My mother made these delicious looking blueberry crumb cakes for a brunch the day following the wedding. I immediately was like, “yeah, I definitely need to make a crumb cake when I return home”. Apple spice seemed the most appropriate flavor for said cake and my cast iron skillet was just calling to me, haha. We’re pretty tight, that skillet and I. I wanted to incorporate oats somehow and thought the crumb topping was a perfect vehicle for them. The ending result is a hearty, warming, perfectly spiced cake, lovely for those chilly fall afternoon tea times.
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 cup rapadura
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground clove
- 1/2 cup + 2 tablespoons unsweetened non-dairy milk
- 1/3 cup + 1 tablespoon canola oil
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 2 large tart baking apples peeled and cored and cut into 1/2” pieces
- 2 tablespoons rapadura
- 1/2 teaspoon ground cinnamon
- squeeze of lemon juice
Oat Crumb Topping
- Preheat oven to 350˚F with an 8″ seasoned cast iron skillet on the center rack for 20-30 minutes.
- In a large mixing bowl whisk together the dry ingredients for the spice cake layer.
- In a separate bowl whisk together the wet ingredients for the spice cake layer. Keep separate for now.
- Mix the apple filling ingredients together in a small bowl.
- In a separate bowl whisk together the dry ingredients for the crumb topping layer. Cut in the shortening and vanilla extract into the dry ingredients.
- Add the wet spice cake ingredients to the dry spice cake ingredients and stir together until incorporated.
- Remove hot skillet from oven using a potholder and place on heatproof surface such as your stove top. Add 2 tablespoons of canola to the hot skillet and swirl the skillet around so that the oil coats the bottom of the pan. Add cake batter to skillet, and it should sizzle. Layer the apples on top of the cake batter. Then layer the oat crumb topping over the apples.
- Return the skillet to the oven and bake for 35 minutes until the edges of the cake start to come away from the side of the skillet.
- Allow cake to cool for at least 10 minutes before cutting into it. Enjoy!
Cake will keep covered at room temperature for a few days.