Next, in another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix – it’s okay if there are a few lumps! Gently fold in the diced apples, ensuring they’re evenly distributed throughout the batter. Pour this delicious mixture into the prepared baking pan and spread it out evenly.
For the crumb topping, combine the flour, brown sugar, and cinnamon in a bowl. Drizzle the melted butter over the dry ingredients and mix until crumbly. Sprinkle the crumb topping generously over the batter. The contrast between the soft cake and the crunchy topping is simply heavenly! Bake in your preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean. While the cake is baking, you can prepare the cinnamon drizzle by whisking together powdered sugar, milk, and ground cinnamon in a small saucepan over low heat until smooth.
Pro Tips for Best Results
To get the most flavor from your apples, I suggest using a mix of sweet and tart varieties, like Granny Smith and Honeycrisp. It really adds depth to the cake. I tested this three ways – by using all one type of apple, and trust me, the mixed flavors were a game changer! Also, make sure your butter and eggs are at room temperature before you start mixing. This little tip helps create that perfect fluffy texture.
Another insight I’ve gathered is to let the cake cool in the pan for about 10 minutes before attempting to remove it. This allows the cake to set a bit, making it less likely to crumble when you flip it over. If you’re using the parchment paper, you can easily lift it out, which also looks nice for presentation!
Lastly, feel free to adjust the amount of cinnamon in the drizzle to fit your personal taste. I often like to add just a pinch more because I adore that warm spice flavor, but start with the suggested amount and go from there. You can always drape on more goodness!
Common Mistakes to Avoid
One common mistake I made the first time I baked this cake was not peeling the apples thoroughly. Leaving the skins on can lead to a slightly chewy texture that conflicts with the soft crumb of the cake. Trust me, fully peeled apples are definitely the way to go for that perfect melt-in-your-mouth bite! (See the next page below to continue…)