The Best is Yet to Crumb

Hello Everyone!

I am super excited to start documenting my food fun!

This is the first of many posts, so I thought I should share one of my favorite recipes—APPLE CRUMB CAKE! It reminds me of brunch with my teammates after Saturday cross country practice, family breakfasts with my cousins from out of state, and all things fall (the smell of it when baking/cooling is euphoric).  During the school year, I would bake a batch of it before school and bring it in for the guidance office and teachers, still a little warm.   I once made this cake four times in one week.  So, I hope you love this cake as much as my family, neighbors, and friends do.

Fall is my favorite season.  I love the change in weather, the color of the leaves, and most of all, the flavors of fall.  Think cinnamon, apple cider, caramel, and pumpkin spice.

To kick off the fall baking, I made a variation of my go-to crumb cake.  I started by adding a load of apples to the cake base. I used apples from the stash of 24 lbs that I picked this past weekend.  The owner of the apple farm, Ross,  recognizes me the moment I pull into the gravel driveway.  This time I only picked two varieties- Golden Delicious and Jonagold.  The Golden Delicious aren’t soft and sweet yet so they make amazing baking apples, a little tart and firm.  The Jonagold are a cross between the Golden Delicious and Jonathon varieties, and are great baking apples as well! (I sense an apple pie in my near future).

Once all the other varieties of apples are ready towards the beginning of October, I am planning on making a trip home for the sole purpose of  making, canning, and eating a huge batch of apple sauce.  A mixture of sweet, tart, soft, and firm makes the best apple sauce—with cinnamon of course (no sugar necessary!).

IMG_8560
Jonagold apples

Back to the crumb cake– In addition to cinnamon, I added one of my favorite fall spices—allspice.  Allspice is a spice people usually don’t use or know about.  But, it is absolutely amazing and adds a depth of flavor that cinnamon doesn’t.  It usually reminds people of a mix of cloves, cinnamon, nutmeg, and pepper.

IMG_8571

img_8579.jpg
Only chopped three apples up and that was plenty.  Jonagolds are large apples.
IMG_8591
Pre-bake. The copious amount of crumbs is what makes this cake over the top delicious.  Never trust a crumb cake that isn’t at least 25% crumb –a rule of life.

IMG_8624

Apple Crumb Cake

  • Servings: 24 large pieces
  • Print

Ingredients 

Allspice Crumb

  • 1 cup butter (2 sticks), melted & cooled slightly
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1 1/2 tsp allspice
  • 1/2 tsp salt
  • 2 1/2 cup flour

Apple Cake

  • 2 1/2 cup flour
  • 3/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 thick yogurt (I use greek because it is always in my fridge)
  • 1 Tbs vanilla
  • 3/4 cup butter (1 1/2 sticks), room temperature
  • 1 1/2 cup sugar
  • 3 large apples, peeled, cored, and chopped into small cubes

Directions

  1. Preheat the oven to 350.  Butter a 9×13 pan.
  2. Allspice Crumb: Combine the brown sugar, sugar, cinnamon, allspice, and salt.  Whisk in the melted butter.  Fold in the flour until just mixed together, careful not to over mix.  The crumb should be dry.  Set aside.
  3. Apple Cake:  Combine the flour, baking powder, baking soda, and salt.  In a stand mixer, cream butter until smooth and ribbon-like, about 3 minutes, medium-high speed.  Add the sugar and mix on medium high for an additional 3 minutes until fluffy.  Add eggs one at a time, mixing well after each addition and scraping down the bowl.  Add yogurt and vanilla, mix until just incorporated into the batter.  Add the flour mixture in two separate additions, scraping the bowl after each addition.  Lastly, add the chopped apples and mix until evenly distributed(I like to do this by hand).
  4. Spread the allspice cake batter evenly into the pan(it will be thick).  Next, grab handfulls of allspice crumb and generously sprinkle over the cake.
  5. Bake for 70-80 minutes until golden brown and a knife inserted in the center comes out clean.
  6. Enjoy! –One of my neighbors said this cake was especially delicious heated and topped with vanilla ice-cream.

Follow my blog with Bloglovin

Published by

laurenthemiller

Baker, Farm Market Enthusiast, and Food Science/Culinary Science major at Drexel University

6 thoughts on “The Best is Yet to Crumb”

  1. Lauren, met you at a cheese making class and loved your biscotti. Ever since have drooled over your pictures on Instagram. Thank you so much for getting these recipes out to us. You are certainly going places young lady, keep it up!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.