Apple–Almond Crumble Cake

Name: Apple–Almond Crumble Cake
Yield: Makes 1 (9- to 10-inch/23- to 25-cm) cake
Ingredients: ¼ cup (50 g) vanilla sugar (see Tip); ¾ cup plus 1 tablespoon (165 g) granulated sugar; 6 tablespoons (¾ stick/85 g) unsalted butter, melted; 6 tablespoons (80 g) granulated sugar; ¾ cup (1½ sticks/165 g) unsalted butter, melted; 3½ ounces (100 ml) dark rum; 4 eggs; 1 egg and 5 egg yolks; 1 tablespoon coarse sea salt; 2½ cups plus 2 tablespoons (330 g) all-purpose flour, plus more for dusting; ½ cup plus 2 tablespoons (150 g) unsalted butter, cubed; 1¼ cups plus 2 tablespoons (130 g) confectioners’ sugar; 5 medium apples, cored and cut into eighths; 2 teaspoons ground cinnamon; 2⅓ cups (330 g) almond flour; 1¼ cups (200 g) raisins; ¾ cup (85 g) almond flour; ⅔ cup (85 g) all-purpose flour

Preparation info

Makes
1
( 9- to 10 inch ) cake

Difficulty
Medium

Appears in

Hot Coals

By Jeroen Hazebroek and Leonard Elenbaas

Published 2015

About

With their crispy sweet-and-sour taste, Jonagold or Dutch Elstar apples are just perfect for this crumble cake. If you can’t find these, use either Fuji or Pink Lady apples. To make things a little more interesting, we also decided to use coarse sea salt. Because you can taste the individual coarse grains, you will get a different taste sensation with every bite.

Ingredients

Cake
Vegetarian
Baking

Ingredients

Method