This apple cake with cinnamon oat crumble is moist and pillowy not to mention delicious. The oat crumble adds a slight crunch and mild cinnamon flavor to this scrumptious cake. It goes wonderfully with a drizzle of vanilla icing (or even chocolate!) and can be dressed up with ice cream and a salted caramel sauce. It is tasty as is and really is perfect for any occasion, tea party, birthday, or simply for a weeknight dessert!
Apples were first planted in Canada in the early 1600’s on the east coast, and by the mid-1800’s, apples began to be exported. The Hudson’s Bay Company influenced the distribution of apple seeds across western Canada and apple trees were planted at its forts across our country! Apples gained popularity in the Thirteen Colonies in the US in the 1620’s but the apples were mainly used for making cider as they were far too bitter and sour. Apples began appearing in baking in the 1700’s and became more popular through the 1800’s onwards.
Dehydrated apples were used most often in baking in the 1800’s because they were much more cost effective compared to fresh apples and kept longer too. I use fresh apples in this recipe which adds moistness to the cake and a light, delicate flavor. Zucchini or carrots could easily be substituted for the apple — the best part is you can use what is in season, making this the perfect cake to bake through the summer and fall time when fresh garden produce is more readily available.
Let’s get started!
Prepare batter. Cream butter, oil and sugar together. Add eggs, vanilla, grated apple, yogurt and stir well. Add flour, salt and leaveners. Stir and set aside. Prepare crumble by mixing flour, oats, sugar and cinnamon together. I am using a mini bundt cake pan, but you can also use a large bundt cake pan or even a muffin tin. Grease pan well, spoon crumble in and then spoon in cake batter.
Bake at 350F for 25 to 35 minutes or until golden brown, springs back when lightly touched and cake tester inserted in centre comes out clean. Let cool for 10 minutes before removing from pan.
Let cool completely on a wire rack.
Combine icing sugar, butter, vanilla and milk and mix well. Lightly beat with spoon until fluffy. Add more milk if needed. Drizzle over cake. Doesn’t it look delicious!?!
“A homemade, home-baked and handcrafted cake makes any occasion feel more joyful.”
– Martha Stewart
Apple Cake with Cinnamon Oat Crumble
1/4 cup butter
1/4 cup oil
1 cup granulated sugar
2 eggs
1 tsp vanilla
1/2 cup plain yogurt or sour cream
2 large apples, grated, about 1 cup
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Topping:
2 tbsp flour
1/3 cup oats
3 tbsp brown sugar
3/4 tsp cinnamon
Combine topping ingredients together and stir well. Set aside.
Cream butter, oil, sugar and vanilla together. Add eggs, yogurt and grated apple. Stir well. Add flour, leaveners and salt. Stir until no flour remains.
Grease liberally mini bundt cake pans or a regular-size bundt cake pan. Sprinkle a spoon or two of the topping into the mini cake pans or sprinkle evenly the topping into the large bundt pan. Spoon batter in. Bake at 350F for 25 to 35 minutes or until golden brown, cake springs back when lightly touched, or cake tester inserted in centre comes out clean. Let cool 10 minutes before removing from pan. Let cool completely before drizzling icing over top.
If you are wanting to use a muffin tin or square cake pan, grease pan first, spoon batter in and then sprinkle with topping before baking.
Vanilla Icing
1 cup icing sugar
1 tbsp softened butter
1 tsp vanilla
2 to 4 tbsp milk
Stir well until icing sugar is incorporated, adding more milk if needed. Beat with a spoon until icing is creamy, about 2 minutes. Spoon over cooled cake.
enjoy from Our City Homestead to yours