Torta di mele sbriciolata (con yogurt)

Questo Apple Crumble Cake is a striking and very decadent, simple cake recipe with a soft crumb full of apple pieces and a delicious crumble topping, both made with no refined sugar, no dairy, and no eggs.

Sommario

+ Visualizza altro- Visualizza meno

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Apple Crumble Cake

Questo Apple Crumble Cake is a striking and very decadent, simple cake recipe with a soft crumb full of apple pieces and a delicious crumble topping, both made with no refined sugar, no dairy, and no eggs.

4.91 da 10 voti

Stampa Review Salva Salvato!

Condividi su Facebook Pin Salva nell'e-mail

Tempo di preparazione: 10 verbale min

Tempo di cuocere: 40 verbale min

Calmati: 1 ora hr

Tempo totale: 1 ora hr 50 verbale min

Corso: Colazione, Dessert

cucina: americano

Dosi: 16 fette

Calorie: 233.9 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

1x2x3x

Ingredienti

US consuetudinario - Metrico

• ▢ 2 tazza Farina XNUMX - (nota 1)
• ▢ 3 cucchiaini Lievito in polvere
• ▢ 1 bicchiere Zucchero di canna non raffinato - (nota 2)
• ▢ 2 cucchiaini Cannella
• ▢ ½ cucchiaino da tè Nutmeg
• ▢ ¼ cucchiaino da tè Ginger
• ▢ ¼ cucchiaino da tè Pepe di Giamaica
• ▢ 1 bicchiere Yogurt Al Cocco - (nota 3)
• ▢ ½ bicchiere Olio d'oliva dal sapore delicato - (nota 4)
• ▢ ⅓ bicchiere Latte di mandorla - (nota 5)
• ▢ 2 tazza Chopped Apples - peeled, chopped in 0.5 inch (1cm) cubes equivalent 3 medium apples. Set aside 1 cup for crumb topping (note 6)
• ▢ 2 cucchiaini Estratto di vaniglia

Crumb Toppings

• ▢ ⅓ bicchiere Farina XNUMX
• ▢ ½ bicchiere Noci - finely chopped, measured before chopping
• ▢ ⅓ bicchiere Zucchero di canna non raffinato
• ▢ 1 cucchiaino da tè Cannella
• ▢ 4 cucchiai Olio d'oliva dal sapore delicato - (nota 4)

Istruzioni

• Preheat the oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper – make sure it hangs on the sides of the pan. This makes it easier to remove the cake from the pan after baking. Oil the sides and bottom of the pan. Set aside.

Apple preparation

• Peel the apples, cut into 0.5-inch (1cm) cubes. Set aside 1 cup of cubed apples in a mixing bowl for the crumb topping.

Mollica Decorata

• In the bowl where you placed 1 cup of chopped apples, add all the remaining crumb topping ingredients. Use your fingertips to toss and coat everything together. It will look like crumbly dough with pieces of apples. Refrigerate while preparing the cake batter.

Apple Cake Batter

• In a large mixing bowl, whisk flour, sugar, baking powder, cinnamon, nutmeg, ginger, and allspice.
• Fold in the yogurt, olive oil, almond milk, vanilla extract, and the remaining 1 1/2 cups of chopped apples. Use a rubber spatula to stir everything together and form a smooth cake batter.
• Versare l'impasto nella teglia preparata.
• Remove the crumb topping from the fridge. Use your fingers to sprinkle the crumbly topping on top of the cake. Press a little to stick the pieces of apples from the crumb onto the batter.
• Bake the cake at 350°F (180°C) for 60-65 minutes, foiling the pan after 40 minutes to prevent the cake from browning too fast on top.
• Insert a skewer in the center of the cake to check if the batter is set. If it comes out clean, remove the cake from the oven. If not, bake longer, in 5-minute increments, until the cake is set.
• Let it cool down for 15 minutes in the pan, then for 1 hour on a cooling rack before slicing into 16 portions.
• Servire con peanut butter caramel, or melted Biscoff spread.

Note

Note 1:  You can also swap all-purpose flour for white spelt flour.  The recipe doesn’t work with oat flour or with almond flour. Use my guida alla conversione senza glutine per renderlo senza glutine.

Note 2: You can use any crystal sweetener, like coconut sugar, sugar, brown sugar, or unrefined cane sugar.

Note 3: or any plain yogurt you love, cashew yogurt, soy yogurt, coconut yogurt. 

Note 4: Or any light vegetable oil you love, or melted plant-based butter.

Note 5: Or any milk you love, like soy milk or oat milk.

Nota 6: Choose apples that hold their shape when baked, like Granny Smith, Fuji, Pink Lady, or Braeburn.

Modalità fornoIo utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Archiviazione: Store the cake in the fridge for up to 4 days in an airtight container.

Condividi su Facebook Ricetta Pino

Alimentazione

Servendo: 1fetta | Calorie: 233.9kcal | Carboidrati: 33.7g | Proteine: 3.5g | Grasso: 10.6g | Grassi saturi: 1.5g | Grassi polinsaturi: 1.2g | Grasso monoinsaturo: 7.5g | Grasso trans: 0.001g | Sodio: 91.5mg | Potassio: 49mg | Fibra: 0.8g | Zucchero: 17.2g | Vitamina A: 1.9IU | Vitamina B12: 0.1mcg | Vitamina C: 0.03mg | Calcio: 71.6mg | Ferro: 1.2mg | Magnesio: 6.7mg | fosforo: 56.6mg | zinco: 0.2mg

Ingredienti e sostituzioni

Per preparare questa ricetta bastano pochi semplici ingredienti. Ecco come sceglierli e sostituirli.

• Farina XNUMX – This forms the main structure of your cake and the crumble topping. You can also use white spelt flour, but other flour types like oat or almond flour do not work well here.
• Lievito in polvere – Baking powder is the leavening agent in your cake, making it light and fluffy.
• Zucchero di canna non raffinato – This provides sweetness to both the cake and the crumble topping. You can use any crystal sweetener, such as coconut sugar, regular sugar, or brown sugar.
• Cannella – Cinnamon brings a warm, aromatic spice that pairs perfectly with apples in both the cake and the crumble.
• Nutmeg – Nutmeg adds another layer of warm spice, complementing the cinnamon and apple flavors.
• Ginger – Ginger provides a subtle, zesty warmth to the cake.
• Pepe di Giamaica – Allspice contributes a complex, warm spice flavor that brings out the best in the apples.
• Yogurt Al Cocco – This ingredient provides moisture and a subtle tang to the cake batter, creating a tender crumb. You can also use other plain yogurts, such as cashew yogurt or soy yogurt.
• Olio d'oliva leggero – The oil adds richness and moisture to the cake, keeping it tender. Any light vegetable oil or melted plant-based butter works as a substitute.
• Latte di mandorla – Almond milk contributes to the liquid content of the batter, helping to achieve the right consistency. Any other milk, like soy milk or oat milk, will also work.
• Chopped Apples – Apples are the star of this cake, adding natural sweetness, moisture, and texture. It’s best to choose varieties that hold their shape when baked, such as Granny Smith, Fuji, Pink Lady, or Braeburn.
• Estratto di vaniglia – Vanilla extract enhances the overall flavor of the cake, adding a classic, comforting aroma.
• Noci – Walnuts in the crumble topping provide a lovely crunch and nutty flavor. You can swap them for pecans or almonds, or omit them for a nut-free version and add extra flour instead.

How to Make Apple Crumble Cake

This cake is really easy to whip up. Here’s how in pictures.

Combine the dry ingredients in a large mixing bowl and pour the liquid ones on the top.

Slice the apples into small cubes and pour them on the ingredients.

Combine the mixture to form a thick and sticky batter.

In another bowl, mix the crumble ingredients together.

Pour the apple cake batter into a springform pan and top it with the crumble.

Bake the cake at 350°F (180°C) for 60-65 minutes.

I consigli di Carine per la pasticceria

Let me share a few more tips for a perfect apple cake.

• Apple Choice – To ensure your apple pieces hold their shape and don’t turn mushy in the cake, always choose firm apple varieties like Granny Smith, Braeburn, Fuji, or Pink Lady.
• Nutty Swaps – If walnuts aren’t your favorite, you can easily swap them for other nuts like pecans or almonds in the crumble topping. For a nut-free cake, simply omit the nuts and add an extra 2 tablespoons of flour to the crumble mixture.
• Servire – Elevate your apple crumble cake by serving it with a drizzle of warm peanut butter caramel that has a teaspoon of cinnamon stirred in, or a luscious warm Biscoff cookie butter.
• Foglio di alluminio per doratura – If you notice the top of your cake browning too quickly during baking, especially the crumble, cover the pan loosely with aluminum foil. This helps prevent over-browning while the inside continues to cook.

Altre ricette di torte

Torta al cioccolato con farina di mandorle

Torta all'arancia e ananas

Torta con marmellata di fragole

Torta al caffè e pesche