Brown butter apple crumble coffee cake

Afternoon coffee is taken to the next level when accompanied by this warm and moreish baked sweet treat
Brown butter apple crumble coffee cake
ITP Images
Brown butter apple crumble coffee cake
September 10, 2018
Level Easy
Preparation Time 20 minutes
Cooking Time 30 minutes
Serves 12

PHOTO BY Efraim Evidor
RECIPE BY Nadia Parekh


135g spinneysFOOD Pink Lady apples (approx 2), peeled, cored and cut into 2cm pieces
100g dark brown sugar
50g spinneysFOOD Caster Sugar
A pinch of sea salt
5g spinneysFOOD Ground Cinnamon
115g unsalted butter, browned
155g spinneysFOOD All-Purpose Flour
85g unsalted butter, browned and chilled, use at room temperature
125g spinneysFOOD Caster Sugar
1.5 spinneysFOOD Organic Free Range Eggs
155g spinneysFOOD All-Purpose Flour
5g baking soda
3g baking powder
A pinch of salt
5g spinneysFOOD Ground Cinnamon
1 vanilla pod, split open and beans scraped
120g greek yoghurt
100g spinneysFOOD Icing Sugar
15ml spinneysFOOD Organic Maple Syrup
15ml full fat milk


  • 1

    Start by making the crumble – while the first quantity of browned butter is still liquid (but not hot), mix in the first quantity of sugar and brown sugar. Add the first quantity of sieved flour, salt and cinnamon only until the mixture comes together, don’t - over mix. Keep aside.

  • 2

    In a large bowl using a stand mixer or hand held mixer, cream together the second quantity of softened browned butter and sugar together until very fluffy. Slowly add the eggs.

  • 3

    In a medium sized bowl, sieve together the second quantity of flour, baking soda, baking powder, cinnamon and salt. Fold into the creamed butter mixture. Finish with folding in the Greek yoghurt, vanilla and diced apple.

  • 4

    Put in a 25x20cm rectangle baking tin lined with baking paper. Top with the crumble and bake in a preheated oven at 170°C for 30 minutes or until skewer comes out clean.

  • 5

    When the cake is cooled, mix together the final 3 ingredients and drizzle on top.