60 minutes
Prep
50-60 minutes
Cook
9
Servings
Serves 9
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60 minutes
Prep Time
50-60 minutes
Cook Time
Intermediate
Difficulty
9
Servings
•Sauté the Base: In a medium saucepan, combine the butter, chopped apples, light brown sugar, cinnamon, and salt. Cook over medium heat, stirring occasionally, until the apples become tender and release their aromatic juices.
•Whisk in the cornstarch and continue to simmer until the liquid thickens into a rich, glossy glaze that coats the back of a spoon.
•Remove the saucepan from the heat and allow the filling to cool entirely to room temperature before transferring it to an airtight container to chill in the refrigerator.
•In a mixing bowl, beat the butter until soft and creamy. Add the castor sugar and cream on medium-high speed until light, pale, and fluffy.
•Add the eggs one at a time, mixing thoroughly after each addition. Blend in the Greek yogurt and vanilla bean paste until smoothly combined.
•In a separate bowl, sift or whisk together the flour, baking powder, baking soda, and ground cinnamon.
•Gently fold the dry ingredients into the wet mixture using a spatula just until no flour streaks remain. Do not overmix, as this can result in a dense cake.
•Preheat fan oven at 170C-175C. Grease and line 8 inch square baking pan.
•In a separate bowl, whisk together the flour, caster sugar, and salt to evenly distribute the dry base.
•Add the chilled butter cubes. Using your fingertips, quickly work the butter into the flour mixture until small, pea-sized pieces form.
Pro tip: Keep your butter as cold as possible! The tiny pockets of chilled butter melt during baking, creating a golden, light, and perfectly crunchy topping.
•Drizzle in the ice-cold water. Lightly squeeze and press the mixture between your palms to shape rustic, variable-sized crumbles.
•Pour the cake batter into your prepared baking pan, spreading it evenly into a smooth layer with a spatula.
•Gently spoon the chilled apple filling over the batter, spreading it out while leaving a tiny border around the edges so the apples don't scorch against the pan.
•Scatter the rustic crumble mixture generously over the apples, covering them completely for that perfect crunch.
•Bake at 350°F (175°C) for 50 to 60 minutes, or until the crumble topping turns a deep golden brown and a toothpick inserted into the center of the cake comes out with little crumbs. Allow it to cool.
•In a medium bowl, combine the icing sugar, butter, fresh lemon juice, milk, and a pinch of salt. Whisk until completely smooth.
•Transfer the icing to a piping bag or simply use a spoon to drizzle it back and forth across the cooled cake.
Pro tip: For an ultra-glossy, lump-free finish, pass the icing through a fine-mesh sieve. Adjust the consistency with a drop more milk if too thick, or a bit more sugar if too runny.
•Enjoy!
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