Shorter days and a bit of welcomed rain signal the change of season, and thus my thoughts turn quickly to fall baking projects! As it turns out, several varieties of apples grow quite well here in Piedmont, CA; and I’m fortunate to have neighbors on both sides of me who have apple trees!
One neighbor has a gi-normous tree in their backyard that yields bumper crops in most years. As summer wanes, I am treated to h.u.g.e bags of apples. They mostly eat them out of hand, which fortunately leaves plenty for me to bake! We aren’t sure of the variety, as the tree existed before they arrived, but the apples are delicious and bake up wonderfully in cakes and pies. (Maybe you’ll recognize them from the photo? Let me know!)
If you don’t have homegrown apples, there are plenty of options at local markets. Any apple dish benefits from having a variety of apples in it – an oomph of the apply-ness factor by combining various apple flavors, sweetness and tartness. Look for apples that will hold their shape through the baking process. Excellent apple choices are Gold Rush, Honey Crisp and Granny Smith.
I have visions of planting an apple tree in our back yard one day. But until then, I’ll happily exchange fresh apples with a baked goodie with my wonderful neighbors!
While you’re here in the Piedmont Pantry, search back to my Apple Tart recipe from last autumn. That recipe is a perennial favorite!
A few advance tips:
- For maximum rise, ensure the baking powder is fresh. Baking powder lasts about six months after opening. Really! I’m tempted to buy the large can for “value”, but often end up tossing it out because it’s passed its prime and I’m not willing to risk my ingredients and efforts on a less-than-stellar outcome. I’ve taken to writing the date on the can so I can track it.
- This recipe doesn’t call for a large quantity of apples, but if you can use two different varieties, it will make a positive difference. Select small-medium apples for the recipe; or if all you have are large ones, enjoy the unused portions for a fresh snack while your cake is baking.
- You may substitute 1/ 2 cup of whole milk, plain yogurt, sour cream or creme fraiche for the 1/ 2 cup of cream and lemon juice. I mixed the cream + lemon juice for an acidic dairy ingredient, as I usually have these in my kitchen.
Apple Crumb Cake
Adapted from: Dorie Greenspan’s Baking from My Home to Yours
Yield: One 9-inch round cake
INGREDIENTS
Crumb topping:
- 5 tablespoons unsalted butter, cold
- 2 tablespoons sugar
- 1/4 cup light brown sugar
- 1/ 2 cup flour
- 1/ 8 teaspoon salt
- 1/ 2 cup walnuts, coarsely chopped
For the cake:
- 1-1/ 2 cup fresh apples; peeled, cored and diced
- 2 cups flour
- 2 teaspoons baking powder
- 1/ 2 teaspoon baking soda
- 1/ 4 teaspoon salt
- 1/ 4 teaspoon cinnamon, ground
- 1/ 2 cup sugar
- 1/ 2 cup butter, plus 1 tablespoon for the pan
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/ 2 cup heavy cream
- 1 teaspoon lemon juice
PREPARATION
Crumb topping:
Mix together all the ingredients except the walnuts. You could do this either manually (using your fingers or a pastry blender) or pulse it in a food processor. Stir in the nuts. Set aside until needed, in the refrigerator if your kitchen is warm.
Cake:
- Preheat the oven to 350°F. Generously butter an 9-inch round pan.
- Sift together the flour, baking powder, baking soda, salt and cinnamon.
- Pour heavy cream into a small bowl and add the lemon juice. The mixture will curdle a bit, it’s OK. Set aside.
- In a large bowl, beat the sugar and the butter with a hand mixer until light and airy, about three minutes. Add the vanilla.
- Add the eggs one at a time, beating well after each addition to fully incorporate.
- Reduce the speed now and add the flour in three parts and the cream in two parts alternately; starting and ending with flour.
- You will have a very thick batter. Stir in the chopped apples.
- Transfer the batter in the buttered pan and even out the top with a spatula.
- Sprinkle the crumb topping evenly over the batter, taking care to spread it out to the edges for full coverage and crumble tastiness in every bite.
- Bake for about 50 minutes or until the crumbs are golden and a skewer comes out clean.
