This Fall cake is made with cooked apples and a crumble topping, and of course, there’s a thin layer of drizzled icing to finish it off. Apple cake is such a classic dessert, in my opinion, and it’s the perfect ending to any meal. Enjoy!
Ingredients
2 medium apples
1/4 cup brown sugar
1 tbsp unsalted butter
2 tsp cinnamon
1/3 cup brown sugar
1/3 cup flour
1/2 cup quick oats
1/3 cup chopped pecans
1 tsp cinnamon
1/3 cup melted butter
2 large eggs -room temperature
1/3 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
1 1/2 cups flour
2 tsp baking powder
1 tbsp milk
7-9 tbsp icing sugar
Directions
- Peel the apples and dice into small pieces.
- Put the apples, brown sugar, butter, and cinnamon into a pot.
- Heat on medium and mix often.
- When the mixture begins to bubble, reduce the heat a little. Cook until the apples begin to soften.
- Remove from heat and cool.
- Mix together the brown sugar, flour, oats, pecans, and cinnamon.
- Pour in the melted butter and mix with a spoon to create the crumble topping.
- Line a 8x8 baking tin with parchment paper, leaving a few inches of parchment paper to hang over all four edges.
- Pre-heat the oven to 350 degrees F.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk.
- Put the flour and the baking powder in a sifter and gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over mix.
- Fold in the apple mixture. Don't over mix.
- Pour the batter into the pan.
- Top with an even layer of crumble.
- Bake for 40-45 minutes or until you can pierce the middle of the cake with a toothpick and it comes out clean.
- Place the cake on a wire rack to cool. Remove the parchment paper.
- Whisk together the milk and icing sugar until smooth.
- Drizzle the icing on top of the cake.
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