CAKE BATTER: In a medium bowl whisk together the flour, baking powder, and baking soda.Spray a 9-inch springform pan with cooking spray, set aside. Position a rack in the center of the oven and preheat the oven to 350✯.Place the bowl in the refrigerator while you make the batter. Use the fork to stir while you pour in the melted butter. CRUMB TOPPING: In a medium bowl combine the walnuts, flour, brown sugar, granulated sugar, and cinnamon whisk together using a fork.Plus there’s crumb cake to enjoy at the end of the rainbow. Hands down, better than any fall-scented candle I’ve ever bought. The incredible smell of cinnamon, apples, and vanilla waft through the whole house. Now, just sit back while the oven works its magic. And finally, top with all the crumb topping. Follow up the cake batter with the thinly sliced apples. I find a springform pan works best for this recipe because it makes it super easy to get the cake out of the pan. Once it’s all ready to go, we’ll add the apple cake batter to a prepared pan. This really helps keep the cake both tender and moist. Once that’s taken care of, we’ll add the flour mixture in three additions alternating it first with ¼ cup of greek yogurt and the second time with 2 tablespoons of milk. Follow it up with the eggs, one by one until each is incorporated completely before adding the next. It starts with whipping the butter and adding in the sugar, followed by the vanilla to add lots of flavor. The cake portion of the apple coffee cake is pretty straightforward. This is the best cinnamon apple crumb cake recipe My search for an ‘apple farm’ in Houston is still ongoing! Now that we’re in the thick of apple-picking season, it’s only appropriate that we make a cinnamon apple crumb cake to celebrate! Also, if you went or are going apple-picking, pick a shiny one out just for me. And till this day the smell of apple cinnamon cakes reminds me of my childhood. Never tasted an apple as good as one that was hand-picked. My brother and I would come back with a few brown paper bags overflowing with them each year. Growing up right outside of Chicago guaranteed two things come October, there would be colorful leaves everywhere and loads of apple picking to be done. When I think of fall desserts the very first thing to go through my mind are apples. This is a cinnamon apple crumb cake after all. Plus, melted butter, flour, and sugar-coated walnuts become crunchy little tidbits when they get a little baking time in. Which literally makes my morning cup of joe, extra perfect. You’re going to melt the butter in the microwave in a small bowl while you whisk together a little AP flour, light brown sugar, granulated sugar, cinnamon, and ½ a cup of California Walnuts in another bowl. The walnuts add such nice texture and nuttiness to the crumb cake. The recipe starts with the easy crumb topping. Lets put the crumb in cinnamon apple crumb cake And finally comes the vanilla-scented cake base. Then you get these thinly sliced apples that are soft and salty-sweet from being bake between a vanilla cake and buttery crumbs. It starts with cinnamon, butter, sugar, and walnut jumbo crumbs. And so much taste and texture in each bite. We’re talking about three amazing layers all jam-packed into one cinnamon apple crumb cake. Would you ever OR have you ever heard anyone say, ‘this cake has too much crumb?’ I’ll tell you why. When I say my crumb cakes are ‘crumby’, I mean they are extra super-duper heavy on the crumbs. There’s just something about a good buttery crumb topping that just makes fall mornings a little more perfect. And while I’m starting Monday off with all the honesty, I might as well tell you that you’ll also occasionally (read: almost always) find me stealing all the crumbs off of hubby’s cake as well. This apple crumb cake has been my breakfast // snack // dessert of choice more times this month than I’d actually like to recall at the moment. Today’s post is sponsored by California Walnuts! We are using their delicious walnuts in the crumb topping of this fall-inspired apple crumb cake.
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