From the kitchen of One Perfect Bite...I'm gong to pretend that the thermostat sits at 75 degrees and a strong breeze is blowing from the river, carrying with it the fresh odor of a fish run that rivals the aroma of my spiced apple cake for scent of the year. I want you to think it's a perfect fall evening, but truth be told, it's hot here and even this lovely crumb cake fails to whet the appetite. What does catch the eye are the great clumps of streusel that top the apple cake, and I know that, hungry or not, curiosity will get the better of me and I end up on the deck with a piece of this cake and iced coffee in hand. The cake is a riff on the Rhubarb Big Crumb Cake that first appeared on the blog Smitten Kitchen. Other than substituting apples for rhubarb and changing the way the crumbs are made, I've not strayed far from the original recipe. The cake is moist and lovely and packed with the flavor of cinnamon and apples, but it is the crumb topping that will capture the eye of any streusel lover worth their salt. This cake is all about the crumb topping. The largish chunks of streusel are formed by pinching them off a ball that's created as the crumbs are made. Is it wretched excess? Absolutely, but it make for a delightful coffee or snack cake, which is even better day two than it is day one. I do hope you'll give this cake a try. It is not that all hard to do and it really is a delicious special occasion cake. Here is how it is made.
