November 22, 2010
Name of Cake: Apple Cinnamon Crumb Cake
Occasion: Free Cake Week!
Constituents: a sour cream coffee cake with apples and cinnamon and a crumb topping
I have yet to meet a person who has not loved this cake.
Even when I take the cake out too early and the middle is a bit mushy and undercooked. They still love it!
I really should pull out TCB and RHC to compare recipes, but I think the main difference is that this one, from RHC, has you add the crumb topping towards the end of the bake so that it doesn't burn. In TCB, you tent the cake with foil after a certain point.
|just look at that lovely thick batter!|
Otherwise they are pretty much the same.
This cake is really cinnamony, in a good way, and the apples add a nice soft fruity layer. The cake itself is a lovely dense sour cream coffee cake that melts in your mouth with a wonderful full flavor of vanilla with a tang. There are some nice textures in this cake, from the dense cake crumb, the soft juicy apples, and the crunchy crumble. What's not to love?
|see? even though the center is undercooked, the cake was gobbled up and universally loved.|