![]() ![]() The batter is thick and when divided into two pans, it seems like a small amount to make the loaf. I used half white sugar, half dark brown in the cake itself along with Honeycrisp apples. I left the apples out of the topping as I wanted to preserve that crunchiness. I used Turbinado sugar in the crumb topping – larger grains gave slightly more crunch. I just made this Apple Crumb Cake yesterday and I have to say it’s probably the best loaf cake/quick bread that I have ever made. Recipe and photography by Carrie Sellman for The Cake Blog. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of In The Raw®. In The Raw®, where sweetness runs in the family.ĭisclosure: Compensation was provided by In The Raw®, via Mode Media. Slice and serve with a cup of coffee or hot tea. Let rest for 5 minutes for the glaze to set. ![]() Once coffee cake has cooled, use a fork to drizzle glaze over the top. In a small bowl, mix together sugar and milk with a fork until smooth. Let cool for about 15 minutes and then remove cakes from pans.Bake for around 50 minutes, until a toothpick inserted in the center comes out clean.Divide batter evenly between prepared pans.Add the remaining sour cream followed by the end of the dry ingredients. Add another third of the dry ingredients.With the mixer on low, add one third of the dry ingredients.Add eggs, one at a time, beating well after each addition.Scrape down the sides and bottom of bowl. Cream until pale and fluffy, about 4 minutes. In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment.In a large bowl whisk together dry ingredients: flour, baking powder, baking soda and salt.Prepare two 9×5″ loaf pans with butter, flour and parchment paper. Using a pastry cutter or fork, work in butter until mixture is pea sized.In a large bowl, combine flour, sugar, cinnamon and salt.Now, go bake up this baby and fill someone’s day with the pure joy of homemade Apple Crumb Cake! It incorporated beautifully in both recipes and I especially loved it in this crumble topping. I gave this sugar a try in my Pumpkin Cake with Cinnamon Cream Cheese Frosting and thought I’d give it another whirl in today’s recipe as well. It still has that signature unbleached color we know and love from the original Sugar In The Raw®, but its finer crystals make it perfect for cooking and baking because it can blend easily into any recipe. Sugar In The Raw Organic White® is the newest member of the In The Raw® family of products. Not only did I jazz up this crumb cake with apple chunks and double crumble, but I swapped out the traditional sugar with In The Raw®’s new organic white sugar. It’s a hard job, but somebody’s got to do it! And I’m super glad it’s him. I bake it, he eats it! I’m so thankful for my guy and all of his taste-testing over the years. Who can resist a crunchy-sweet streusel topping with a subtle hint of cinnamon? It’s the perfect companion to a cake kept moist and tender with chunks of fresh apple. He responded by saying you can never have too much crumble! And I could not agree more. Sellman if he thought this recipe was too heavy on the crumble topping. Wrap up the second loaf and you have a delicious way to say thank you to someone special in your life. Thank goodness we’re baking it up as two loaf cakes, so you’ll be able to eat your cake and share it too. Good luck letting it cool before your family digs in… if they are like my family, it will be sliced and eaten while still warm. Seriously, the hardest part is the waiting! Because once you smell this apple-cinnamon goodness wafting through your kitchen, you’ll be dying to try a piece. It comes together easily and bakes up beautifully, making it a great addition to your fall baking line up. ![]() There’s nothing overly fussy or complicated about this recipe. Today’s goodness starts with a classic crumb cake recipe, shared years ago by a family friend, and then takes a turn down extra-delicious lane when we add in chunks of fresh apple, the warmth of cinnamon and a double crumb topping. Traditional recipes, passed down from one generation to the next, baked with love for the people you love most. There is something so joyful about baking for your family and friends, especially around the holidays. Today we’ve partnered up with In The Raw® to bring you a classic fall recipe sure to become a new favorite in your home. ![]()
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