Cinnamon Apple Crumb Cake

• 活動時間: 30 minutes
• 總時間: 1 hour 15 minutes

食材

2 medium apples (Honeycrisp, Pink Lady, Granny Smith or Macintosh are all good options--any kind works!)

2 tbsp light or dark brown sugar

1 tbsp cornstarch

1 ½ tsp cinnamon

1/4 tsp kosher salt

8 tbsp unsalted butter, melted

1/3 cup granulated sugar

1/3 cup light or dark brown sugar

1 tsp cinnamon

1/2 tsp kosher salt

1 3/4 cups all-purpose or cake flour

1 2/3 cups cake flour

2/3 cups granulated sugar

1/2 tsp baking soda

1/2 tsp kosher salt

8 tbsp unsalted butter, softened

1/2 cup full-fat buttermilk, at room temperature*

2 large eggs, at room temperature

1 ½ tsp vanilla extract

2 tbsp light or dark brown sugar

1 tbsp cinnamon**

1 ½ tsp water

6 tbsp powdered sugar

1 tbsp maple syrup

1/2 tsp water, more as needed

1/8 tsp vanilla extract

pinch kosher salt

步驟

For the apple mixture

Peel, core and thinly slice the apples about 1/4" thick. Slice again into small chunks around 1/2" long. This doesn't have to be exact, but smaller apple pieces will bake through faster. Add the brown sugar, cornstarch, cinnamon and salt and toss to combine. Set aside.

For the crumb topping

In a medium bowl, combine the melted butter, granulated sugar, brown sugar, cinnamon and salt and stir to combine.

Use a spatula to stir in the flour until you have a cohesive mixture (it will be slightly stiff and crumbly). Set aside.

For the cake

Preheat the oven to 325 F and line an 8x8 pan with parchment. In the bowl of a stand mixer, combine the cake flour, sugar, baking soda and salt. Mix on low to combine.

Add the softened butter a tablespoon at a time and mix on medium low until the mixture is crumbly with lots of moistened crumbs, about 3 minutes.

In a separate bowl, whisk together the buttermilk, eggs and vanilla extract until smooth.

Stream the buttermilk mixture into the bowl with the flour mixture and mix on medium high for one full minute. Batter will be silky smooth.

For the cinnamon batter

Pour about half the batter back into the wet ingredients bowl (~275g). Add the brown sugar, cinnamon and water and stir until fully incorporated.

To assemble

Using a cookie scoop or large spoon, dollop the plain batter in a checkerboard batter across the bottom of the prepared pan, about 4 dollops per row. Repeat using the cinnamon batter to fill in the holes.

Discard the juice from the apples (or keep for another purpose) and sprinkle apples on top of the batter, reserving just a few for garnish on top.

Use your hands to break up the crumb topping and sprinkle it over the apple layer, aiming for a mix of larger pebbles and finer crumbs.

Top the crumb mixture with the last few apple pieces. Bake for 45-55 minutes or until the cake is fragrant, the crumbs start to look dry and the internal temperature reaches 210 F. If using a glass baking dish, you may need to add an extra 5-10 minutes of bake time.

As the cake is cooling, whisk all the glaze ingredients together until smooth and thick but still runny. Drizzle the glaze over the warm (or cooled) cake and enjoy!