Apple Cinnamon Crumb Coffee Cake

Ah, a new week. I am so not ready for it. Purim is tomorrow night and the city is going to be chaotic. And then, worst of all, I go back to school. So not prepared for that. At least I have my trip to America to look forward to... Anyway, this is the second cake I made for the break fast on Thursday night. This is another offering from Rose's Heavenly Cakes. I must say, I LOVE this book. (I cant wait to bring my copy of The Cake Bible home and order the Pie and Pastry Bible...) I had my hands on an apple about to go bad so I chose this cake instead of the Golden Lemon Cake to make use of it. Simple enough to make, this came together beautifully. I'll just jump straight to my notes and comments on this one. I think this makes a great coffee crumble cake but one apple is not enough here to give it an appley flavor. Next time, I would add at least another apple or two. The cake was moist and the crumble delicious- who can resist anything with crumble? I know I cant. I did omit the nuts and used regular dark brown sugar instead of Muscovado. Also, out of laziness to wash dishes, I used a whisk to make this cake and I think this choice resulted in a slightly denser cake. So for maximum lightness and tenderness, be sure to mix thoroughly with a hand mixer or a stand mixer. Otherwise, this was yummy and like all of her other recipes, a keeper.

Apple Cinnamon Crumb Coffee Cake

as I made it from Rose's Heavenly Cakes

Crumble:

1/3 cup dark brown sugar

2 tbsp sugar

1 1/2 tsp cinnamon

1/2 cup flour

4 tbsp butter or margarine

1/2 tsp vanilla

Cake:

1 small tart apple

2 tsp lemon juice

2 eggs

2/3 cup sour cream, divided

1 1/2 tsp vanilla

1 3/4 cups flour

1 cup sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 sticks butter or margarine

Preheat the oven to 350. Line a 9 inch springform pan with parchment paper. Grease the parchment paper and set aside.

For the crumble, place the sugars and cinnamon in a bowl.
Mix until combined. Reserve half a cup of this mixture.
Add the flour, melted margarine and vanilla.Stir with a fork to form crumbles, not a smooth mixture. Chill until ready to use.Peel, core and slice your apple. Sprinkle with lemon juice and set aside.

In a small bowl. place the eggs, vanilla and 3 tbsp of the sour cream.
Whisk until blended and set aside.
In a larger bowl, place the flour, sugar, salt and leavenings.
Whisk to combine.
To this, add the remaining sour cream and the margarine.Beat this mixture for two minutes on high until all the flour is moistened.
Add the egg mixture in two parts.
Blend after each addition.
Weight 18 ounces or about 2/3 of the batter into the pan.
Sprinkle with the reserved cinnamon mixture.
Place the apples over the sugar mixture.
Top with the remaining batter. Smooth to the edges of the pan.
Bake about thirty minutes.
Remove from the oven and sprinkle with the crumble mixture. Continue to bake until a toothpick inserted comes out clean. Remove to a wire rack to cool for ten minutes. Loosen the sides of the cake and remove the ring. Allow to cool completely.