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Apple season is full swing and the baking possibilities are too great to pass up. So this month, we’ll be featuring apple recipes, starting with this crumb cake from Jennifer of Seasons & Suppers. It’s gooey and has a delicious crumb top. Here’s how to make it…
Apple Crumb Cake
By Jennifer Maloney of Seasons & Suppers
This cake has a shortbread-like base topped with tender apples in a thick sauce. The crumble topping provides the perfect sweet crunch. It’s tasty either at room temperature or slightly warm. Serve with a scoop of vanilla ice cream.
Recipe: Apple Crumb Cake
Serves 8
You’ll need:
For the cake
2 cups all-purpose flour
2/3 cup white sugar
1 tsp baking powder
1/2 cup unsalted butter, cold and cut into 6-8 pieces
3 medium apples, peeled, cored and cut into thin slices
2 large eggs
1 cup heavy cream
1/2 cup sour cream or plain yogurt
1/2 cup brown sugar
1 tsp vanilla
Pinch of salt
For the crumble topping
1 cup all-purpose flour
2/3 cup white sugar
1/4 tsp cinnamon
Pinch of salt
1/4 cup unsalted butter, melted
Preheat oven to 350F and grease an 8-inch springform pan. Set on a baking sheet and set aside.
In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, almost like sand.
Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared apple slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.
Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.
When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for 20 more minutes.
Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.
When the cake has baked for 20 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquid-y still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake 20 more minutes. Note that the cake will be sunken in the middle, even when it’s “done”. As long as it’s not jiggly and a tester inserted in the center comes out with just crumbs (not liquid), it’s ready to take out of the oven. After you’ve completed each of the three baking steps above, the cake will have been in the oven for about 60-65 minutes in total.
Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.
Dust the top with powdered sugar, if desired.
Thank you so much, Jennifer!
P.S. More recipes, including apple hand pies and the best apple crisp.
(Photos and recipe by Jennifer Maloney. Thanks to Stella Blackmon for helping with this series.)
