2.03.2008

Caramel Apple Crumb Cake

Caramel Apple Crumb Cake
Today's post is a divergence from the norm. No dinner posting tonight, so it's breakfast. Caramel Apple Crumb Cake is my version of the beloved New York style crumb cake. Every grocery store, coffee shop, bakery, diner, and convenience mart in New Jersey and New York sell crumb cakes. The more crumb the better. About an inch of crumb and a little less of the cake is ideal.

I searched the Internet and my cookbook collection to develop my take on the crumb cake. Added were a layer of apples sauteed in brown sugar, butter, cinnamon and nutmeg. I was delighted with the piece I had before bed last night and again this morning with my cup o' java. No comparison to the store bought cake. I'll be making this recipe from now on.

Caramel Apple Crumb Cake

caramel apples

4 tablespoons butter
1/2 cup brown sugar, packed
1 teaspoon cinnamon
1/2 teaspoon nutmeg
4 Fuji apples, peeled and sliced thin


crumb topping

1/4 cup sugar
3/4 cup brown sugar, packed
1 teaspoon cinnamon
3 1/3 cups cake flour
2 sticks butter, melted


cake

2/3 cup half and half
1 tablespoon vinegar
2 1/2 cups cake flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 sticks butter, cut in chunks
2 extra large eggs
2 teaspoons vanilla
powdered sugar for dusting

Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.

Heat a large saute pan to medium high. Add the butter, brown sugar, cinnamon, and nutmeg. Stir to melt. Add the apples and stir to coat. Reduce heat to medium and cook for about 10 minutes, stirring occasionally. Apples should be slightly soft.
Set aside.

In a large bowl, combine the crumb topping ingredients and stir to combine. Set aside.

In a small bowl, add vinegar to half and half and set aside. In a large mixing bowl, combine the flour, sugar, salt and baking soda. With mixer on low, add the butter chunks, one at a time. Mix for about 2 - 3 minutes until mixture resembles a coarse crumble. Add eggs, vanilla, and half and half mixture. Beat on medium high speed for about 1 - 2 minutes until smooth.

Spread cake batter into prepared baking dish. Top with sauteed apples. Break up the crumb topping with a spoon. The pieces should be about the size of marbles. Sprinkle on top of apples. Bake for 50 - 60 minutes or until toothpick comes out clean. Dust with powdered sugar.

EAT! and EAT! some more.

7 comments:

Kevin said...

That crumb cake looks so good! Bookmarked to try.

EAT! said...

This is as close to the original recipe as I have made at home. You won't be disappointed with the results.

Emiline said...

Mmm...there's nothing like caramel apple crumb cake right before you go to sleep.
It looks really good-especially with coffee.

Beth said...

I made this for Yom Kippur Break Fast and it was perfect! Everyone raved about it.

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Anonymous said...

I have recently discovered your bolg and am delighted to have found several new recipes. So far, I've tried the Tortilla Stacks, Grilled Hoisin Chicken Wraps and this recipe for Caramel Apple Crumbcake. All 3 have been a hit with the hubby.

This cake is really a true breakfast crumb cake! I love the denseness of the cake & the extra crumb. Not too sweet and absolutely perfect with my morning coffee.

I can hardly wait to try the other 20-something recipes I've found on your blog. (ps - I normally "tweak" recipes as I make them. So far, the only tweaking I've done was to add grilled chicken to the tortilla stacks. That's an A+ from me!)

Reeni said...

That looks insanely good! I love those big, fat crumbs! And the caramel apple is divine.