Mix all dry ingredients together in bowl.1 cup peeled and diced granny smith apple (this is about 1 good size apple).5 ounces unsalted butter, room temperature.3.5 ounces (7 tablespoons) unsalted butter, melted.Yield: One 8-inch crumb cake - Serves 9-12 All that's left to do now is make some coffee!īig thanks to all of you who've made and shared this cake over on Instagram! I'm thrilled you guys are loving it! It's not overly sweet and the crumb/cake ratio is on point! The warm brown sugar and spices are made for chilly fall mornings and every few bites you get the apple. Once it cools, lift it out of the pan by the parchment paper and dust it with a little powdered sugar. The cake will bake for about 50-55 minutes, but about 15 minutes in, your house will smell like a fall wonderland. I do recommend using granny smith apples for this recipe. It holds up really well and adds a nice little pop of flavor throughout the cake. The addition of sour cream ensures a fantastic bake, and a pop of bourbon adds another hint of cozy. The cake is divine all on its own, and once again, we're adding all those warm spices you want and expect in a fall dessert, such as cinnamon, nutmeg and cloves. Growing up, I may have only showed up for the crumb, but this time I'm showing up for the whole show. You'll notice that it's the first step in the directions, and that's because you want to give all the dry ingredients time to absorb the melted butter before you park it on top of the batter. My biggest tip for the crumb topping is to make it first. You'll mix everything together with melted butter and notice that you wind up with a mixture of different size bits and pieces. It's made with dark brown sugar (you can use light if that's what you have on hand) and warm spices that scream cozy. I wanted the crumb to be generous and it definitely is. I was always snagging bits and pieces of crumb off the crumb cake as a kid, and I still do it today. As for the crumb portion of the program, I really have no words.
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