Category: Cake

Lava Cake

Chocolate Lava Cake will captivate you like a luscious spell bounding secret as it spills its melted center slowly to the plate. The molten creamy elixir vexes your appetite with the burning desire of tasteful satisfaction. The soft moist breaded outer layer is gorgeous when sprinkled with powdered sugar. The tastes and textures are artfully formed with resonating notes as they breathe intoxicating chocolate waves of deliciousness. Rich with delightful elegance, this treat marries well with the tart gentle flavors of fresh raspberries. Occasionally I admit, my craving can only be met by this hauntingly enticing classic Chocolate Lava Cake.  Smiling inwardly cutting the first bite and watching the sweet magma center loose its shape is a food lovers dance of seduction. I carry my heart one spoonful at a time to my lips as I dine on what might be my favorite dessert. This recipe is a perfect sweet ending to any occasion.  My family swoons every time I make this and that I must say that never gets old.  

Watch the video and follow the instructions below to be on your way to the universal joy and allure of homemade Chocolate Lava Cake. Like and share this or any of my recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Also if you have any questions or want to just talk food, leave a comment and let me know how this turned out for you. This is an easy to follow, slightly meticulous, recipe that can be ready to eat in approximately 20 minutes total. Cook time and rest time is less than 10 minutes. Clean up is easy and the dessert is fantastically delectable. My entire family absolutely loves this recipe and I know yours will too. 

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Use your fingers or brush- spread a thin layer of butter on the bottom and sides of four 6 oz ramekins. Sprinkle unsweetened cocoa powder around the inside of the ramekins and tap out any excess cocoa. 

Fill the pan with 1 ½ cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate to the glass bowl. Stir until completely melted and smooth. Remove the bowl from the pan.

Add cold unsalted butter (cut into pieces) to the bowl and stir until the butter is completely melted. Add sugar, salt and mix everything together.

Add whole eggs, egg yolks and whisk everything together until no streaks.

Add flour and mix until well combined.

Divide the batter into 4 ramekins. Use a spoon or small spatula to smooth and level the top of the batter if needed. Place four ramekins into a baking pan (I used a 9″x9″ pan). Place the baking pan in the oven.

Bake for 11 minutes or until the top and the sides of the cake has set. Remove from the oven and let rest for 3 minutes. Working one ramekin at a time. Place a small plate on top of the ramekin and carefully inverting cake into the plate. Let it rest for 10 seconds before lifting the ramekin up and away from the cake.

Garnish with powdered sugar and fresh raspberries or strawberries.

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Lava Cake

Rich chocolate slowly melting out of fresh warm Lava Cake for a perfectly intoxicating dessert that is simply delicious.
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Prep Time 9 minutes
Cook Time 11 minutes
Total Time 20 minutes
Course Cake, Dessert
Cuisine American
Servings 4
Calories

Equipment

  • 4 ramekins

Ingredients
  

  • 6 oz 60% Cacao Bittersweet Chocolate Baking Bar Ghirardelli's brand
  • ½ cup (8tbsp; 113g) unsalted butter cold
  • ¼ cup (50g) extra fine granulated sugar
  • 2 tbsp (18g) all-purpose flour
  • â…› tsp salt
  • 2 large eggs cold
  • 2 large egg yolks cold
  • 1 tbsp softened unsalted butter
  • 1-2 tbsp unsweetened cocoa powder

Instructions
 

  • Preheat the oven to 425°F.
  • Use your fingers or brush- spread a thin layer of butter on the bottom and sides of four 6 oz ramekins. Sprinkle unsweetened cocoa powder around the inside of the ramekins and tap out any excess cocoa.
  • Fill the pan with 1 ½ cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chocolate to the glass bowl. Stir until completely melted and smooth. Remove the bowl from the pan.
  • Add cold unsalted butter (cut into pieces) to the bowl and stir until the butter is completely melted. Add sugar, salt and mix everything together. Add whole eggs, egg yolks and whisk everything together until no streaks. Add flour and mix until well combined.
  • Divide the batter into 4 ramekins. Use a spoon or small spatula to smooth and level the top of the batter if needed. Place four ramekins into a baking pan (I used a 9"x9" pan). Place the baking pan in the oven. Bake for 11 minutes or until the top and the sides of the cake has set. Remove from the oven and let rest for 3 minutes.
  • Working one ramekin at a time. Place a small plate on top of the ramekin and carefully inverting cake into the plate. Let it rest for 10 seconds before lifting the ramekin up and away from the cake. Repeat steps with the rest with the cake(s).

Garnish with powdered sugar and fresh raspberries or strawberries.

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    Keyword best lava cake, chocolate lava cake, easy lava cake, lava cake dessert
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    Glazed Cranberry Orange Bundt Cake

    Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic. It will stay moist for days and is extremely fresh & tasty. It is filled with tasty tart cranberries and topped with a gorgeous sweet orange zest glaze making this perfect on any occasion as you celebrate the holidays with family and friends.

    Send rich buttery aromas thought the house and warm the kitchen when you bake this mouthwatering tummy pleaser. I love this cake fresh made but also look froward to a morning cup of coffee in my left hand and one of these goodies in my right. The only problem with this cake will be how long it is available to eat because your family will gobble it down faster than you can bake it up. My family absolutely loves this cake and we hope you decide to give this a try to see for yourself just how delicious this seasonal cake really are.

    Watch the video and follow the instructions below to have these homemade classics on your table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. These keep well for days but are best enjoyed fresh from the oven. Feel free to reheat them in the toaster oven the next day if you like yours warm, that’s the way my kids appreciate thiers. Thanks for visiting and see you again soon.

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    Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour. In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together.

    Mix the flour & baking powder together. Add dry and wet ingredients together. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

    In a separate bowl; add in fresh cranberries and flour and mix until coated (using frozen cranberries: do not let them thaw). Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step). 

    Transfer the batter to the bundt pan. 

    Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes.

    Transfer the baking rack to finish cooling. 

    Glaze

    In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It’s going to be thick. If you prefer thinner icing, add more juice. 

    Spread glaze over cooled cake.

    Garnish with Sugared Cranberries. Slice and enjoy!

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    Glazed Cranberry Orange Bundt Cake

    Glazed Cranberry Orange Bundt Cake is sweet, moist and full of zesty to tart buttery flavors making this a very rich seasonal classic.
    No ratings yet
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    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Course Baked Goods, Brunch, Dessert
    Cuisine American
    Servings 12
    Calories

    Equipment

    • Bundt Pan (12 cup)

    Ingredients
      

    Cake

    • 3 cups all-purpose flour 400g
    • 2 cups granulated sugar
    • 1 ½ cups softened unsalted butter room temperature
    • 1 cup sour cream (full fat) room temperature
    • ½ cup whole milk room temperature
    • ¼ cup orange juice
    • 2 tbsp orange zest
    • 2 ½ tsp baking powder
    • 2 tsp orange extract
    • 1 tsp salt
    • 5 large eggs room temperature

    Cranberry Mixture

    • 2 cups fresh or frozen cranberries do not thaw if using frozen
    • 1 tbsp all-purpose flour

    Glaze

    • 1 ½ cups powdered sugar
    • 3 tbsp orange juice

    Instructions
     

    Cake

    • Preheat the oven to 350°F / 176°C. Lightly grease the bundt pan (12 cup) with softened butter & flour .
    • In a large bowl add sugar and orange zest. Use your fingers to rub orange zest with sugar to release the oils. Add butter and mix everything together. Add eggs, orange extract, sour cream, and whole milk, salt, orange juice and mix everything together. Mix the flour & baking powder together. Add dry and wet ingredients together. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
    • In a separate bowl; add in fresh cranberries and flour (1 tbsp) and mix until coated (using frozen cranberries: do not let them thaw). 
    • Then, add the cranberries to the batter. Gently fold the batter until the cranberries are evenly distributed throughout the batter (do not over mix or use a mixer for this step). Transfer the batter to the bundt pan. 
    • Bake for 55-60 minutes or until a toothpick placed in the center of the cake comes out clean (it took me 55 minutes). Remove from the oven and rest the cake in the pan for 20 minutes before transferring the cake/baking rack to finish cooling.

    Glaze

    • In a small bowl: combine powdered sugar and orange juice. Mix well until nice and smooth. It's going to be thick. If you prefer thinner icing, add more juice. Spread glaze over cooled cake.

    Garnish with Sugared Cranberries. Slice and enjoy!

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      Pumpkin Cream Cheese Loaf with Pepitas Streusel

      Soft moist Pumpkin Cream Cheese Loaf with Pepitas Streusel with subtle cinnamon and nutmeg flavor notes is so awesome fresh from the oven. Lovely pumpkin and cream cheese flavors embedded with each other are a triumphant combination. This seasonal loaf is perfect with coffee or to present at a party and can be made with very little preliminary work that makes it a very good selection for your seasonal festivities. Pumpkin Loaf like this one provides a harmony of thick, sweet textures, cream cheese sweetness and flavors that are becoming a fall spice classic. Here in my home, these go very fast, my husband got a small slice and returned looking the next day but found an empty serving dish and three happy kids with guilt free grins letting him know he needs to move faster if he wants to enjoy this dish next time it comes out of the oven.

      Watch the video and follow the instructions below to have this charming fall dessert ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this expedited tutorial and find the presentation suggestions useful at your next family gathering. Thanks for visiting and see you again soon.

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      Streusel

      In a small bowl: combine flour, brown sugar, pumpkin spice, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

      Cream Cheese 

      In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

      Loaf

      In a bowl combine flour, salt, baking soda, pumpkin spice, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix. 

      Use an ice cream scooper or ladle. Transfer ½ of the pumpkin batter to the pan. Gently add the cream cheese mixture on top of the batter. Gently add the other ½ of the batter on top of cream cheese. Then, add the crumb on top. Lastly, sprinkle pepitas (pumpkin seeds) on top. 

      Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean. 

      Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

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      Pumpkin Cream Cheese Loaf with Pepitas Streusel

      Pumpkin cream cheese Loaf with Pipits Streusel is laced with sweetness that provides a variety of delicious flavors for this sharable dessert baked good.
      No ratings yet
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      Prep Time 10 minutes
      Cook Time 1 hour
      Total Time 1 hour 10 minutes
      Course Baked Goods, Breakfast
      Cuisine American
      Servings 8
      Calories

      Equipment

      • 9" x 5" Loaf Pan

      Ingredients
        

      Crumb

      • ½ cup all-purpose flour
      • ¼ cup brown sugar
      • ¼ cup unsalted butter melted
      • 1 tsp pumpkin spice
      • ¼ tsp salt

      Cream Cheese

      • 8 oz cream cheese room temperature
      • ¼ cup granulated sugar
      • 1 tsp vanilla extract
      • 1 large egg room temperature

      Loaf

      • 1 ½ cup (215g) all-purpose flour
      • ½ cup granulated sugar
      • ½ cup brown sugar
      • ½ cup vegetable or canola oil 
      • 2 tsp pumpkin spice
      • 1 tsp baking powder
      • 1 tsp vanilla extract
      • ½ tsp salt
      • ½ tsp ground cinnamon
      • ½ tsp baking soda
      • 2 large eggs room temperature
      • 15 oz pumpkin puree (not pumpkin filling)

      Topping

      • â…“ cup pepitas (pumpkin seeds)

      Instructions
       

      • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.

      Streusel

      • In a small bowl: combine flour, brown sugar, pumpkin spice, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

      Cream Cheese

      • In a medium size bowl: add softened cream cheese and whip until smooth. Add sugar, vanilla extract and whip/beat until smooth. Add the egg and whip until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl and continue to whip until smooth.

      Loaf

      • In a bowl combine flour, salt, baking soda, pumpkin spice, cinnamon & baking powder together. Set aside until ready to use. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
      • In a large separate bowl: add white sugar, brown sugar, eggs, vanilla extract, pumpkin puree and oil. Mix everything together until combined. Add dry ingredients and mix.
      • Use an ice cream scooper or ladle. Transfer ½ of the pumpkin batter to the pan. Gently add the cream cheese mixture on top of the batter. Gently add the other ½ of the batter on top of cream cheese. Then, add the crumb on top. Lastly, sprinkle pepitas (pumpkin seeds) on top.
      • Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean. Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

      Slice and enjoy!

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        Keyword best pumpkin cream cheese loaf with pepitas streusel, easy pumpkin cream cheese loaf with pepitas streusel, pumpkin cream cheese loaf with pepitas streusel
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        Raspberry Almond Crumb Cake

        Raspberry Almond Crumb Cake has a sweetly moist center with a slightly crunchy almond top layer that completes this easy to make home made treat. It is perfect for the any season, especially when raspberries are for sale in the grocery store. Crumbling buttery sweetness, this cake recipe is cheaper and better than any you stumble across. Whole raspberries covered in accents and invitations of buttery sweetness, this cake is a must try. This is one of my personal favorite crumb cake. When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids also enjoy with a mild tea, milk or favorite beverage.

        What the video and follow this simple recipe to have this delicious treat in your home today. Like and share this or any of my recipes you find interesting . Return to the site any time to find more recipes to share and enjoy.

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        Crumb

        In a small bowl: combine flour, brown sugar, cinnamon, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

        Cake

        Combine the eggs and sugar then beat. Then add sour cream, vanilla extract, almond extract, melted butter and mix everything together until smooth. Add the dry ingredients and mix everything together.

        In a bowl: add the flour, baking powder, baking soda, and salt then mix. 

        Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy. 

        Transfer the batter to the pan.

        Add fresh raspberries on top of the batter- if using frozen raspberries, do not thaw.

        Add 6 tbsp of sliced almonds.

        Then, add the crumb on top. Sprinkle the rest of the sliced almonds on top of the crumbs.

        Bake for 35-40 minutes (40-45 minutes if using frozen raspberries) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack. 

        Garnish with powdered sugar on top. Slice, serve & enjoy!

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        Raspberry Almond Crumb Cake

        This slightly crunchy moist sweet-tart Raspberry Almond Crumb Cake is the perfect baked good for sharing on any occasion.
        No ratings yet
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        Prep Time 10 minutes
        Cook Time 35 minutes
        Total Time 45 minutes
        Course Baked Goods, Breakfast, Dessert
        Cuisine American
        Servings 8
        Calories

        Equipment

        • 9" springform pan

        Ingredients
          

        • 12 oz fresh raspberries or frozen (do not thaw)
        • ¾ cup (divided) sliced almonds

        Crumb

        • ¾ cup all-purpose flour
        • ¾ cup brown sugar
        • ¼ cup unsalted butter melted
        • ½ tsp ground cinnamon
        • ¼ tsp salt

        Cake

        • 1 ¼ cups all-purpose flour
        • ¾ cup granulated sugar
        • ½ cup unsalted butter melted
        • ½ cup sour cream full fat
        • 1 ½ tsp baking powder
        • 1 tsp vanilla extract
        • 1 tsp almond extract
        • ½ tsp baking soda
        • ½ tsp salt
        • 2 large eggs room temperature

        Instructions
         

        • Preheat the oven to 350°F. Grease the 9" springform pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & along the sides first.

        Crumb

        • In a small bowl: combine flour, brown sugar, cinnamon, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

        Cake

        • In a bowl: add the flour, baking powder, baking soda, and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy. 
        • In a large separate bowl: combine the eggs and sugar then beat. Then add sour cream, vanilla extract, almond extract, melted butter and mix everything together until smooth. Add the dry ingredients and mix everything together.
        • Transfer the batter to the pan. Add fresh raspberries on top of the batter- if using frozen raspberries, do not thaw. Add 6 tbsp of sliced almonds. Then, add the crumb on top. Sprinkle the rest of the sliced almonds on top of the crumbs.
        • Bake for 35-40 minutes (40-45 minutes if using frozen raspberries) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack.

        Garnish with powdered sugar on top. Slice, serve & enjoy!

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          Keyword best raspberry almond cake, easy raspberry almond cake, Raspberry almond crumb cake
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          Apple Crumb Cake

          Apple Crumb Cake has a sweetly moist center with a slightly crunchy flavorful top layer that completes this easy to make home made treat. It is perfect for the fall season, especially when apples are for sale in the grocery store.

          Crumbling buttery sweetness, this cake recipe is cheaper and better than any you stumble across. Chucks of apples covered in accents and invitations of buttery sweetness, this cake is a must try. My middle son requested this type cake with his morning tea the day of his birthday because it’s during the fall season and he loves apples too. When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids also enjoy with a mild tea, milk or favorite beverage.

          Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

          Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

          In a small bowl: combine flour, brown sugar, white sugar, cinnamon, salt and mix. Add melted butter.

          Mix until it begins to form coarse crumbs. 

          Peel & remove core of the apples. Cut into ¼” cubes and then place in a bowl. Add brown sugar, flour, melted butter and salt. Mix everything together and set aside.

          In a large bowl: add the flour, baking powder, baking soda, cinnamon and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy. Add eggs, brown sugar, white sugar, sour cream, vanilla extract, melted butter and mix everything together until smooth. 

          Transfer the batter to the pan.

          Add apple mixture on top of the batter.

          Then, add the crumb on top.

          Bake for 55-65 minutes (it took me 56 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 30 minutes or until cool to touch. 

          In a small bowl- add powdered sugar, milk and mix until smooth. Drizzle glaze over cake. 

          Serve & enjoy! Refrigerate the leftovers in the refrigerator.

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          Share on social media

          Apple Crumb Cake

          Apple Crumb Cake features a sweetly moist center with a slightly crunchy flavorful top layer that completes this easy to make home made treat.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 15 minutes
          Cook Time 55 minutes
          Total Time 1 hour 10 minutes
          Course Baked Goods
          Cuisine American
          Servings 8
          Calories

          Equipment

          • 9" springform pan

          Ingredients
            

          Crumb

          • 1 ½ cups all-purpose flour
          • ¾ cup brown sugar
          • ½ cup unsalted butter melted
          • ¼ cup granulated sugar
          • 1 ½ tsp ground cinnamon
          • ½ tsp salt
          • ½ tsp vanilla extract

          Apple Mixture

          • 3 cups apples (Gala, Fuji, Jonagold, Honeycrisp, Red Delicious or Golden Delicious) peel & chopped
          • ¼ cup brown sugar
          • 1 tbsp all-purpose flour
          • 1 tbsp unsalted butter melted
          • 1 tsp ground cinnamon

          Cake

          • 1 ¼ cups all-purpose flour
          • ½ cup melted unsalted butter warm
          • ½ cup sour cream (full fat) room temperature
          • ½ cup granulated sugar
          • ¼ cup brown sugar
          • 2 tsp vanilla extract
          • 1 ½ tsp baking powder
          • 1 tsp ground cinnamon
          • ½ tsp baking soda
          • ½ tsp salt
          • 2 large eggs room temperature

          Glaze

          • ½ cup + 2 tbsp powdered sugar
          • 2 tbsp milk

          Instructions
           

          • Preheat the oven to 350°F. Grease the 9" springform pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & along the sides first.

          Crumb

          • In a small bowl: combine flour, brown sugar, white sugar, cinnamon, salt and mix. Add melted butter & mix until it begins to form coarse crumbs. 

          Apple Mixture

          • Peel & remove core of the apples. Cut into ¼" cubes and then place in a bowl. Add brown sugar, flour, melted butter and salt. Mix everything together and set aside.

          Cake

          • In a large bowl: add the flour, baking powder, baking soda, cinnamon and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.  
          • Add eggs, brown sugar, white sugar, sour cream, vanilla extract, melted butter and mix everything together until smooth.
          • Transfer the batter to the pan. Add apple mixture on top of the batter. Then, add the crumb on top.
          • Bake for 55-65 minutes (it took me 56 min) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 30 minutes or until cool to touch.

          Glaze

          • In a small bowl- add powdered sugar, milk and mix until smooth. Drizzle glaze over cake.

          Serve & enjoy! Refrigerate the leftovers in the refrigerator.

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            Keyword apple crumb cake, best apple crumb cake, easy apple crumb cake
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