Esta Bolo de Crumble de Maçã 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.
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Bolo de Crumble de Maçã
Esta Bolo de Crumble de Maçã 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.
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Dose: 16 fatias
Calorias: 233.9 kcal
Ingredientes
- 2⅓ copos Farinha para todos os fins - (nota 1)
- 3 colheres de chá Fermento em pó
- 1 xícara Açúcar de cana não refinado - (nota 2)
- 2 colheres de chá Canela
- ½ colher de chá Noz-Moscada
- ¼ colher de chá Gengibre
- ¼ colher de chá Pimenta da Jamaica
- 1 xícara Iogurte De Coco - (nota 3)
- ½ xícara Azeite de Oliva de Sabor Suave - (nota 4)
- ⅓ xícara Leite de amêndoa - (nota 5)
- 2 ½ copos Chopped Apples - peeled, chopped in 0.5 inch (1cm) cubes equivalent 3 medium apples. Set aside 1 cup for crumb topping (note 6)
- 2 colheres de chá de extrato de baunilha
Crumb Toppings
- ⅓ xícara Farinha para todos os fins
- ½ xícara Nozes - finely chopped, measured before chopping
- ⅓ xícara Açúcar de cana não refinado
- 1 colher de chá Canela
- 4 colheres de sopa Azeite de Oliva de Sabor Suave - (nota 4)
Instruções
- 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.
Cobertura de migalhas
- 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.
- Despeje a massa na forma preparada.
- 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.
- Servir com caramelo de manteiga de amendoim, or melted Biscoff spread.
Notas
notas 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 guia de conversão para sem glúten para torná-lo sem glúten.
notas 2: You can use any crystal sweetener, like coconut sugar, sugar, brown sugar, or unrefined cane sugar.
notas 3: or any plain yogurt you love, cashew yogurt, soy yogurt, coconut yogurt.
notas 4: Or any light vegetable oil you love, or melted plant-based butter.
notas 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.
Modo FornoEu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15 °C (25 °F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.
Armazenamento: Store the cake in the fridge for up to 4 days in an airtight container.
Nutrição
Servindo: 1fatia | Calorias: 233.9kcal | Carboidratos: 33.7g | Proteína: 3.5g | Gordura: 10.6g | Gordura saturada: 1.5g | Gordura poliinsaturada: 1.2g | Gordura monoinsaturada: 7.5g | Gordura trans: 0.001g | Sódio: 91.5mg | Potássio: 49mg | Fibra: 0.8g | Açúcar: 17.2g | Vitamina A: 1.9IU | Vitamina B12: 0.1µg | Vitamina C: 0.03mg | Cálcio: 71.6mg | Ferro: 1.2mg | Magnésio: 6.7mg | Fósforo: 56.6mg | Zinco: 0.2mg
Ingredientes e Substituições
Este parágrafo contém todas as minhas dicas sobre como escolher os ingredientes certos. Para a receita completa com as medidas, role até o cartão de receita no final da publicação!Acesse a receita completa
Você só precisa de alguns ingredientes simples para fazer esta receita. Veja como escolher e substituir os ingredientes.
- Farinha para todos os fins – 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.
- Fermento em pó – Baking powder is the leavening agent in your cake, making it light and fluffy.
- Açúcar de cana não refinado – 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.
- Canela – Cinnamon brings a warm, aromatic spice that pairs perfectly with apples in both the cake and the crumble.
- Noz-Moscada – Nutmeg adds another layer of warm spice, complementing the cinnamon and apple flavors.
- Gengibre – Ginger provides a subtle, zesty warmth to the cake.
- Pimenta da Jamaica – Allspice contributes a complex, warm spice flavor that brings out the best in the apples.
- Iogurte De Coco – 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.
- Azeite de oliva light – 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.
- Leite de amêndoa – 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.
- de extrato de baunilha – Vanilla extract enhances the overall flavor of the cake, adding a classic, comforting aroma.
- Nozes – 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.
Dicas de confeitaria da Carine
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.
- De servir – Elevate your apple crumble cake by serving it with a drizzle of warm caramelo de manteiga de amendoim that has a teaspoon of cinnamon stirred in, or a luscious warm Biscoff cookie butter.
- Foil for Browning – 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.
made this 4/5 times it’s lovely
Isso é incrível, muito obrigado!
Delicious taste and a very elegant appearance! I am super impressed by this apple cake. Thank you, thank you!
Obrigado!
I was looking for something made with apples for my Sunday baking session. This cake is so good. Nice and moist.
Thank you for this lovely review!
What is your gluten free conversion?
My gluten-free converter is AQUI and always linked in the recipe card note.
absolutely delicious. I love the warm taste and the fudge texture.
obrigada!
Thank you so much! I am so happy to hear that.
Best apple cake EVER!
Muito obrigado!
This vegan autumn cake was an absolute dream on the first bite. It perfectly captured the essence of the season with a warm, aromatic blend of cinnamon & nutmeg. However, as delicious as it was, there was a noticeable richness that went a little too far. The cake has a looot of olive oil, and while this certainly contributed to its moistness, the excess fat left a heavy feeling and unfortunately led to some uncomfortable heartburn afterward.
I wonder if replacing at least half, if not two-thirds, of the oil with unsweetened applesauce or pumpkin purée would work as an alternative?
I am sorry to hear that. Note that 1/2 cup fat for 2 1/3 cup flour is already third less fat than classic crumble cakes that use butter and eggs. Plus, olive oil is less likely to cause heartburn than unhealthy fats. If you look at nutrition date for a classic apple crumble cake, you will see that there’s about 33 grams fat per serve, 20 g saturated fat! My cake , per slice, contains only 10 g fat, and 1.5 g saturated fat. However, if you are sensitive to fat digestion, you may want to use a lower fat yogurt too, oat soy or cashew are often containing less fat than coconut yogurt. Finally, if you replace too much oil by applesauce, the cake will simply be dense and gummy. That’s why cake have oil, for texture, especially when eggs are not used.
Could maple syrup be substituted for the cane sugar?
No, you can never swap a crystal sweetener for a liquid sweetener, especially in a cake, it will make the crumb ultra dense and gummy and the extra moisture make it fragile too.
This is absolutely DELICIOUS! I can not get over how good it is! I baked the gluten free version and the conversion chart for using GF flour was spot on!
It is moist and the flavour is Incredible!
This is a go to recipe for me now!
Muito obrigado!
one of the best apple cakes everrrrr. Crumble topping is excellent.
Muito obrigado!
Already bookmarked this for the next bake. Not sure why it did n t bake through and came out underbake despite baking it longer! Followed every step except the oil which I used almond instead.
The oil shouldn’t be a problem. A cake that don’t bake properly is often due to oven temperature is incorrect (you can test the oven temperature using an oven thermometer, sometime they need recalibration). It could also be to much liquid/to dry ingredients. This often happens if you scoop flour from the bag instead of filling cups with a spoon resulting in less flour overall. Finally, a smaller pan or pan that doesn’t diffuse heat properly resulting in a longer baking time.