Brown Butter Apple Crumble Cake
A deliciously moist cake layered with spiced apple filling and topped with a crunchy crumble, finished with a caramel drizzle.
Ingredients
Cake and Crumble Base
- 2 cups all-purpose flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 113 g salted butter
- 165 g granulated sugar
- 60 g brown sugar, light or dark
- 120 g Greek yogurt or sour cream (at room temperature)
- 2 eggs eggs (at room temperature)
- 30 ml olive oil (or oil of choice)
- 30 ml milk of choice (at room temperature)
- 8 g vanilla bean paste or extract
Apple Filling
- 4 medium apples apples (peeled and sliced thin (~600g))
- 120 g light brown sugar
- 80 g maple syrup
- 4 tsp cinnamon
- 2 g apple pie spice (optional)
- 8 g cornstarch (for slurry)
- 30 ml water (for slurry)
- 4 g vanilla bean paste or extract
Topping
- 120 g all-purpose flour
- 180 g brown sugar, light or dark
- 4 g cinnamon
- 3 g salt
- 90 g salted butter (at room temperature)
Caramel Drizzle
- 85 g maple syrup
- 55 g smooth, creamy almond butter
- 25 g avocado or coconut oil
Notes
Instructions
- Preheat oven to 350°F (175°C). Prepare the pan and set aside.
- Cook brown butter until deep golden and nutty, then cool slightly.
- Cook apples with sugars, spices, and slurry until soft and thickened, then cool.
- Mix wet ingredients with dry, pour batter into pan, add apple filling, then crumble topping on top.
- Bake for 45-50 minutes until golden and cooked through. Cool slightly before serving with caramel and ice cream.
Notes
Chilling the crumble topping enhances its crunch. Adjust caramel sweetness to taste.