A delightful autumn-inspired dessert featuring spiced apples and a crumbly topping.
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch springform pan.
Ensure the pan is well-greased to prevent sticking.
In a food processor, combine the flour, brown sugar, cinnamon, lemon zest, and salt for the crumb topping. Pulse to mix.
Pulse gently to avoid overmixing.
Add the cold butter to the food processor and pulse until the mixture resembles coarse crumbs. Add the walnuts and pulse a few more times.
Keep the butter cold for a better crumb texture.
In a medium bowl, whisk together the flour, baking powder, ginger, and salt for the batter.
Sift the dry ingredients for a smoother batter.
In a large bowl, beat the softened butter with an electric mixer until creamy. Add the sugar and beat until fluffy.
Room temperature butter creams more easily.
Mix in the honey, lemon zest, vanilla extract, and eggs, one at a time, until smooth.
Add eggs one at a time to ensure proper mixing.
Gradually add the dry ingredients to the wet mixture, alternating with the half-and-half, and mix until smooth.
Mix on low speed to avoid overmixing.
Fold in the diced apples gently using a spatula.
Ensure the apples are evenly distributed.
Pour the batter into the prepared pan and smooth the top. Sprinkle the crumb topping evenly over the batter.
Press the crumb topping lightly for better adherence.
Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at the 1-hour mark to avoid overbaking.
Let the cake cool in the pan for at least 1 hour before removing the springform ring. Slice and serve.
Serve with whipped cream or ice cream for added indulgence.
Nutze unsere App für das beste Erlebnis
