Tag: Dessert

Homemade Pineapple Ice Cream

Made from scratch Homemade Pineapple Ice Cream is smooth sweet and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with pineapple flavor that everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

Watch the video and follow the instructions below to have two scoops of your new favorite pineapple ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

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Place the pineapple chucks in a blender or food processor and puree until smooth.

Ice Cream Base

In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. 

In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

Add pineapple puree to the bowl and mix well. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Churn

Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min. 

Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Scoop & Enjoy!

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Homemade Pineapple Ice Cream

Homemade Pineapple Ice Cream is an elegant treat that is sweet, delicious, and full of naturally authentic flavors making this recipe a classic.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Churn 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 cups
Calories

Equipment

Ingredients
  

  • 2 cups pineapple chucks without juice
  • 2 cups heavy whipping cream
  • 1 ½ cups whole milk
  • ¾ cup granulated sugar
  • 1 tbsp lemon juice
  • 5 large egg yolks

Instructions
 

  • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
  • Place the pineapple chucks in a blender or food processor and puree until smooth.

Ice Cream Base

  • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
  • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
  • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add pineapple puree to the bowl and mix well.
  • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Churn

  • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
  • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

Serve with a waffle cone or in a cup.

    Video

    Keyword best pineapple ice cream, easy fresh pineapple ice cream, pineapple ice cream
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    Ice Cream Recipes

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    Homemade Mango Ice Cream

    Homemade Mango Ice Cream is a treat that is rich, delicious & full of fresh mangoes making this recipe a timeless classic. My daughter giggles every time she grabs a cone full of this sweet treat. This is an elegant homemade ice cream that has the textures of a fancy style of ice cream that normally costs more than what I am willing to pay for such a treat. Being able to make something so fine at home creates excitement and anticipation for what is one of life’s simple yet important delights.  Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

    Watch the video and follow the instructions below and turn those seasonal cherries into a nice reward that can be enjoyed anytime. Many of use have used hand cranks or those old electric machines that required time outside, ice and rock salt. These modern machines are so simple and easy to clean that making homemade ice cream has never been any easier than it is today. Recipes like this one require some planning but it is well worth it. Share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

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    Remove the mango flesh and cut/dice.

    Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

    Ice Cream Base

    In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks.

    Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times.

    Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

    Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

    Add mango puree to the bowl and mix well.

    Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl

    Churn for 40- 60 min. 

    Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Serve with a  waffle cone 

    Serve in a cup.

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    Homemade Mango Ice Cream

    Homemade Mango Ice Cream is an elegant treat that is rich, delicious, and full of naturally authentic flavors making this recipe a classic.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 13 minutes
    Churn 40 minutes
    Total Time 1 hour 3 minutes
    Course Dessert
    Cuisine American, Asian
    Servings 2 Quarts
    Calories

    Equipment

    Ingredients
      

    • 3 large mangoes 2 cups of puree
    • 2 cups heavy whipping cream
    • 1 ½ cups whole milk
    • ¾ cups sugar
    • 1 tbsp lemon juice
    • 5 large egg yolks

    Instructions
     

    • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
    • Remove the mango flesh and cut/dice. Place the mangos in a blender or food processor and puree until smooth. Get 2 cups of mango puree and set aside.

    Ice Cream Base

    • In a pan/pot: add sugar, whole milk, heavy whipping cream, lemon juice and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
    • In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
    • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Add mango puree to the bowl and mix well.
    • Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

    Churn

    • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40- 60 min.
    • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

    Serve with a waffle cone or in a cup.

      Video

      Keyword best homemade mango ice cream, easy mango ice cream, fresh mango ice cream, homemade mango ice cream
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Ice Cream Recipes

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      Homemade Chocolate Chip Ice Cream

      Made from scratch Chocolate Chip Ice Cream is smooth rich and delicious. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with vanilla flavor and chocolate bits for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is. Don’t forget to try out my homemade waffle cones with the ice cream. You won’t regret it.

      Watch the video and follow the instructions below to have two scoops of your new favorite Chocolate Chip ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

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      In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes for until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source. In a small bowl: whisk the egg yolks. Add 2 tbsp of the milk mixture into the yolks and whisk. Repeat this step 2 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently). 

      Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer.

      Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

      The next day- chop the chocolate bar into small chucks and tiny pieces.

      Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5 minutes add the chocolate into the ice cream and continue to churn until done. 

      Once ready, serve immediately or transfer the ice cream to an air tight container with lid. 

      Place in the freezer for at least 6 hours to form the proper ice cream texture.

      Serve & Enjoy! Don’t forget to try out my homemade waffle cones with the ice cream.

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      Homemade Chocolate Chip Ice Cream

      Smooth Chocolate Chip Ice Cream is creamy and delicious with harmonious chunks of sweet chocolate for a perfectly refreshing fresh tasting homemade treat.
      No ratings yet
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      Prep Time 5 minutes
      Cook Time 13 minutes
      Total Time 18 minutes
      Course Dessert
      Cuisine American
      Servings 8
      Calories

      Equipment

      Ingredients
        

      • 2 cups heavy whipping cream
      • 1 ½ cups whole milk
      • 1 cup granulated sugar
      • 2 tsp vanilla extract
      • â…› tsp salt optional
      • 4 oz 60% Cacao Bittersweet Chocolate Baking Bar
      • 3 large egg yolks

      Instructions
       

      • Follow your ice cream machine manufacture's instructions for best results (normally in the user manual also likely available online). Use the Built-in Compressor feature to make ice cream immediately or place the ice cream bowl in the freezer for at least 24 hours prior to use.
      • In a pan/pot: add sugar, whole milk, heavy whipping cream, vanilla extract, salt and whisk. Cook on low-medium for 5 minutes or until sugar is dissolved. Stir frequently as it may burn or scorch. Turn off the heat source.
      • In a small bowl: whisk the egg yolks. Add 1 tbsp of the milk mixture into the yolks and whisk. Repeat this step 3 more times. Whisk the milk mixture and slowly pour the yolk mixture into the pan while whisking. Turn on the heat source and cook on low for 8 minutes (stir frequently).
      • Place a mesh/strainer on top of a bowl. Pour the mixture through the strainer. Cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
      • The next day- chop the chocolate bar into small chucks and tiny pieces.
      • Then turn on the machine and make sure the ice cream maker is properly churning. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 60 min. The last 5 minutes add the chocolate into the ice cream and continue to churn until done.
      • Once ready, serve immediately or transfer the ice cream to an air tight container with lid. Place in the freezer for at least 6 hours to form the proper ice cream texture.

      Serve & enjoy!

        Video

        Keyword best chocolate chip ice cream, best mint chocolate chip ice cream, easy chocolate chip ice cream, homemade chocolate chip ice cream
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Desserts

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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
        Print Recipe Pin Recipe
        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!

          Video

          Keyword best cranberry orange bundt pan, christmas cranberry bundt cake, easy cranberry orange bundt cake, glazed cranberry orange bundt cake
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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
          Print Recipe Pin Recipe
          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!

            Video

            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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            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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