Apple Cake - Crumb Topped

By

(c) A Marcy Goldman, BetterBaking.Com Original Recipe
www.BetterBaking.Com
Crumb-Topped Country Apple Cake

http://betterbaking.com/viewRecipe.php?recipe_id=2434

This is a spice and apple cake that features a lovely shortbread crumb topping. I suggest a soft apple for this cake such as McIntosh or Golden Delicious or if using Granny Smith, pare very thinly.

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Ingredients

  • Vanilla Crumb Topping
  • 1/2 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 cup confectioners’ sugar
  • 1 teaspoon vanilla powder or pure vanilla extract
  • ...
  • Apple Spice Filling
  • 1 tablespoon fresh lemon juice
  • 5 teaspoons cinnamon
  • 1/4 teaspoon cloves
  • Pinch nutmeg
  • 1/4 cup sugar
  • 5-6 cups sliced, peeled apples
  • ...
  • Cake
  • 2 cups sugar
  • 1 cup unsalted butter, softened
  • 1 tablespoon pure vanilla extract
  • 1/2 cup buttermilk or soured milk
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon soda
  • 1/4 teaspoon salt
  • Finishing Touches
  • Cinnamon

Preparation

Step 1

Preheat oven to 350 F. Line a large baking sheet with parchment paper. Generously spray a 12 cup Angel cake pan with non-stick cooking spay. Place pan on baking sheet.

For the Vanilla Crumb Topping: in a food processor, blend flour, confectioners’ sugar, and vanilla powder briefly. Add in the butter and pulse to create a crumble topping. Set aside.

Prepare apple filling. Set aside

For the cake: in a mixer bowl, cream the sugar and butter until well combined.

Blend in vanilla, buttermilk, and eggs in a large bowl and whisk until smooth.

Fold in flour, baking powder, baking soda and salt and blend to make a smooth batter.

Spoon a little more than one third of the batter into prepared pan(s).

Cover with half of apple mixture, then repeat with remaining batter and apple mixture.

Sprinkle top lightly with a dusting of cinnamon and nutmeg.

Sprinkle on reserved crumb topping.

Bake at 350 F. for one hour or until done. Keep in pan 30 minutes before removing to a wire cake rack to completely cool.

Serves 12-14

© This is a Marcy Goldman/BetterBaking.com original recipe

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