A few weeks ago the Gimpster and I went apple picking with a small group of friends. The sad thing was - it ended up being 80 degrees and it was the second weekend of October! Needless to say, I could not wear any of my cute boots, but we did get to go on a hayride.
The next weekend we were headed to Virginia for Gimpy's homecoming, so I had to figure out something to do with all of my apples aside from the required apple crisp that I made that afternoon. I wanted to be able to use a lot of apples - I had 28 or so to cut up and cook - so I made two batches of apple cumble coffee cake.
Apple Crumble Coffee Cake
For the cake:
1 stick unsalted butter
1 1/2 cups brown sugar
2 large eggs
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
2 cups peeled, cored, and chopped apples
For the crumble:
1/2 cup brown sugar
1/2 cup flour
1 tsp cinnamon
4 tbsp unsalted butter, softened
Preheat the oven to 350.
In your mixer, cream the butter and sugar until light and fluffy. Add eggs one at a time until fully mixed in. In another bowl, combine the dry ingredients. Add to the wet ingredients a little at a time, alternating with the sour cream and vanilla until all are blended together. Fold in the apples and pour into a buttered 13x9 baking dish.
To make the topping, mix the dry ingredients in a new bowl and cut in the butter with a pastry cutter, or if you're like me and don't have one, two knives. Pour the crumble over the cake and bake for 35-40 minutes.
Once I made the coffee cake, I realized I still had a TON of apples left, and I didn't know what I could do with them all. I don't have the freezer space right now to freeze whole pies or anything! Luckily a co-worker told me that you can easily freeze apples. I set off right away peeling, coring, and slicing the rest of my apples so that I now have about 6 baggies in my freezer each filled with 2-3 apples ready to be thawed and used in baked goods all winter long!
