Apple Crumble Cake
See, this is a really nice cake. It's easy to put together and uses simple ingredients that I usually have on hand, it looks attractive without undue effort on my part (I took the above picture in my own kitchen this afternoon), and it has just the right amount of moisture and density to please me. The only problem is that while the crumble topping is sweet and tasty, the rest of the cake seems to have very little flavour, and I'm wondering how to fix that.
Here's the recipe I followed:
1. Preheat oven to 350F. Lightly butter 9-inch springform pan.
2. Topping: In small bowl, combine oats, sugar, cinnamon and ginger. Stir in butter until crumbly; set aside.
3. Finely chop 1/2 cup of the apple slices; set aside. In large bowl, whisk together butter, brown sugar, and eggs until blended. Whisk in chopped apples, milk, sour cream and vanilla. Without stirring, add flour, cinnamon, ginger, baking powder, baking soda and salt. Stir until just moistened.
4. Pour into prepared pan, smoothing top; arrange remaining apple slices decoratively on top. Sprinkle with topping. Bake for about 1 hour or until tester inserted in centre comes out clean. Let cool in pan on rack for 20 min. Remove ring; serve warm or cool completely.
Preparation time: 15 minutes
Baking time: 1 hour
What's not to like, except that the cake part is a bit bland? So I'm wondering whether I should double the brown sugar in the cake batter, or whether I ought to increase the spices, or whether the milk and sour cream are actually dulling the flavour and I'd be better to replace them with vegetable oil or applesauce, or what.