vanilla bean paste: using vanilla bean paste makes such a huge difference compared to vanilla extract.Don’t skimp on the fat and go with a low-fat version, fat = flavor! sour cream: sour cream is the secret ingredient! Using sour cream adds so much flavor and great moisture to the cake.butter: butter always makes the best-flavored cakes!.baking powder + baking soda: this recipe needs both for leavening the cake!.sugars: apple crumb cake calls for both granulated and brown sugar–the brown sugar adds such great flavor and richness, don’t skip it!.fl our: all-purpose flour is the workhorse of this recipe and gives the cake structure.I find that you don’t have to scrape the bowl down as often and it’s much simpler to get everything mixed. Yes! I just find that because it’s a smaller batch recipe, a hand mixer, and a large bowl is much easier. Read more about Apples from NY and SnapDragon apples, and head to your local HEB or Sprout’s to pick them up. I also love how firm it is! You won’t have a mushy apple crumb cake when using SnapDragon apples. I’ve never been a granny smith apple fan because they’re too tart (though they would work in this recipe if that’s what you have!), but the SnapDragon apple is the perfect blend of sweet and tart. Sorry folks, golden delicious and red delicious need not apply! For this recipe, I used a new varietal of apple from New York called the SnapDragon apple. Which apples are best for baking an apple crumb cake?īaking requires apples that are nice and firm. This cake is what brunch dreams are made of! I’m not ashamed to say that I enjoyed 3 pieces this week with my coffee each morning. As a bonus, I doused it with a maple-vanilla bean glaze. Then, add some brown sugar-cinnamon apples and top with the most glorious crumble ever. The cake base is super moist and dense, almost like a pound cake but a bit lighter.
This apple crumb cake is the perfect easy baking recipe.
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