Ingredients for Apple And Cinnamon Crumble Cake
- 1 1/2 cups (3 sticks) unsalted butter
- 1 1/2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- not specified in recipe
- 4 medium tart apples (about 4 cups)
- 2 teaspoons ground cinnamon
- 1/2 cup brown sugar
- 1/2 cup shredded coconut
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How to Make Apple And Cinnamon Crumble Cake
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch round cake pan.
- **Make the crumble topping:**
- In a medium bowl, combine 1/2 cup all-purpose flour, 1/2 cup brown sugar, 1 teaspoon ground cinnamon, and 1/2 cup shredded coconut. Cut in 1/2 cup (1 stick) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Set aside.
- **Make the cake batter:**
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, mixing well after each addition. Add a tablespoon or two of flour if the mixture curdles.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Peel, core, and coarsely grate 4 medium apples (about 4 cups).
- In a small bowl, toss the grated apples with 1 teaspoon ground cinnamon.
- Pour half of the cake batter into the prepared pan and spread evenly.
- Spoon the apple mixture over the batter.
- Sprinkle half of the crumble topping over the apples.
- Spread the remaining cake batter over the crumble, and top with the remaining crumble topping.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. Cover loosely with foil if the top browns too quickly.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
159 g
Sugar
2072g
Fat
1130g
Carbs
326g
