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NORMAL CHEF: Apple Crumb Cakes



With all this cold and winter weather I thought you would like to have a nice cup of steaming of coffee or even a cup of hot chocolate and a delicious simple to make crumb cake. This recipe is for individual cakes but you easily can transform this to a whole cake.


  • 2c  Baking mix
  • 2/3 c milk/water
  • 1 egg beaten
  • 2T sugar


Topping:

  • 1/3 c baking mix
  • 1/3 c brown sugar
  • 1/4 t cinnamon
  • pinch of nutmeg
  • 2T butter, cubed and cold


In a medium bowl combine all ingredients and mix until combined. Use an ice scoop or if you dont have one measure 1/4 cup batter into sprayed and greased muffin pan, or you can use paper liner instead. then add in 1 T of your favorite pie filling I used apple ( but you can use, cherry, peach or blueberry if you) scoop and top the muffins with the rest of the batter and sprinkle the topping on the muffins and bake in a 400 degree oven until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool 10 minutes remove from tins, let cool and enjoy. This a nice light and fluffy coffee cake. Now remember anytime you use a flour for baking or a baking mix you want to sift it to make sure you have no packed flour balls, this will allow for a lighter baked good and you wont have to worry about flour balls.
 
If you want you can bake this in a greased 8x8 pan. Spread half the batter in bottom of pan, drop on pie filling, top with rest of the batter, spread it and then sprinkle topping on coffee cake. Bake in a 400 degree oven for 25-30 minutes until a toothpick in the center comes out clean. Let it cool for 10 minutes, cut into 8 squares, serve and enjoy..

Homemade Baking mix:


  • 6 c all purpose flour
  • 3 T. Baking powder
  • 1 T kosher Salt
  • 1 C vegetable shortening, cut into cubes


Place all the dry into the food processor and pulse for 15-20 seconds, and then add the shortening cubes, spreading them out in the processor as you do so and pulse 15-30 seconds until you get fine crumbs like cornmeal. Store it in an air tight container in refrigerator up to 3 months.

The reason I make my own baking mix is because this way I know what is in it, and do not have to worry about the chemicals or if it has gmo products in it, plus if you have a recipe for it you never have to worry about it, and have you seen the price of Bisquick, holy cow no thanks.

Natilie Cavnar is a cooking fanatic who loves to try new recipes, and create some of her own, ask her what you want at thenormalchef@gmail.com.

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