ANDREW CRUMB RECIPES

APPLE-RAISIN CRUMB CAKE RECIPE - ANDREW ZIMMERN | FOOD & WINE

Apple-Raisin Crumb Cake Recipe - Andrew Zimmern | Food & Wine image

Caramelized apples and pecan-laced streusel make Andrew Zimmern’s lightly spiced crumb cake totally irresistible. Plus: Andrew Zimmern's Kitchen Adventures Slideshow: Terrific Coffee Cake Recipes

Provided by Andrew Zimmern

Categories Desserts

Total Time 1 hours 45 minutes

Yield 8

Number Of Ingredients 19

Ingredients

2 tablespoons unsalted butter
3 Honeycrisp or Cortland apples (1 1/2 pounds peeled and cut into 1/-inch pieces)
½ cup raisins
½ cup sugar
1 teaspoon lemon juice (fresh)
¾ cup all-purpose flour
¼ cup brown sugar (plus 2 tablespoons light brown sugar)
1 tablespoon finely chopped pecans
6 tablespoons unsalted butter (cold, cut into cubes)
4 tablespoons unsalted butter (plus more for greasing)
1?½ cups all-purpose flour (plus more for dusting)
1?½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon ground allspice
pinch of kosher salt
¾ cup sugar
1 egg (large beaten)
? cup buttermilk
Whipped cream (for serving)

Steps:

Prepare the Apples
Meanwhile, Make the Streusel
Make the Cake

NEW YORK CRUMB CAKE RECIPE - FOOD.COM

New York Crumb Cake Recipe - Food.com image

I adopted this recipe from the Recipezaar account. The previous owner said this recipe comes from Martha Stewart. It's a delicious cake!!

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 1 9x13 pan, 16 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons canola oil
4 cups all-purpose flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup milk
2 teaspoons pure vanilla extract
1 cup light-brown sugar, firmly packed
1 1/2 teaspoons ground cinnamon
1 cup unsalted butter, melted and cooled
confectioners' sugar, for dusting

Steps:

Place rack in center of oven, and preheat oven to 325°F Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside.
In a medium bowl, sift together 1 1/2 cups flour, the granulated sugar, baking powder, and salt; set aside.
In a second bowl, whisk together the egg, milk, canola oil, and vanilla.
Using a rubber spatula, fold dry ingredients into egg mixture.
Spread batter evenly into prepared pan, and set aside.
In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon.
Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form.
Top batter evenly with crumb topping.
Bake for 35 to 40 minutes or until the cake tests done.
Turn the pan once during baking.
Transfer pan to a wire rack to cool.
Dust with confectioners' sugar.
Using a serrated knife or bench scraper, cut into 3-inch squares, and serve. Note: This cake can be stored, refrigerated, in an airtight container for up to 3 days.

Nutrition Facts : Calories 319.2, FatContent 14.1, SaturatedFatContent 7.7, CholesterolContent 43.2, SodiumContent 143.8, CarbohydrateContent 44.4, FiberContent 1, SugarContent 19.8, ProteinContent 4

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