Apple Crumb Cake

12 servings

2 tbs unseasoned bread crumbs
1/2 cup white sugar
1/2 cup packed brown sugar
2 Granny Smith apples
1 tsp ground cinnamon
4 tbs room temp. unsalted butter
1 large egg
1 1/4 cups all purpose flour
2 tsp baking powder
2/3 cup half and half
2 tsp powdered sugar

1. Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat it with the bread crumbs.

2. Mix the granulated and brown sugars. Set aside.

3. Peel and core the apples, then slice one apple into 16 thin wedges. Mix the cinnamon and 1/3 cup of the sugar mixture in a medium bowl, and toss the apple wedges in it to coat. Roughly dice the remaining apple.

4. Beat together the butter and remaining sugar in a mixer on medium speed until light, fluffy, and lemon-colored (about two minutes). Add the egg, and mix until combined. Reduce speed to low and add the flour and baking powder. Slowly add the half and half and mix until combined. Fold in the diced apple.

5. Pour the batter into the prepared pan, and spread evenly. Arrange 14 of the apple slices fanned along the outer edge of the pan, and place the two remaining wedges in the center. Bake for 35 to 40 minutes, or until the center is golden brown.

6. Remove from the oven to a wire rack to cool completely. Run a small offset spatula (or knife) around the edges to release the cake from the pan. Remove the springform. Sprinkle with powdered sugar and serve.

7. The author of this recipe, Marcus Samuelson, says his mother kept one of these cakes in the fridge and one in the freezer at all times, in case of unexpected company. If anyone knows how to freeze a cake, I would be curious how it is done.

As printed in House Beautiful Magazine.