This is a heavy (yummy) pound-like apple cake that would also be lovely served in small slices for a brunch.
Break up the crumbs if needed and generously and thickly layer on the crumb mix and give it a gentle pat so that it’s as even as possible.īake the cake for 50 to 55 minutes – this is a tough one to tell when it’s done but there should be juices bubbling around all of the apples and the center will be set.Īllow the cake to cool in the pan for an hour or so before attempting to lift it out onto a cutting board to slice. We’re going to mix up the batter, the filling, and the topping and dump them into a pan. Use your hands (easiest) to overlap the apple slices evenly across the top and then scrape and pour any juices that accumulated evenly over all. 6 Tips and Tricks 7 More Breakfast Recipes To Try 8 Cinnamon Coffee Cake Why I Love This Recipe Easy To Make: This is what I like to call a dump and bake recipe. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Cake 149 Candy 25 Celebration Cakes 68 Chocolate 133 Cookie 92. Sprinkle on the baking powder and salt, beat again, and then finally add the flour and mix only until no trace of flour can be seen.Īssemble the cake! Scrape the batter evenly across the bottom of your prepared pan and smooth out the top. Add in the egg, sour cream and vanilla and beat again until well combined. (In fact, associate food editor Claire Saffitz likes it so much, she'll ask co-workers to split slices. Set it in the fridge until you need it and keep the spatula handy, you’re going to need it to break it up again into chunks.įor the cake, use your electric mixer to beat together the butter and sugar for a couple of minutes until lighter in color and fluffy. Cinnamon Coffee Crumb Cake FeelGoodFoodie (Dennis Bailey) But as far as we're concerned, the buttery, sugary layer on top of coffee cakes, crumbles, and fruit crisps is the best part. To prepare the crumbs, whisk together the butter, both sugars, cinnamon and salt and then use a stiff spatula to work in the flour until it disappears.
Preheat the oven to 325, butter a 9 x 9 cake pan, line it with parchment so that there are 2 overhanging handles and butter the parchment.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the eggs one at a time, then add the vanilla and sour cream. Toss the apples with the lemon juice in a medium bowl, sprinkle on the cinnamon and sugar, toss again and set aside. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light.
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