Somethings don’t need much explaining…
Sometimes a simple before and after is all you need.
Close-ups often help drive the point home.
Just in case you decide to create a before and after shot of this cake in the comfort of your own home… you’ll need one of these.
Honey Crisp Apple Crumb Coffee Cake
adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum
Cinnamon Crumb Topping
1 cup walnut halves
1/3 cup light brown sugar, firmly packed
2 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
1/2 cup plus 1 tablespoon flour, sifted
2 ounces (1/2 stick) unsalted butter, melted
1/2 teaspoon vanilla extract
Pulse together all the ingredients in a food processor until walnuts are coarsely chopped, approx 20-30 seconds. Transfer to a small bowl and refrigerate.
1/2 cup walnuts
1/4 cup light brown sugar, lightly packed
1 tablespoon granulated sugar
1 medium honey crisp apple
2 teaspoons lemon juice (approx 1/2 lemon)
2 large eggs, at room temperature
3 tablespoons sour cream
1/4 cup apple sauce
1 1/2 teaspoons pure vanilla extract
1 3/4 cups all purpose flour, sifted
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces (1 1/2 sticks) unsalted butter at room temperature
Set an oven rack in the lower third of the oven and pre-heat to 350 degrees F.
Spray a 9″ springform pan with baking spray then line sides of the pan with parchment paper and spray over them as well, then set aside.
Pulse together in a food processor the walnuts, 1/2 cup light brown sugar, and 1 tablespoon granulated sugar until finely chopped and set aside.
Peel, core and slice apples about 1/4 ” thick. Place in a medium bowl, drizzle with lemon juice, toss to combine and set aside.
Whisk eggs, sour cream, and vanilla in a medium bowl until combined.
In the bowl of a stand mixer whisk together the flour, sugar, baking powder, baking soda, and salt. Place bowl back on the stand. Then add butter and apple sauce and mix on low until dry ingredients are just moistened. Then raise speed to medium and continue beating for about 1 1/2 minutes. Scrape down the sides of the bowl if necessary.
Slowly add the egg mixture in two parts, beating until just combined, approximately 30 seconds after each addition.
Pour 2/3 of the batter onto your prepared springform pan and level top with a small off-set spatula. Gently sprinkle walnut/sugar mixture over the batter making sure not to press it into the batter. Carefully layer the apple slices in two overlapping rows. Pour the remaining batter over the apple slices and level with the off-set spatula.
Bake the cake for 35 minutes. While the cake is baking remove crumb topping from refrigerator and form 1/2 inch clumps out of 1/3 of the topping. Place back in the refrigerator while cake continues to bake.
Place cake on a wire rack and gently sprinkle with crumb topping trying to distribute 1/2 clumps evenly throughout the top of the cake. Continue baking for 20-30 minutes. Make sure and check the cake after 20 minutes. You’ll know the cake is done when you insert a toothpick into the center of the cake and it comes out clean. If you are using an instant-read thermometer it will register approximately 206-208 degrees.
Let the cake cool in the pan for about 10 minutes. Then loosen the sides of the cake from the pan with a thin knife or spatula and release the springform ring. Allow the cake to cool at least 1 1/2 hours before serving.
I’m pretty certain you’ll like it too!