Apple crumb cake combines soft and tender cake with warm apples, cinnamon, loads of crumbs, and then tops everything with a generous drizzle of icing and caramel sauce.
Ingredients
Crumb Topping/Filling:
1 ½cupsall-purpose flour
½cupbrown sugarpacked
¼cupgranulated sugar
½teaspoonsalt
1teaspoonground cinnamon
¼teaspoonnutmeg
½cupunsalted buttermelted
½teaspoonvanilla extract
Cake:
2cupsall-purpose flour
½teaspoonbaking soda
½teaspoonsalt
½teaspoonbaking powder
1cupgranulated sugar
1stick unsalted butterroom temperature
2large eggs
1cupsour cream
2teaspoonvanilla extract
1large applepeeled and diced
½cupcaramel sauceoptional
½cupicingoptional (see notes for recipe)
Instructions
Make the crumb topping
In a medium bowl, combine flour, brown sugar, granulated sugar, salt, cinnamon, and nutmeg; whisk to combine.
Add the melted butter and vanilla. Stir until it is evenly moist--do not overmix. Set aside.
Make the cake
Preheat oven to 350°F. Prep a 9" springform pan by coating it with non-sticking cooking spray and lining the bottom of the pan with parchment paper.
In a large bowl, whisk to combine flour, baking soda, salt, and baking powder. Set aside.
Using a stand mixer or hand mixing and a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the sour cream and vanilla.
With the mixer on low, slowly add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Spread half of the batter into the bottom of the springform pan. Top with the apples, evenly covering the cake batter. Sprinkle one cup of the crumb topping over the apples. Add the remaining cake batter, and sprinkle with the remaining crumb topping.
Bake for 40-50 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Allow the cake to cool for 20-30 minutes before releasing it from the springform pan.
Drizzle with icing and/or caramel sauce before serving, if desired.
Notes
ICING: To make a simple vanilla icing whisk together ½ cup sifted powdered sugar, 1 Tablespoon milk, and ¼ teaspoon vanilla extract. If the glaze is too thick, add more milk. If too thin, add more powdered sugar.STORAGE: Store the cake covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days.