Tuesday, January 10, 2012

best apple crumb cake...


A longtime family friend shared this recipe with us over the holidays {thank you, Jeannette!}.  The ingredients are simple -- and it is a crowd pleaser.

Cinnamon-Apple Coffee Cake
 cake ingredients:
  1/4 cup butter or margarine (I melted the butter and then let
    it cool to room temperature. The original recipe does not
    state this.)
  3/4 cup sugar
  1 egg (room temperature)
  2 cups Aunt Jemima Self-Rising Flour
  1 cup milk (room temperature)
  2 medium apples, peeled, thinly sliced

cinnamon topping ingredients**:
  1/2 cup sugar
  1/2 cup Aunt Jemima Self-Rising Flour
  2 teaspoons cinnamon
  1/4 cup butter or margarine, melted

For cake ~ beat together butter (cooled to room temperature*)
  and sugar until creamy; blend in egg. Add flour alternately with
  milk, mixing well after each addition. Spread half of batter
  into greased 9 inch square pan. Top with half of apple slices and
  with half of cinnamon topping. Repeat with remaining batter,
  apples and topping. Bake in pre-heated moderate oven
  (375F degrees) 45 to 50 minutes. Cool slightly; serve warm.
*Note(s): Do not add the egg to hot melted butter -- the heat
    will cook the egg!
     I have a convection oven -- and after 30 minutes, the crumb
    topping was well done, so it was necessary for me to cover
    the cake with a loose piece of foil and then bake 12 minutes
    longer (42 minutes).

For cinnamon topping ~ combine dry ingredients. Add butter,
    mixing until crumbly.
**Note: I mixed the topping ingredients first and set the bowl
    aside while mixing the cake ingredients. The mixture
    hardened slightly and I broke it apart with a fork into
    the "crumbs". 

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