In this household, we’re big coffee/crumb/streusel cake eaters. Actually, we love anything with crumb toppings. Muffins, bread, cakes. You name it, we love it. The more crumb the better! Cakes with layers and thick frosting, not so much. I love looking at them but eating them is another story, unless they’re *really* good and it has to be chocolate.
Today’s post is a favorite of mine. Crumb cake! Would you be shocked if I told you I have never had fresh cranberries before? Not until this week. I didn’t realized they were so tart and they stain! It turned my sink purple but I don’t mind. This cake is worth scrubbing my stained sink for. Aren’t they pretty? It really makes the cake pop! I’m starting my weekend early this week so enjoy yours.
- 2/3 cup + 2 tablespoons of granulated sugar, divided
- zest of 1 lemon
- 1/2 cup (1 stick) of unsalted butter, melted
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 1/3 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/4 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1/3 cup of sour cream
- 2 small apples, peeled, cored and thinly sliced
- juice of 1 lemon
- 1 (12 ounce) bag of fresh cranberries, rinsed and dried
- 1 cup of all-purpose flour
- 1/4 cup of light muscovado sugar
- 1/4 teaspoon of salt
- 1/4 cup (1/2 stick) of unsalted butter, melted
Preheat the oven to 350 degrees F. Grease a 9″ x 13″-inch baking pan with non-stick baking spray. Line it with a sheet of parchment paper leaving a generous overhang for easy removal; set aside.
Using a stand or electric mixer (or mix by hand) mix together 2/3 cup of sugar, lemon zest and butter. Add eggs, one at a time then vanilla extract.
In a medium bowl whisk together flour, baking powder, baking soda and salt. Slowly add the dry mixture into the egg mixture, 1/3 at a time, mixing each time until just moistened, while scraping down the sides. Add sour cream and mix until combined (do not overmix).
In a small bowl add sliced apples and douse with lemon juice, using your fingers to combine; set aside.
Dollop batter into the prepared pan, using a spatula to spread the batter into an even layer. Place the apple slices over the top of the batter, then place the cranberries over the apple slices. Sprinkle the remaining 2 tablespoons of sugar over the top.
For the crumb: Mix flour, muscovado sugar, salt and butter in a medium bowl with your fingertips until it looks like wet sand. Sprinkle evenly over the entire batter and bake for 45-50 minutes or until toothpick/tester inserted into the center comes out clean. Let the cake cool completely before cutting into the pan. Once cooled, cut into squares and serve.
Adapted from passports & pancakes