Apple crumble cake with burnt butter caramel
Indulge in the ultimate dessert experience with our Apple Crumble Cake featuring Burnt Butter Caramel. This decadent treat combines the warmth of ginger, zesty lemon, and the buttery richness of hazelnuts with moist apple-infused cake. Topped with a luxurious burnt butter caramel sauce, it’s the perfect balance of sweet and tangy. Great for any occasion!
- 01 Apr 2024
- Cook time 60 min
- Prep time 30 min
- 12 Servings
- 14 Ingredients
Apple crumble cake with burnt butter caramel is a delectable dessert that combines the warmth of spices with the rich flavor of caramel and the freshness of apples. This recipe is perfect for cozy gatherings or impressing guests with a homemade treat.
Ingredients:
Instructions:
- In a medium saucepan, melt the butter over medium heat until it begins to foam. Continue cooking until it turns golden brown and has a nutty aroma. This process should take about 5-7 minutes. Be careful not to let it burn.
- Remove from heat and allow to cool slightly.
- In a large mixing bowl, combine the brown sugar, ginger, lemon zest, and salt.
- Add the eggs one at a time, mixing well after each addition.
- Slowly incorporate the cooled burnt butter into the mixture.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry ingredients into the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Fold in the chopped hazelnuts carefully.
- Arrange half of the sliced apples evenly at the bottom of the greased cake pan.
- Pour half of the cake batter over the apples.
- Place the remaining apple slices in an even layer on top and cover with the rest of the batter.
- Sprinkle the remaining chopped hazelnuts over the top.
- Place the pan in the preheated oven and bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Tips:
- Use fresh, crisp apples for the best texture and flavor in your cake.
- To avoid lumps, gradually add the dry ingredients to the wet ingredients while mixing.
- Burn the butter for the caramel carefully; it should reach a golden brown color but not get scorched.
- Let the cake cool slightly before serving to allow the flavors to meld together.
- For an extra crunch, sprinkle additional hazelnuts on top before serving.
By following these steps, you'll achieve a wonderfully moist apple crumble cake topped with a flavorful burnt butter caramel. Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 3.70g | 2% |
| Carbohydrates | |
| Carbohydrates 30g | 8% |
| Fiber 1.44g | 4% |
| Sugar 22g | 23% |
| Fat | |
| Fat 11g | 13% |
| Saturated 4.07g | 14% |
| Cholesterol 70mg | - |
| Vitamins | |
| Vitamin A 72ug | 8% |
| Choline 50mg | 9% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.27mg | 2% |
| Vitamin B6 0.07mg | 4% |
| Vitamin B9 20ug | 5% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 1.90mg | 2% |
| Vitamin E 1.23mg | 8% |
| Vitamin K 1.99ug | 2% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.14mg | 0% |
| Iron, Fe 0.97mg | 9% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 90mg | 7% |
| Potassium, K 180mg | 5% |
| Selenium, Se 6ug | 10% |
| Sodium, Na 200mg | 14% |
| Zinc, Zn 0.48mg | 4% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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