Wednesday, October 7, 2015

Sassy Sweets: Tipsy Apple Crumb Cake

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Last weekend we went apple picking, as we do every year.  And sure I've made now a few pounds of apple sauce, apple piesapple muffins, and my favorite fall dinner.  But, I had yet to test my skills in a new and exciting way.  When John started bothering me to make crumb cake, I thought we would have to mix it up a little.  There's only so many crumb cakes and apple pies I can make until it becomes tedious.

So, I mixed it up.  A sweet layer of calvados caramel apples and crumbs, this is a really sweet crumb cake.  As you know, I frequently blur the "crumb cake" appropriateness from breakfast to sweet but this one falls directly on the sweet category.  Unless you want to get a little tipsy during breakfast, serve this one as a perfectly sweet way to celebrate the end of an autumn day.

It is finally getting chilly in NYC so there will definitely be mroe baked goods hitting the blog - stay tuned!
Tipsy Apple Crumb Skillet Cake
Serves:  8-10
1 cup flour
1/2 cup brown sugar
3 tablespoons cinnamon
6 tablespoons butter, cut into tablespoons

Tipsy Apples:

2 tablespoons butter
1/4 cup brown sugar
4 apples, peeled and diced
2 tablespoons Calvados (or substitute apple brandy or applejack)

3/4 cup cake flour1/4 cup sugar1/8 teaspoon baking soda
3 tablespoons butter, softened

1 egg
1 teaspoon vanilla extract
3 tablespoons buttermilk 

Crumb:  In a small bowl combine flour, brown sugar, and cinnamon.  Cut the butter in until small pebbles of dough form.  Set aside.

Tipsy Apples:  Melt 2 tablespoons butter in a heavy-bottomed skillet over low heat.  Add brown sugar and cool until a dark caramel forms.  Add in the apples, being careful as the caramel will spit.  Stir in the Calvados and toss apples until they are softened.  Set aside.

Cake:  Preheat oven to 350 degrees F.  Stir together flour, sugar, and baking soda in a small bowl.  Mix in butter, egg, vanilla extract, until well-combined.  Fold in buttermilk.  Pour into a greased 9-inch cast iron skillet.  Bake for 5 minutes.  Then, remove cake from the oven and put apples evenly over the top of cake, then crumbs evenly over the top of the apples.  Bake 15-20 minutes until the cake is fully cooked through (tested with a toothpick, the toothpick should come out clean).  

Serve warm or let cool and place in an airtight container until ready to use.  


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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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