Crumb Cake with Apples, Hazelnuts and Aniseed

A craving for something sweet and fruity, but not a muffin led me to this recipe. I had a couple of soft apples, and ground almonds...but saw the hazelnuts and decided to add them to the mix. Aniseed was the next step, being a perfect pairing with hazelnuts.

The flavour of hazelnuts is very distinct, and almonds have a much milder flavour which does not compete but complements it, so using the two together worked. The ground almonds were left from another recipe that required me to finely grind almonds...and of course I ground too many!

I also have part of a litre of buttermilk to use up; a good excuse to bake!

We had this for breakfast...and snack time, and dessert....it was almost addictive!

In the bowl of a stand mixer, combine:

1 cup flour
1/4 cup finely ground almonds
1 cup brown sugar
2 1/2 ounces cold butter, cubed

Using the paddle attachment, mix on a low speed until the butter has been incorporated and you have a mixture with the texture of fine breadcrumbs.

Remove 1/3 cup and set aside.

Add to the remaining crumb mixture:

1 teaspoon baking powder
1/4 teaspoon baking soda

Mix to combine.

Whisk together the wet ingredients:

1/2 cup buttermilk
1 egg
1 teaspoon vanilla
1 teaspoon finely grated lemon zest






With the mixer running on low speed, slowly add the wet ingredients to the dry. As soon as everything is combined, turn off the mixer. Set aside.

To the reserved 1/3 cup of crumbs, add:

1/4 cup roughly chopped hazelnuts
1 teaspoon ground aniseed
1 tablespoon soft butter

Use your fingers to work the butter into the dry ingredients, until moist clumps form. Set aside.





Turn the oven on to heat to 350F. Lightly grease an 8" square baking pan, and line with parchment paper. Peel, core and chop 2 apples.

Spread the batter in the prepared pan.

Spread the chopped apples over the cake batter.

Sprinkle the hazelnut crumble over the apples.

Bake until the cake is fully cooked. Check by inserting a bamboo skewer or toothpick into the centre..it should come out clean.

This takes about 50 - 60 minutes. Remove from the oven and allow to cool completely before removing the cake from the pan.





This moist cake, with sweet apples and crunchy hazelnut crumble is perfect for breakfast, with coffee, as dessert (add ice cream). If you have any self control, freeze some for another day.

• A crumb cake is always moist and tender, and because you do not need to cream soft butter with sugar it can be made without any planning (if you keep your butter in the fridge as I do). Simply cube the cold butter into the dry ingredients and work it with your fingertips, a pastry cutter or the paddle attachment of your stand mixer until you have a bowl full of fine crumbs.
• If you do not have almonds, grind some hazelnuts or use all flour. Oat flour can be used instead of the nuts.
• Spices can be added to the crumbs, or to the crumble topping, or even both. I used aniseed; cinnamon is more common but you can try cardamom, ground ginger, allspice or nutmeg.
• This recipe uses some of the crumbs from the batter to make the streusel topping. You can also use streusel that you have in the freezer from other recipes (I often make extra and freeze it).
• Try using pecans, whole almonds, macadamia nuts or pistachios.
• The fruit can be folded into the batter, or spread on top, your choice. Other fruits such as peaches, pears, cherries, apricots, fresh or frozen berries or bananas can be used.
• Make muffins by dividing the batter into greased muffin cups and topping each with the fruit and streusel.
• Turn it into a loaf. Simply fold the apples into the batter, and top with the streusel before baking.
• This cake will freeze well. Cut into portions, and wrap each one well. This way you only need to defrost as much as you want the next time. Perfect for adding to lunch boxes!