Moist Apple Crumb Cake

With autumn hang just begin, it's that time of year for apple recipes. This crumb cake is a delicious autumn recipe that is easy to make. After baking this I decided I'd even love the cake without the sweet and crunchy crumb topping. The cake itself is fantastic and the recipe's name does not lie. It is very moist, even on day 2. Though I made this as a dessert, I enjoyed leftovers with a cup of tea the next morning and it was just as delicious. This cake is great on it's own, or serve it with vanilla ice cream or custard sauce.

Recipe from Wendy Kalen via Fine Cooking

For the topping:

1/4 lb. (1/2 cup) unsalted butter

1/2 cup firmly packed light brown sugar

1/2 cup granulated sugar

1-1/4 tsp. ground cinnamon

4-1/2 oz. (1 cup) all-purpose flour

1/4 cup confectioners’ sugar

4 oz. (1 cup) whole walnuts, coarsely chopped

For the cake:

9 oz. (2 cups) all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

3/4 tsp. ground cinnamon

1/2 tsp. table salt

3 oz. (6 Tbs.) unsalted butter, softened at room temperature

1-1/4 cups granulated sugar

2 large eggs, at room temperature

3/4 cup smooth homemade or store-bought applesauce

1 cup sour cream

Begin by preparing the crumb topping. Melt the butter and mix in the brown sugar, Granulated sugar and cinnamon. Stir until combined.Add in the flour, confectioners' sugar and walnuts until combined. The texture should be that of a crumble with some clumps in between. Refrigerate the crumb until you're ready to use it.

Preheat your over to 350F/176C. Grease and flour a 9"x13" baking pan. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment beat together the butter and sugar for 30 seconds until combined but not fluffy. Add the eggs one at a time, scraping down the sides of the bowl as needed. Add 1/3 of the flour mixtures, beating at medium low speed. Next, add the applesauce, mixing until just combined. Add the next third of the flour mixture, then the sour cream, then the last third of the flour mixture. Mix until just combined. Pour the batter in to the prepared baking pan and spread the batter evenly.

Bake the cake for 15 minutes, until the edges are slightly set but the cake is still jiggly. Sprinkle the crumb topping over the cake and bake until the crumb is golden and the cake is baked through, about 30-35 minutes. Check your cake part way through baking, If the crumb topping is browning too quickly, cover with foil. Allow cake to cool for 20 minutes before serving.

Pin It Now!