About four months ago, I came across a picture of a particular apple crumb cake. No recipe, mind you… just the picture. And that kind of irked me. I’m all for finding food pictures on the internetowebbyversothing – it’s like porn, without all the uncomfortable naked bits. But like porn, it kind of leaves you wanting something else. So I went looking for the creator of that slice of Bow-Chicka – Wow – Wow. I found her at Seasons & Suppers (a great little food site with some serious Yum going on.) She had found the recipe through some forum, and did all the heavy lifting to translate it into something she could cook. I loved the (butter butter heavy cream sour cream) recipe, except for the (butter butter heavy cream sour cream) ingredients that just weren’t (butter butter) going to work in this camp… you know, lactose intolerant and all. So I set out to strip the recipe down to the bones and try to make it less (butter butter cream) heavy and deadly for us.
But, if you like and can handle the ( butter butter heavy cream sour cream) full on type of ingredients – by all means, make Jennifer’s original recipe.. Although, I think mine’s pretty damned tasty, as well.
1. Butter (obviously) is out. I’ve substituted lard for butter.
2. Heavy and Sour Cream – out. I’ve replaced them with Buttermilk and Grated Cheddar Cheese
3. Apples – Since I like apple things to have some bite, I’ve used a combination of Granny Smith and Gala. And, Jennifer raised a concern about the cake collapsing a bit in the middle. I’ve combated that by increasing the amount of apples used.
but basically, it’s her recipe.
Apple Buttermilk Cheddar Crumb Cake
Makes 1 Cake
For the Cake:
2 Cups All Purpose Flour
2/3 Cup Sugar (Plain)
1 Teaspoon Baking Powder
1/2 Cup Lard
4 Apples (2 Granny Smith, 2 Gala) Peeled, Cored, and sliced very thin)
For the Filling:
2 Large Eggs
1 1/4 Cups Whole Buttermilk
1/3 Packed Cup Grated White Cheddar (About 2 Ounces)
1/2 Cup Brown Sugar
1/2 Teaspoon Vanilla
Pinch Grated Nutmeg
For the Topping:
1 Cup All Purpose Flour
2/3 Cup Sugar (Plain)
1/4 Teaspoon Cinnamon
1/4 Cup Melted Canola Oil Margarine
Tools of the Trade:
Measuring Spoons and Cups
10″ Spring Form Pan
Preheat the oven to 360 degrees
In the processor, add all the ingredients for the cake and pulse until it looks like coarse sand.
Spread 3/4 of the sandy mixture in the bottom of the spring form pan – pushing it up on the sides of the pan a bit. DO NOT PACK THE MIXTURE, just loosely push it into place.
Add the apples to the center of the spring form, keeping them away from the edges of the pan. It helps to mound them up in the center a bit.
Loosely top with the remainder of the sand mixture.
Bake at 360 for 20 minutes.
While the first stage is baking, Make the filling. In a large bowl, add the buttermilk, grated cheese, and the remainder of the filling ingredients; whisk well to combine
When the 20 minutes are up, Remove the pan from the oven and gently pour the buttermilk mixture over the top of the first stage.. Place on a baking sheet to reduce the chance of leakage, return the cake to the oven and bake for 25 minutes.
Note: depending on the water content of the apples, your particular oven temp, whatever – it may take more or less time to set up. You want the center of the cake to be set and not loose or shloshy.
While stage 2 is baking, make the topping: Add the dry topping ingredients into a mixing bowl and add just enough of the melted margarine to form butterbean sized lumps. Set the crumb topping in the fridge until ready to use.
Once the cake is set, add the crumb topping and return to the oven for a final 20 to 25 minutes. You want the center of the cake to show only crumbs and not liquid when poked with a tester.
Place the cake on a rack and cool for 15 minutes before removing the form.
Run a knife around the edge and release the spring form. Allow the cake to cool completely before removing the spring form base.
Slice into your favorite sized wedges and serve.
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