Friday, September 29, 2017

Apple Crumb Cake

Apple Crumb Cake
3/4 cup canola or vegetable oil
1 1/2 cup milk
2 large eggs
3 1/2 cups flour
2 cups granulated sugar
1 teaspoon salt
5 teaspoons baking powder
1 teaspoon pure vanilla or flavored extract
5 large apples, cored and sliced thin

Crumb Topping:
3/4 cup brown sugar
1/2 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
4 ounces (1 stick) cold butter, cut into pieces
2 cups walnuts or pecans, chopped

Syrup Topping:
1 cup Apple Cider Syrup (Pick Your Bottle Up At Bonnes Amies)
1/2 cup heavy cream

Preheat oven to 350 degrees F. Grease a 9 X 13-inch pan.
For the cake- beat together oil, milk, and eggs in a medium bowl. Mix in dry ingredients. Gently stir in vanilla.
Pour half of the batter into the prepared pan. Lay 1/2 of the apple slices over the batter to create a colorful pattern.
For the Crumb Topping- place brown sugar, granulated sugar, flour, cinnamon and butter in a medium bowl. Cut butter in with a pastry blender or work with your hands until crumbs the size of peas form. Mix in the nuts.
Cover apples with a thin layer of crumb topping. Layer the remaining apples. Spread remaining batter over apples and top with remaining crumb topping.
Bake for 60-70 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
For the Syrup topping- combine the syrup and the cream in a heavy saucepan and heat, stirring frequently.
Serve cake warm or at room temperature with warm syrup topping.
Now you can pour on that one-of-a-kind, fresh from the orchard, just-picked apple cider taste any time you crave it. Delectably sweet with a hint of spice, this syrup adds delicious autumn goodness to breakfasts, baked treats and desserts.