Moist, flavorful cake full of apple chunks topped with a thick layer of buttery crumb topping. The perfect breakfast or brunch treat!
Every time I think I can predict the ebbs and flows of my new business I’m absolutely wrong. But you know what, I’ve never been so happy to be wrong.
I really thought that as soon as I got all of my Mother’s Day orders out early this week, things would slow down and I’d get a little break to catch up on emails, blogging, and everything else like the giant pile of clean laundry on my living room chair. Doing laundry I don’t mind, putting it away is a different story.
So despite my expectations, this week turned into a crazy get-as-much-as-possible-done-until-you-can’t-stand-up-anymore kind of week. Unexpected last minute Mother’s Day orders came in, I catered the desserts for a MomTrends event (more on that in another post) and a few exciting orders- several as gifts for Emmy nominees and one for a TV show cast and crew. I’ll be delivering to the TV show in person so that should be fun!
Oh, and did I mention I am hosting Mother’s Day brunch? Luckily brunch is one of the easiest meals to prepare for. We are starting with the basics of bagels, lox, etc. and then a few additions like frittata (easy), fruit (also easy), and whatever last minute desserts I can’t help but make. Brunch really is one of my favorite meals (when eaten at lunch time of course, who can wait for a late breakfast?) because bagels are one of the best foods on the planet, but the highlight for this meal might just be this amazing apple crumb cake. I made it last weekend and Matt and I each enjoyed a giant piece before I froze the rest for Sunday (guess I had a feeling the week could get crazy).
This cake is the perfect balance of a thick layer of buttery crumb topping over a moist and flavorful cake batter. Initially I planned to make a blueberry version, but the price of blueberries was insane so I went with apple instead. Apples might not really be in season anymore, but Granny Smith apples are pretty dependable all year long. I can not wait to serve this at brunch, and will definitely be making it again! Head over to Fox for the recipe.