The apple and raisin crumble cake with pine nuts is an incredibly fragrant dessert made of two components: a shell of shortcrust that is not compact but crumbly (like a crumble) and a creamy filling with autumn flavors. The apples give moisture to the cake, making it even softer over the days. If you also love apples, save this recipe — you won’t be disappointed. So, let’s get hands-on and prepare the apple and raisin crumble cake together:
Other similar recipes with apples :
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 30 Minutes
- Portions: serves 4-6 people
- Cooking methods: Oven
Ingredients
- 2 1/2 cups all-purpose flour
- 7 tbsp unsalted butter (cold, cut into pieces) — about 100 g / 3.5 oz
- grated zest of one lemon
- 1 egg
- 6 1/2 tbsp granulated sugar (about 80 g / 3 oz)
- a pinch of salt
- 1 teaspoon baking powder
- 4 apples (medium)
- 5 1/2 tbsp sugar (for the filling) (about 70 g / 2.5 oz) (half granulated and half brown sugar)
- 1/3 cup raisins (about 50 g / 1.75 oz)
- 2 1/2 tbsp toasted pine nuts (about 20 g / 0.75 oz)
- to taste rum
- 1 tbsp butter (a knob, about 1 tbsp)
- juice of one lemon
- 1 teaspoon ground cinnamon
Steps
Prepare the filling. Start by soaking the raisins first in warm water and then in rum.
Wash, peel and dice the apples and place them in a bowl. Drizzle with the lemon juice and mix.
Meanwhile, melt a knob of butter (about 1 tbsp) in a skillet. Add all the sugar and the diced apples.
Let cook for about 10–15 minutes. Remove from the heat and let the mixture cool. Finally, fold in the well-drained raisins, the cinnamon and the lightly toasted pine nuts.
Prepare the base for the crumble cake by placing the sifted flour with the baking powder into a bowl. Add a pinch of salt, the grated lemon zest, mix and make a well in the center.
Put the egg, the sugar and the cold butter pieces (removed from the fridge a few minutes before use) in the center.
Work the mixture quickly with your fingers to obtain a crumbly dough, not a compact dough.
Grease and flour an 8 2/3-inch (22 cm) cake pan, line the bottom and sides with part of the crumbly shortcrust and fill with the apple and raisin mixture.
Cover the entire surface of the cake with the remaining dough. Transfer to a preheated oven at 356°F (180°C) and bake for 35–40 minutes, until evenly golden.
Once ready, let the apple and raisin crumble cake cool completely. It will be even better the next day!
Enjoy — and see you next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
