I made Aunt Florence’s Apple Crumb Coffee Cake for Erev Yom Kippur at Marcia’s house (2024). Ezra loved it! He said it might be his favorite cake. He said, “It has 2 of my favorite things together, apples and coffee cake!”
Grease well the bottom and sides of a 7 1/2 by 10 in. pyrex dish with butter.
Preheat oven to 350 degrees.
Cake:
1 stick salted butter
3 extra large eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
filling:
5 peeled medium apples cut up in slices (not too big)
about 2 tablespoons sugar mixed with 1 light teaspoon cinnamon
Topping (make before you make the cake batter)
3 tablespoons cold salted butter (if unsalted add ⅛ teaspoon salt)
3 tablespoons flour
3 tablespoons packed light brown sugar (Aunt Florence’s calls for white sugar) (This time I did 2 T. of light brown and 1 T. of white)
1 teaspoon cinnamon (I used ½ t.)
First use pastry blender, then your fingers to make into smallish crumbs. Set aside topping.
Make the cake batter:
Cream the butter in mixer well.Then add sugar and cream till light and fluffy. Then add the eggs and vanilla and cream again till fluffy. Add dry ingredients ingredients and mix just till blended.
Spread little more than 1/2 of batter in greased pan. Spread all the apples on top of the batter. Then, sprinkle apples with a mixture of 2 T. sugar and 1/2 teaspoon of cinnamon. Then spread remaining batter on top of apples to cover apples as best as you can.
Sprinkle crumb topping over top.
Bake 350 degrees about 45 min. – 50 till toothpick comes out clean.
