Oh the crumb mix.I could write an entire post on it.I am planning to make another batch just so that I'd be ready to bake with it any time I feel like.
Ah,so I preheated the oven,put in the cake tin and went about my usual chores.Somewhere in between,I was drawn to the kitchen by the wonderful aroma of apples and cinnamon and I peeped in to see the cake browning well and rising beautifully.Since I could not wait to eat it,I checked the time and there was still some 22 minutes to go.
Whoosh,I heard the generator sound and fingers crossed,I went to check on the oven and as expected,the power was off.I almost cried and then started hoping the power would be back soon and I'll bake the cake.Time started ticking and it was soon 2 hours gone.We had to go out for some work,so the unbaked cake sat in the oven for another 3 hours.
I checked the cake as soon as I came back(power was back too) and it had sunk in the middle.I baked it again and surprisingly,it rose well and the wonderful aroma was back again.Though it cooked well,it was somewhat sticky.I gave it a night's rest and cut it the next morning.The texture was a bit sticky,moist and crumbly,but the taste-oh the taste,was awesome.
Apple Crumb Cake
Recipe adapted from The Purple Foodie
Original recipe from Baking from my home to yours-Dorie Greenspan
Butter - 5 tbsp(approximately 70 gms)
Sugar - 1/2 cup
Flour - 1/2 cup
Salt - 1/4 tsp
Walnut - 1/2 cup,chopped
For the Cake
Apple - 1 large,peeled,cored and diced
Flour - 2 cups
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Salt - 1/4 tsp
Cinnamon powder - 1/4 tsp
Sugar - 1 cup
Butter - 1/2 cup/100gms
Eggs - 2
Vanilla extract - 2 tsp
Yogurt - 1/2 cup
For the crumb topping
Mix together all the ingredients for the crumb topping,except the walnuts.Use a pastry blender or a fork or pulse it in a food processor.Mix in the chopped nuts.Refrigerate till needed.
For the Cake
Preheat the oven to 180C.Grease and line the bottom and sides of an 8' round or a square pan.
Sift together flour,baking powder,baking soda,salt and cinnamon powder.Reserve.
Beat the butter and sugar on medium speed until light,about 3 minutes.Mix in the eggs one by one beating for about 1 minute after each addition,followed by vanilla.
Add the flour and yogurt alternately beginning and ending with flour.Beat till you get a smooth batter-batter will be thick.
Mix in the diced apples.
Transfer the batter into the prepared pan and even out the top using a spatula.
Sprinkle over the crumb topping evenly.
Bake for 50-60 minutes or till the crumbs are golden and a toothpick inserted into the cake comes out clean.
Serve plain or with some whipped cream or custard on the side.
- Original recipe is made with Blueberry,Dorie suggests this can be made with other berries too(except strawberry,since it will become watery)as well as with peaches,apricot,nectarines or plums.I am thinking Pear with Ginger would work too!
- The crumb topping can be made ahead in time and can be refrigerated up to 3 days.
- The cake tastes great on its own,but I am thinking some creamy vanilla custard would be a perfect pairing for this.