Have you ever tasted fruit so delicious that it made you stop and think about how blessed we are to have such goodness? Once in the city of Siena, in central Italy’s Tuscan region, I had such an experience. And that’s how this irresistable fig cake recipe eventually came about!
It was with some fresh figs at peak season. It was actually the first time I had fresh figs, so now my standard is very high. As I stood in what is regarded as one of the most beautiful public squares in Europe, Piazza del Campo, I was overwhelmed with gratefulness to G-d for such a pure and natural treasure. I’ve captured that beautiful memory of that exquisite taste in this new fig cake recipe!
This apple cinnamon crumb cake has been one of my family’s favorites since I can remember. It has a delicious topping that can be used for many flavors of cake. This cake is so absolutely delicious, it can even be served on its own without the topping.
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And this recipe can easily be doubled and freezes extremely well. So double the recipe and make one with the topping and one without, and you’ve got two different cakes as easy as 1, 2, 3!
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While cake batter is mixing, peel and thinly slice an apple. Cut the slices in thirds.
Line your baking pan with baking paper to make for easy clean-up.
Pour into the pan of your choice and add the apple slices on top. With a rubber spatula or the back of a spoon, gently press the apple slices a bit into the batter. They should not be completely submerged.
Crunch Topping (optional):
Combine flour and cinnamon
Add brown sugar
Mix by hand until thoroughly combined
Sprinkle generously on top of cake
Bake at 350F / 170C for 50 minutes. Check for doneness with a toothpick. If needed, continue to bake in increments of 5 – 10 minutes.