Caramel Apple Crumb Cake
Sept 23, 2021 21:00:05 GMT -5
Post by maybetoday on Sept 23, 2021 21:00:05 GMT -5
CARAMEL APPLE CRUMB CAKE
yield 12 SERVINGS
prep time 25 MINUTES
cook time 35 MINUTES
total time 1 HOUR
INGREDIENTS
FOR THE TOPPING:
3 tablespoons (42g) unsalted butter
3 ounces (85g) soft caramels or caramel bits
3/4 cup (90g) all-purpose flour
1/3 cup (67g) firmly packed light brown sugar
1/4 cup (30g) chopped pecans
1/4 teaspoon salt
FOR THE CAKE:
2 cups (240g) all-purpose flour
1 & 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/4 cup (50g) firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (177ml) milk
1 medium apple, finely chopped*
INSTRUCTIONS
TO MAKE THE TOPPING:
Place the butter and caramels in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until melted. Stir until smooth. Set aside to cool.
Combine the flour, brown sugar, salt, and pecans in a small bowl. Add the cooled caramel mixture and mix with a fork or your fingers until crumbs form. Set aside.
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease an 8-inch square baking pan.
Whisk together the flour, cinnamon, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix until combined.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Stir in the chopped apple.
Spread the batter evenly in the prepared pan. Sprinkle the topping over the top of the batter.
Bake 30 to 35 minutes, or until the cake has browned and a pick inserted into the center comes out clean.
NOTES
*Be sure to pick an apple that's good for baking. I usually use Gala or Fuji. You can choose to peel the apple or not.
link
yield 12 SERVINGS
prep time 25 MINUTES
cook time 35 MINUTES
total time 1 HOUR
INGREDIENTS
FOR THE TOPPING:
3 tablespoons (42g) unsalted butter
3 ounces (85g) soft caramels or caramel bits
3/4 cup (90g) all-purpose flour
1/3 cup (67g) firmly packed light brown sugar
1/4 cup (30g) chopped pecans
1/4 teaspoon salt
FOR THE CAKE:
2 cups (240g) all-purpose flour
1 & 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/4 cup (50g) firmly packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (177ml) milk
1 medium apple, finely chopped*
INSTRUCTIONS
TO MAKE THE TOPPING:
Place the butter and caramels in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until melted. Stir until smooth. Set aside to cool.
Combine the flour, brown sugar, salt, and pecans in a small bowl. Add the cooled caramel mixture and mix with a fork or your fingers until crumbs form. Set aside.
TO MAKE THE CAKE:
Preheat oven to 350°F. Grease an 8-inch square baking pan.
Whisk together the flour, cinnamon, baking powder, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix until combined.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
Stir in the chopped apple.
Spread the batter evenly in the prepared pan. Sprinkle the topping over the top of the batter.
Bake 30 to 35 minutes, or until the cake has browned and a pick inserted into the center comes out clean.
NOTES
*Be sure to pick an apple that's good for baking. I usually use Gala or Fuji. You can choose to peel the apple or not.
link
