Apple Crumb Cake Recipe
Ingredients
| All purpose flour | 2 Cup (16 tbs), sifted | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon pumpkin-pie spice | ||
| Brown sugar | 1 Cup (16 tbs) | |
| Butter/Margarine | 8 Tablespoon | |
| Currants | 1/4 Cup (16 tbs), dried | |
| Eggs | 2 | |
| Evaporated milk | 1 Can (10oz) | |
| 1 large tart cooking apple, pared, cored and sliced thin | ||
| Granulated Sugar | 2 Tablespoon | |
Directions
1. Sift flour, baking powder, salt and pumpkin-pie spice into a large bowl; stir in brown sugar.
2. Cut in 6 tablespoons of the butter or margarine with pastry blender or fork until curmbly. Measure 1/2 cup; set aside for topping; stir currants into remainder.
3. Beat eggs slightly in a small bowl; stir in evaporated milk. Stir into the flour mixture until well blended. Spoon into greased, 9-inch pie plate.
4. Arrange apple slices, overlapping, in 2 circles on top. Sprinkle with the 1/2 cup reserved crumb mixture; dot with remaining 2 tablespoons butter or margarine; sprinkle with granulated sugar.
5. Bake in moderate oven (350°) for 45 minutes, or until firm in center. Cool 10 minutes on a wire rack; cut in wedges.
2. Cut in 6 tablespoons of the butter or margarine with pastry blender or fork until curmbly. Measure 1/2 cup; set aside for topping; stir currants into remainder.
3. Beat eggs slightly in a small bowl; stir in evaporated milk. Stir into the flour mixture until well blended. Spoon into greased, 9-inch pie plate.
4. Arrange apple slices, overlapping, in 2 circles on top. Sprinkle with the 1/2 cup reserved crumb mixture; dot with remaining 2 tablespoons butter or margarine; sprinkle with granulated sugar.
5. Bake in moderate oven (350°) for 45 minutes, or until firm in center. Cool 10 minutes on a wire rack; cut in wedges.
Chef
