Ingredients
For the Crumble Topping:
- 4 tablespoons unsalted butter melted
- 3/4 cup unbleached all-purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon ground cinnamon
For the Apple Cake:
- 2 cups unbleached all-purpose flour (plus 3 tablespoons divided)
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- dash of nutmeg and ground cloves (optional)
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 teaspoons vanilla bean paste
- 1/3 cup milk
- 3 Granny Smith apples peeled, cored and thinly sliced
- powdered sugar for dusting if desired
Apple Brandy Sauce:
- 1 cup whole milk
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla bean paste
- 3 tablespoons apple brandy
Instructions
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. Set aside.
For the Cake:
- Preheat oven to 350 degrees. Invert the bottom of an 8" springform pan (to make it easier to slide the cake off the bottom) 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. 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. Beat for several minutes until light and fluffy. Scrape down the sides of the bowl as needed.
- Beat in the eggs, one at a time, just until the yolk disappears. And the vanilla bean paste 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. Scrape 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 large sheet of foil on the lower oven rack to catch any drips that may come from the cake. Bake in the preheated oven for 50-60 minutes or until the top is lightly browned and a toothpick inserted in the center comes out almost clean. Cover the cake with foil during the last 15 minutes of baking if needed to prevent over browning. Check the cake by inserting a toothpick in the center. 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.
- Top with a Apple Brandy Sauce if desired. Refrigerate leftovers.
Apple Brandy Sauce:
1. In a medium saucepan, heat the milk over medium-low just until warm.
2. In a small mixing bowl, whisk together the egg yolks, sugar and salt until slightly thickened and lighter in color. Slowly pour half the warm milk into the yolk mixture while whisking continuously.
3. Pour the now warm yolk mixture back into the saucepan, whisking to combine. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and coats the back of the spoon.
4. Place a medium mixing bowl over an ice bath, and strain the custard through a fine-mesh sieve set over the bowl. Add the vanilla bean paste and stir to combine. Continuing stirring until the mixture cools. Add the apple brandy (or other liquor) and refrigerate for at least 2 hours before serving.
