The more crumb the better. About a good inch or 2 of crumb and a little less of the cake is ideal.
By Amy Casey
Caramel Apple Crumb Cake is my version of the beloved New York style crumb cake. Every grocery store, coffee shop, bakery, diner, and convenience mart in New Jersey and New York sells crumb cakes. The more crumb the better. About a good inch or 2 of crumb and a little less of the cake is ideal.
- 4 tablespoons butter
- ½ cup brown sugar, packed
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 4 Fuji apples, peeled and sliced thin
- ¼ cup sugar
- ¾ cup brown sugar, packed
- 1 teaspoon cinnamon
- 3⅓ cups cake flour
- 2 sticks butter, melted
- ⅔ cup half and half
- 1 tablespoon vinegar
- 2½ cups cake flour
- 1 cup sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1½ sticks butter, cut in chunks
- 2 extra large eggs
- 2 teaspoons vanilla
- powdered sugar for dusting
- Preheat oven to 350 degrees. Grease a 9 x 13 inch baking dish.
- Heat a large saute pan to medium high. Add the butter, brown sugar, cinnamon, and nutmeg. Stir to melt. Add the apples and stir to coat. Reduce heat to medium and cook for about 10 minutes, stirring occasionally. Apples should be slightly soft.
- Set aside.
- In a large bowl, combine the crumb topping ingredients and stir to combine. Set aside.
- In a small bowl, add vinegar to half and half and set aside. In a large mixing bowl, combine the flour, sugar, salt and baking soda. With mixer on low, add the butter chunks, one at a time. Mix for about 2 – 3 minutes until mixture resembles a coarse crumble. Add eggs, vanilla, and half and half mixture. Beat on medium high speed for about 1 – 2 minutes until smooth.
- Spread cake batter into prepared baking dish. Top with sauteed apples. Break up the crumb topping with a spoon. The pieces should be about the size of marbles. Sprinkle on top of apples. Bake for 50 – 60 minutes or until toothpick comes out clean. Dust with powdered sugar.
Amy Casey, of northern New Jersey, is a food columnist for the New Jersey Herald and cookbook author. She has developed a wealth of recipes as a personal chef and also while cooking for her own family of five. See more of her recipes in her just published cookbook for e-readers Dinner for a Year – 52 Easy and Delicious Recipes to Spice Up Your Family Menu Planning.