![]() Unlike a traditional French Apple Cake, I cooked the apples before tossing them into the cake batter. Like a traditional French Apple Cake, this cake is packed with more apples than you think the batter will hold.Instead of rum, this cake is flavored with vanilla and almond extract.The apple crumb cake you see pictured here is a loose variation on that simple cake. It’s typically flavored with rum and has a texture that’s more custardy than cake-like. Like all things French, it contains a lot of butter and is all the more delicious for its elegance. It will also STORE beautifully covered on your counter or in your fridge for a few days as well.The traditional French Apple Cake is a simple one-layer cake with an exceptionally high proportion of fruit to cake. For best results thaw it on your counter at room temperature and then heat it up a little bit in a warm oven. Store it in your freezer for up to 3-4 months. Make and FREEZE ahead of time: Once the apple crumb coffee cake cake is completely cooled you will want to wrap it tightly in plastic wrap and then aluminum foil. You definitely need something to thicken up all of the juice that the apples make when baking! Cornstarch: The cornstarch is necessary, although you could use flour too.You can use 2 of the same kind, but I like a bit of tartness and sweetness that comes along with using two varieties. Apples: I peeled and sliced two medium size apples.Nut topping: If you prefer a topping with a little more crunch you could also add some chopped walnuts or pecans to the oatmeal crumb topping.Foil tent: If you notice that your topping is browning a little too much, you can always tent the top of the cake with some foil while it is baking.The advantage to the springform pan is that you will be able to remove the sides of the pan for a nicer looking presentation. You won’t want to substitute with a regular cake pan since this is a taller cake. Pan: If you don’t have a springform pan on hand you can definitely substitute using a baking dish.If you must use salted butter make sure to omit the added salt from both the topping and the cake. Butter: Unsalted butter is definitely best for this recipe.This delicious cake is sure to be a crowd pleaser! Here are a few helpful tips: If you’d like to drizzle a caramel glaze, just add a bit of milk and powdered sugar to this Homemade Salted Caramel until you reach the desired consistency! ![]() ![]() Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving. Place in the oven and bake for 35-45 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles. You will have to break the crumbs into slightly smaller pieces.īAKE. Layer on top of the batter, then add the crumb mixture. Toss the apples, cinnamon nutmeg and cornstarch together. Pour the batter into the prepared pan, spreading into an even layer. Beat on medium-high speed until light and fluffy, about 1-2 minutes, scraping the bottom of the bowl half way through. Add the egg and yolk, mix, then add the vanilla and buttermilk. Continue mixing until crumbs form, about 2 minutes. With mixing speed on low, gradually add the butter one tablespoon at a time. In bowl of a stand mixer, mix the flour, sugar, baking soda, and salt on low. Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside.īATTER. Allow to sit while preparing the remainder of the cake. Pour in the melted butter and stir with a spatula until a thick crumble forms. CRUMB TOPPING. In a medium size mixing bowl, whisk together the sugars, cake flour, oats, cinnamon, nutmeg and salt.
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