Apple Crumble Cake
For the cake:
150 grams soft butter
150 grams (3/4 cup) sugar
50 ml. (3 tbsp.) maple syrup
Pinch of salt
1 tsp. vanilla extract
3 large eggs
200 ml. sour cream
60 ml. milk
30 grams (3 tbsp.) whole oats
210 grans all-purpose flour
10 grams (2 tsp.) baking powder
5-6 granny smith apples, peeled and diced
For the crumble:
100 grams (3/4 cup) all-purpose flour
100 grams cold butter, cut into cubes
70 grams (1/3 cup) light brown sugar
25 grams (1/4) whole oats
Icing sugar for decoration
- Preheat oven to 170c degrees and grease the pan.
- In a bowl of an electric mixer with a paddle attachment, put butter, sugar, maple, salt and vanilla and blend at high speed until the mixture is creamy.
- Add eggs one at a time, while mixing between additions until blended.
- Add sour cream, milk and oatmeal and mix until incorporated.
- Add flour and baking powder and mix just until the mixture smooth and thick.
- Add diced apples and stir until evenly dispersed in the batter.
- Pour the mixture in the pan and level the top.
- Crumble: in a medium a bowl put flour, butter, sugar and oatmeal and mix with your hands until the mixture is crumbly.
- Sprinkle the crumbs evenly over the cake.
- Bake for about 45-60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely at room temperature.
- Sprinkle with powdered sugar and serve.
- Serve the cake at room temperature.
- Keep the cake in a closed container in the refrigerator for up to 4-5 days.
- You can use pears instead of apples.
- You can use shredded coconut or chopped nuts instead of whole oats.
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