It will keep well for several days, though the crumble may soften the longer it sits. This cake is best enjoyed on the day it is baked, to really enjoy the crumble topping.If you want to be able to transfer your baked cake to a serving platter, be sure to line the bottom of the springform pan with a round of parchment paper.Return to the oven for a further 20-30 minutes, or until set and lightly golden. When filling has set, remove from oven and scatter the crumble mixture over top. While the filling is baking with the apples, prepare the crumble mixture and pop into the freezer until needed. Return to the oven for another 20 minutes.ģ. When the base has cooked, remove from the oven and pour the creamy filling mixture over-top. While base and apples are baking, prepare the creamy filling. Add the prepared apples, then scatter the remaining crumb mixture over top. Add 3/4 of the crumb mixture to the springform pan and press lightly into the bottom and up the sides slightly.
(You can simply cut the butter in with a pastry cutter if you don’t have a food processor.). Start by making the shortbread crust by mixing together the flour, sugar and butter in a food processor until you have a sandy mixture. Always refer to the complete instructions in the Recipe Card below when making the recipe, as not all steps may be illustrated here.ġ. This is a visual summary of the steps to make this cake. I haven’t tested this recipe with low or no-fat sour cream or yogurt.
Sour Cream – a full-fat sour cream or Greek Yogurt is recommended, for best texture of the apple filling. Heavy Cream – aka whipping cream (35% b.f.) Heavy cream will give you the creamiest results, though you can use a lighter cream, such as 18% table cream or 10% half and half cream, if you like. I’ve used Pink Lady here, but Spy, Honeycrisp, Golden Delicious, Granny Smith etc. Apples – use any apple that you’d use for an apple pie.
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