International Shipping to over 50 countries     |     Trade Customer?    Placing a large order?    Just need advice?    Please call +44(0) 1225 863988

Apple Cognac Crumb Cake by Martha Stewart

apple cognac crumb cake

For the Apple Topping

  • 1 tablespoon unsalted butter & 1/2 cup sugar
  • 3 apples peeled, cored & cut into 1/2 "  wedges
  • 1/4 cup Cognac

For the Crumb Topping

  • 1 3/4 cups plain flour
  • 1/2 cup granulated sugar & 1/3 cup dark-brown sugar
  • 1 1/2 teaspoons ground cinnamon & 1/4 teaspoon coarse salt
  • 1/2 cup unsalted butter, melted

For the Cake

  • 1 cup plain flour
  • 1/2 teaspoon baking powder & 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup granulated sugar & 1/3 cup creme fraiche
  • 1 large egg & 1 large egg yolk
  • 1 tablespoon Cognac


  1. Preheat oven to 325 degrees. Grease an 8-inch-square tin and line with two pieces of parchment paper, creating a 1-inch overhang on all sides of the pan.
  2. Make the Apple Topping: Melt butter over medium-high heat. Continue cooking until butter becomes golden brown and fragrant. Reduce heat to medium and add sugar, 1/4 cup water, and apples. Cook until apples have softened slightly and liquid is thick and syrupy, about 5 minutes. Remove from heat; stir in Cognac, working carefully as alcohol may ignite. Return to heat, and cook until alcohol evaporates, about 30 seconds. Remove from heat and cool to room temperature.
  3. Make the Crumb Topping: Whisk together flour, both sugars, cinnamon, and salt. Add melted butter and, using your fingers, mix together to form large crumbs; set aside.
  4. Make the Cake: Whisk together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add creme fraiche, egg, yolk, and Cognac; mix until well combined. Add flour mixture and mix until well combined.
  5. Pour cake mixture into prepared baking tin. Top with apples and their liquid to cover; sprinkle evenly with crumb topping. Transfer to oven and bake until a tester inserted into the center of cake comes out clean, about 55 minutes. Remove from oven and let cool completely before serving.