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Fall Season

Fall is one of my favorite seasons.  As a family we would go to the orchard in Iowa and find the sweetest variety of apples to make into apple butter or apple pie. I recently worked out this recipe for apple crumb cake that combines all the best flavors of the season.  The moisture in the cake comes from the shredded apples.  While I could never get away from traditional holiday treats, I’m sure we’ll have this as well.

Caramel Apple Crumb Cake

Serves 8


  • 5 ounces All Purpose Flour
  • 3 ounces Light Brown Sugar
  • 4 ounces (1/4 pound) Melted Butter
  • Pinch Kosher Salt
  • ¼ teaspoon Vanilla Extract


  • 9 ounces Sugar
  • 5 ounces Vegetable Oil
  • 1teaspoon Vanilla Extract
  • 2ea large Eggs
  • 9 ounces Unpeeled Grated Apple
  • 2 ounces Roasted Pecan Pieces
  • 9 ½ ounces All Purpose Flour
  • ½ teaspoon Salt/li>
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ¾ ounces Dried Currants

For the Crumb

  • Mix together the dry ingredients in a bowl or stand mixer.
  • Slowly add in melted butter and mix either by hand or at a low speed until it forms the shape of “pea gravel.”
  • Spread out on a sheet pan and refrigerate.

For the Cake

  • Paddle the whole eggs with the sugar at a medium speed until light and fluffy.
  • Slowly add in oil being sure not to break the “emulsion.”
  • Alternate additions of whole milk and sifted dry ingredients.
  • Add in Grated Apples with Currants and Pecans and mix until combined.
  • Allow batter to rest 8-12 hours for best results.

To Finish

  • Deposit batter into a well-oiled/sprayed baking pan.
  • Sprinkle Crumb over the top of the cake and bake at 350F for 20-40 minutes or until the cake is set and an inserted toothpick comes out clean.

Written by Chef Evan Sheridan

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