Apple Crumble Cake with Crème Anglaise

Made with fresh green apples, plenty of cinnamon, ground nutmeg, and a sensational crumbly streusel topping, this rustic and moist cake is gorgeous drizzled with a creamy Crème Anglaise. Baked in a springform pan for an hour until the streusel is nicely browned and the cake is cooked through, this Apple Crumble Cake is lovely with a cup of tea in the middle of the afternoon or as a comforting finish to a leisurely Sunday lunch.

Apple Crumble Cake with Crème Anglaise
Serves 8
Recipe courtesy of Saving Room for Dessert

Crumble Topping:
4 tbsp unsalted butter melted
3/4 cup unbleached all-purpose flour
1/3 cup granulated sugar
1/4 tsp ground cinnamon

Apple Cake:
2 cups unbleached all-purpose flour, plus 3 tablespoons divided
1/4 tsp salt
2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs, room temperature
1 1/2 tsp vanilla extract
1/3 cup milk, divided
3 Granny Smith apples peeled, cored and thinly sliced
1 tbsp icing sugar for dusting

Crème Anglaise:
1 1⁄2 cups milk
2 tsp cornstarch
1 tbsp sugar
3 egg yolks
1⁄2 tsp vanilla extract


For the crumble topping, melt 4 tablespoons of butter in a small bowl. Add the flour, sugar, and 1/4 teaspoon cinnamon. Mix with a fork to combine and set aside.

Preheat oven to 350°F. Invert the bottom of an 8" springform pan then lock on the sides of the pan. Lightly grease and flour the bottom and sides of the pan. Line the bottom with a round of parchment paper and set aside. Sift together the flour, salt, baking powder and cinnamon and set aside.

Peel, core and thinly slice the apples and place them in a large mixing bowl. Toss the apples with 3 tablespoons of flour and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar, and beat for several minutes until light and fluffy, scraping down the sides of the bowl as needed. Beat in the eggs, one at a time, just until the yolk disappears. And the vanilla and mix just until blended.

Add 1/3 of the flour mixture to the creamed butter and sugar. Beat on low until incorporated. Add about 1/2 of the milk and blend until smooth. Repeat adding 1/2 of the remaining flour, then all the remaining milk. Finally, blend in the last of the flour mixture and mix just until incorporated, scraping up the batter from the bottom of the bowl give it one last spin. Fold in the apples.

Pour the batter into the prepared pan and spread evenly.  Sprinkle with the crumble topping, leaving some in large clumps. Place a foil lined baking sheet on the lower oven rack to catch any drips that may come from the cake. Bake in the preheated oven for 60-70 minutes and cover the cake with foil during the last 15 minutes of baking if needed to prevent over browning. Check to see if the cake is done by inserting a toothpick in the centre. It should come out with only crumbs attached, no wet batter.

Cool the cake on a wire rack for at least 30 minutes if serving warm, or cool completely before removing the sides. Carefully slide the cake onto a serving platter and dust with powdered sugar before serving. Serve with a Crème Anglaise if desired.

For the crème anglaise, mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan. When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil, then remove from heat. In a small bowl, beat egg yolks with a fork. Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour. Return the egg-sauce mixture to the saucepan, stirring into the hot sauce and bring back to a boil, stirring constantly. Remove from heat, and add the vanilla extract. Pour custard into a jug or pitcher, and serve.