Apple Crisp Crumb Cake
We finally caught a little glimpse of fall last week! It was rainy, cold and all I wanted to do was bake! There were a few extra apples sitting on our counter so I cut them up and used them in this spiced apple crisp crumb cake. It’s basically everything I love about fall packed into one little slice. I mean look at that crumble, those apples and of course, that silky caramel glaze! Mmm…
I’ll warn you now, this cake is slightly more time consuming to make. Most of my recipes (especially desserts) only require 10-15 minutes of prep, but this one takes 30. Don’t worry, it’s well worth it. Plus it makes a really tall cake that can easily serve up to 12! So all of the work that goes into it can be enjoyed for days :)
For the base I whipped up a light and ultra-tender buttermilk cake, really similar to the one in this recipe, just without the lemon zest. Then I peeled and sliced two medium size apples. I did one Granny Smith and and one Fuji. You can use 2 of the same kind, but I a bit of tartness and sweetness that comes along with using two varieties. I tossed the slices in a bit of cinnamon and nutmeg for flavor and then cornstarch. The cornstarch is necessary, although you could use flour too. You definitely need something to thicken up all of the juice that the apples make when baking!
For the crumble I mixed together some granulated & brown sugar, cake flour (it gives the the crumble more crunch), old-fashioned oats, cinnamon, nutmeg and salt. Using a pastry blender I cut in the cold butter until coarse crumbs formed. I think I took mine a little too far and probably should have kept the crumbs a lot bigger. Next time… because you know there will be one! After baking for about 45 minutes in a 8″ springform pan, it was ready to be sliced and devoured… and it most definitely was!
Everything about this apple crisp crumb cake was perfect. The layers just melded together. It was a delicious combo of sweet vanilla cake and spiced apple crisp. Fall in a cake! We sliced it up and ate it for both breakfast and dessert. And let me tell you, it didn’t last long… every single crumb was consumed (ok, more like inhaled). If you’re looking for a fall-inspired cake, give this one a try, you won’t regret it!
- For the oatmeal crumb topping:
- ⅓ c. granulated sugar
- ⅓ c. brown sugar
- 1 c. cake flour
- ⅓ c. old-fashioned oats
- 1 tsp. ground cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. salt
- 8 tbsp. (1 stick), unsalted butter, melted
- For the cake:
- 1¼ c. cake flour
- ½ c. granulated sugar
- ¼ tsp. baking soda
- ¼ tsp. salt
- 6 tbsp. ((3/4 stick) unsalted butter, room temperature
- 1 egg + 1 egg yolk
- 2 tsp. vanilla extract
- ½ c. buttermilk, room temperature
- For the apples:
- 2 medium apples, peeled and thinly sliced
- ½ tsp. cinnamon
- pinch of nutmeg
- 1 tbsp. cornstarch
- To make the topping: In a medium size mixing bowl, whisk together the sugars, cake flour, oats, cinnamon, nutmeg and salt. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.
- To make the cake: Preheat oven to 325. Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside.
- In bowl of a stand mixer, mix the flour, sugar, baking soda, and salt on low. With mixing speed on low, gradually add the butter one tablespoon at a time. Continue mixing until crumbs form, about 2 minutes. Add the egg and yolk, mix, then add the vanilla and buttermilk. Beat on medium-high speed until light and fluffy, about 1-2 minutes, scraping the bottom of the bowl half way through.
- Pour the batter into the prepared pan, spreading into an even layer.
- Toss the apples, cinnamon nutmeg and cornstarch together. Layer on top of the batter, then add the crumb mixture. You will have to break the crumbs into slightly smaller pieces.
- Place in the oven and bake for 35-45 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles (note that baking time will vary depending on the type and size of the pan you use). Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving.
Recipe source: Life Made Simple