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Recipe Repost-Apple Crumb Cake

Posted on October 30th, 2014 | Posted in Dessert, Recipes

Two flavors that represent autumn to me are apple and pumpkin. This week I present possibly the best Apple Crumb Cake you will ever come across. Every fall for the past two years my friend has made this treat for book club and this year I got my hands on the recipe! It can be enjoyed for dessert, breakfast, or however you see fit, as we welcome in this crisp fall weather!

Apple Crumb Cake

Apple Crumb Cake

Yield: 12 Servings
Ingredients
5 Granny Smith apples (00018, 12CT)
2 1/2 cups sugar, divided (991842, 50#, Golden Barrel)
2 teaspoons cinnamon (CQC065, 1QT)
3 cups flour (991889, 25#)
1 tablespoon baking powder (NOT1030, 10#)
1 teaspoon salt (991862, 50#)
1 cup vegetable oil (992065, 6/1GAL, Town & Country)
4 eggs (EGG014, 1DOZ, E.K. Martin)
1/3 cup orange juice (00728, 4/1GAL, Natalie’s Orchid Island)
2 1/2 teaspoons vanilla (NFC1055, 1GAL)

Crumb Topping
1/2 cup brown sugar, light (NSU2150, 50#, Golden Barrel)
1/2 cup flour (991889, 25#)
1/4 cup unsalted butter, solid (880030, 1#)
2 tablespoons sugar (991842, 50#, Golden Barrel)

Method
Preheat oven to 350 degrees. Peel and slice apples thinly. Mix with 1/2 cup sugar and cinnamon, set aside. Sift dry ingredients together. Add wet ingredients to dry ingredients and mix thoroughly. Pour into greased 10″ tube pan, alternating batter and apples equaling 3 layers each. Top with crumb mixture. Bake 1 hour and 20-30 minutes.

Recipe from the kitchen of Casey Bounds

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