Robyn’s APPLE CRUMB CAKE
1 stick (8 TB) unsalted butter, softened
1-1/2 cups brown sugar (or 3/4 cup brown Splenda blend, whisked w/ 1/4 cup cornstarch + 1/2 cup regular white Splenda. Do NOT use baking blend white Splenda, which is concentrated)
2 large eggs…………………………2 cups all-purpose flour
1 tsp baking soda…………………..1 tsp ground cinnamon
1/2 tsp salt………………………….1 cup sour cream
1 tsp vanilla extract………………..2 cups peeled chopped apples
Crumble topping:
1/2 cup brown sugar (or 1/4 cup brown Splenda blend, whisked w/1 TB cornstarch + 1 TB regular white Splenda)...............................4 TB cold unsalted butter, cut into cubes
1/2 cup all-purpose flour…………1/4 tsp cinnamon
Glaze:
1/2 cup brown sugar (or see Splenda substitute for Crumble above)
1/2 tsp vanilla extract..................2 TB water
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Preheat oven to 350. Spray 9” square or round pan with non-stick baking spray (containing flour). Set aside.
In mixer bowl cream together butter and sugar/Splenda until light and fluffy. Add eggs and vanilla (1 egg at a time), beating after each addition.
In a separate bowl, mix flour, baking soda, cinnamon and salt. Add to wet ingredients, alternating with the sour cream. Fold in apples by hand with a rubber scraper.
Spread evenly in the prepared pan.
Make topping by combining the sugar/Splenda, cinnamon, flour and butter, (use 2 forks or a pastry cutter ~ or pulse in food processor) until you get coarse crumbs ~ spread over batter. Bake 30-40 minutes, until cake tester comes out clean. Remove from oven and let cool.
Make glaze by whisking together sugar/Splenda, vanilla and water and drizzle over the cake.. Cut into wedges or squares to serve. ENJOY (My note: If the glaze is too thin, whisk in some powdered sugar ~or~ more regular white Splenda + a little cornstarch)