Today we’ve partnered up with In The Raw® to bring you a classic fall recipe sure to become a new favorite in your home.
There is something so joyful about baking for your family and friends, especially around the holidays. Traditional recipes, passed down from one generation to the next, baked with love for the people you love most. Today’s goodness starts with a classic crumb cake recipe, shared years ago by a family friend, and then takes a turn down extra-delicious lane when we add in chunks of fresh apple, the warmth of cinnamon and a double crumb topping. Yes, you read that right. Double crumb topping!
There’s nothing overly fussy or complicated about this recipe. It comes together easily and bakes up beautifully, making it a great addition to your fall baking line up. Seriously, the hardest part is the waiting! Because once you smell this apple-cinnamon goodness wafting through your kitchen, you’ll be dying to try a piece. Good luck letting it cool before your family digs in… if they are like my family, it will be sliced and eaten while still warm. Thank goodness we’re baking it up as two loaf cakes, so you’ll be able to eat your cake and share it too. Wrap up the second loaf and you have a delicious way to say thank you to someone special in your life.
I asked Mr. Sellman if he thought this recipe was too heavy on the crumble topping. He responded by saying you can never have too much crumble! And I could not agree more. Who can resist a crunchy-sweet streusel topping with a subtle hint of cinnamon? It’s the perfect companion to a cake kept moist and tender with chunks of fresh apple. Kind of like how Mr. Sellman is my perfect companion…. I bake it, he eats it! I’m so thankful for my guy and all of his taste-testing over the years. It’s a hard job, but somebody’s got to do it! And I’m super glad it’s him.
Not only did I jazz up this crumb cake with apple chunks and double crumble, but I swapped out the traditional sugar with In The Raw®’s new organic white sugar. Sugar In The Raw Organic White® is the newest member of the In The Raw® family of products. It still has that signature unbleached color we know and love from the original Sugar In The Raw® , but its finer crystals make it perfect for cooking and baking because it can blend easily into any recipe. I gave this sugar a try in my Pumpkin Cake with Cinnamon Cream Cheese Frosting and thought I’d give it another whirl in today’s recipe as well. It incorporated beautifully in both recipes and I especially loved it in this crumble topping.
Now, go bake up this baby and fill someone’s day with the pure joy of homemade Apple Crumb Cake!
APPLE CRUMB CAKE
a recipe by Carrie Sellman
For the Crumble Topping:
1 3/4 cups all-purpose flour
1 cup Sugar In The Raw Organic White®
2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup cold butter, diced
3/4 cup apples, peeled and petite diced
- In a large bowl, combine flour, sugar, cinnamon and salt.
- Using a pastry cutter or fork, work in butter until mixture is pea sized.
- Stir in apples. Refrigerate until ready to use.
For the Cake:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup Sugar In The Raw Organic White®
1 teaspoon vanilla
1 cup sour cream
2 cups apples, peeled and petite diced
- Preheat oven to 350 degrees. Prepare two 9×5″ loaf pans with butter, flour and parchment paper. Set aside.
- In a large bowl whisk together dry ingredients: flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Cream until pale and fluffy, about 4 minutes. Scrape down the sides and bottom of bowl.
- Add eggs, one at a time, beating well after each addition.
- Add vanilla and blend to combine.
- With the mixer on low, add one third of the dry ingredients. Then add in one half of the sour cream.
- Add another third of the dry ingredients. Add the remaining sour cream followed by the end of the dry ingredients. Mix until just combined.
- Fold in apple chunks.
- Divide batter evenly between prepared pans. Top each pan with the crumble mixture.
- Bake for around 50 minutes, until a toothpick inserted in the center comes out clean.
- Let cool for about 15 minutes and then remove cakes from pans. Place onto a rack to cool completely.
For the Glaze:
1 cup confectioners’ sugar
2 tablespoons milk
In a small bowl, mix together sugar and milk with a fork until smooth. Once coffee cake has cooled, use a fork to drizzle glaze over the top. Let rest for 5 minutes for the glaze to set. Slice and serve with a cup of coffee or hot tea.
In The Raw®, where sweetness runs in the family.
Disclosure: Compensation was provided by In The Raw®, via Mode Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of In The Raw®. Recipe and photography by Carrie Sellman for The Cake Blog.