← All recipes

Apple Crumb

Apple Crumb is built on Cake Flour, Baking Powder, Sugar Plus, Vanilla Extract, and Butter. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tsp
• 1/3 cup
• 1 tsp
• 3 tbsp
• 1/4 tsp
• 1 2/3 cup
• 1 tbsp
• 3/4 cup
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 tbsp
• 1 cup
• 1/2 cup
• 1/2 tsp
• 6 tbsp
• 1/3 cup

Method (preview)

1. 1

   Sift the flour, baking powder and salt into a medium bowl and set aside.

2. 2

   Beat egg yolks with an electric mixer on high for 3 minutes.

3. 3

   Gradually add the sugar and beat until the mixture is light and lemon colored - about 5 more minutes.

4. 4

   Beat in the vanilla and lemon extracts.

5. 5

   Sift the flour mixture over the beaten egg yolks and stir by hand until well blended. Then blend in the butter.

6. 6

   In a clean bowl with clean beaters, combine the egg whites and cream of tarter.

7. 7

   Beat until foamy and then gradually add the reserved 2 tablespoons of sugar.

8. 8

   Continue beating until the egg whites form stiff peaks.

9. 9

   Combine about 1/4 of the beaten egg whites with the flour mixture and mix until well combined.

10. 10

    Then gently fold in the remaining egg whites.

11. 11

    Carefully spread the batter on the bottom of the pan and bake for about 10 minutes or until the cake springs back when pressed with your finger.

12. 12

    Set aside to cool.

13. 13

    Do not remove from pan.

14. 14

    Add the remaining cream cheese, one package at a time and beat until smooth.

15. 15

    Increase the speed to high and add the remaining sugar and eggs, one at a time.

16. 16

    Beat thoroughly after each addition.

17. 17

    Stop the mixer and blend in the cream and vanilla by hand.

18. 18

    Pour the batter over the baked cake in the springform pan.

19. 19

    Wrap the bottom of the pan with heavy duty foil.

20. 20

    Set the foil lined pan in another slightly larger pan.

21. 21

    Pour enough boiling water into the outer pan to submerge 1 inch of the springform pan.

22. 22

    Bake for about 1 hour or until the center of the cake barely jiggles when it is shaken.

23. 23

    Let the cake cool in the oven for about an hour with the door ajar.

24. 24

    Let the cake cool for another hour outside the oven on a wire rack.

25. 25

    Wrap with plastic film and chill in the refrigerator over night.

26. 26

    For the apples layer, mix the sugars, flour, cornstarch and cinnamon and set aside.

27. 27

    Peel, core, and slice the apples 1/4 inch thick (you will need 4 cups of apples).

28. 28

    Drizzle with the lemon juice and toss with the sugar mixture.

29. 29

    Spread about 2/3 of the apples over the baked sponge layer.

30. 30

    Spread the cheesecake batter over the apples.

31. 31

    Bake as directed above in the water bath for about 1 1/4 hours or until the center barely jiggles when you shake the pan, When the top sets and starts to brown, (about 50 minutes) cover the pan with foil for the remainder of the baking time.

32. 32

    After the cake is completely cooled, top with the crumb topping and sprinkle with the confectioner's sugar.

33. 33

    Cover the cake with plastic wrap and refrigerate it until serving time - at least 4 hours.