spice.
- 1 tablespoon cornstarch: This is our secret weapon for thickening the apple juices, ensuring the filling is luscious and doesn’t make the cake soggy.
- 2 tablespoons water (optional, if apples are dry): Sometimes apples can be less juicy; a little water helps dissolve the cornstarch and sugar.
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For the Golden Crumble Topping:
- ¾ cup (90g) all-purpose flour: The foundation for our crumbly texture.
- ½ cup (50g) rolled oats: Not instant oats! Rolled oats give the crumble a wonderful chewiness and rustic texture.
- ½ cup (100g) light brown sugar, packed: For that classic rich, sweet, and slightly caramelized crumble flavor.
- ¼ cup (50g) granulated sugar: Adds a touch more sweetness and helps with crispness.
- 1 teaspoon ground cinnamon: Echoes the cinnamon in the filling, tying all the flavors together.
- ½ teaspoon fine sea salt: Crucial for enhancing the butteriness and balancing the sugars in the topping.
- 6 tablespoons (85g) unsalted butter: Crucially, the butter must be very cold and cut into small cubes. This is what creates that wonderful crumbly texture. If the butter is too warm, it will just mix into a paste.
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For the Cinnamon Apple Drizzle:
- 1 ½ cups (180g) confectioners’ sugar (powdered sugar): Sifted to ensure a smooth, lump-free drizzle.
- 3-4 tablespoons apple juice or whole milk: I prefer apple juice for an extra layer of apple flavor, but milk works perfectly well for a more neutral base. You’ll adjust the quantity to achieve your desired consistency.
- ½ teaspoon ground cinnamon: To infuse the drizzle with that signature warm spice.
- ¼ teaspoon pure vanilla extract: Adds another aromatic dimension to the glaze.
Preparing the Apple Filling:
Let’s start by getting our delicious apple filling ready. This step is critical for the “Apple Crumble Cake With Cinnamon Apple Drizzle” as it sets the stage for the cake’s juicy heart.
- Prepare the Apples: First, take your Granny Smith or Honeycrisp apples. I always recommend Granny Smiths for their lovely tartness which cuts through the sweetness of the cake, or Honeycrisps for their crisp texture and balanced flavor. Peel them meticulously, then core and dice them into uniform ½-inch pieces. Consistency in size is important here for even cooking. Place the diced apples into a medium-sized mixing bowl.
- Season the Apples: To the bowl of diced apples, add the fresh lemon juice, granulated sugar, light brown sugar, ground cinnamon, and ground nutmeg. Toss everything together gently using a spatula or your hands, ensuring all the apple pieces are evenly coated. The lemon juice isn’t just for flavor; it also helps prevent the apples from oxidizing and turning brown.
- Add the Thickener: Sprinkle the cornstarch over the seasoned apples. Cornstarch is our thickening agent here, which will create a lovely, slightly syrupy filling that won’t make our cake soggy. If your apples seem particularly dry, you can add 1-2 tablespoons of water at this stage to help the cornstarch dissolve and coat the apples. Toss again to ensure the cornstarch is evenly distributed.
- Cook the Filling (Optional but Recommended): While you can add raw apples to the cake, I prefer to pre-cook them slightly. Transfer the apple mixture to a medium saucepan and cook over medium heat for about 5-7 minutes, stirring occasionally. You’re not trying to cook them until mushy, but rather until they have softened slightly and the juices have thickened into a glossy syrup. This process intensifies the apple flavor and ensures they are perfectly tender in the final cake. Don’t overcook them; we want them to retain a little bite.
- Cool Completely: Remove the pan from the heat and transfer the apple filling to a separate bowl or a baking sheet spread out in a single layer. It’s crucial that the apple filling cools down completely to room temperature before we incorporate it into the cake batter. If it’s warm, it can start to melt the butter in the batter, which will affect the cake’s texture. You can speed this up by placing it in the refrigerator for about 20-30 minutes.
Crafting the Crumble Topping:
The crumble topping is what gives our “Apple Crumble Cake With Cinnamon Apple Drizzle” its wonderful texture and contrast. It’s surprisingly simple to make, but a few key details will ensure it’s perfectly crisp and golden.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, rolled oats, light brown sugar, granulated sugar, ground cinnamon, and fine sea salt. Make sure these dry ingredients are thoroughly combined. The oats add a fantastic textural element that distinguishes this crumble from a simple streusel.
- Add Cold Butter: Now, for the critical step: add your very cold, cubed unsalted butter to the dry mixture. The colder the butter, the better your crumble will be. If the butter starts to soften, the crumble won’t be as distinct and crumbly.
- Create the Crumble: Using your fingertips, a pastry blender, or even a stand mixer with the paddle attachment on low speed, work the butter into the dry ingredients. You want to rub the butter pieces into the flour mixture until the mixture resembles coarse crumbs, with some pieces being pea-sized and some a bit larger. The key is not to overmix; we’re aiming for distinct crumbs, not a smooth dough. If you’re using your hands, try to work quickly to prevent the butter from warming up too much. I love the tactile sensation of feeling the butter break down into the flour.
- Chill for Best Results: Once you’ve achieved your desired crumbly consistency, cover the bowl with plastic wrap and place it in the refrigerator to chill while you prepare the cake batter. Chilling the crumble helps firm up the butter again, which prevents it from melting too quickly in the oven and ensures a crispier, more defined crumble topping. This step is often overlooked but truly makes a difference in the final texture of the “Apple Crumble Cake With Cinnamon Apple Drizzle”.
Baking the Apple Crumble Cake:
This is where the magic truly comes together for our Apple Crumble Cake With Cinnamon Apple Drizzle. We’ll be focusing on building a tender cake base, layering in our delicious apple filling, and topping it all with that irresistible crumble.
Mixing the Cake Batter:
- Prepare Your Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly, or line it with parchment paper leaving an overhang on the longer sides for easy removal. This ensures your beautiful cake won’t stick!
- Combine Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, baking soda, and fine sea salt. Set this aside for a moment. I always make sure to sift my flour to guarantee a light, airy texture in the cake.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed. Beat for 3-5 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air into the batter, which contributes significantly to the cake’s tender crumb. You’ll notice a distinct change in texture and color when it’s ready.
- Add Eggs and Vanilla: Scrape down the sides of the bowl. Add the large room temperature eggs one at a time, beating well after each addition until fully incorporated. After adding the last egg, mix in the pure vanilla extract. The mixture might look slightly curdled after the eggs are added; don’t worry, this is normal and will smooth out with the addition of dry and wet ingredients.
- Alternate Dry and Wet: With the mixer on low speed, begin adding the dry ingredient mixture alternately with the room temperature whole milk, starting and ending with the dry ingredients. Add about one-third of the flour mixture, mix until just combined, then add half of the milk, mix. Repeat with another third of the flour, then the remaining milk, and finally the last third of the flour. Be careful not to overmix the batter at this stage. Overmixing can develop the gluten too much, leading to a tough cake. Mix only until just combined and no streaks of flour remain. A few small lumps are perfectly fine.
Assembling and Baking:
- Layer the Cake: Pour about two-thirds of the cake batter into your prepared 9×13 inch baking pan. Use an offset spatula or the back of a spoon to spread it evenly across the bottom of the pan.
- Add Apple Filling: Evenly spread the cooled apple filling over the batter layer. Leave a small border (about ½ inch) around the edges of the pan to prevent the apples from touching the sides and potentially sticking or burning. The aroma of those cinnamon-spiced apples will already start to tantalize your senses!
- Top with Remaining Batter: Gently dollop the remaining one-third of the cake batter over the apple filling. Don’t worry about spreading it perfectly, as it will naturally spread and melt over the apples during baking. The goal is to cover as much of the apple layer as possible.
- Sprinkle with Crumble: Generously sprinkle the chilled crumble topping evenly over the entire surface of the cake batter. The more crumble, the merrier, in my opinion, for the ultimate Apple Crumble Cake With Cinnamon Apple Drizzle experience! Make sure to break up any larger clumps from chilling.
- Bake to Perfection: Place the pan in the preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the cake (avoiding the apple filling layer if possible) comes out clean or with moist crumbs attached. The crumble topping should be golden brown and crisp, and the cake edges should be pulling slightly away from the sides of the pan. Oven temperatures can vary, so keep an eye on it. If the crumble topping starts to brown too quickly, you can loosely tent the cake with aluminum foil for the last 15-20 minutes of baking.
- Cooling is Key: Once baked, remove the cake from the oven and place it on a wire rack to cool completely in the pan. This is a critical step. Resist the urge to cut into it too soon! Cooling allows the cake to set fully, the flavors to meld, and the apple filling to firm up. Attempting to move or slice it while warm can cause it to fall apart. It typically takes at least 1-2 hours to cool enough to handle, but for best results, allow it to cool for several hours or even overnight.
Creating the Cinnamon Apple Drizzle:
The Cinnamon Apple Drizzle is the crowning glory of our Apple Crumble Cake With Cinnamon Apple Drizzle, adding a final touch of sweetness, spice, and moisture. It’s quick and easy to whip up while your cake cools.
- Sift Confectioners’ Sugar: In a medium mixing bowl, measure out your confectioners’ sugar. I always recommend sifting it first to eliminate any lumps. This ensures your drizzle will be perfectly smooth and silky.
- Add Spices and Flavor: To the sifted sugar, add the ground cinnamon and pure vanilla extract. These ingredients are essential for creating that warm, inviting flavor profile that complements the apple cake so beautifully.
- Whisk in Liquid Gradually: Begin to whisk in the apple juice (or whole milk) one tablespoon at a time. Start with 3 tablespoons and mix thoroughly. You’re looking for a consistency that is thick enough to coat the back of a spoon but thin enough to easily drizzle.
- Adjust Consistency: If the drizzle is too thick, add another half-tablespoon of apple juice, whisking well after each addition, until you reach your desired pouring consistency. If by chance it becomes too thin, you can whisk in another tablespoon or two of sifted confectioners’ sugar until it thickens up. Remember, it’s easier to add more liquid than to fix an overly thin glaze.
- Set Aside: Once you’ve achieved the perfect consistency, set the drizzle aside at room temperature until your cake is completely cooled and ready for serving.
Serving Suggestions and Storage:
You’ve poured your heart into creating this magnificent Apple Crumble Cake With Cinnamon Apple Drizzle, and now it’s time to enjoy the fruits of your labor! Here’s how to best serve and store your masterpiece.
- The Grand Drizzle: Once your Apple Crumble Cake is completely cooled to room temperature (this is truly important for clean slices and for the drizzle not to melt too quickly), it’s time for the final flourish. Using a spoon or a whisk, generously drizzle the Cinnamon Apple Drizzle back and forth over the entire surface of the cake. You can make it as artistic or as rustic as you like! The sweet, spicy glaze will slowly seep into the nooks and crannies of the crumble, adding another layer of moisture and flavor. The aroma alone will make your kitchen feel like the coziest place on earth.
- Slice and Serve: Using a sharp, serrated knife, carefully slice the cake into generous squares. The crumble topping can be a bit delicate, so a gentle hand is key.
- Perfect Pairings: This cake is absolutely divine on its own, but for an extra special treat, consider serving it with a scoop of premium vanilla bean ice cream. The cold, creamy ice cream melting over a slightly warmed slice of cake (if you choose to gently reheat it) is an experience unmatched. Alternatively, a dollop of freshly whipped cream or a spoonful of crème fraîche offers a beautiful counterpoint to the cake’s richness. A warm cup of coffee or a comforting mug of tea makes it the perfect accompaniment for an afternoon treat.
- Reheating for Freshness: While delicious at room temperature, a quick reheat can really bring out the warmth of the apples and crispness of the crumble. Place individual slices on a microwave-safe plate and heat for 15-30 seconds, or in a toaster oven for a few minutes until just warm. Be careful not to overheat.
- Storage Guidelines: To keep your Apple Crumble Cake With Cinnamon Apple Drizzle fresh, store any leftovers in an airtight container at room temperature for up to 2-3 days. If your kitchen is particularly warm, or if you prefer a longer shelf life, you can store it in the refrigerator for up to 5 days. If refrigerated, allow individual slices to come to room temperature or gently warm them before serving for the best flavor and texture. The crumble topping might soften slightly after a day or two, but the cake and filling will remain wonderfully moist and flavorful.
- Freezing (Optional): For longer storage, you can freeze individual slices or the entire cake (without the drizzle applied) for up to 2-3 months. Wrap slices tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator, then bring to room temperature or gently reheat before drizzling and serving. This allows you to enjoy the taste of a freshly baked Apple Crumble Cake With Cinnamon Apple Drizzle anytime you desire!
Conclusion:
And there you have it, my friends! We’ve journeyed through the delightful process of creating what I genuinely believe is one of the most comforting and utterly irresistible desserts you’ll ever pull from your oven. This isn’t just another cake recipe; it’s an experience, a warm embrace on a chilly evening, and a guaranteed crowd-pleaser that will have everyone asking for seconds. The magic truly lies in the harmonious blend of tender, spiced apples nestled beneath a golden, buttery crumb topping, all brought together by that glorious, glistening cinnamon apple drizzle. It’s the kind of dessert that fills your home with an aroma so inviting, so utterly autumnal, that it simply begs to be savored slowly, perhaps with a good book and a cozy blanket. I’ve poured my heart into perfecting this recipe, ensuring that every step is clear, every ingredient plays its part, and the final result is nothing short of spectacular. If you’re looking for a dessert that delivers on flavor, texture, and pure nostalgic comfort, then you absolutely must add this to your baking repertoire. It’s a true testament to the simple joy of home baking, offering a perfect balance of sweetness, spice, and that wonderfully satisfying crumbly texture.
Now, while this dessert is utterly divine on its own, I simply can’t resist sharing a few of my favorite ways to elevate the experience even further. For a truly decadent treat, I highly recommend serving a warm slice of this magnificent cake with a generous scoop of vanilla bean ice cream. The cold, creamy ice cream melting into the warm, spiced cake is a match made in heaven, creating an incredible contrast of temperatures and textures that will tantalize your taste buds. Alternatively, a dollop of freshly whipped cream, perhaps infused with a hint of maple syrup or a dash of bourbon, also makes a fantastic accompaniment. For those who prefer a more sophisticated touch, a sprinkle of toasted pecans or walnuts over the top before serving adds an extra layer of crunch and nutty flavor that complements the apples beautifully. And don’t feel limited to just apples! While the classic apple is undeniable, you could experiment with a mix of apples and pears for a slightly different flavor profile, or even throw in a handful of cranberries during the holiday season for a festive twist and a touch of tartness. For a slightly less sweet option, you could reduce the sugar in the apple filling by a tablespoon or two, letting the natural sweetness of the fruit shine through even more. Another fun variation I’ve tried involves swapping out some of the all-purpose flour in the crumb topping for a bit of oat flour or even finely ground almonds, which adds a lovely nutty depth and slightly different texture. The possibilities are truly endless once you’ve mastered the core recipe, so feel free to get creative and make it your own!
A Must-Try Dessert for Every Occasion
Whether you’re baking for a special occasion, a family gathering, or simply want to treat yourself to something truly special, this Apple Crum extractb Cake With Cinnamon Apple Drizzle is the perfect choice. It’s comforting enough for a quiet evening at home, yet elegant enough to grace any dinner party table. I promise you, the effort is minimal compared to the immense satisfaction you’ll gain from seeing the smiles on everyone’s faces as they take their first bite. There’s something profoundly rewarding about baking from scratch, about filling your home with those intoxicating aromas, and about sharing a homemade treat that truly embodies warmth and love. So, please, don’t just admire this recipe from afar. Gather your ingredients, preheat your oven, and embark on this delicious baking adventure. I am so incredibly excited for you to try this recipe yourself and experience all the wonderful flavors and textures it has to offer. Once you’ve made it, I would absolutely love to hear all about your experience! Did you stick to the original recipe, or did you venture into some of the variations I suggested? What was your favorite part of the process, and, most importantly, how much did you enjoy eating it? Please, feel free to share your thoughts, your photos, and any creative twists you came up with. Your feedback is truly invaluable and inspires me to keep creating and sharing more delicious recipes with all of you. Happy baking, my friends!
Apple Crumb Cake With Cinnamon Apple Drizzle
This Heavenly Apple Crumble Cake with Cinnamon Apple Drizzle is more than just a dessert; it’s a warm embrace in culinary form. Imagine the irresistible aroma of sweet apples mingling with fragrant cinnamon, beckoning everyone to gather. It’s a symphony of textures and flavors that captivates from the very first bite, promising pure comfort with every forkful. This creation elevates the classic with a tender, moist cake base, generously topped with a buttery, golden crumble, and then crowned with a luscious cinnamon-spiced apple drizzle, balancing sweet and tangy with delightful crunch.
Ingredients
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2 ½ cups (300g) all-purpose flour (sifted)
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon fine sea salt
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1 cup (226g) unsalted butter, room temperature
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¾ cup (150g) granulated sugar
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½ cup (100g) light brown sugar, packed
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2 large eggs, room temperature
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1 teaspoon pure vanilla extract
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¾ cup (180ml) whole milk, room temperature
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3 large (450-500g) Granny Smith or Honeycrisp apples, peeled, cored, diced ½-inch
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1 tablespoon fresh lemon juice
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¼ cup (50g) granulated sugar
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2 tablespoons light brown sugar, packed
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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1 tablespoon cornstarch
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2 tablespoons water (optional, for apples)
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¾ cup (90g) all-purpose flour (for crumble)
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½ cup (50g) rolled oats
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½ cup (100g) light brown sugar, packed (for crumble)
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¼ cup (50g) granulated sugar (for crumble)
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1 teaspoon ground cinnamon (for crumble)
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½ teaspoon fine sea salt (for crumble)
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6 tablespoons (85g) unsalted butter, very cold, cubed (for crumble)
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1 ½ cups (180g) confectioners’ sugar (powdered sugar), sifted
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3-4 tablespoons apple juice or whole milk (for drizzle)
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½ teaspoon ground cinnamon (for drizzle)
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¼ teaspoon pure vanilla extract (for drizzle)
Instructions
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Step 1
Peel, core, and dice apples into ½-inch pieces. In a bowl, toss with lemon juice, ¼ cup granulated sugar, 2 tbsp light brown sugar, 1 tsp ground cinnamon, and ¼ tsp nutmeg. Sprinkle with cornstarch (and optional water if apples are dry) and toss again. (Optional but recommended) Transfer to a saucepan and cook over medium heat for 5-7 minutes, stirring, until slightly softened and juices thicken. Cool completely to room temperature. -
Step 2
In a large bowl, whisk together ¾ cup all-purpose flour, rolled oats, ½ cup light brown sugar, ¼ cup granulated sugar, 1 tsp ground cinnamon, and ½ tsp sea salt. Add very cold, cubed unsalted butter. Using fingertips or a pastry blender, work butter into dry ingredients until coarse, pea-sized crumbs form. Do not overmix. Chill in the refrigerator. -
Step 3
Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. In a medium bowl, whisk together 2 ½ cups sifted all-purpose flour, baking powder, baking soda, and ½ tsp sea salt. In a stand mixer, cream room temperature unsalted butter, ¾ cup granulated sugar, and ½ cup light brown sugar for 3-5 minutes until light and fluffy. Scrape bowl, add eggs one at a time, beating well. Mix in 1 tsp vanilla extract. On low speed, alternately add dry ingredients and whole milk, starting and ending with dry, mixing until just combined. -
Step 4
Pour two-thirds of cake batter into the prepared pan and spread evenly. Evenly spread the cooled apple filling over the batter, leaving a small border. Gently dollop the remaining one-third of cake batter over the apple filling. Generously sprinkle the chilled crumble topping over the entire surface. Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean and the topping is golden brown. If browning too quickly, tent with aluminum foil. Cool completely on a wire rack in the pan (1-2 hours or overnight). -
Step 5
In a medium bowl, sift confectioners’ sugar. Add ½ tsp ground cinnamon and ¼ tsp vanilla extract. Gradually whisk in 3-4 tablespoons apple juice (or whole milk) one tablespoon at a time, until a smooth, drizzling consistency is achieved. Adjust consistency with more liquid or sugar as needed. Set aside. -
Step 6
Once cake is completely cooled, generously drizzle the Cinnamon Apple Drizzle over the entire surface. Slice into squares and serve. Can be enjoyed on its own, or with vanilla ice cream, whipped cream, or crème fraîche. Store leftovers in an airtight container at room temperature for 2-3 days, or in the refrigerator for up to 5 days. For longer storage, freeze individual slices (without drizzle) for up to 2-3 months; thaw overnight before serving.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.