![]() ![]() Instead of whole milk, feel free to substitute with heavy cream for a richer cake, or 2% milk for a lighter texture.No brown sugar? No problem! Just combine 1 cup of white sugar with 1 tablespoon of molasses to make a cup of brown sugar.You can use either dark or light brown sugar in this recipe.Swap out the sour cream for plain, whole milk or Greek yogurt.If your streusel topping is browning too quickly, tent the pan loosely with foil and move the cake to the lower third of the oven for the rest of the baking time.Don't substitute margarine or anything else for the butter in the crumb topping.To spread the top layer of batter without lifting it from the cinnamon sugar middle, grease a silicone or metal offset spatula.The batter is thicker than regular cake batter. It should be thick and relatively smooth, but some small lumps are fine. Step 6 Serve warm with vanilla ice cream.Don’t worry if some of the topping isn’t perfect-it’ll taste perfect! Allow the cake to sit in skillet for five minutes, then invert onto a serving plate. Place on a sheet tray lined with foil and bake for 25 -30 minutes, or until cake is golden brown and bubbly. ![]() Spoon the batter over the top, then spread gently so the batter is evenly distributed. Step 5 Remove the skillet from the heat.Stir together then gradually add the flour mixture into the creamed butter mixture until just combined. Step 4 In a bowl, mix the flour, baking powder, salt, and cinnamon.Step 3 In the bowl of an electric mixer, beat the butter and sugar until light and fluffy.Allow this to cook over low/medium-low heat while you make the cake batter, about 10 minutes. 2 ½ pounds Granny Smith apples, ½ cup granulated sugar, 1 tablespoon lemon juice, 2 tablespoons corn starch, ½ teaspoon salt, 1 teaspoon ground cinnamon. Don’t pack them too tightly, but try not to leave overly large gaps. Add sugar to the pan and stir around, then place apple slices, cut side down, in the pan. Step 2 For the apple topping: In a 9 to 10-inch skillet, melt the butter over low heat.A glorious light shone from the sky onto the paper. “ Oh my gosh!” I squealed, quickly flipping through the expired refrigerator warranty and random grocery receipts until I finally found it-that blessed, butter-soaked piece of wide-ruled notebook paper onto which I’d scrawled all the steps I’d taken to make what was one of the best cakes, to this day, I’ve ever eaten. I never saw them again until yesterday, when I was rooting through my old stack of Gourmets to weed out ones I no longer needed and saw the stack of papers sticking in the back of one of the older issues. Perfect for serving a crowd and ready to eat in just over an hour Serve warm with a scoop of ice-cream, cream or custard for a delicious dessert or have it at room temperature for a simple afternoon tea. I was four months pregnant with my third baby when we moved from our old house to this one, and in my haste and chubbiness, I’d stacked a random bunch of loose papers from around the house and, evidently, stuck them in the back of a Gourmet magazine. Jump to Recipe An easy Apple Crumble Cake layered with slices of apple and topped with a sweet and crunchy crumble. But we moved to the house where we’re living now, and I lost the scribbled recipe. I’d loved the cake so much, it had immediately been put into my vault of "Keeper Recipes." It was so, so good. The recipe, which I’d adapted from a cake I’d watched Sara Moulton make back in the late '90s, had been scribbled on a piece of wide-ruled notebook paper, and I’d been searching for it since I moved into this house years ago. I found this recipe in the depths of a closet last night, and it was like finding a buried box of sparkly, flawless diamonds. ![]()
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