Apple Crumb Cake |
Apple Crumb Cake |
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 |
Directions:
Grease and flour springform pan. I use Wilton Bake Easy Non-Stick Spray.
Heat oven to 375 degrees.
Cake:
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.
Topping:
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 |
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.
Serve.
Cover with foil and keep in fridge for up to 4 days.
For the Apple Crumb Cake recipe, visit Crunch Creamy Sweet:
http://www.crunchycreamysweet.com/2014/09/21/the-best-apple-crumb-cake/
Enjoy!
-Sophia/Two Frys
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