Fall is just about here! And with fall comes lots of fall baking, at least in my kitchen. Apple and pumpkin are two of my favorite ingredients for fall baking, so be prepared! You'll be seeing lots of recipes with these two ingredients in the next few months.
This Apple Crumble Cake is so moist and delicious. The cinnamon crumb topping is sweet and crunchy. This is perfect for dessert, but it would also be wonderful for brunch or breakfast. It has fruit in it, after all! :)
1 stick butter, softened
1 1/2 cups packed light brown sugar
2 large eggs
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
3 cups peeled, cored and chopped apples
1/2 cup packed light brown sugar
1/2 cup all purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
Powdered sugar, for dusting
Preheat the oven to 350 degrees F. Butter and flour a 10 inch springform pan.
In a large bowl, cream together butter and sugar until light and fluffy. Add the eggs one at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared pan, spreading out to the edges.
To prepare the crumble, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix with a fork until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes. Remove sides of springform pan and cool completely. Sprinkle with powdered sugar before slicing and serving.
The original recipe is from Emerile Lagasse, but I made a few wee changes. Please give it a try this autumn!