Friday, October 24, 2008

Apple Crumb Cake

It's finally beginning to feel like fall here in the Midwest with cooler temperatures and chilly rain. I'm overly anxious to sit, curled up in a blanket, by a crackling fire with a cup of hot chocolate and yummy, baked goodies. When I found this recipe this week, I thought it sounded perfect for my Autumn "mood". My friend, Sarah, had given us quite a few apples that needed to be used before they spoiled, so I had the perfect recipe to use them up. The apples are layered between the cake batter and then sprinkled with a streusel topping....oh my!! This was the moistest (moistest or most moist?-I'm certainly no English Major) cake I've baked in a long time. Since I had such great success with the streusel topping on my apple cobbler, I duplicated it for this cake, YUM! This was like eating apple cobbler in cake form. I couldn't help taking little bites off the edges of the cake as it cooled. Because of the moist texture, I stored this cake in the fridge to keep it from getting yucky at room temperature and then just warmed the pieces up in the microwave when I was craving another piece. No, I won't tell you how often that was. I haven't enjoyed this delicious cake by the fireplace yet (hint: Marty hasn't brought wood up to the house) but am definitely planning to bake this again to savor on a chilly afternoon.

Apple Crumb Cake

Crumb Topping
3/4 cup all-purpose flour (I used 1/2 cup)
1/3 cup graham cracker crumbs (I used 2 packets Cinnamon Roll Flavor oatmeal)
1/4 cup packed light brown sugar
5 Tbsp. plus 1 tsp. stick butter, softened

1 1/2 sticks (3/4 cup) butter, softened
1 1/4 cups packed light-brown sugar
2 tsp. vanilla extract
1 1/2 tsp. cinnamon
1 tsp. each baking powder and baking soda
1/2 tsp. salt
3 large eggs
2 1/4 cups all-purpose flour
1 1/2 cups reduced-fat sour cream at room temperature
3 large Golden Delicious apples, peeled, halved, cored and very thinly sliced (about 4 cups)

1. Heat oven to 350 degrees. Line a 13x9x2 in. baking pan with nonstick foil, letting foil extend 2 in. above ends of pan.
2. Topping: Mix flour, oatmeal and sugar in a medium bowl. Cut in butter until large crumbs form.
3. Cake: In a large bowl with mixer on low speed, beat butter, sugar, vanilla, cinnamon, baking powder, baking soda and salt 3 minutes or until creamy. Beat in eggs 1 at a time until blended. With mixer on low speed, add flour alternately with sour cream, beginning and ending with flour and beating just until smooth.
4. Spoon 1/2 into prepared pan; spread evenly. Cover with 1/2 the apples, the remaining batter, then remaining apples. Crumble topping over apples.
5. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Holding foil ends, lift cake from pan to rack to cool. Cut in squares with a serrated knife and serve warm, or cool before cutting.


Sarah said...

This might be a new favorite! What a great fall dessert!

Tracy said...

made it last night and it was DELICIOUS!! not too sweet and oh, so moist! i'm bragging about it now :) and of course, have probably eaten half of it by myself! i stored it in a tupperware container and it did fine.

Christy said...

Tracy-I'm so glad you're enjoying the recipes! I love to receive feedback that people are experiencing fun, new, flavorful foods for their families.