Apple Streusel Dump Cake

I’ve made dump cakes before, but, this one is slightly different because it uses fresh fruit as opposed to canned ones. Specifically Granny Smith Apples. Those are my go-to apples when it comes to baking since they are not overly sweet and are the perfect texture for baking. This cake is a great alternative if you don’t like dealing with pie crust, but, still want something that is akin to apple pie.

To begin, I peeled, cored and sliced Granny Smith apples that I then tossed with lemon juice, cinnamon and salt. I then scattered them in a baking dish that I sprayed with baking spray.

Next, I made the cake mix by combining flour, sugar, rolled oats, baking powder & soda, cinnamon, ginger and salt. I sprinkled this over the apples and then grated a stick and a half of unsalted butter over the cake mix.

And finally, I mixed flour, light brown sugar, sugar, cinnamon, ginger, salt with a stick of melted butter with my hands to form clumps and then sprinkled this over the cake.

I baked the cake for about 40 minutes and let it cool before digging in. While the apples were not overly sweet the topping and cake portion of the cake made up for it.

Apple Streusel Dump Cake

Ingredients:

For the base:

3 pounds Granny Smith Apples (or other sweet-tart apples) peeled, cored and thinly sliced (about 7)

1/4 cup lemon juice

1/2 teaspoon cinnamon

1/4 teaspoon kosher salt

 

For the cake mix:

1 1/4 cups flour

2/3 cup granulated sugar

1/2 cup old fashioned rolled oats

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon kosher salt

1 1/2 sticks cold unsalted butter

 

For the streusel:

1 3/4 cups flour

1/3 cup light brown sugar

1/2 cup granulated sugar

1 teaspoons cinnamon

1/2 teaspoon ginger

1/4 teaspoon kosher salt

1 stick unsalted butter, melted

 

Directions:

Preheat the oven to 350 F. Grease a 9×13 baking dish with butter or nonstick spray

Make the base: In a large bowl toss the apples with the lemon juice, cinnamon and salt. Transfer to the prepared baking dish.

Make the cake: In a medium bowl combine all of the ingredients except the butter and sprinkle over the apples. Using the largest holes on a box grater grate the butter over the cake.

Make the streusel: In a medium bowl whisk together all of the ingredients except the melted butter. Once the dry ingredients are combined pour in the melted butter and stir. Using your hands squeeze the mixture together forming clumps and then sprinkle over the cake.

Bake until the cake is golden, about 30 to 45 minutes. Let cool 30 minutes before slicing.

Enjoy on its own or with a scoop or two of vanilla ice cream.

Recipe from Real Simple

Blueberry Crumb Muffins

Do you ever notice that you don’t normally see oddball (maybe that’s not the best word choice) muffin flavors like you do for cupcakes? I guess since muffins are traditionally a breakfast food people don’t want to eat anything to out of the ordinary that early in the day. I don’t know if I would eat a lavender vanilla muffin as quickly as I would a lavender vanilla cupcake! Today, I am bringing you a tried and true muffin flavor… Blueberry. Maybe another day I’ll make something a little more adventurous… Pumpkin Spice season is quickly approaching and I am sure that would make the base for a delicious muffin.

What makes these muffins a real stand-out is the streusel topping. It’s an added layer of yumminess and sweetness.

 

 

Blueberry Crumb Muffins

  • Servings: 8 small or 5 large
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Ingredients:

Muffins:

1 1/2 cups all-purpose flour

3/4 cups granulated sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg, beaten

1/3 cup milk*

1 cup fresh blueberries

*I used whole milk

 

Crumb Topping:

1/2 cup granulated sugar

1/3 cup all-purpose flour

1/4 cup unsalted butter, cubed

1 1/2 teaspoons ground cinnamon

 

Directions:

Preheat the oven to 400 F. Line the muffin tin with liners and then spray the top of the muffin pan with baking spray. Doing this will allow you to remove the muffins easily if they happen to risr and bake onto the pan.

Crumb Topping:

Mix together all of the ingredients in a medium bowl with a fork or with your hands until well combines, set aside.

Muffins:

Combine the flour, sugar, salt and baking powder in a large bowl. Measure the vegetable oil in a measuring up, add the egg and enough milk to bring the mixture to 1 cup. Add the liquid mixture to the flour mixture and mix well. Fold in the blueberries. Fill the muffin cups to the top and sprinkle with the crumb topping.

Bake for 20 to 25 minutes, or until a cake tester comes out clean. Let cool on a wire rack before enjoying.

Recipe from Allrecipes

Blueberry Crumb Muffins

While berries can pretty much be found year-round at most supermarkets, there’s nothing like getting them during the summer when they are at their peak. I have definitely made the most of them this summer incorporating them into quite a few desserts – as the pièce de résistance on a lemon & pastry cream cake, as a topping to 4th of July themed cupcakes and most recently in raspberry cupcakes. And when I saw that I had a pint of blueberries sitting in my refrigerator a little longer than I would have liked, I decided it was time to use them before losing them. I opted on making a recipe that I love using for blueberries – and one that I have blogged about before – a Blueberry Crumb Cake. Although, this time around I made two tweaks to the recipe….

I dredged the blueberries in flour before folding them into the batter so they wouldn’t all sink to the bottom…

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And I used the batter to make muffins instead of a cake,

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Which I still topped with streusel before baking.

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Hence, Blueberry Crumb Muffins.

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And if you are wondering if the flour covered blueberries worked, just take a look. You can see hints of blueberries at the top of the muffin near the crumb topping as opposed to seeing all of the blueberries at the bottom.

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Blueberry Crumb Muffins – adapted from here

Makes 8 Muffins

Streusel:

1/4 cup granulated sugar

1/3 cup light brown sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 pound (1 stick) unsalted butter, melted

1 1/3 cups all-purpose flour

Muffins:

6 tablespoons unsalted butter, at room temperature (3/4 stick)

3/4 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon grated lemon zest

2/3 cup sour cream

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup fresh blueberries, dredged in enough flour to coat them

 

Preheat the oven to 350 F. Line 8 muffins cups with paper liners.

For the streusel:

Combine granulated sugar, brown sugar, cinnamon and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

For the muffins:

In a medium bowl sift the flour, baking powder, baking soda and salt together, set aside.

In the bowl of an electric mixer fitted with the paddle attachment cream the butter and sugar on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs, one at a time. Then add the vanilla, lemon zest and sour cream.

With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completed mixed.

Divide the batter among the muffin cups – I used an ice cream scoop – and crumble the streusel over the batter.

Bake for 20 – 25 minutes, until a cake tester comes out clean. Remove the cupcakes from the tins and let them cool completely on a wire rack.

 

 

 

Peach Streusel Cake

I tend to rip recipes out of magazines and file them away for quite some time before actually trying them. I recently made a turkey meatloaf following a recipe from a 2008 issue of a magazine. I wish I had made it sooner… It was quite good. So, when I was looking to make a cake to give as an anniversary treat for a friends’ parents I turned to a Peach Streusel Cake recipe that I had ripped out from a 2011 issue of Food & Wine magazine.

I started the cake by making the streusel. I combined flour, light brown sugar, salt, butter and pecans in a bowl…

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And mixed it together with my fingers to form small clumps with the mixture and then set it aside.

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Next up I whisked together flour, baking powder, baking soda and salt in a bowl and set this aside as well.

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In a separate bowl I began making the batter for the cake by beating together butter and sugar.

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I then added in two eggs one at a time.

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And then sour cream and vanilla extract.

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Once all of the wet ingredients were combined well I added in the dry ingredients.

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Once the wet and dry ingredients were mixed together it was time to pour it into my prepared pan.

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I started by spreading two-thirds of the batter into the pan.

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I then folded in chopped frozen peaches into the remaining batter. I had to go to about 4 different places to find frozen peaches. Each supermarket I went to had strawberries, blueberries and other frozen berries but no peaches. I ended up finding them at my local Target. It’s always the last place you check that has what you want.

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I then spread this batter on top of the non-peach batter already in the pan.

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And finally I spread the streusel topping on top.

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I baked the cake in a preheated 325F oven for 90 minutes, covering the cake with foil for the last 15 minutes so the streusel topping wouldn’t brown too much. It looked amazing when I took it out of the oven.

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I let it cool for a bit before placing it inside of a tin.

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And although it was meant for someone else, I did end up trying a piece and overall it was quite good, but, I think next time I’ll use fresh peaches instead.

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Peach Streusel Cake

Ingredients

Streusel

1/2 cup all-purpose flour

1/4 cup packed light brown sugar

1/4 teaspoon salt

3 tablespoons unsalted butter, softened

1 cup chopped toasted pecans

Batter

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, softened

1 cup sugar

2 large eggs

1 cup sour cream

2 teaspoons vanilla extract

One 10-ounce bag frozen peaches, coarsely chopped

Directions

1. Preheat the oven to 325F and butter flour a 9-inch springform pan.

2. Make the Streusel: In a bowl using your fingers, combine the flour, brown sugar, and salt. Add the butter and mix until smooth. Add the pecans; press the mixture into clumps.

3. Make the Batter: In a bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, beat the butter and sugar at medium-high speed until light, 3 minutes. Beat in the eggs one at a time; beat in the sour cream and vanilla. Add the dry ingredients and beat at a low speed until incorporated.

4. Spread two-thirds of the batter in the pan. Fold the peaches into the remaining batter and spoon into the pan. Scatter the streusel crumbs on top. Bake the cake for 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean; loosely cover the cake foil for the last 15 minutes of baking. Transfer to a rack and cool for 30 minutes them remove the ring and let the cake cool completely before serving.