Celebrating Apples Crumb Cake
I don’t think you can have too many apples!
They are delicious to eat just by themselves and there is so much you can do with them. Any leftover apples can be easily preserved in one way or another.
I developed this recipe to showcase the sweet, tart, sumptuous flavor of apples in a coffee cake style.
This is a hearty cake low in natural sugars and big with apple flavor.
Besides the apples, I have used apple cider syrup and apple juice to sweeten the cake. (Plus a teaspoon of maple syrup in the crumb.)
You can use any cooking apple for this cake and it’s a good way to use up less than perfect apples, as it is not preserved, is cooked and the apples are diced.
I often use a mix of apple varieties – whatever I have.
Walnuts are optional and this cake stands well on its own without them.
This cake can be frozen for up to a month but truly is better if eaten in the first few days after baking.
I hope you like it!
Makes 1 8 by 8 inch cake
Prep 15 minutes
Cook time 40 to 45 minutes
Dry ingredients:
2 Tbs. rolled oats
2 cup whole wheat pastry flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
2 tsp. cinnamon
Wet ingredients:
1 tsp. vanilla
2 eggs
1/3 cup apple cider syrup (or maple syrup)
1/2 cup vegetable oil (I use grape seed or sunflower with good results)
3/4 cup apple juice
Other:
4 cups small diced apples
1/2 cup finely chopped walnuts(optional)
Crumb Topping:
1/2 cup rolled oats
1 tsp. whole wheat pastry flour
1/2 to 1 tsp. cinnamon
Pinch sea salt
1 tsp. maple syrup
1 tsp. grape seed oil (or other vegetable oil)
Preheat oven to 350 degrees and oil an 8 by 8 inch baking dish.
Measure the dry ingredients into a large bowl. Put all the wet ingredients into a smaller bowl.
Chop apples and walnuts (if using).
Whisk together the dry ingredients. Then whisk the wet ingredients until smooth(ish).
Pour the wet into the dry and whisk. Do not overmix. A light hand is needed here.
Fold in apples (and walnuts) and pour into baking dish.
For the crumb topping put oats, flour, cinnamon and salt in a food processor. Process for a minute or so until the oats have broken into ‘crumbs’.
Add the maple syrup and oil. Pulse a few times.
Sprinkle topping on cake.
Bake for 40 to 45 minutes or until a toothpick comes out clean.
Cool before cutting.
December 1, 2018 @ 6:32 pm
This recipe for apple crisp looks yummy! It is one of my favorite fall foods. Your website looks very nice. Those apples look delicious.