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Apple Crumble Cake with Ice Cream

Apple Crumble Cake

  • Author: Paula Delapenna
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Total Time: 35 min
  • Yield: 8 slices 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American, Argentinean

Description

A bit of a fusion between apple crumble and apple cake. Sweet, sour, mix of textures, easy.


Scale

Ingredients

  • 1 ½ cup self-rising flour
  • 1 cup granulated sugar
  • 2 eggs
  • 1 tbsp vanilla essence
  • 2 or 3 Green Smith apples, sliced
  • Juice of 1/2 lemon
  • 80 g butter, melted

Instructions

  1. Preheat your oven to 180 ℃.
  2. Cover a pie plate (23-cm diameter) with some room temperature butter and some sugar.
  3. In a bowl, add the flour, sugar, eggs and vanilla essence, and using a fork or spatula, mix the ingredients together until you get a granulated mix, similar to the typical “crumble”. Set aside.
  4. Peel and core the apples. Cut them in slices (1 cm thick approximately), and mix with the lemon juice.
  5. Add the apples to the pie plate and cover with the dry ingredients mix.
  6. With the help of a spoon, pour the melted butter over the mix.
  7. Bake in the oven for 25 minutes, or until the edges and top are golden brown.
  8. You can serve it warm or at room temperature. This crumble cake is not meant be served as a regular cake, and I would recommend using a large spoon.

Notes

  • ALTERNATIVES: You can add cinnamon, walnuts or orange zest to the flour mix for a bit of freshness. Serve it warm with a scoop of vanilla ice cream, delicious! Or if you dare, with some dulce de leche. No words to describe how good it is!
  • STORAGE: Store it in an air-tight container in the fridge for up to 3 days.

Nutrition

  • Serving Size: 92 g
  • Calories: 207 Kcal
  • Sugar: 7.56 g
  • Fat: 9.44 g
  • Carbohydrates: 26.15 g
  • Fiber: 1.2 g
  • Protein: 3.9 g
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