Tuesday, September 27, 2011

HCB - Apple-Cinnamon Crumb Coffee Cake

Wow, it's been a while since I baked along with the Heavenly Cake Bakers, but I'm glad to be back. This week the HCB-ers had Individual Pineapple Upside Down Cake on the menu. I vividly remember these little cakes. Especially the wonderful crumb of the cake. So for this week, I decided to bake something else. With my apples ready for picking (we have a Honeycrisp and a McIntosh tree), the choice was easy: Apple-Cinnamon Crumb Coffee Cake. The picture in the book has captured my attention since the very first time I browsed through the book at a Barnes and Nobles. I have no idea why it took me so long to bake it :o)

Look at those big chunks of buttery crumb topping. Yum!

Bon appetit!

Final thoughts/tips:
  • This cake was a big hit. We ate it at room temperature and slightly warm, and preferred the latter. All it needs is a 10 second zap in the microwave. Hubby gave it a 9 out of 10.
  • I loved the different flavors and textures that this cake offers. The cake is buttery, tender and moist. The filling has a great apple and cinnamon flavor and the topping is nutty and crunchy which was a wonderful contrast. Using melted butter definitely makes the crumb topping crispy. I increased the amount of flour in the topping by 25% to ensure a great crunch that lasts for a few days.
  • The cake part could have been a little "fluffier" but that might be my own fault. I used Argo's Double Acting Alu Free baking powder because that's all I had. Has anyone had any issues with this baking powder? I might go back to Rumford.

3 comments:

  1. Fun to find such a good, simple cake, isn't it? I've only used Rumford baking powder since Woody turned me on to it--I'm not a chemist, so I don't understand why it works, but it does.

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  2. I just made a Apple nut cake with TWD! It turned out amazing! This looks really good too! Check out my blog for a Oatmeal cream pie cookie recipe I just posted! Yum!!

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  3. This looks like a wonderful way for me to use up some apples. And, thank you for mentioning the baking powder...I was just using the standard stuff. I'll have to check out Rumford. :)

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