Wednesday, September 9, 2009

Apple-Oatmeal Crumb Cake

I have two notebooks overflowing with recipes collected over 30 years. The thing is, I ignore many of them––I seem to stick to my favorites. Here's one we tried recently. I cut it from Cooking Light years ago. The recipe makes a small cake––good for a day or two of snacking before moving on to another new-old recipe.

Apple-Oatmeal Crumb Cake

1 c. all-purpose flour
1/3 c. regular oats
1/3 c. granulated sugar
1/3 c. packed dark brown sugar
1/8 tsp. salt
1/8 tsp. ground nutmeg
1/4 c. chilled stick margarine or butter, cut into small pieces
1/2 tsp. baking powder
1/4 tsp. baking soda
1/3 c. apple juice
1 tsp. vanilla extract
1 large egg (or egg substitute)
1 1/2 c. coarsely chopped peeled McIntosh apple (about 2 apples)
Cooking spray

1. Preheat oven to 350º.

2. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine the flour and next 5 ingredients (flour through nutmeg) in a bowl, and cut in the margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.

3. Combine the remaining flour mixture, baking powder, and baking soda, and add the apple juice, vanilla extract, and egg. Beat the mixture at medium speed of a mixer until blended, and fold in the chopped apple.

4. Spoon the batter into an 8-inch round cake pan coated with cooking spray, and sprinkle the reserved 1/2 cup flour mixture over the batter. Bake at 350º for 30 minutes or until cake springs back when touched lightly in center. Cool the cake on a wire rack.

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