Eaglebrooke February 2019 Newsletter P1_EGL78266 February Newsletter | Page 15

February
Apple Crumb Cake
RECIPE
of the MONTH
INGREDIENTS METHOD
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• Preheat oven to 375 degrees F.
Grease and flour an 8” round springform pan. Set aside.
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3/4 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup + 2 Tablespoons of milk
3/4 teaspoon pure vanilla extract
1/4 cup + 2 teaspoons vegetable or
canola oil
1 large egg
2 to 3 medium apples washed, peeled,
cored and sliced (I used Red Delicious
and Golden Delicious)
2 Tablespoons granulated sugar
1/2 teaspoons ground cinnamon
1 Tablespoon apple cider vinegar
for the topping:
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup unsalted butter melted and
cooled
1 and 1/2 cup all-purpose flour
To make the topping: In a medium bowl, whisk together both sugars,
cinnamon, salt and flour. Add melted butter and fluff with fork until
mixtures creates crumbs. Set aside.
To make the cake: In a medium mixing bowl, whisk together flour, sugar,
baking powder, cinnamon, baking soda and salt. In a large measuring cup,
mix together milk, vanilla, oil and egg. Whisk until smooth.
Add the wet ingredients to the dry ingredients and stir with a wooden
spoon. Do not over mix. Few lumps in the batter are okay.
Pour the cake batter into the prepared pan.
In a medium bowl, toss together apple slices with two tablespoons of sugar,
1/2 teaspoon of cinnamon and the apple cider vinegar. Set aside.
Arrange apple slices over the batter, then sprinkle crumb topping over the
apples covering completely.
Bake the cake for 30 to 35 minutes or until the topping is golden brown. Let
cool completely in the pan.
Transfer onto a serving plate or stand. Slice and serve. Keep in a covered
container for up to 4 days.
DECEMBER
15
eaglebrooke newsletter 13