JP Food: Apple crumble cake with caramel & apple icing

From Tallaght, John Paul Kennedy is a self-taught cook with a passion for good old-fashioned home cooking.

I’m a firm believer in having the occasional treat, despite not having a big sweet tooth! An apple crumble (I’ve shared my go to recipe with your before) is one of my favourite desserts. I love the mix of warm crumble with cream and when I came across this recipe from Donal Skehan I was immediately sold and knew I had to try it.

Ingredients:

Makes 1 large cake

For the cake:

250g unsalted softened butter

225g castor sugar

3 eggs

250g self-raising flour

3 cox apples (or granny smiths) peeled, quartered and diced into small cubes

½ teaspoon of baking powder

¼ teaspoon of cinnamon

For the crumble:

50g plain flour

35g cold unsalted butter

1 tablespoon of light brown sugar

30g chopped hazelnuts For the icing & filling

2 cox apples, peeled, quartered and diced

30g castor sugar

250g unsalted butter softened

150g icing sugar

200g of dulce de leche (caramel)

Method For the cake:

1. Preheat your oven to 170 /150 fan /325f /gas mark 3 and grease and line with baking parchment two 20cm round spring-form cake tins.
2. Put the apple cubes into a pot with a splash of water and three tablespoons of castor sugar. Bring to a simmer and allow to cook for 10 minutes until the apples have softened and broken down. Remove and allow to cool completely.
3. In a large mixing bowl, whisk together the sugar and butter until light and fluffy. Beat the eggs in one at a time until nice and smooth. Add the flour, baking powder, cinnamon and then fold in the cooled cooked apple mixture. If you find the mixture is a little too thick you can add a splash of milk.
4. Divide the mixture evenly between the two prepared cake tins and bake on the middle shelf of the oven for 40 minutes until a skewer comes out clean, allow to cool for 10 minutes in the tins before removing and allow to cool completely.

For the Crumble:

1.Rub the butter and flour together using your fingertips until it forms pea-sized lumps then stir in the sugar and hazelnuts. Spread evenly over a lined baking sheet and bake for 10 minutes until nice and golden. remove and allow to cool.

For the Icing:

1. Put the apples in a pot / pan with the castor sugar and 40g of butter. Cook gently for 10 minutes until the sugar has melted and the apples are nice and glossy. Increase the heat and allow to bubble for 3 minutes until the apples become sticky and caramel like. Allow to cool.
2. Whisk the rest of the butter with the dulce de leche / caramel and the icing sugar until nice and smooth. If the icing stiffens up you can add a splash of hot water when you come to assemble the cake.

Assembling the Cake:

1. Put one of the cakes on a serving plate and spread over half of the icing, add a scattering of the cooked apples and half the crumble mixture and then top with the second cake.
2. Repeat the process, remaining icing, apples and crumble, serve and enjoy!

I am super excited about this recipe. it is one of the nicest cakes I’ve made in a long time and I love when I come across new and delicious recipes that I can make time and time again. Variety is the spice of life!