Caramelized Apple Crumb Cake

The Washington Post, October 8, 2008

• • Course: Dessert

Summary:

This cake, a specialty of the Locke Modern Country Store, steps up the power of apple flavor.

It can be covered and stored for 1 to 2 days at room temperature, or wrapped well and frozen for up to 2 months. Bring to room temperature before serving.

10 to 12 servings

Ingredients:

For the apples

• • 4 to 5 medium cooking apples, such as Honeycrisp, York, Ida Red or Granny Smith (about 2 pounds)
• • Juice of half a medium lemon (about 1 tablespoon)
• • 1 tablespoon frozen orange juice concentrate
• • 1 1/2 teaspoons ground cinnamon
• • 1/4 cup sugar
• • 2 tablespoons unsalted butter

For the topping

• • 1 cup flour
• • 3/4 cup packed light brown sugar
• • 1 1/2 teaspoons ground cinnamon
• • 1/4 teaspoon salt
• • 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces

For the cake

• • 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, at room temperature, plus more for greasing the baking dish
• • 1 1/2 cups plus 1 1/2 tablespoons sugar
• • 3 large eggs, at room temperature
• • 1 tablespoon vanilla extract
• • 2 1/4 cups flour
• • 3/4 teaspoon baking powder
• • 1/4 teaspoon baking soda
• • 3/4 teaspoon salt
• • 3/4 cup low-fat or whole buttermilk, at room temperature

Directions:

For the apples: Peel and core the apples and cut into 1/2-inch dice. Toss them in a large bowl with the lemon juice and orange juice concentrate until they are evenly coated, then add the cinnamon and sugar, tossing until well incorporated.

Melt the butter in a large saute pan or skillet over medium heat. Add the apple mixture; increase the heat to medium-high and cook, stirring occasionally, for 5 to 7 minutes, until the apples begin to caramelize yet are not too soft. Remove them from the heat and let them cool. (If the apples have released a lot of liquid, use a slotted spoon to transfer them to a bowl, then boil the pan juices to reduce them until they are thick and syrupy. Combine with the apples to cool.)

For the topping: Combine the flour, brown sugar, cinnamon and salt in a medium bowl. Use 2 forks, a pastry cutter or your fingers to cut the butter into the dry mixture, forming a crumbly topping. Set aside.

For the cake: Preheat the oven to 350 degrees. Grease a 9-by-13-inch baking dish with a little butter.
Combine the butter and 1 1/2 cups of sugar in the bowl of a stand mixer on medium-high speed and beat for 2 minutes, until well incorporated. Reduce the speed to add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla extract and mix for about 5 minutes, until light and fluffy.

Combine the flour, baking powder, baking soda, salt and the remaining 1 1/2 tablespoons sugar in a separate bowl or on a sheet of wax paper. Reduce the mixer speed to low and alternate additions of the flour mixture and buttermilk to the batter, beginning and ending with the dry mixture. Mix just until combined, being careful not to overmix. Transfer to the prepared pan and bake for 15 minutes, then remove from the oven and spread the caramelized apple mixture in a single layer over the entire cake layer. Then sprinkle half of the topping over the apples. Bake for 15 minutes, then reduce the heat to 325 degrees.

Remove the cake from the oven and sprinkle the remaining topping evenly over the cake. Bake for 15 minutes, or until the cake is golden brown and a toothpick or cake tester inserted in the center comes out clean. Let cool before slicing.

Recipe Source:

From Juliet Mackay-Smith of the Locke Modern Country Store in Millwood, Va.

561 calories, 27g fat, 19g saturated fat, 123mg cholesterol, 284mg sodium, 74g carbohydrates, 1g dietary fiber, n/a sugar, 6g protein.