"A bruised apple is not all bad. It still has tremendous potential."
- Seth Adam Smith
A slice of this crumb cake with some tea in the afternoon is exactly what everyone should have in my opinion!
It's not too sweet, it's soft and spongy, and full of warm Autumn/Winter spices. Definitely worth adding to your repertoire!
Ingredients:
Crumble:
3/4 cup (85g) - AP Flour
2/3 cup (120g) - Brown Sugar
1 tsp - Ground Cinnamon
3 tbsp - Butter (cold)
Cake:
2 1/4 cups (290g) - AP Flour
1 tsp - Baking Powder
1 tsp - Baking Soda
1 tsp - Ground Cinnamon
1/2 tsp - Ground Nutmeg
1/4 tsp - Ground Cloves
1/2 tsp - Salt
1/4 cup (65g) - Butter (room temp.)
1 cup - Coconut Sugar (or sweetener of your choice)
2 Eggs
1 tsp - Vanilla Paste
8oz. (230g) - Greek Yogourt
1 Apple (medium sized / peeled and diced)
1/3 cup (50g) - Dried Cranberries
Directions:
Preheat the oven to 350 degree Fahrenheit
For the cumble: in a small bowl, combine the flour, brown sugar, cinnamon and butter. Use a fork to begin pressing the butter into the other ingredients.
Once most of the butter is incorporated, use your hands to squeeze the dough together and crumble it through your fingers. Once you have formed the crumble and there is no remaining dry ingredients at the bottom of the bowl, stick it in the fridge until needed.
For the cake: in another bowl, sift and combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. Set aside.
In a large bowl, use a stand or hand mixer to whip the butter and sugar on high for 4-5 minutes.
Next, add the eggs and vanilla. Whip until combined.
Begin with the dry mixture, and alternate adding portions to the butter mixture with the Greek yogourt. Dry, yogourt, dry, yogourt, dry.
At the final dry addition, use a wooden spoon or spatula to mix until combined, then add the apple and cranberries. Mix.
Pour out the batter into a sprayed and lined 9in. springform pan and bake for 50-60 minutes or until a fork or knife comes out clean.
Remove from the oven and allow it to cool for 20 minutes.
Enjoy!
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