Simple Caramel Apple Pie Cake with Cinnamon Crumb Topping
A moist cinnamon cake, topped with sweet caramel apples and a buttery crumb topping. It is done in 45 minutes from start to finish, and it's the perfect cake to enjoy with a cup of coffee or tea once the weather cools.
Cuisine: American, Norwegian
150grflour1 cup and 3 tbsp
70grbutter1/4 cup and 2 tsp
110grsugar1/2 cup and 2 tsp
60mlsour cream1/4 cup
170grapplesAround 2 small apples
2tbspsalted caramel sauce*
Pre heat your oven to 180C. Take your 18cm baking pan and cover the bottom with parchment paper and grease the sides.
Mix the dry ingredients together in a small bowl. In another bowl, using a handheld or stand mixer, mix cold butter and sugar into a white and fluffy consistency. Add the egg and vanilla into the sugar mixture. Mix together sour cream and milk.
Alternate between adding the dry flour mixture and the sour cream milk into the sugar mixture. I added 1/3 of the flour mixture, then 1/2 of the sour cream milk, and continue until everything is incorporated. Pour the batter into the prepared baking pan.
Core and peel your apple, and slice into thin slices. Mix with cinnamon. Top your batter with the apple slices. I like to even them out and completely cover the batter. Drizzle caramel on top.
The Cinnamon Crumb
Mix all the ingredients for the cinnamon crumb together using either a cookie cutter or a fork. Mix until the butter is at least pea sized in shape. Cover the apple pie cake with the cinnamon crumb.
Bake in the oven at 180C for around 30-40 minutes, until a toothpick in the cake comes out clean. Cool the apple pie cake in the pan before serving. Drizzle with more caramel, if desired.