Make it – Apple Butter Crumb Cake
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A few weeks back, I received an enormous jar of Musselman’s Apple Butter.
Don’t get me wrong, I love me some apple butter, but I didn’t want to just spread it on some bread and call it a day. No sirree. I was determined to create something brilliant.
Let’s just say that if you see me on a regular basis and I never make this cake for you, I do not like you.
Lucky for all of you, I pretty much love you to pieces and am going to share the recipe so you can make it yourself.
This cake is simple, nutritious and you’ll SWEAR you are eating something incredibly bad for you. It’s perfect with a cold glass of milk or hot cup of coffee/tea.
Apple Butter Crumb Cake (inspired by Oh She Glows Pumpkin Oat Squares)
You’ll need:
For the cake
- 1.5 cups oats
- 1 cup whole wheat pastry flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 brown sugar
- 1/2 tsp cinnamon
- 1/4 cup egg substitute (or real egg, if you prefer)
- 1/2 cup butter (I used Smart Balance to save some calories and fat)
- 1/4 cup sugar free maple syrup
- 1 tsp vanilla extract
- 2 tbsp skim milk
For the topping
- 1.5 cups apple butter (I used Musselman, but in the future, I’ll probably use “no sugar added” pumpkin butter from my local orchard.
- Walnuts
Preheat oven to 350F.
In a large bowl, mix the dry ingredients for the cake. In a separate bowl, stir the melted earth balance, maple syrup, milk, vanilla, and egg substitute.
Set aside about 1/2 cup of the dry mixture.
Now combine the wet and dry ingredients and mix well, using a fork to incorporate and “mash” together.
Pour the mixture into a square pan and evenly disperse.
Bake the cake at 350F for approximately 15-18 minutes. Remove from oven and pour apple butter and smooth out with spatula. Sprinkle the set-aside oat mixture on top of the apple butter and garnish to your little hearts content with walnuts.
Return to oven and bake at 350F for about 8-10 minutes. When finished, let the pan fully cool on counter for about 20 minutes. Then place in the freezer for about 40-50 minutes (this allows the apple butter to set and not “run” everywhere when cutting).
Store in the fridge and serve at room temperature.
Enjoy and consider yourself loved 
So you don’t like me????
Hahaha, looks delicious.
ooooooh that sounds wonderful!!!!
GUESS WHAT I HAVE?! All these ingredients in my kitchen to make this. NOM.
But one quick Q, for egg substitute, does 1/4 c. equal one egg? I mean, I don’t want to be a crazy person in the kitchen (more so than I am), measuring out cracked eggs.
ha! yes, 1/2 cup egg substitute equals 1 egg
This was super delicious! Thank you for letting me sample some. I can’t wait to make it myself.