Monday, November 1, 2010

Apple Crumb Cake

from woman’s day

Crumb Topping
¾ cup all-purpose flour
1/3 cup graham cracker crumbs (or 2 whole graham crackers, ground in a food processor)
1/4 cup packed light-brown sugar
5 Tbsp plus 1 tsp (1/3 cup) stick butter, softened
1 ½ sticks butter, softened
1 ¼ cups packed light-brown sugar
2 tsp vanilla extract
1 ½ tsp cinnamon
1 tsp each baking powder and baking soda
½ tsp salt
3 large eggs
2 ¼ cups all-purpose flour
1 ½ cups reduced-fat sour cream, at room temperature
3 large Golden Delicious apples, peeled, halved, cored and very thinly sliced (about 4 cups)
Garnish: confectioners' sugar

Heat oven to 350F. Line a 13 x 9 x 2-in. baking pan with nonstick foil, letting foil extend 2 in. above ends of pan.
Topping: Mix flour, cracker crumbs and sugar in a medium bowl. Add butter and rub in with fingertips until large crumbs form.
Cake: In a large bowl with mixer on low speed, beat butter, sugar, vanilla, cinnamon, baking powder, baking soda and salt 3 minutes or until creamy. Beat in eggs 1 at a time until blended. With mixer on low speed, add flour alternately with sour cream, beginning and ending with flour and beating just until smooth.
Spoon 1/2 into prepared pan; spread evenly. Cover with 1/2 the apples, the remaining batter, then remaining apples. Crumble topping over apples.
Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Holding foil ends, lift cake from pan to rack to cool. Dust with confectioners' sugar. Cut in squares with a serrated knife and serve warm, or cool before cutting.
Planning Tip: Wrap airtight in pan and store at room temperature up to 3 days, or remove from pan, wrap and freeze up to 2 months.

No comments: