Battle Apple: Apple Crumb Cake with Cinnamon Whipped Cream

For my sweet creation at Battle Apple, I made apple crumb cake with cinnamon whipped cream. To earn points for plating, I cut each piece with a biscuit cutter to give the edges some design. The other reason, selfishly, was so Andrew and I could save the scraps to eat as a snack the next day.


I modified a recipe by Emeril Lagassee for the cake and instead of using his brown sugar glaze, opted for a slightly sweet cinnamon whipped cream. I tend to think of this as a dessert cake, but it s perfect for breakfast, if you re into that sort of thing.


For the cake:
1 stick unsalted butter, room temperature
1 cups packed light brown sugar
2 large eggs, room temperature
2 cups all-purpose flour
teaspoon salt
1 cup sour cream
1 teaspoon pure vanilla extract
2 Golden Delicious apples, peeled, cored and chopped

For the topping:
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened

Cinnamon Whipped Cream (recipe follows)


Preheat oven to 350 degrees. Lightly grease a 9x13-inch glass baking dish with butter or cooking spray.

Make the topping: Combine the sugar, flour, cinnamon and butter and mix with your fingers until it looks like coarse crumbs. Set aside.

Make the cake batter: In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. In a medium bowl, sift together the flour, baking soda, cinnamon and salt. Add to the wet ingredients, alternating with the sour cream. Add the vanilla. Fold in the apples with a spatula, and pour into the prepared baking dish. Sprinkle the topping over the cake and bake until golden brown, 35-40 minutes.

Remove from the oven and let cool on a wire rack for at least 10 minutes.

Cinnamon Whipped Cream:

Whip 1 teaspoon cinnamon and 2 tablespoons powdered sugar with 1 cup of heavy cream until fluffy and stiff peaks form. Spoon over the top of each piece of cake.