Apple Crumb Cake debacle gets revisited with an egg

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Apple Crumb Cake debacle gets revisited with an egg

By ERVENA FAULKNER
features@beaufortgazette.com
Published Wednesday, February 13, 2013   |  906 Words  |  

It was a disaster.

Readers of this column -- outstanding cooks -- had placed ingredients out only to discover that something was missing. Some even went so far as baking the dubious mix, and the outcome ... well let's just say it prompted a "never in my wildest dreams" reaction.

This frustrating problem arose from the Apple Crumb Cake I included in my Nov. 14 column. The recipe mentioned adding egg in the instructions, but eggs were not included in the ingredient list. A small problem, maybe, but one that caused much consternation to those who had their hearts set on smelling the delicious aroma of an apple crumb cake.

The recipe was credited to Tom Moyer of Trenton, N.J., who said it was from his Nana Barthold from the 1800s. I haven't been able to get in touch with Mr. Moyer, but I did research Apple Crumb Cake recipes.

With apologies and the hopes of a new beginning, I offer new recipes for crumb cake, given in love.

APPLE CRUMB CAKE (REVISED)

1/2 cup butter, melted

1 egg

1/2 cup sugar

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

20-ounce can of Comstock Apple Pie Filling

Confectioner's sugar

Preheat oven to 350 degrees. Melt butter, set aside. Sift together flour, baking soda, salt and cinnamon. Stir in sugar. Add egg and butter to this mixture. Mix well. Grease an 8-inch square pan. Divide the mixture into equal portions. Place half the mixture on the bottom of pan. Add pie filling. Spread the second half of mixture on top of the apples. Bake for 45 minutes. Cool. Sprinkle with confectioner's sugar.

APPLE CRUMB CAKE

2 cups flour

1 teaspoon baking powder

1 stick butter

1/2 teaspoon salt

1 cup sugar

1 egg

3/4 cup milk

1 teaspoon vanilla flavoring

2-3 cup apples, peeled and sliced

Confectioner's sugar

Crumb topping (recipe below)

Sift and measure flour, salt and baking powder. Cream butter; add sugar, egg and vanilla flavoring. Mix well. Add all dry ingredients, alternating with milk and ending with flour.

Spread in greased 11- by 16-inch pan. Top with peeled and sliced apples. To this add Crumb Topping.

CRUMB TOPPING

2 cups flour

2 sticks butter

1 cup sugar

1 teaspoon cinnamon

Cream butter, sugar and cinnamon; slowly add flour; mix well. Crumble on cake. When cake has cooled, dust with confectioner's sugar.

Source: Frances Hoover

CRANBERRY CRUMB CAKE

Ingredients for Crumb Topping

1 3/4 cups + 2 tablespoons flour

3/4 cup brown sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon kosher salt

10 tablespoons (5 ounces) butter, melted

Ingredients for Cake

1 1/2 cups flour

1/2 cup sugar

2 1/4 teaspoons baking powder

1/4 teaspoon cinnamon

1/4 teaspoon kosher salt

1 egg

1/2 cup plus 2 tablespoons milk

9 tablespoons vegetable oil

1 1/2 teaspoons vanilla

1 1/2 cups cranberries

2 tablespoons confectioner's sugar

Preheat oven to 350 degrees. Butter a 9- by 9-inch pan, line the bottom with parchment paper, and butter the paper. Lightly flour the pan, tapping out the excess flour.

Prepare the crumb topping by stirring together the flour, brown sugar, cinnamon, salt and melted butter. At first it might look as if the crumb mixture is too wet, but don't worry, it will become more "crumbly" once it sits for a few minutes. Reserve.

Sift the flour, sugar, baking powder and cinnamon into a medium-sized bowl. Add the salt and reserve.

Combine the egg, milk, vegetable oil and vanilla and mix till blended. Stir this mixture into the reserved dry ingredients and mix till just smooth and blended. Spread the batter evenly in the prepared pan. Place cranberries in a single even layer over the batter, leaving a 1/4-inch border around the outer perimeter of the pan. Scatter the crumb topping evenly over the cake, breaking up any large chunks. Press the crumbs down lightly.

Bake at 350 degrees for about 50 minutes or until cake tests done. To remove this cake from its pan, allow it to cool completely, loosen the sides with a paring knife, then cover with a parchment paper-lined baking sheet, and turn the pan over; when the cake comes free, remove the parchment paper liner. Cover the cake with a service platter and reinvert. Sift the confectioner's sugar over the top of the cake.

This cake can be made one day in advance. Store at room temperature

Source: "Kareb Barjer's American Desserts, Sweet Stuff" (2003)