When somebody says autumn I hear cinnamon, apples, pears and pies. Late summer and early fall, those are my favorite months. All the pretty, colorful leaves falling and everywhere on the ground, ughh, what a lovely sight.
It’s also a season when you can be dressed the nicest because the temperatures allow you to layer many pieces of clothing, and that’s so pretty to me. Oh, did I forgot to mention the best part of autumn? Chestnuts anyone? Every year my mom goes to the woods near my hometown and picks up as many chestnuts as she can for me because she knows I adore them. I must say the last few years there wasn’t an ideal weather for chestnut so either there weren’t many of them or there was a lot of wormy ones. But this year, oh my, not only that nature offered them to us in abundance, they are also the best chestnuts that I ever ate. More about chestnuts in the next post because chestnut dessert is coming next to this blog!
Let’s focus on this one now. This cake is soo good. I made it 3 times in one week (total amount of versions I made of this cake is unknown). Each time I changed it a little to find the version that I like the best. At fist I wanted the crumble to be more delicate, then I wanted it to be less dry so I added more apples and then it was too wet but now I present you with the version that is the right amount of everything, in my book of course :). If you don’t have the cake pan of the size that’s required here (20 cm) you can bake the cake in a smaller pan (18-20 cm). It will of course be taller which affects the structure a bit, but it’s not such a big deal that you should’t make this cake because of that, just be careful to bake it long enough, check with a toothpick or a knife.
The cake itself is moist and delicious, we can thank lots of sour cream for that. In the middle we have soft, delicious apples, and a crunchy, sweet crumble on top. It’s also pretty easy to make.
55 g room temperature butter
100 g sugar
125 g sour cream
125 g flour
1/4 tsp baking soda
1/2 tsp baking powder
1 tsp vanilla extract
pinch of salt
+2 apples (I used Gala) chopped to medium-small pieces (around 220 g)
190 g flour
110 g brown sugar
55 g sugar
3/4 tbsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/tsp vanilla extract
150 g melted butter
60 g powdered sugar
1 1/2 tbsp apple juice (or milk/water)
Put all the ingredients except butter and vanilla extract in a bowl and mix to distribute evenly. Now stir in the melted butter and vanilla until all the dry bits are moistened. Set aside.
Preheat the oven to 180°C. Grease a 20 cm round baking pan and line the bottom with parchment paper.
In a bowl beat butter and sugar together until light and fluffy, about 3 min on high speed. Add the egg and mix until well incorporated then add in sour cream and vanilla and mix again, for half a minute. In another bowl mix dry ingredients – flour, baking soda, baking powder and salt. Add them to the butter mixture and mix just until everything is incorporated. Spread half of the batter on the bottom of a prepared baking pan (it will be pretty thin). On top of that evenly distribute chopped apples then sprinkle about one handful of the crumble you made. Spread the remaining batter over the crumbs and on top of that sprinkle the remaining crumbs. Bake for 35-40 min, check with an inserted toothpick or knife-if it comes out with no wet batter it’s done.
Whisk the sugar and apple juice until you have a runny consistency glaze. Put in a piping bag and drizzle over the cake.
Cake recipe and idea adapted from: Neighborfoodblog
Crumble recipe adapted form the book: Sugar rush by Johnny Iuzzini