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(c) photo copyright Carrie Boyko 2009
Apple Filled Crumb Cake
It’s finally fall here is hot, humid Florida. While it is almost Halloween, we’re still in the upper 80’s; but even so I still find myself thinking of orange and gold leaves and my favorite fall fruit--apples. I bake with them often, always adding extra fiber for good measure. I’ve made this recipe with all organic ingredients—a change I made a couple of years ago following a cancer scare. The interesting thing about baking organic is that you feel less guilty when indulging in desserts. Try it; you’ll see what I mean.
This cake recipe came down through my mom, from Grandma C, and was always one of my favorites, especially warm. The crumb topping has a crunch that really leaves me wanting seconds. This nice, big pan will serve at least 12 people, so it’s a great dessert to prepare when you have company coming.
· 4 Cups Organic Apples, peeled, cored, sliced, and cut into small pieces
· ½ Cup Organic Sugar
· 1 Teaspoon Organic Cinnamon
· 1 Tablespoon Organic Butter
· 1 Tablespoon Organic Lemon Juice
· 1 ½ Cups Organic All-Purpose Flour, sifted
· ¾ Cup Organic Sugar
· 1 Teaspoon Double-Acting Baking Powder
· ¾ Teaspoon Sea Salt
· ¼ Teaspoon Organic Cloves
· 1/3 Cup Organic Butter, softened
· ½ Cup Organic Milk
· 2 Organic Eggs, unbeaten
· ½ Teaspoon Organic Vanilla
· ¾ Cup Organic Brown Sugar, firmly packed
· ½ Cup Organic All-Purpose Flour, sifted
· ¼ Cup Organic Butter, softened
· ½ Cup Organic (or All-Natural) Pecans, chopped
- Combine all apple ingredients in a saucepan (or microwave dish) and simmer just until apples are tender. Drain and cool while you prepare the remainder of the cake.
- Preheat oven to 350 degrees.
- Sift together into a medium large bowl: flour, sugar, baking powder, salt and cloves. I toss in a couple of tablespoons of Benefiber here for the extra health benefit.
- Add butter and milk. Beat for 1 ½ minutes.
- Add eggs and vanilla. Beat for 1 ½ minutes.
- Prepare a 13 x 9” pan by rubbing with butter and lightly flour it.
- Spread ½ of the batter into the bottom of the pan, spreading evenly.
- Spoon ½ of the apples over the batter.
- Now pour the remaining batter over the apple layer.
- Finally, top with remaining apples.
- Prepare the topping by combining the brown sugar, flour, butter and pecans into a crumb mixture. Sprinkle evenly over the top, covering all of the cake batter and apples.
- Bake 35-40 minutes until golden brown and crispy looking on top.
- Cool on a rack.
The crumb topping on this cake makes for a delicious, crispy complement to a scoop of vanilla ice cream, an addition that many enjoy. It is especially good served this way when warm. I hope you enjoy this tasty family favorite from my grandmother’s kitchen.
Oh! I almost forgot. Do you have one of these nifty apple peeler/corer/slicer gadgets? Three seconds to peel, core and slice up a whole apple. Wow!
One more thing........I just popped out a new guest post at the Central Florida Green Guide: Salvaging Your Over-Ripe Fruit--8 Ways to Enjoy It Rather than Trash It. Stop in and check it out.