For my second Biscoff Apple Cake, I want to incorporate...
- MORE BISCOFF
- MORE Crispy Crumble Topping
- MORE APPLES
- BUTTER
- and VANILLA
It is perfectly super-moistened due to the double amount of apple added!
It is perfectly crisped as the crumble topping is buttery and very-Biscoffy loaded! It is also perfectly delicious as the combination of butter, vanilla, Biscoff crumbs and the apple juice released during baking make the cake batter tastes like it has a layer of thick sticky caramel sauce embedded within the cake. And I didn't add too much sugar into the cake... Isn't it perfect?
This is my next Biscoff Apple Crumble Cake.
... with butter, vanilla, more Biscoff and more apples added!
Unlike my first Easy Biscoff Apple Cake at HERE, this recipe with more Biscoff and apples added is inspired from a recipe from Oetker at HERE.
The original recipe uses both Biscoff biscuits and spread but I use biscuits only. And I have also modified the crumble and the cake base to contain more Biscoff biscuits.
However, this recipe contains a substantial amount of butter and so it can't be made into a dairy free cake just like the Easy Biscoff Apple Cake at HERE.
Due to the fact that this cake is loaded excessive amount of apples and crumble topping, it can be rather fragile and can break apart easily while transferring it onto wire rack after it is partially set and cooled after baking. In contrast, the Easy Biscoff Apple Cake at HERE is quicker to bake with lesser preparation steps to follow and also robust to handle even immediately after baking.
Nevertheless, each of both cakes contain a total of 80g dark muscovado sugar or dark brown sugar added but this cake with more Biscoff biscuits will taste sweeter than the prior Easy Biscoff Apple Cake at HERE.
Did I just said that there is more preparation steps required to bake this cake... Not to worry! These steps are all straightforward and easy. Please watch my video
Here's my second Biscoff apple crumble cake with MORE crumble!!!
It is super moist due to the double amount of apples added.Can you see that there is a layer of thick sticky "caramel" embedded inside the cake?
Caramel sauce? The combination of butter, vanilla, Biscoff crumbs and the apple juice released during baking make the cake tastes like it has a layer of caramel embedded inside the cake. Apples + "caramel sauce"!!! Sounds yummy, isn't it?My son said this cake is very delicious and was asking for more...
What's next? I would love to explore more recipes using Biscoff biscuits with or without the apples. So please stay tune if you are interested.If you like my recipes, videos and baking tips. please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.Unfortunately, I know that Facebook and Instagram have lost its popularity recently. Hence, it will be nice if you can show your support by subscribing to my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!
Due to school holidays, I will be having a short break from baking and blogging for the next 2 weeks to spend more time with my family. So, I'll "see" you soon in October.
Here's the recipe.
Makes one 8 inches / 20 cm round cake
For the crumble:
60g unsalted butter, softened at room temperature
20g dark muscovado sugar or dark brown sugar
1 tsp vanilla paste or extract
50g plain / all purpose flour
100g Biscoff biscuits, (about 12 biscuits), finely crushed
For the apple topping:
10g neutral tasting vegetable oil
10g cornflour
freshly squeezed lemon juice from 1 lemon
4 medium Granny Smith apples, peeled, cored and cut into 0.5cm thin slices
For the cake base:
60g unsalted butter, softened at room temperature
60g dark muscovado sugar or dark brown sugar
1 tsp vanilla paste or extract
3 large egg yolks, 17g each
1 large egg white, 35g each
60g self-raising flour
1/4 tsp salt
65g Biscoff biscuits (about 8 biscuits), finely crushed
vegetable oil spray, to grease the pan
Preheat oven to 180°C. Grease one 8 inch / 20cm loose bottom or Springform round pan. Set aside.
For the crumble:
Use an electric mixer with paddle attachment or a wooden spoon to beat butter and sugar in a large bowl and beat until combined. Add vanilla and beat until combined. Sift in the flour and mix until combined. Add 100g biscuit crumbs and mix until all ingredients are combined. Chill mixture in a fridge for about 30 mins while preparing the other ingredients.
For the apple topping:
Mix oil, cornflour and lemon juice until combined. Add lemon juice mixture into the apples and toss well until the apples are well-coated. Set aside.
For the cake base:
Use an electric mixer with paddle attachment or a wooden spoon to beat butter and sugar in a large bowl and beat until combined and creamy. Add vanilla and beat until combined. Add egg yolks and white, one at a time and beat well after each addition. Sift flour and salt into the butter mixture. Add 65g biscuit crumbs and mix until just combined. Do not over-mix. Transfer batter into the prepared pan and spread evenly.
Arrange the apples on top of the batter, overlapping the apple slices on each slightly so that the layer of apples are evenly distributed. Then, sprinkle the chilled crumble over the apple evenly.
Bake the cake in the oven for 45 mins or until the apples are soft and tender. The skewer inserted in the middle should comes out clean. Allow cake to cool slightly in the pan until partially set, about 15 mins, then carefully remove the cake from the pan and transfer onto a wire rack to cool further.
Slice and serve. Best to consume within the day of bake. Storing the cake at room temperature might cause the crispy crumble to be soggy on the next day. Store any uneaten cake in airtight container at room temperature for up to 2 days or in a freezer (in freezing / zip-lock bags) for up to 2 weeks. To reheat the cake on the next day, thaw frozen cake in a fridge overnight if required, bake in preheated oven at 180°C / 375°F for about 10 mins or until the Biscoff crumble topping is crispy again.
Happy Baking
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