Apple Cake With A Crumble Topping Food

APPLE CRUMBLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
• Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
• Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
• Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
• Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
• Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
• Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.

APPLESAUCE CRUMB CAKE

Steps:

• Heat the oven to 350 F and generously coat a 13x9-inch pan with cooking spray. Set aside.
• To make the crumb topping: In a small bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/2 cup packed light brown sugar, 1 teaspoon cinnamon , melted butter, and nuts, if using. Set aside.
• To make the cake batter: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, 3/4 teaspoon cinnamon and salt, and set aside.
• In a large bowl, beat together 3 ounces butter and 1 1/4 cups sugar until well combined but not light and fluffy. Add the eggs, one at a time, beating until combined and scraping the bowl as needed.
• Add 1/3 of the flour mixture, mixing until combined. Then add all of the applesauce, mixing until combined. Mix in another 1/3 of the flour mixture, then the sour cream and then the final 1/3 of flour, mixing well after each addition. Don't overmix.
• Transfer the batter to the prepared pan, spreading evenly. Scatter the crumb topping evenly over the top of the batter and bake 35 to 45 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Don't overbake. Cool slightly on a wire rack, but serve warm, cut into squares. Garnish with caramel sauce and sweetened whipped cream sprinkled with cinnamon sugar if desired.

APPLE CAKE WITH A CRUMBLE TOPPING

Steps:

• Fruit Filling: Mix Apples with other ingredients and set aside.
• Dough: Cream together margarine and sugar.
• Mix in the rest of the ingredients.
• Press 1/2 of the dough into a greased 9 X 13- inch pan.
• Pour fruit on top.
• Crumble rest of dough on top.
• Bake for 1- 1/4 hours at 350 degrees F.

APPLE CRUMBLE

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Peel, core, and slice apples into 1/4-inch slices. Place apples in a large mixing bowl and toss with sugar, lemon juice, flour, and cinnamon. Pour into a lightly greased 9 by 13-inch baking dish, and spread out into an even layer. Set aside.
• In another large bowl, mix together the nuts, flour, oats, sugar, cinnamon, and salt for the topping. Using a pastry cutter or your fingers, gently work in the cold butter until pea-sized lumps are formed.
• Top apples evenly with mixture and bake until apples are bubbly and topping is golden brown, about 45 minutes, rotating once halfway through cooking.
• Serve warm or at room temperature with vanilla ice cream.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

APPLE CAKE WITH CRUMB TOPPING

Steps:

• Preheat the oven to 400°F.
• For the crumb topping: In a bowl, combine ¼ cup flour, 2 tablespoons of cold butter, brown sugar and ¼ teaspoon salt. Mix using the back of fork (or a stainless-steel pastry blender) until it forms sandy crumbs of butter, sugar and flour. Do NOT over-mix. Store in the refrigerator until chilled.
• For the apples: In a bowl, mix the apples with ground cinnamon and lemon zest. Drizzle with lemon juice.
• Beat the egg yolks in a mixing bowl with ½ cup of granulated sugar until they're pale yellow; the texture of the eggs will be thicker. Add the vanilla extract.
• In a separate bowl, sift the flour, baking powder and ¼ teaspoon salt.
• Combine the egg mixture and the dry ingredients, alternating with milk so the batter is smooth. Add the soft butter and mix until the cake batter is formed. Finish with ¼ cup sugar.
• In another bowl, add the remaining salt to the egg whites and whisk for about 2 minutes at a low speed. Add the rest of the granulated sugar, increase the speed of your mixer and keep beating for another 2-3 minutes until it forms stiff peaks. Don't over-beat or the texture will become grainy.
• Using a silicone spatula, mix 1/3 of the whipped egg whites into the cake batter to soften it. Add the rest of the whipped egg whites and gently fold them in to get an airy batter.
• Line a (10-inch) cake pan with parchment paper (see tips). Pour 1/3 of the finished cake batter into the cake pan. Spread a layer of cinnamon-favored apples. Cover with the rest of the cake batter and even it out using a spreader. Sprinkle with the cold crumb topping.
• Bake for 10 minutes at 400°F; lower the temperature to 375°F and bake for another 45-50 minutes until the top is golden. A skewer or a toothpick inserted into the coffee cake should come out clean. Remove from the oven and allow to cool a little.
• The texture of the cake should be very soft and moist.
• Serve the apple dessert with a scoop of vanilla ice cream. I think the warm cake and cold ice cream complement each other really well. Serve warm with a hot cup of tea.
• Bon appétit!

CLASSIC APPLE CRUMB PIE

Steps:

• Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and ice water; stir gently with a fork to combine. If the dough doesn't hold together when you squeeze it, add more ice water, 1 tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or overnight.
• Roll out the dough on a lightly floured surface into a 13-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
• Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury and crumbs form. Freeze until ready to use.
• Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400˚. Mix the apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. Pat the crumb mixture on top.
• Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the oven temperature to 350˚ and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

CINNAMON APPLE CAKE

Steps:

• To make cake: Preheat oven to 350°F. Combine granulated sugar, flour, baking soda, cinnamon and salt in a large mixing bowl. In a separate mixing bowl, combine eggs, apples, oil and vanilla. Add mixture to the dry ingredients, and stir just until well mixed. Batter will be thick. Pour cake batter into greased 13 x 9-inch pan. Sprinkle with brown sugar and cinnamon. Bake 50 to 60 minutes, or until a toothpick inserted in center comes out clean. To make Caramel Sauce: Combine butter, sugars, and evaporated milk in medium saucepan over medium high heat. Stirring constantly, bring to a boil for 1 minute. Add cinnamon and vanilla. Cool. Cut cake and serve with caramel sauce. If desired, top with ice cream or whipped topping.

MAURO APPLE CRUMB CAKE

Steps:

• For the crumb topping: Whisk together the butter, granulated sugar, brown sugar, apple pie spice and salt. Add the cake flour and stir with a wooden spoon until dough-like. Set aside in the fridge to cool for 20 minutes.
• When cool, use your fingers to break apart the mixture into large pea-sized crumbs. Hold in the refrigerator.
• For the sauteed apples: Heat a small saucepot over medium heat. Add the butter and heat until melted. Add the apples, brown sugar, apple pie spice and salt and saute until the apples are slightly browned and al dente, about 10 minutes. Set aside to cool.
• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray. Using 2 sheets of parchment, create an overlapping cross in the pan to cradle the cake and make it easy to remove once baked.
• Prepare the cake batter according to the instructions on the box. Add the cake batter to the prepared baking dish, then "stud" in a layer of the cooled apples. Bake for about 20 minutes, then remove the baking dish and carefully spread the crumb topping into an even layer over the cake. Bake until the crumbs are golden and a cake tester comes out clean, another 10 to 20 minutes. Cool on a wire rack for 40 minutes. Once cooled, lift out of the pan using the parchment cradle. Dust with confectioners' sugar before serving.

THE BEST APPLE CRUMBLE

Steps:

• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.

APPLE CRUMBLE LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.
• To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.

APPLE OATMEAL CRUMB CAKE

Steps:

• Preheat oven to 350.
• Combine flour, oats, sugar, brown sugar, salt and nutmeg in a bowl.
• Cut in margarine with a pastry blender until mixture resembles coarse meal.
• Reserve 1/2 cup of flour mixture for topping; set aside.
• Add baking powder, soda, apple juice, vanilla and egg to remaining flour mixture.
• Beat mixture at medium speed until blended; fold in chopped apple.
• Spoon batter into a greased 8-inch round cake pan and sprinkle with the reserved 1/2 c flour mixture over top.
• Bake for 30 minutes or until cake springs back when touched lightly in the center.
• Cool on wire rack.

CRUMBLY APPLE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13x9 inch glass baking dish.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each.
• In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples.
• Pour into the prepared baking dish, spreading out to the edges.
• Topping:.
• In a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs.
• Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• Glaze:.
• In a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

APPLE CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Pile sliced apples in an 8x10-inch casserole dish. Mix water and lemon juice together and sprinkle over apples.
• Combine sugar, flour, cinnamon, nutmeg, and salt in a mixing bowl. Mix well using an electric mixer. Add butter pieces and mix until clumpy. Pour over apples, spreading to cover all but the outer edges.
• Bake in the preheated oven until bubbly and golden, about 45 minutes. Let cool slightly to thicken before serving in bowls.

APPLE AND CINNAMON CRUMBLE CAKE

Steps:

• preheat oven to 350.
• grease a 10-inch round cake pan.
• To make crumble topping:.
• mix the sugar, flour, cinnamon and coconut in a bowl, rub in butter with fingertips till mixture resembles bread crumbs. set aside.
• put the butter and sugar in a bowl and cream with an electric mixer till light and fluffy.
• beat in eggs, one at a time, beating well after each addition, adding a little of the flour if mixture begins to curdle.
• sift in half of remaining flour, mix well, then add in rest of flour and stir till smooth.
• Peel and core the apples, then grate them coarsely. Place the grated apples in a bolw and sprinkle with cinnamon, and set aside.
• spread half the cake mixture evenly over the base of the prepared pan.
• spoon the apples on top and sprinkle over half the crumb topping.
• spread the remaining cake mixture over the crumble and finally top with remaining crumble topping.
• bake for 1 hour and 10 minutes, covering cake with foil if it browns too quickly.
• leave in pan for about 5 minutes before turning out onto wire rack. serve when cool.