Apple Crumb Cake

Ingredients

• 180 ml (¾ cup)double cream
• 300 ml (1¼ cups)whole milk
• 2eggs
• 50 g (¼ cup)sugar
• 1 teaspoonvanilla extract
• 40 g (⅓ cup)type 00 flour
• 315 g (2½ cups)type 00 flour
• 1 pinchsalt
• 8 gvanilla baking powder (Bertolini or Paneangeli)
• 113 g (8 tablespoons)cold unsalted butter
• 128 g (4.5 oz)granulated sugar
• 1, slightly beatenegg
• 2, peeled, cored and dicedapples
• for dustingicing sugar

Instructions

1. 1

   Preheat the oven

   Heat the oven to 175°C (350°F).

2. 2

   Warm the dairy

   Slowly heat the milk, double cream and vanilla extract in a saucepan until small bubbles appear around the edges.

3. 3

   Whisk the eggs

   In a separate saucepan, whisk the eggs and 50 g sugar until fluffy, then stir in the 40 g flour until combined.

4. 4

   Thicken the cream

   Gradually whisk the warm milk mixture into the egg mixture. Bring it to the boil and cook until it begins to thicken, then take it off the heat and leave it to cool.

5. 5

   Sift dry ingredients

   Sift the 315 g flour, salt and vanilla baking powder into a medium bowl.

6. 6

   Make sandy crumbs

   Add the granulated sugar and cold diced butter, then rub them in with your fingertips until the mixture looks sandy.

7. 7

   Add the egg

   Add the slightly beaten egg and work the mixture briefly until large crumbs form.

8. 8

   Line the tin

   Line a 23 cm (9-inch) cake tin with baking parchment.

9. 9

   Add first crumbs

   Put half of the crumb mixture into the prepared tin.

10. 10

    Layer filling

    Gently spread half of the milk cream over the crumbs. Add the diced apples, followed by the remaining milk cream.

11. 11

    Top with crumbs

    Cover the cream with the remaining crumb mixture.

12. 12

    Bake the cake

    Bake for 35 minutes.

13. 13

    Cool in the tin

    Leave the cake to cool completely in its tin.

14. 14

    Dust and serve

    Dust lightly with icing sugar before serving.

What is apple crumb cake?

Apple crumb cake is a layered bake with fruit and a creamy filling enclosed by a crumbly, buttery mixture. This version has an Italian-style touch from type 00 flour and vanilla baking powder, though the recipe itself does not specify a regional origin.

The method makes a cooked milk-and-egg cream separately, then layers it with diced apples and crumbs. That gives the cake a soft centre beneath its golden, sandy topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 8g protein, 62g carbs, 23g fat.

The flour, sugar and apples provide most of the carbohydrates, while butter and double cream contribute much of the fat. Eggs, milk and flour supply the protein. Balance a slice with fresh fruit or a spoonful of plain yoghurt, and keep the accompanying portion modest if you want the cake to remain the main treat.

The vanilla cream

Warm the milk and double cream gently, stopping when small bubbles form at the pan’s edges. Gradually adding this mixture to the whisked eggs helps bring the two mixtures together before they are cooked to thicken.

Type 00 flour thickens the cream as it cooks. Stir and watch for it to start thickening, then remove it from the heat and let it cool before assembling.

Choosing and preparing the apples

Apples: peel, core and dice them as directed so they can be spread in an even layer. Pieces of similar size make the filling easier to distribute through the cake.

The recipe does not name a particular apple variety, so use apples you enjoy in baked desserts. Keep the pieces diced rather than sliced to suit the layered assembly.

Getting the crumb texture right

Cold butter: work it into the dry ingredients with your fingertips until the mixture looks sandy. Keeping the butter cold helps it remain in small pieces rather than blending into a smooth dough.

Egg: add it after the butter and sugar, and work the mixture only briefly. Stop once large crumbs form; the method does not call for kneading the mixture into a uniform dough.

Layering without losing the crumbs

Base: use half of the crumb mixture to cover the bottom of the lined tin. Spread the first half of the cream gently so the base stays in place.

Filling: add the diced apples between the two portions of cream, then finish with the remaining crumbs. Cover the surface evenly without pressing the crumb topping down.

Baking and cooling

Bake at 175°C (350°F) for 35 minutes. The recipe’s cue for the cream is that it begins to thicken on the hob; it does not give a separate visual test for the cake’s doneness.

Let the cake cool completely in its tin before serving. This gives the creamy layers time to settle, making it easier to lift and cut neat portions.

Serving ideas

A light dusting of icing sugar is the finishing touch specified in the recipe. Serve the cake once it has cooled completely so the layered centre is easier to portion.

For a fuller dessert, serve a slice with extra cream or yoghurt on the side. For a simple afternoon treat, it is satisfying on its own with tea or coffee.

Recipe notes & tips

• Measure the two quantities of type 00 flour separately so the cream and crumb mixture get the right amounts.
• Use cold butter straight from the fridge for the crumb mixture.
• Dice the apples before assembling so they are ready to layer between the cream.
• Add the warm dairy gradually to the egg mixture rather than all at once.
• Spread the cream gently over the crumb base to keep the layers distinct.
• Cool the cake fully in its tin before cutting.

Variations

• Cinnamon: add a little ground cinnamon to the crumb mixture for a warm spice note.
• Lemon: stir finely grated lemon zest into the cream for a brighter flavour.
• Pear: replace the apples with peeled, cored and diced pear.
• Raisins: scatter a small handful among the apple pieces for extra sweetness.
• Almonds: add flaked almonds over the crumb topping before baking for a nutty finish.

Common mistakes to avoid

• Overheating the dairy: stop when small bubbles form around the edges rather than letting it boil.
• Adding the dairy too quickly: pour it in little by little while mixing it with the egg mixture.
• Warm butter: use it cold so the crumb mixture stays sandy.
• Overworking the crumbs: stop once large crumbs form after adding the egg.
• Pressing the topping down: cover the filling loosely so the top keeps its crumb texture.
• Cutting while warm: cool the cake completely in the tin before serving.

How to store

Store the cooled cake covered in the fridge and eat within 3 days. Bring slices to room temperature before serving, or warm them gently if you prefer; avoid overheating, which can soften the crumb topping.

Frequently asked questions