Friday, November 24, 2017

Apple Crumb Cake

Apple Crumb Cake

Apple Crumb Cake

Apple Crumb Cake
Today is Black Friday and I woke up real early this morning not with shopping in mind but to bake this Apple Crumb Cake from Crunchy Creamy Sweet (link below).  I do not go out shopping on Black Friday since I hate crowds of people and shopping in general. I did do some online Christmas Shopping for Santa hubby while he was snoring away in the bedroom, hee hee... The smell of the Apple Crumb Cake while baking in the oven was like a dream. The smell of the apples baking with the cinnamon and the other ingredients is divine and fits perfectly with the season. This is a great breakfast cake accompanied best with tea or coffee. You do not need to use a mixer for this recipe just a bunch of bowls, some spatulas or wooden spoons and a whisk. It is very simple to put together. I recommend buying an apple corer if you do not have one as its speeds things up. You need an 8 or 9- inch springform pan. With this cake you get 3 layers with different textures in every bite: the tender and flavorful cake on the bottom, then the soft baked apples above it and lastly but certainly not least, the yummy and crunchy crumb topping. The crumb topping is so great and I will use it again with muffins. See recipe below.

Apple Crumb Cake
my piece, Apple Crumb Cake

Cake Ingredients:
3/4 cup King Arthur All-Purpose Flour

1/4 cup Granulated Sugar

1 teaspoon Baking Powder

1/8 teaspoon Baking Soda

1/8 teaspoon Coarse Salt

1 teaspoon Ground Cinnamon

1/4 cup + 2 tablespoons Milk

3/4 teaspoon Pure Vanilla Extract

1/4 cup + 2 teaspoons Vegetable or Canola Oil

1 Large Egg

Apple Crumb Cake

Apple Crumb Cake

Apple Mixture:
3 Apples (any kind you like, I used Red Delicious)

2 tablespoons Granulated Sugar

1/2 teaspoon Ground Cinnamon

1 tablespoon Apple Cider Vinegar

Crumb Topping:
1 1/2 cup King Arthur All Purpose Flour

1/3 cup Light Brown Sugar, packed

1/3 cup Granulated Sugar

1 teaspoon Ground Cinnamon

1/2 teaspoon Coarse Salt

1/2 cup (1 stick) Unsalted Butter

Apple Crumb Cake, 3 layers of yumminess

Cake batter

Grease and flour springform pan. I use Wilton Bake Easy Non-Stick Spray.

Heat oven to 375 degrees.

Using a large bowl, combine with spatula the flour, sugar, baking powder, baking soda, cinnamon, and salt; set aside.

In a medium sized bowl whisk together the milk, vanilla extract, oil, and egg.

Add the wet ingredients to dry ingredients and combine with a wooden spoon or a spatula.

Do not overmix.

Some lumps in the batter are fine.

In a medium sized bowl, combine with wooden spoon or spatula flour, light brown sugar, granulated sugar, cinnamon, and salt.

Melt butter in microwave for about 45 seconds to 1 minute. Do in 15 second increments until melted and let cool completely.

Add cooled melted butter and combine.

Use fork to fluff up mixture until crumbs form, set aside.

Apple Mixture:
Peel, core and thinly slice 3 apples.

In a medium sized bowl, add apples.

Using a spatula or wooden spoon toss apples together with the 2 tablespoons of sugar, 1/2 teaspoon of cinnamon, and 1 tablespoon of Apple Cider Vinegar.

Apples tossed with sugar, cinnamon and apple cider vinegar

Crumb topping
Pour cake batter into prepared springform pan.

Arrange apple slices on top of the batter covering the batter completely.

Sprinkle the crumb topping over the apples making sure to cover them all around the sides and top of the pan.

Bake for 30-38 minutes or until topping is golden brown.

My cake baked in 38 minutes.

Oven temperatures vary so start checking the cake at the 30 minute mark and adjust extra time accordingly.

Let cake cool completely in pan, about 1 hour.

Gently release springform pan over serving plate or cake stand.


Cover with foil and keep in fridge for up to 4 days.

For the Apple Crumb Cake recipe, visit Crunch Creamy Sweet:


-Sophia/Two Frys

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