ito 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.
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Nagustuhan mo ba ang resipe na ito?
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Apple Crumble Cake
ito 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.
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Servings: 16 hiwa
Mga Calorie: 233.9 kcal
Ingredients
- 2 ⅓ tasa Flour ng Lahat-Lyong - (tala 1)
- 3 kutsarita Paghurno Powder
- 1 tasa Hindi Pinong Cane Sugar - (tala 2)
- 2 kutsarita kanela
- ½ kutsarita duguan
- ¼ kutsarita Luya
- ¼ kutsarita Allspice
- 1 tasa Coconut Yogurt - (tala 3)
- ½ tasa Banayad na Lasa ng Langis ng Oliba - (tala 4)
- ⅓ tasa Almond Milk - (tala 5)
- 2 ½ tasa Tinadtad na Mansanas - peeled, chopped in 0.5 inch (1cm) cubes equivalent 3 medium apples. Set aside 1 cup for crumb topping (note 6)
- 2 kutsarita Vanilla Extract
Mga Pangdagdag na Mumo
- ⅓ tasa Flour ng Lahat-Lyong
- ½ tasa Mga nogales - finely chopped, measured before chopping
- ⅓ tasa Hindi Pinong Cane Sugar
- 1 kutsarita kanela
- 4 tablespoons Banayad na Lasa ng Langis ng Oliba - (tala 4)
tagubilin
- 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.
Crumb Topping
- 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.
- Ibuhos ang batter sa inihandang kawali.
- 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.
- Paglingkuran kasama caramel na peanut butter, or melted Biscoff spread.
Mga Tala
Tandaan 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 gabay sa pagpapalit na walang gluten para gawin itong gluten-free.
Tandaan 2Maaari kang gumamit ng anumang crystal sweetener, tulad ng asukal sa niyog, asukal, brown sugar, o hindi nilinis na asukal sa tubo.
Tandaan 3: or any plain yogurt you love, cashew yogurt, soy yogurt, coconut yogurt.
Tandaan 4O anumang light vegetable oil na gusto mo, o tinunaw na plant-based butter.
Tandaan 5: Or any milk you love, like soy milk or oat milk.
Tandaan 6: Choose apples that hold their shape when baked, like Granny Smith, Fuji, Pink Lady, or Braeburn.
Mode ng OvenGumagamit ako ng fan-forced (convection) mode. Kung kailangan mong gumamit ng conventional mode, inirerekomenda kong taasan ang temperatura ng 25°F (15 °C). Dapat pareho ang oras ng pagbe-bake, ngunit maaaring abutin pa ito ng ilang minuto.
ImbakanItabi ang keyk sa repridyeretor nang hanggang 4 na araw sa isang lalagyang hindi papasukan ng hangin.
Pagkain
Paglilingkod: 1pagpira-pirasuhin | Mga Calorie: 233.9kcal | Carbohydrates: 33.7g | Protina: 3.5g | Taba: 10.6g | Saturated fat: 1.5g | Polyunsaturated Fat: 1.2g | Monounsaturated na taba: 7.5g | Trans Fat: 0.001g | Sosa: 91.5mg | Potassium: 49mg | Hibla: 0.8g | Asukal: 17.2g | Vitamin A: 1.9IU | Bitamina B12: 0.1Pg | Bitamina C: 0.03mg | Calcium: 71.6mg | Iron: 1.2mg | magnesiyo: 6.7mg | Posporus: 56.6mg | Zinc: 0.2mg
Ingredients at Substitutions
Ibinibigay sa iyo ng talatang ito ang lahat ng aking mga tip sa pagpili ng mga tamang sangkap. Para sa buong recipe na may kasamang mga sukat, mag-scroll papunta sa recipe card sa ibaba ng post!Pumunta sa Buong Resipi
Kaunting simpleng sangkap lang ang kailangan mo para gawin ang resipe na ito. Narito kung paano pumili at magpalit ng mga ito.
- Flour ng Lahat-Lyong – 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.
- Paghurno Powder – Baking powder is the leavening agent in your cake, making it light and fluffy.
- Hindi Pinong Cane Sugar – 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.
- kanela – Cinnamon brings a warm, aromatic spice that pairs perfectly with apples in both the cake and the crumble.
- duguan – Nutmeg adds another layer of warm spice, complementing the cinnamon and apple flavors.
- Luya – Ginger provides a subtle, zesty warmth to the cake.
- Allspice – Allspice contributes a complex, warm spice flavor that brings out the best in the apples.
- Coconut Yogurt – 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.
- Banayad na Langis ng Oliba – 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.
- Almond Milk – 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.
- Tinadtad na Mansanas – 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.
- Vanilla Extract – Vanilla extract enhances the overall flavor of the cake, adding a classic, comforting aroma.
- Mga nogales – 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.
Mga Tip sa Pagbe-bake ni 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.
- Serving – Elevate your apple crumble cake by serving it with a drizzle of warm caramel na peanut butter 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
Ang galing naman, salamat!
Delicious taste and a very elegant appearance! I am super impressed by this apple cake. Thank you, thank you!
Salamat!
I was looking for something made with apples for my Sunday baking session. This cake is so good. Nice and moist.
Salamat sa magandang review na ito!
What is your gluten free conversion?
My gluten-free converter is HERE and always linked in the recipe card note.
absolutely delicious. I love the warm taste and the fudge texture.
Salamat!
Maraming salamat! Natutuwa akong marinig iyan.
Best apple cake EVER!
Salamat sa iyo kaya magkano!
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!
Salamat sa iyo kaya magkano!
one of the best apple cakes everrrrr. Crumble topping is excellent.
Salamat sa iyo kaya magkano!
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.