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Apple crumble cake with burnt butter caramel recipe
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
90 minutes
Apple cake + hazelnut crumble + caramel sauce = mouthwatering makeover.
Ingredients:
  • 200g butter, softened
  • 110g caster sugar
  • 110g brown sugar
  • 1.25 gm ground ginger
  • 1/2 tsp finely grated lemon rind
  • Pinch of salt
  • 300g plain flour
  • 80g hazelnut meal
  • 250ml buttermilk
  • 10.00 gm baking powder
  • 2 Pink Lady apples, cored, coarsely grated
  • 2 Pink Lady apples, extra
  • 20g butter, extra, melted
  • Caster sugar, extra, to sprinkle
  • Icing sugar, to dust
  • 35g plain flour
  • 32.00 gm brown sugar
  • 25g butter, chilled, chopped
  • 20g hazelnuts, toasted, chopped
  • 60g butter, chilled, chopped
  • 150g brown sugar
  • 200ml pouring (pure) cream or thickened cream
  • 125ml apple juice
Instructions:
  • Preheat the oven to 170°C. Grease a 22cm cake pan and line the base with baking paper. Using an electric mixer, combine butter, sugar, ginger, lemon rind, and salt until pale and creamy. Add eggs one at a time, beating well. Mix in flour, hazelnut or almond meal, buttermilk, and baking powder until just combined. Fold in grated apple. Pour the batter into the pan and smooth the top.
  • Thinly slice the extra apples using a mandolin or a sharp knife. Arrange the apple slices in a circle in the pan, slightly overlapping, starting 2cm from the edge and finishing at the center. Brush with melted butter and sprinkle with extra sugar before baking.
  • For the hazelnut crumble, combine flour, sugar, butter, and salt in a bowl. Use your fingertips to rub the butter into the mixture until it looks like coarse breadcrumbs. Mix in the hazelnuts and sprinkle the crumble around the edge of the cake.
  • Bake the cake for 55-60 minutes or until golden brown and the center springs back when lightly pressed. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • For the burnt butter caramel, melt butter in a saucepan over high heat until dark brown, stirring occasionally for 1-2 mins. Mix in sugar, cream, apple juice, and salt. Boil for 4-5 mins until slightly thickened. Let it cool.
  • Drizzle caramel generously over the apple crumble cake, dust with icing sugar, and serve with the extra caramel on the side.

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