There’s something so magical about the city. The lights, the energy, the sight-seeing and history, the people-watching, the subway, the amazing food… I just love every single minute I’m there.
…Except for the fact that public restrooms are hard to find. And that thing called humidity.
But to live and breathe in this mystical city, I’d take the humidity any day. And holding it in. Sacrifices, people.
However, whenever I bring this desire to move up to people, everyone has the same thing to say to me, as if I don’t already know.
“But it’s so expensive.”
No, really?! Living in the center of the universe isn’t going to be cheap? You mean to tell me that living in the middle of a city, in the heart of everything, won’t be reasonably priced? Do people think I’m dumb?
“And you’ll pay a ton for a closet-sized home.”
Well, hello. I didn’t expect to get a penthouse apartment for $1000/month. This isn’t podunk country town where you could get a sprawling mansion fully furnished for $1000/month. I’m well aware that my living space would be somewhat cramped… and I’m okay with that.
It’s like people are flat-out telling me I’m dumb and I can’t afford it. And if I were dumb and couldn’t afford it, maybe that’d be okay. But honestly? I truly believe you can make anything work, so I’m going to do it… one day. When I’m not broke. 🙂
In the meantime, I’ll try to enjoy sunny (and dry) California as much as possible, where we have amazing apple orchards that produced the apples for this very Apple Cinnamon Crumb Cake. This cake is SO amazing, you guys. Fluffy, rich, and PACKED with cinnamon, brown-sugary crumbs. Plus, it’s loaded up with chopped apples for that sweetness.
Now make it!
*adapted from my New York Crumb Cake recipe
- FOR CRUMB:
- 2 cups brown sugar
- 2 & ¼ cups all-purpose flour
- 1 tsp ground cinnamon
- Pinch salt
- 1 cup (2 sticks) butter, melted
- FOR CAKE:
- ¾ cup butter, softened
- 1 cup sugar
- 2 eggs
- 1 Tbsp vanilla extract
- 1 cup sour cream
- 2 cups all-purpose flour
- 1 & ¼ tsp baking powder
- ½ tsp baking soda
- ½ tsp nutmeg
- Pinch salt
- About 2 cups Granny Smith apples, peeled and chopped into bite-sized pieces
- FOR GLAZE:
- 1 Tbsp apple cider
- About 2 cups powdered sugar
- Preheat oven to 350 degrees F. Liberally grease a 9-10" springform pan with cooking spray and set aside.
- First, make your crumb. In a large bowl, whisk together the brown sugar, flour, salt and cinnamon until blended. Pour in the melted butter and stir to combine until moist, large clumps form. Set aside.
- Meanwhile for the cake, in the bowl of a stand mixer, cream together the butter and sugar for about 2 minutes or until light and fluffy. Add in the eggs, one at a time, then add in the vanilla and sour cream. Lastly, add in the flour, baking powder, baking soda, nutmeg and salt until a soft, thick batter forms.
- Spread HALF of the batter into the prepared pan. Batter will be thick, so work with it to spread it out. It'll only be a thin layer. Top with the chopped apples and HALF of the crumb mixture. Top with the remaining cake batter and finish with the remaining crumb mixture.
- Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan before glazing, then cut into slices.
This coffee cake is packed with so much amazing flavor. The cake batter itself is buttery, light and scented with nutmeg for that bakery taste. The crumb is huge and plentiful, spiced with cinnamon and brown sugar. And the apples are soft, tender and sweet, adding just the right texture to this beautiful cake. I know you’ll love it – my family did!
Have a sweet day!