Apple Crumb Cake

Tender cake and a crunchy topping seem like the perfect combination. Most days I would rather have a crumb topping on a cake than frosting.

This recipe hits all the right notes. Sweet with apple chunks throughout, a nice touch of cinnamon and that crumb topping. An added bonus, it is easy to make.

This time I baked it in a 7×11 inch glass pan. I have also baked this cake in 8×8 and 9×9 pans. The 8×8 pan may take a few more minutes to bake.

Apple Crumb Cake

For cake batter:

2 c. flour

2 t. baking powder

½ t. salt

½ stick (¼ cup) butter, softened

¾ c. sugar

1 egg

½ c. milk

2 c. chopped peeled, cored apples

For topping:

½ c. sugar

¼ c. flour

2 t. cinnamon

½ stick (¼ c. butter, chilled and cut into bits)

Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg and milk. Add flour mixture gradually until just mixed in. Fold in apples. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over the batter in pan and bake in a preheated 375-degree oven for 35-45 minutes. Use toothpick to test.

Note: I used a 7×11 inch pan and it worked fine.