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Submitted By: Joan W. Churchill |
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Joan, a resident of the historic city of Dover, New Hampshire, is a theatrical designer at the University of New Hampshire. Luckily for us, her creative spark bubbled over into a passion for creating fresh new recipes, of which her cake-crumble is a mouthwatering example.
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New Hampshire's iconic Old Man of the Mountain crumbled into a heap in May 2003, but his image remains
on all the state road signs and license plates. This recipe is an homage to him, as well as a wonderful showcase
for New Hampshire apples and maple syrup. Joan likes to make the crumble with terrific New Hampshire
blueberries, when they're in season.
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Cake
Butter for pan
Flour for pan
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
¼ cup (½ stick) unsalted butter,
room temperature
⅔ cup sugar
1 large egg
⅓ cup milk
2 tablespoons pure maple syrup
3¾ pounds (about 4) tart green apples, peeled,
thinly sliced (about 6 cups)
¾ cup walnuts
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Topping
½ cup sugar
½ cup all purpose flour
¼ teaspoon salt
¼ teaspoon freshly grated nutmeg
¼ cup (½ stick) chilled unsalted butter, cut into
small pieces
2 tablespoons pure maple syrup
Walnut or vanilla ice cream
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6 to 8 servings
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For cake: Preheat oven to 350°F. Butter and flour
8x8-inch glass baking dish. Sift flour, baking powder,
cinnamon, and salt into medium bowl. Using electric
mixer, beat butter and sugar in large bowl until light
and creamy. Beat in egg. Beat in dry ingredients
alternately with milk and syrup. Add apples to batter
and stir well. Transfer to prepared dish. Sprinkle
walnuts over batter.
For topping: Combine sugar, flour, salt, and nutmeg
in bowl. Add butter. |
Using pastry blender or fingertips, cut butter in until mixture resembles
coarse meal. Sprinkle topping over batter. Drizzle
with maple syrup. Bake until tester inserted into
center comes out clean, about 1 hour.
Serve cake-crumble warm with ice cream.
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Serve with coffee, tea, milk, hot chocolate or juice.
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Celebrating 50 YEARS OF THE BUILT-IN OVEN
