Apple Crumble Cake

Hi friends!

Let’s cut to the chase…
I know that you don’t need to read what inspired me to put this together so here’s what you need from the grocery store. :)

For the cake:

3/4 c. vegetable oil
3/4 c. unsalted butter at room temperature
2 eggs
2 c. sugar
4-5 red delicious apples (peeled, cored, and chopped like an onion)
3 c. all-purpose flour (sifted)
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla (You can purchase my favorite here.)

For the vanilla buttercream: (Cake by Courtney recipe)

2 c. unsalted butter (slightly cold)*
6 c. powdered sugar measured and then sifted
4 tbsp. heavy whipping cream
1 tbsp. vanilla bean paste (You can purchase my favorite here.)
Pinch of salt
*If you leave your butter on the counter top for 20-30 minutes, it should be slightly cold. This is important!

** This recipe will make enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.

For the crumble: (Cake by Courtney recipe)

1/2 c. granulated sugar
2 tbsp. packed brown sugar
3/4 c. cake flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 c. grapeseed oil
1/2 tsp. vanilla extract

Cake instructions:

Mix the oil, butter, eggs and sugar on medium speed until mixed well.

Add the baking soda, salt, cinnamon and vanilla. Mix on low speed until completely mixed.

Add the flour one cup at a time until completely mixed. (low speed for about 2-3 min.)

Add the chopped apples and mix on medium speed for 1 minute.

Bake at 300 degrees in three - 8-inch pans for 45 min- 1 hour. (depends on your oven)
Your pans need to be lined with parchment paper. Cut into circles the size of the pan. Spray under the parchment, as well as on top of the parchment and sides with a baking spray.

You can find the deeper pans that I like here.

Cool the cakes on a cooling rack for 10 minutes before removing the cake from the cake pans to cool further.

Before you assemble the cake, wrap the layers in saran wrap and freeze for about 30-40 minutes. I recommend making the cake layers the day before you need to assemble the cake so I like to freeze my cake layers overnight.

Tips:

DO NOT SKIP THE SIFTING. I know, I know… it’s a time sucker but DO IT.
Use a scale to weigh your pans to make sure the cake layers are even.
I also tap the pans on the counter to make sure the batter is evenly distributed.
Check with a toothpick at the center until it comes out clean or with few crumbs.

Buttercream instructions:

Beat the butter: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter for about 2 minutes.

Mix the ingredients: With the mixer on low, gradually add the sifted powdered sugar, one cup at a time, mixing a little in between each addition.

With mixer on medium speed, add whipping cream, vanilla bean paste and salt.

Turn the mixer to medium-high speed and beat for an additional 3-5 minutes. The buttercream will become lighter in color and texture.

Before spreading on your cake, use a wooden spoon to push the buttercream against the bowl to get rid of any air pockets. This is important in order to create a smooth finish on your cake.

Crumble instructions:

Preheat your oven to 300 degrees F.

Combine the sugars, flour, baking powder, cinnamon, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined.

Add the oil and the vanilla extract and beat on low until the ingredients are “wet”.

Spread the crumbs on a baking sheet lined with parchment paper. Use your hands to clump some of the pieces together to make larger chunks.

Bake the crumbs for about 15 minutes and then let cool completely before using.

Assembly:

Place your first cake layer, top side up, in the center of an 8” round cake board. (I use a spinning cake plate when assembling a cake.)

Evenly spread 1/2 cup of buttercream over the cake and pipe a rim around the edge of cake.

Sprinkle the crumble until it is slightly covered.

Repeat until the final layer is on top with the bottom side facing up.

Apply a thin layer of buttercream to the entire cake and freeze for about 10 minutes.

After the crumb coat is set, continue frosting and decorating the cake.

Apply the leftover crumbs to the top of the cake or sides if you prefer.

Tips for assembly:

The Cake by Courtney acrylic cake disks are a GAME CHANGER. You need it.

You can find a tutorial here.

I tape my 8” cake board to a 12” cake board to make it easier when moving back and forth to freezer. It also is the right size to fit in a 12X12X6 cake box.

Follow me on Instagram here for more CG Living fun!