APPLE CRUMBLE CAKE
Pecans? Check. Sugar? Check. Cinnamon? Check! So far, you've got what it takes to make the crumble portion of this awesome apple cake. Keep going!
Provided by My Food and Family
Categories Dairy
Time 1h10m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Combine nuts, 1/4 cup sugar and cinnamon; set aside. Mix flour, baking soda and baking powder.
- Beat butter, cream cheese and remaining sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Blend in vanilla. Gradually beat in flour mixture.
- Pour batter into 13x9-inch parchment-lined pan sprayed with cooking spray; sprinkle with half the nut mixture. Toss apples with remaining nut mixture; spoon evenly over cake batter.
- Bake 30 to 40 min. or just until cake begins to pull away from sides of pan.
Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
APPLE CRUMBLE COFFEE CAKE
Finally, after all these years, I've come up with a solution for people who can't decide whether to make an apple crumble or coffee cake. This features the best things about both of those recipes. It's like baking a crumb-topped coffee cake on top of another coffee cake!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes
Time 1h35m
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x12-inch baking dish generously.
- Whisk flour, sea salt, baking powder, and baking soda together in a bowl. Set aside.
- Combine walnuts, brown sugar, white sugar, salt, cinnamon, and melted butter in a bowl. Mix until walnuts and sugar are thoroughly coated with butter.
- Cream butter and sugar together in another bowl with a spatula until well blended. Add 1 egg and whisk until mixture is smooth, 2 to 3 minutes. Whisk in second egg until thoroughly incorporated. Add vanilla extract and yogurt; whisk together. Add flour mixture to wet ingredients; whisk just until flour disappears. Do not overmix.
- Remove cores from apples. Cut across into 1/8- to 1/4-inch slices. Stack up a few slices, make 1 cut down the center, and dice across into cubes. Add to cake batter, folding in with a spatula until just combined.
- Spread 1/2 of the batter evenly into the bottom of the prepared baking dish. Scatter 1/2 of the crumble mixture evenly over the top. Top with the rest of the batter in dollops. Spread carefully to evenly distribute, trying not to disturb the crumbs. Top with the rest of the crumb mixture. Press crumbs into the batter very gently.
- Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes. Let cool to room temperature, about 30 minutes, before slicing and serving.
Nutrition Facts : Calories 630.9 calories, Carbohydrate 76 g, Cholesterol 95 mg, Fat 34.1 g, Fiber 3.3 g, Protein 9.6 g, SaturatedFat 13.1 g, Sodium 434.9 mg, Sugar 48.1 g
IRISH APPLE CAKE
When Gemma Stafford was growing up in Ireland, her mom always had a cake or crumble on hand just in case someone dropped by for a cup of tea and a chat. Like many traditional Irish desserts, her mom's weren't particularly complicated: What made them so good were ingredients like Irish butter, rhubarb from the garden and sour apples picked from a tree near the house. "In Ireland, everything is local," the chef says. When Gemma started cooking and baking professionally, she became known for over-the-top treats like birthday pound cake and peanut butter fudge ice cream pie (check out her recipes at biggerbolderbaking.com), but she still loves a simple, classic dessert like this one from her mom. "It's a humble cake but it yields a big reward," she says. "A lot of Irish recipes are like that." -Francesca Cocchi for Food Network Magazine.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350˚ F. Butter a 9-inch round cake pan and line the bottom with parchment paper.
- Make the streusel topping: In a medium bowl, combine the flour, oats, granulated sugar and salt. Next, rub in the cold butter until fully incorporated and you've reached the texture of coarse breadcrumbs. Set aside in the fridge while you make the cake.
- Make the cake: Cream the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy. Add the vanilla, then beat in the eggs one at a time. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Fold the dry ingredients into the wet ingredients with a rubber spatula along with the milk. Once the batter has formed, transfer it to the prepared pan and lay on the sliced apples, making sure they are arranged in one even layer. Cover the apples with all the streusel topping.
- Bake the cake until the top is golden brown and crisp, 60 to 70 minutes. Remove from the oven and let cool slightly before turning out of the pan onto a rack. When ready to serve, dust the cake with confectioners' sugar.
APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE
Steps:
- Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
- In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
- To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
- To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
APPLE CRUMBLE LOAF CAKE
A rustic fruit crumble cake with raisins and spice and a crunchy nutty topping - a spin on a classic
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 1h15m
Yield Cuts into 10 slices
Number Of Ingredients 12
Steps:
- Heat oven to 160C/140C fan/gas 3. Butter and line the base of a 2-litre loaf tin with baking parchment. Tip the flour and spice into a food processor and add the butter. Whizz to make fine crumbs, then mix in the sugar. Tip into a mixing bowl and stir in the raisins, eggs, apples and milk. Mix well until everything is evenly combined, then spoon into the prepared tin and smooth the top.
- To make the topping, rub the flour, butter and sugar through your fingers to make a rough crumble, then stir in the nuts. Sprinkle evenly over the cake mixture and bake for 50-55 mins, until firm to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 15 mins, then turn out and cool on a wire rack.
Nutrition Facts : Calories 350 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
RASPBERRY & APPLE CRUMBLE SQUARES
A brilliant combination of two great puddings - sponge and crumble - try reader Bridie Bannon's fruity traybake
Provided by Good Food team
Categories Afternoon tea, Snack, Treat
Time 1h5m
Yield Cuts into 16
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 20 x 30cm cake tin with baking parchment. Put the apple in a small pan with 2 tbsp water. Cook for a few mins or until the apple starts to soften.
- Meanwhile, make the crumble topping. Rub the butter into the flour, sugar and lemon zest until it resembles big breadcrumbs, then set aside.
- Beat the butter and sugar in a large bowl until fluffy, then gradually add the egg. Tip in the flour and milk, and continue to beat until everything is combined. Incorporate the apples then spoon the mixture into the tin, smooth the surface, then dot with the raspberries. Sprinkle over the crumble topping and bake for 45 mins or until a skewer inserted comes out clean, and the topping is golden.
Nutrition Facts : Calories 230 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.35 milligram of sodium
APPLE CRUMB CAKE
Heat up the oven and get ready to bake a delicious Apple Crumb Cake. Embrace all the flavors of fall with our cinnamon and brown sugar flavored Apple Crumb Cake. Serve it with coffee or sprinkled with powdered sugar.
Provided by My Food and Family
Categories Recipes
Time 1h5m
Yield 16 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350°F.
- Toss apples with 1/4 cup brown sugar and 1 tsp. cinnamon.
- Combine 1-1/4 cups flour, baking powder and baking soda. Beat 3/4 cup each butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, sour cream and vanilla; mix well. Gradually add dry ingredients, mixing well after each addition. Stir in apple mixture.
- Spoon into greased and floured 9-inch round pan.
- Melt remaining butter. Add to combined remaining sugars, cinnamon and flour in medium bowl; mix well. Stir in nuts. Sprinkle over batter.
- Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool cake 10 min. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 350, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
APPLE AND DATE CRUMBLE CAKE
It may have the word "cake" in the title and you will end up with a cake shaped dessert, but in reality this is a recipe for an honest to goodness, old fashioned, winter warmer of a PUDDING! I made this for our Sunday meal and my DH thought it was so good he told all his work colleagues about it the next day! I think this pud works best with lashings of hot custard, but cream is good too! Use good quality 'cookers' (such as Bramleys if you can get them). This recipe comes from the 2005 edition of the annual BBC Good Food "Vegetarian Christmas" magazine.
Provided by Mrs B
Categories Dessert
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 375F, 190C, gas mark 5: butter an 8 inch (20cm) round springform tin and base-line with buttered baking parchment.
- To make the crumble topping, sift the flour and ginger into a bowl and rub in the butter until the mixture resembles breadcrumbs (you don't have to be too precise about this as the topping melts into the cake during baking): stir in the sugar and set aside.
- For the cake mixture, cream the butter and sugar together until pale and fluffy; gradually beat in the eggs one at a time, adding a little of the flour with each egg to prevent curdling: fold the remaining flour and chopped dates into the mixture.
- Spoon the cake mixture into the prepared tin and when it is all in the tin, finish off by making a slight hollow in the centre with the back of a spoon: layer the sliced apples evenly over the top of the cake mixture, pressing the slices down slightly as you work: scatter the crumble mix over the top.
- Bake for 50 - 60 minutes until a skewer inserted in the centre comes out clean: cool the cake in the tin for 10 minutes, then serve warm with custard or cream.
Nutrition Facts : Calories 616.1, Fat 33.4, SaturatedFat 20.2, Cholesterol 174.3, Sodium 250.2, Carbohydrate 74.3, Fiber 3.2, Sugar 40.6, Protein 7.6
APPLE AND CINNAMON CRUMBLE CAKE
A tasty cake from Taste of the Caribbean. Posted for ZWT III. This cake is nice, but ended up a bit dry when made according to the original recipe - I reduced the amount of flour a bit and baked it for a much shorter time - may have to play around with it a bit more.
Provided by pattikay in L.A.
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 14
Steps:
- preheat oven to 350.
- grease a 10-inch round cake pan.
- To make crumble topping:.
- mix the sugar, flour, cinnamon and coconut in a bowl, rub in butter with fingertips till mixture resembles bread crumbs. set aside.
- put the butter and sugar in a bowl and cream with an electric mixer till light and fluffy.
- beat in eggs, one at a time, beating well after each addition, adding a little of the flour if mixture begins to curdle.
- sift in half of remaining flour, mix well, then add in rest of flour and stir till smooth.
- Peel and core the apples, then grate them coarsely. Place the grated apples in a bolw and sprinkle with cinnamon, and set aside.
- spread half the cake mixture evenly over the base of the prepared pan.
- spoon the apples on top and sprinkle over half the crumb topping.
- spread the remaining cake mixture over the crumble and finally top with remaining crumble topping.
- bake for 1 hour and 10 minutes, covering cake with foil if it browns too quickly.
- leave in pan for about 5 minutes before turning out onto wire rack. serve when cool.
Nutrition Facts : Calories 7388.7, Fat 358.8, SaturatedFat 226, Cholesterol 1639.1, Sodium 3820.6, Carbohydrate 979.8, Fiber 36.5, Sugar 518.1, Protein 90.9
More about "apple crumble cake recipes"
APPLE CRUMBLE CAKE RECIPE - BBC FOOD
From bbc.co.uk
Servings 12Category Cakes And Baking
- Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper.
- To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.)
- To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder.
APPLE CRUMBLE CAKE - RICARDO
From ricardocuisine.com
5/5 (112)Total Time 1 hr 30 minsCategory DessertsUploaded 2013-10-17
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) springform pan with removable bottom and line the bottom with parchment paper.
- In a bowl, combine the oats, flour and brown sugar. Add the butter and combine just until the dry ingredients are moistened. Set aside.
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