Fall has arrived!
My favorite season has come and I am so excited! Beautiful scenery, pumpkin spice, leaves falling, apple cider, thanksgiving, food festivals and cooler weather (hopefully). Let me just reiterate, I AM SO EXCITED. Now that the season has officially changed I will be sharing some of my favorite fall desserts, the first in line is a apple crumb cake with a homemade salted caramel sauce!
- 2 Cups all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- dash of cloves, nutmeg and allspice
- 1/2 cup (1 stick) room temperature butter
- 3/4 cup brown sugar
- 2 large room temperature eggs
- 2 teaspoons vanilla
- 1/3 cup plain Greek yogurt (or sour cream)
- 3 cups of apples peeled, cored and chopped
- 4 tablespoons melted butter
- 3/4 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 teaspoon cinnamon
- 4 tablespoons butter
- 1 cup brown sugar
- 1/2 cup half and half (or whipping cream)
- 1 tablespoon of vanilla
- 1/4 teaspoon salt
Combine all ingredients and mix with a fork until you get a crumbly (this is the technical term) consistency. You should have a variety of textures and sizes in your crumble.
- Preheat the oven to 350 degrees
- Butter and flour a spring form pan, if you do not have a spring form pan, you can also use a 9×9 cake pan or glass dish.
- Peel and chop three apples, I used my apple slicer and then chopped each slice of apple into small chunks. (If you have any lemon juice toss the apples in a teaspoon of juice to prevent browning) Set the apples aside.
- Sift flour, salt, baking powder and spices together in a separate mixing bowl
- In a bowl or stand mixer beat butter and sugar until light and airy
- Add one egg to butter mixture at a time
- Add vanilla and Greek yogurt, mix until fully incorporated.
- Slowly add dry ingredients to the mixing bowl in increments until fully combined (this is a very thick batter)
- Gently fold in apples
- Pour batter into prepared pan
- Top with crumbles
- Bake at 350 for 45 minutes, check the cake with a toothpick, the toothpick should come out clean. If the cake is not done but the crumb topping is too brown, cover with tin foil and check in five minute increments. My cake took 55 minutes.
- Take the cake out of the oven and set on the counter to cool
- Melt butter in a small pot on the stove top
- Add sugar, half-and-half, vanilla and whisk for 5-7 minutes on medium heat
- Add salt and whisk for 3 more minutes
- Move caramel off the heat and let sit for 10 minutes
- Stir after 10 minutes to check the constancy (also do a taste test!)
- Allow to cool to room temperature
After the cake has cooled completely drizzle with caramel sauce.
I had extra sauce, so I stored it in a Tupperware and popped it in the fridge for apple slices later this week!