TWD - Blueberry (and Candied Apple, and Chocolate Chip) Crumb Cakes

Yes, you read that right. This was the day I lost my mind.

First of all, I promise this won't be a marathon TWD post like last week's Yogurt Cake. Because, truly, I'm exhausted from this week's assignment. Oh, it's an easy cake to put together and all that. But when you're crazy like I am, and the voices in your head refuse to be silenced, it can get a little out of control. Especially when you decide to make all three versions you've been considering. On the same morning. On a weekday. Before work. Let's just say that even if I round down, I was still half an hour late for work.

My three ideas were Dorie's original blueberry, a vanilla bean version with chocolate chips, and one that I'm calling candy apple. I did almost all the prep work the night before, including making a triple batch of the crumb topping. I left the apple prep and making 3 batches of the batter for the morning. My plan was to caramelize the apples in a saute pan with butter and sugar. I have used this technique for apple pies since I read about it in the New York Times several years ago, and I love how the deeply browned apples absorb the cinnamon that is stirred in at the end. Pink Stripes had the same idea and offered it up in the P&Q.





I did the blueberry version first, and it looked like Smurf cake when I put it in the oven. I used frozen berries since fresh really aren't in season yet, and they colored the batter a lot. Mentally, I figured it was good I was making two other cakes since purple isn't the most appetizing color for a crumb cake. Then I sliced and sauteed the apples with butter and sugar and set them aside to cool. For the chocolate chip version, I added the contents of 1/2 a vanilla bean to the batter. I tossed the crumb topping on there and put it in the oven. Lastly, I added the cooled caramelized apples to the batter and put that in a pan, throwing all the remaining crumb mixture on top, smoothing it some and putting it in the oven.



During all of this, the crumb topping mix was sitting out on the counter.

The first cake baked uneventfully for 65 minutes before it tested done. It puffed up uniformly and the crumb topping browned beautifully. Success! When I was fetching it from the oven, I noticed the other two had butter slicks of varying sizes. Uh oh.

It took FOREVER for the chocolate chip version (which had been the second cake to go in the oven) to test done, and by that time, it was overdone. This was distressing, not just because I was late for work, but because the knife kept coming out with wet goo on it when I tested it. I realized that the crumb topping had somehow separated and the butter slick made it seem like the cake wasn't done even though it was. It was the butter slick that wasn't testing done.

We discussed the pool of butter problem on the P&Q, and we're still in the dark about why it happened. I thought leaving the crumb mixture out on the counter meant it wasn't cold enough to set properly, but Barbara took hers out of the fridge and put it on her cake and into the oven immediately, and she had a small pool of butter. So it's a mystery for all you food scientists out there.

After all the drama (less than last week, but still not uneventful), all three cakes were a hit. The chocolate chip version was in the oven for about 85 minutes, so its bottom was a little too brown, but it still got raves (I couldn't really taste the vanilla, so maybe I need to add more). The blueberry was the first to disappear, and the purple color didn't show in the finished product (magic!). The apple was amazing, the caramelization adding both sweetness and bite to the meltingly tender apples. If you'd like to try this version, here's how you do the apples (they're also great on top of vanilla ice cream):

Caramelized apples (adapted from the New York Times)

5 Gala apples, cored, peeled, sliced lengthwise into 6 pieces, each piece sliced crosswise 1/4" thick
4 T butter
1/4 cup sugar
1/2 teaspoon cinnamon

Melt the butter in a large skillet (not non-stick) over medium heat, then add the apples. Overcrowding the apples will keep them from browning properly. Sprinkle with the sugar and stir to distribute. Cook, stirring only occasionally, until the apples have taken on a deep caramel color. As the apples brown more, they require more attention. If they get a little sticky or the pan seems unusually hot, add a pat of butter. Once the apples are well-browned and tender, remove pan from the heat. Stir in cinnamon. Set aside to cool before adding to the batter.

To use these apples in Dorie's recipe, eliminate the extra 2 teaspoons of flour, the blueberries and the lemon zest. The cinnamon for the apples is in addition to what is called for in the cake.

We have Sihan of Fundamentally-Flawed to thank for this versatile and delicious recipe. Check out what the other TWD bakers did here. I can't wait to see how they interpreted Dorie's recipe!