Classic Apple Crumb Cake
Ingredients
FOR THE APPLE CAKE:
- 1-1/2 cups peeled and chopped Granny Smith apples (about 2 medium apples)
- 1/4 cup packed brown sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1-1/4 cups flour
- 1 tsp. CALUMET Baking Powder
- 1/4 tsp. baking soda
- 3/4 cups butter or margarine, softened
- 3/4 cups granulated sugar
- 2 eggs
- 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1 tsp. vanilla
FOR THE CRUMBLE TOPPING:
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. nutmeg
- 1 cup flour
- 3/4 cups butter or margarine, melted
- 1/2 cup chopped PLANTERS Walnuts, toasted*
Instructions
- Heat oven to 350°F. Grease and flour (or use a good baking spray) a 9-inch round pan. (I like to use a spring form pan because I find it much easier to get the cake out.)
- Toss apples with 1/4 cup brown sugar and 1 tsp. cinnamon. Set aside.
- In a medium bowl, combine 1-1/4 cups flour, baking powder, and baking soda. Set aside.
- Beat 3/4 cup butter and 3/4 cup granulated sugar in large bowl with mixer until light and fluffy. Add eggs, sour cream and vanilla; mix well. Gradually add dry ingredients, mixing well after each addition. Stir in apple mixture.
- Spoon apple cake batter into your greased and floured 9-inch round pan.
- To Make the Crumb Topping: In a separate bowl, melt remaining butter. Add 1/4 cup packed brown sugar, 1/4 cup granulated sugar, 1 tsp. ground cinnamon, 1/2 tsp. nutmeg, and 1 cup flour; mix well. Stir in toasted nuts. (See NOTES for toasting instructions.) Sprinkle crumble over batter. It will be sticky, but should crumble easily.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. (Note: apples make the cake a bit wet, so if you need to add time because your toothpick comes out a bit wet at the 50 minute mark, cover cake with foil and bake for an extra 5 minutes.) Allow the cake to cool at least 10 minutes. Remove from pan to wire rack; cool completely.
- OPTIONAL: Sprinkle cake with about 2 tablespoons of powdered sugar just before serving.
Notes
Adapted via My Food and Family
*Toasting nuts before adding them to your cake adds crunch and makes them taste even more delicious. There are a few ways to toast nuts -- MICROWAVE METHOD: Place up to 1 cup of nuts in a shallow microwaveable dish. Microwave on HIGH until fragrant and crisp, stirring every 30 seconds. STOVETOP METHOD: Place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. OVEN METHOD: Spread nuts in single layer in a shallow baking pan. Bake at 350°F for 8 to 10 minutes or until golden brown, stirring occasionally. (The oven method is how I toast mine.)
**I used a 9-inch round pan for this recipe. (I really like using a spring form pan because I find it much easier to get the cake out once it has cooled.)
Recipe by Glitter, Inc. at https://glitterinc.com/classic-apple-crumb-cake/