![]() ![]() I never intended to take such a long break, or any at all, but I was pulled under by a vacation (too short), a manuscript deadline for my next book (too quick), and then the two-week photoshoot for it (100 recipes in 10 days, oh and btw, I’m the photographer) and when I emerged, because I only like sparkly new things, I didn’t want to share any of the recipes I already readied but new ones that had piqued my interest while I was buried. Your kitchen will smell, at minimum, like a blissful epiphany of apples, brown sugar, and cinnamon, and at peak melodrama, the absolutely best decision we’ve made yet in October. Baking this cake for almost an hour at a slightly lower temperature gives the apples enough time to get tender, their juices bubbling. Squeezing your crumbs in small handfuls before breaking them over the apples created more boulder-like pieces. Fruit is, but this is too good with fresh apples to skip them.įor such a loud and attention-demanding cake (I’m still talking about cake, I think?), no delicate slice or dice of apples will do so I use here a full pound of thick wedges snugged so tightly they barely fit in their confines, an all-too-accurate New York real estate story. ![]() Thanks to brown sugar and cinnamon, the crumb topping is always a dark stripe, and a snow-cap of powdered sugar isn’t optional. I don’t know how they make crumb cake where you are, but here in New York, and where I grew up in New Jersey, crumb cake isn’t a genteel cinnamon-ribboned or finely streusel-ed coffee cake, but a hefty square that’s 50% crumb topping and 50% a golden, sour cream-enriched cake and I wouldn’t want it any other way. This is the bouldered and dramatic intersection of two of my favorite things: cinnamon baked apples and a thick crumb cake. ![]()
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