I am re posting this recipe, I make it every year when apples hit the market. It is hands down my favorite apple cake. I know there are a million recipes out there for apple desserts, well my friends here is one more. I found this recipe years ago in Martha Stewart Living. The cakes is so moist and beautifully spiced, the crumble topping kind of melts into the cake as it bakes.
I decided that I would bring this delicious apple cake to Fiesta Friday #42, Angie@The Novice Gardener has outdone herself this week not only is she hosting this party but she brought the most beautiful, mind blowing dessert ever. The co hosts this week are Tracy @Scratch It and Stephanie @The Cozy Cook.
APPLE CIDER APPLESAUCE
1 pound juicy apples (Macintosh work very well) peeled. cored and cut into quarters
1/4 cup apple cider
1 tablespoon sugar, you can use white, turbinado or brown your choice
pinch of salt
Clean, peel, core and quarter the apples. Add to a medium saucepan. Add the cider, sugar and salt and boil until apples are soft. Remove from heat and mash (I used a potato masher) keep some small chunks of apples. Set aside to cool.
THE CRUMBLE TOPPING AND CAKE
The Crumble Topping
4 tablespoons unsalted butter
1/2 cup dark brown sugar packed
1/4 cup old fashioned rolled oats
3/4 teaspoons cinnamon
1/4 teaspoon salt
1 cup toasted pecans chopped (If you have a nut allergy the nuts can be omitted)
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/8 teaspoon cloves (Optional, I didn’t use, really don’t like cloves)
1/2 teaspoon salt
8 tablespoons 1 stick unsalted butter softened
1 cup granulated sugar
1/2 cup light brown sugar packed
4 large eggs at room temperature
1 1/2 cup apple cider applesauce
2 small juicy apples (Macintosh work very well) peeled and sliced
1/2 cup toasted pecans chopped OPTIONAL
Make your crumble topping. In small bowl combine the butter, sugar, oats,flour, cinnamon, salt and pecans mix with fork or by hand to combine. Set aside.
Pre-heat oven to 350 degrees. Coat your tube pan with cooking spray or vegetable oil. (I recommend using a non stick pan) Sift flour, salt, baking soda and spices. Cream butter and white and brown sugar in your electric mixer until smooth about 3 minutes. Add the eggs one at a time make sure egg is incorporated before you add another one. With mixer on low add the applesauce and then the flour mixture. Mix just until combined. Add the optional chopped pecans and fold in.
Pour batter into oiled pan. Place apple slices on top of cake tucking some into the batter,sprinkle on the crumble topping. Bake for 60-70 minutes check by inserting cake tester (I used a bamboo skewer) near the middle of the cake and it should come out clean. Remove from oven and let cake cool in pan on wire rack.
Remove from pan and if you do not serve immediately wrap in plastic wrap and store at room temperature until ready to serve. NOTE: if you make in a bundt pan like I did it could take some coaxing to get it out of the pan when cooled. It could be easier to remove from a tube pan because it does not have all the grooves that a bundt pan does.