|Nutritional Guidelines (per serving)|
|Servings: 9 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 13g||63%|
|Total Carbohydrate 70g||25%|
|Dietary Fiber 3g||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Eastern Europeans love apples, as evidenced by these apple recipes. Even though applesauce freezes well, sometimes you can use an abundance of applesauce to make this moist crumb cake. Poles call the crumb topping kruszonka, literally "a crumble."
- 1/2 cup flour (all-purpose)
- 1/2 cup sugar
- 1/2 cup sugar (light brown, packed)
- 1 teaspoon cinnamon
- 2 ounces/4 tablespoons butter (melted)
- Optional: 2/3 cup walnuts (coarsely chopped, or pecans)
- 2 cups flour (all-purpose)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 ounces/6 tablespoons butter (softened)
- 1 1/4 cups sugar
- 2 large eggs (room temperature)
- 3/4 cup applesauce (smooth, natural or lightly sweetened, homemade or store-bought)
- 1 cup sour cream
Heat the oven to 350 F and generously coat a 13x9-inch pan with cooking spray. Set aside.
To make the crumb topping: In a small bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/2 cup packed light brown sugar, 1 teaspoon cinnamon, melted butter, and nuts, if using. Set aside.
To make the cake batter: In a medium bowl, whisk together 2 cups flour, baking powder, baking soda, 3/4 teaspoon cinnamon and salt, and set aside.
In a large bowl, beat together 3 ounces butter and 1 1/4 cups sugar until well combined but not light and fluffy. Add the eggs, one at a time, beating until combined and scraping the bowl as needed.
Add 1/3 of the flour mixture, mixing until combined. Then add all of the applesauce, mixing until combined. Mix in another 1/3 of the flour mixture, then the sour cream and then the final 1/3 of flour, mixing well after each addition. Don't overmix.
Transfer the batter to the prepared pan, spreading evenly. Scatter the crumb topping evenly over the top of the batter and bake 35 to 45 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. Don't overbake. Cool slightly on a wire rack, but serve warm, cut into squares. Garnish with caramel sauce and sweetened whipped cream sprinkled with cinnamon sugar if desired.