A moist, spiced cake layered with tender diced apples and a buttery crumble topping, sweetened with rich maple syrup for a comforting, fall-inspired treat.
Maple Apple Crumb Cake
Rated 4.3 stars by 3 users
Author:
Heather Bowes
A moist, spiced cake layered with tender diced apples and a buttery crumble topping, sweetened with rich maple syrup for a comforting, fall-inspired treat.
Ingredients
- 3 cups all purpose flour
-
¼ cup Ben’s Maple Sugar(plus more for finishing)
- 1 cup brown sugar
- 1 cup diced apples (peeled and cored)
- 2 teaspoons salt
- 2 teaspoons cinnamon
- 1 ¼ cup (2 ½ sticks) unsalted butter melted and cooled slightly
- ¾ cups vegetable oil
- 1 cup sugar
- ½ tablespoon vanilla
- 3 eggs
- 1 cup yogurt (plain)
- ½ cup milk
- ¼ cup Ben’s Maple Syrup
- 2 ¾ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- pinch of salt
Maple Apple Crumb Topping
Maple Cake
Directions
- Lightly grease a 9 inch square baking pan and line with parchment paper. The paper should hang over the edges so that you can lift the cake out without disturbing the layer of crumb.
- Preheat oven to 350 degrees F.
- Prepare the crumb topping.
- In a small dish toss the diced apple and the Ben’s Maple sugar to coat.
- In a bowl, mix together the flour, brown sugar, salt, cinnamon with a fork.
- Then add the melted butter and apples coated with Ben’s Maple Sugar. Mix to form large crumbs and so that there is no dry flour. Let sit while preparing the cake.
- To make the cake: in a medium sized bowl whisk together the oil, sugar, vanilla, and eggs.
- To the egg mixture, whisk in the yogurt, milk, and Ben’s Maple syrup.
- In another bowl sift and combine the flour, baking powder, baking soda, and salt.
Gently add the flour mixture into the wet ingredients scraping down the sides and bottom to be sure all is combined.
- Pour the cake batter into the prepared pan. With your hands squeeze palm sized pieces of crumb topping together. Working from the edge of the pan, crumble the mixture on top of the batter. Work your way to the center, leaving no batter uncovered. If there is any crumb left, spread on the top, it may look like too much but it is not.
- Bake in the preheated oven until a tester comes out clean (about 50 minutes). Remove from the oven and sprinkle with Ben’s Maple sugar. Let cool about 2 hours. Using the parchment paper, lift the cake out of the pan and set on a cutting board. Slice into squares.
- Store any leftovers by wrapping each piece tightly with plastic wrap. Store at room temperature up to 4 days.