top of page

Cinnamon Apple Crumb Cake

Another gorgeous fall day meant another apple picking adventure. Now I had plenty of apples and nothing to do with them (there are only so many apples with peanut butter I can eat for breakfast). I was in the mood to bake, a lovely break from the day-to-day busyness, so I began searching for some apple recipes I haven't tried before.


I noticed this one from a blog called Oh My Goodness Chocolate Desserts (also where some of these photos come from) had been sitting in my Pinterest for quite some time, so I figured I might as well give it a go!


The ingredient list was pretty simple and I appreciate that it didn't require anything extravagant. I do have to be honest, though, the original recipe is riddled with ads that kept popping up, and some of the instructions weren't very clear. It also didn't make enough cake batter, so I modified this recipe a lot from the original (although the original is linked above in case you want to use that!) and it turned out amazing!


Here's What You Need:


Cinnamon Crumble:
  • 1 and 1/2 cups flour

  • 1/2 cup brown sugar

  • 1/4 cup granulated sugar

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/2 cup melted butter

  • 1/2 teaspoon vanilla

  • 2 large tart apples, peeled and chopped into small pieces

Cake:
  • 6 Tablespoons butter, softened to room temperature

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 1/2 teaspoons vanilla

  • 3/4 cup sour cream

  • 1 1/2 cups flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 teaspoon baking powder

Vanilla Icing:
  • 1 cup (120g) confectioners’ sugar

  • 3 Tablespoons (45ml) heavy cream (or milk for a thinner consistency)

  • 1/2 teaspoon pure vanilla extract


Here's What to Do:

  1. Preheat the oven to 350 F. Grease 9-inch springform pan and line the bottom with parchment paper, set aside.

  2. To make cinnamon streusel crumb: In a large bowl, whisk together the flour, sugars, salt, cinnamon, and nutmeg. Then add melted butter and vanilla and stir until the mixture is evenly moist and crumbs start to form. Lay the crumble out on parchment paper and set aside.

  3. To make the cake: In a large bowl, cream together the butter and sugar until light and fluffy. Then add the eggs and beat well. Finally, add vanilla and sour cream and beat again until combined. Set aside.

  4. In another bowl, whisk together flour, baking soda, salt, and baking powder. Slowly incorporate the dry ingredients into the wet (from step 3) and stir until just combined. Batter will be thick.

  5. Spread half the batter at the bottom of the pan (it will be a thin layer), then spread the apple chunks evenly over the batter, pressing down slightly. Sprinkle about 1.5 cups of the cinnamon streusel crumbs over the apples.

  6. Spread the remaining batter over the crumbs and then add the rest of the cinnamon streusel on top.

  7. Bake for about 40 minutes or until a toothpick inserted in the center comes out clean.

  8. While the cake is baking, make your vanilla icing: Whisk all of the icing ingredients together until it reaches desired consistency (add more milk for thin, add more powdered sugar to be thick).

  9. Before you remove the ring of springform pan, carefully run a thin knife around the cake. Then drizzle the icing over warmed or cool cake.

  10. Cake will stay fresh at room temperature in an airtight container for about 2-3 days.


Photo Credit: Oh My Goodness Chocolate Desserts

Kommentare


bottom of page