I’m here to serve you this lovely crumbly cake.
This little babe really should be called a heaping pile of crumbs with a little layer of cake. If I’m being honest.
But doesn’t that sound like the most perfect way to eat cake? I think so.
So, now that it’s November already (WHAT?!)… I figured it’s time to get serious on this little blog. As thoroughly covered in my previous post –these adorable Pumpkin French Macarons–, I am a Fall freak. Fall weather, flavors, holidays!! Love it all.
We got our first official rain of the season this weekend, so I’ve been snuggling up with copious cups of tea and dreaming up ways to make this little internet space more of my own. I’m feeling ambitious and ready to branch out! So, there will soon be a string of new recipes comin’ atcha, including some of my fave veggie meals & some boozy drink fun.
Sooo, this cake stemmed from a craving I had for crumbs and cardamom. This time of year just begs for spice, amiright? We also had a bunch of beautiful apples from when my sister went apple picking a few weeks ago, so was born this apple cardamom-y crumble beauty.
1/3 cup brown sugar
1/3 cup granulated sugar
1 tsp ground cardamom
1 tsp cinnamon
1/4 tsp salt
1/2 cup butter, melted
1 1/2 cups ap flour
In a small bowl, whisk together sugars, butter, spices and salt until incorporated. Fold in the flour, and turn out onto a parchment lined baking sheet. Use your hands to press together into large crumbs (or to your desired crumb size…but c’mon, the bigger the better!), and store in the refrigerator or freezer to firm up while you make the cake.
1/4 cup butter, softened
1/4 cup brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1/2 cup milk
240 grams ap flour (scant 2 cups)
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1 tsp apple pie spice
2 tsp ground cardamom
1 granny smith apple, peeled/cored/sliced into small chunks
Glaze: 1 tbsp milk, 1/4 cup powdered sugar, 1/2 tsp ground cardamom (whisk together)
Preheat the oven to 375 degrees. Grease a 9 inch round baking dish.
In a small mixing bowl, whisk together dry ingredients. Set aside.
In another mixing bowl, beat the butter and sugars until fluffy. Add the egg and vanilla, and beat until incorporated. Add 1/3 of the dry ingredients, and fold in with a rubber spatula. Add half the milk, and mix until incorporated.
Continue adding another 1/3 dry and the rest of the milk, finishing with the final third of dry ingredients. Batter will be somewhat thick. Fold in the apples. Spread into your prepared pan, and sprinkle with ALL the crumbles. Yes, all of ’em. It seems like a lot, but just trust me.
Bake for 40-50 minutes until a toothpick inserted comes out clean. In the last 15 minutes or so, you may need to tent with foil to prevent the crumbles from browning too fast. Allow to cool for about 10 minutes before glazing.
This cake has all the good things. Great texture from the apples & crumbs. Sweetness. Spice. And that extra kick from the glaze. Ooh baby, gimme!
Those massive crumbs though.