A New Season… With Some Raspberry Apple Crumb Cake

Well it has been a while since I have been able to cook some new recipes and take some fun pics… as well as get some new workouts to share. Which equates to me not eating so well and not burning off those calories.

But as the old saying goes, this is just a season of life and this too shall pass.

So it is time for me to brush off my baking pans and skillet.  Wipe down my free weights and stability ball and get back on the proverbial horse.

So in honor of the new fall season… here is a scrumptious crumb cake I made over Labor Day weekend and never got to eat and decided it was time to make it again:

Ingredients

• For the Streusel Topping
  • 1 cup all-purpose flour
  • 1/2 cup packed light-brown sugar
  • 1/2 cup rolled oats
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter
  • 1 tbsp ground flax (optional)
  • 1/2 cup shredded coconut (optional – but I will always opt to use it!)
• For the Cake
  • 4 tablespoons unsalted butter, softened, plus more for pan
  • 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon allspice
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2/3 cup low-fat buttermilk, well shaken
  • 1 cup raspberries
  • 1 large apple, diced
  • Confectioners’ sugar, for dusting

Directions

1. Preheat oven to 350 degrees. Make streusel topping: In a medium bowl, stir together flour, brown sugar, oats, flax and salt. Cut in the butter using your hands or a pastry blender until large, moist crumbs form. Chill in the freezer (this is key – it will help the cake bake more evenly with the topping).
2. Butter and flour a 9-inch square baking pan. In a medium bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, and allspice. In a large bowl, beat the butter and granulated sugar with an electric mixer until fluffy. Add egg; beat well. Add flour mixture and buttermilk alternately until just combined. (Batter will be very stiff.) In a large bowl, toss the raspberries & apples with remaining teaspoon flour. Fold fruit into the batter; spoon into prepared pan.
3. Sprinkle cake with streusel topping. Bake until golden brown and a tester comes out clean, 40 to 45 minutes. Let cool completely. Dust with confectioners’ sugar before cutting into squares.