Smitten Kitchen's Apple Cake
1. This recipe is based on Smitten Kitchen's version of apple crumb cake. Jeanne had some during a gathering of knitters and loved it. Liz made this cake a day or two later and she loved it too!
2. Leave the skin on the apples for a lovely bit of color. We used honeycrisp apples but other hard, baking-friendly apples should be fine.
3. Some of the butter needs to be softened (6 Tbl for full recipe)
4. We substituted coarse sea salt for the original kosher salt that was called for; the cake was fine. We think you can also use flakey sea salt.
5. Below are different sections or components of the recipe:
Preparing the apples
Making the crumb topping
Making the cake batter
6. Half-amounts are in parentheses; in some cases, I note the half amount in grams, because it's easier to divide weight in half rather than other measurements.
7. Uses either an 8” x 8” square pan (easier to cut and serve square pieces!) or a 9" round cake pan. Not sure what size pan to use for baking a smaller cake...
8. If you need to err on apple slices that are too thin or too thick, err on the side of too thin.
9. One of the first times we made this, the crumb topping seemed to have too much flour, so consider measuring out by grams instead of cups.
10. The cake is even a little yummier the next day. Makes 12-16 servings. We also have a recipe for an apple cobbler.
INGREDIENTS, followed by ingredients of each component:
1 lb apples (1/2 lb)
14 Tbl unsalted butter (7 Tbl); extra for greasing the baking dish (or use baking spray)
1/3 cup (80 grams) sour cream (40 grams)
1 egg (1 egg yolk)
half a lemon (1/4 lemon)
2 tsp cinnamon, divided into two equal parts (1 tsp)
1/3 cup or 65 grams brown sugar (1/6 cup or 32 grams)
5/6 cup sugar plus 1 Tbl, divided this way: 1 Tbl (1/2 T); 1/3 cup (1/6 cup or 32 grams); 1/2 cup (1/4 cup)
2-1/3 cup flour, divided this way: 1-1/3 cup (2/3 cup or 87 grams) and 1 cup (1/2 cup)
1-1/4 tsp baking powder (5/8 tsp)
1 tsp kosher salt or coarse sea salt, divided this way: 1/4 tsp (1/8 tsp) and 3/4 tsp (3/8 tsp)
1 tsp vanilla (1/2 tsp)
(optional) Powdered sugar
Apples:
1 pound of apples, about 3 medium apples (1/2 lb)juice of half a lemon, about 1-1/2 tsp (juice of 1/4 lemon, about 3/4 tsp)1 tsp cinnamon (1/2 tsp)1 Tbl sugar (1-1/2 tsp)
Crumb topping:
1 stick (which is 8 Tbl) unsalted butter (4 Tbl)1/3 cup (65 grams) brown sugar (32 grams for half a recipe)1/3 cup (65 grams) sugar (32 grams for half a recipe)1 tsp cinnamon (1/2 tsp)1/4 tsp kosher salt or coarse sea salt (1/8 tsp)1-1/3 cup (175 grams) flour (2/3 cup or 87 grams)
Cake batter:
6 Tbl softened unsalted butter1/2 cup sugar (1/4 cup)1 egg (1 egg yolk for a half recipe)1/3 cup (80 grams) sour cream (40 grams)1 tsp vanilla (1/2 tsp)1 cup flour (1/2 cup flour)1-1/4 tsp baking powder (5/8 tsp)3/4 tsp kosher salt or coarse sea salt (3/8 tsp)
PREPARATION
Apples:
1. In a small bowl, combine the sugar and cinnamon.
2. Core and cut the apples into 1/4" slices.
3. Place apple slices in a medium bowl, add lemon juice, cinnamon and sugar, stir/toss, and set aside.
Crumb topping (consider preparing this after the cake batter)
4. In a medium, microwave-safe bowl, melt the butter for the topping in the microwave.
5. While butter is melting, in a small bowl, combine the brown sugar, sugar, cinnamon, and salt.
6. When the butter is melted, whisk in the sugar mixture.
7. Stir in 1-1/3 cup flour (2/3 cup) until it disappears; then set mixture aside.
Cake batter:
8. Turn oven on to 325, with rack in the middle position.
9. Cream the sugar and remaining butter until light and fluffy.
10. Stir in egg, sour cream, and vanilla until combined.
11. Sprinkle batter with salt and baking powder, stirring until combined.
12. Add flour and mix in until barely combined/disappeared.
Assembling the cake:
13. Grease baking dish or spray with baking spray.
14. Put batter into bottom of dish and spread evenly.
15. Place prepared apple slices so they are partially overlapping (if you used more than 1 lb, there will probably be leftover slices).
16. Pour juices from apple over slices.
17. Add prepared crumble by making small fistfuls and then breaking them apart into a variety of sizes of chunks.
18. Bake at 325 for 55-60 minutes, rotating halfway through, until a toothpick comes out clean and/or the apple juices are bubbly. Allow to cool for about an hour and top with powdered sugar if you wish before serving.
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