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Crabapple Cake Recipe

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This recipe for Crabapple Cake is from CRABAPPLE COOKBOOK OF CANADA, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


The pastry:
200 g unsalted butter
200 g sour cream
350 g all purpose/plain flour
0.5 tsp salt

The filling:
about 400 g crab apples (cleaned weight)
sugar, according to taste (I used 4 Tbsp)

1 egg white, for brushing

Melt the butter, then mix with sour cream, flour and salt until combined. The dough is very soft at this stage. Cover the bowl with a cling film and place to the fridge to rest for 30 minutes.
Meanwhile, quarter and core the crab apples.
On a lightly floured surface, roll the very nicely malleable dough into a large rectangle (about twice the size of your small to medium sized baking sheet). Carefully lift the dough and transfer half of it onto your baking sheet, leaving the other half to hang over the edge.*
Spread the apples over the pastry, then season with sugar and cinnamon. Fold over the other half of the pastry, and press the edges firmly together.
Brush with a egg white.
Bake in the middle of a pre-heated 200 C/400 F oven for about 35-40 minutes, until the apples are cooked and the cake is lovely golden brown on top.
Remove from the oven and leave to cool a little before cutting into squares.

* You can also simply divide the dough into 2 pieces and roll into 2 rectangles - one for the base and the other for the top.




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