SweeTango Apple Crumb Cake
Andrew Zimmern (yes, THAT Andrew Zimmern) says, “I make this delicious apple crumb cake throughout the whole Minnesota apple season; it’s one of my favorite autumnal treats.” He developed this recipe for the SweeTango growers’ cooperative in 2015. Pepin Heights is founding member of the cooperative. Thanks for being such a great supporter of the Minnesota apple industry, and of SweeTango!
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1 hr 30 min
1 hr 30 min
- 2 pounds SweeTango apples, peeled, quartered, cored and sliced
- 2T sugar
- 1/4t cinnamon
- 1t lemon juice
- 2T butter
- 1C all purpose flour
- 1/2C brown sugar
- 1/2C butter
- 1/4C crushed toasted almonds or pecans
- 1-1/2C flour
- 1-1/2t baking powder
- 1/2t baking soda
- Pinch salt
- 1/2t ground allspice
- 4T butter, plus more for greasing the pan
- 3/4C sugar
- 1 large egg, beaten slightly
- 2/3C buttermilk
- First, caramelize the apples: Peel, core and slice 2 pounds of SweeTango apples. Melt 2 tablespoons butter in a large pan over medium heat. When foaming and hot, add the apples, cinnamon, 2 tablespoons sugar and the lemon juice. Sauté until caramelized lightly, about 15 minutes. Spill contents of pan out on to a large plate and cool to room temperature.
- Next, make the streusel topping: Dice butter. In a large mixing bowl, combine flour, brown sugar, butter cubes and toasted nuts. Mix well using your fingertips until course crumbs form. Reserve.
- Now, make the cake: Preheat the oven to 350 degrees F. Butter and flour a 9-inch brownie pan.
- Whisk together the flour, salt, baking powder, baking soda and allspice. Reserve.
- Using a handheld or stand mixer, cream together butter and sugar, adding the egg when combined well. Add the flour mixture and the buttermilk in thirds, alternating as you go. Fold in the apples.
- Place batter in the prepared pan, cover evenly with streusel topping and bake for 45 minutes to an hour, or until a toothpick withdraws cleanly from the cake. Cool and serve.
Pepin Heights Orchards, Inc https://pepinheights.com/