Ingredients
Crumb Topping
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 2 and 1/2 cups (313g) all purpose flour (spooned & leveled)
Cake Batter
- 2 and 1/2 cups (313g) all purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (240g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
Apple Layer
- 3 cups (375g) peeled chopped apples (about 2-3 large apples)
- 1/4 teaspoon ground cinnamon
Optional
- Maple icing, vanilla icing, or caramel icing from apple cinnamon rolls for drizzling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch glass or metal baking pan or line it with parchment paper, then set it aside.
- Make Crumb Topping: In a medium bowl, mix brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter. Gradually add flour, mixing lightly with a fork until crumbly. Avoid over-mixing to maintain the crumb texture. Chill the topping in the refrigerator or freezer until needed to help it maintain shape during baking.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed until light and creamy, about 3 minutes. Scrape down the bowl to ensure even mixing.
- Add Eggs, Sour Cream, and Vanilla: Add eggs one at a time followed by sour cream and vanilla extract. Beat on medium-high until combined. The batter might look slightly curdled, which is normal. Scrape the bowl as needed.
- Incorporate Dry Ingredients: Reduce mixer speed to low and add the dry flour mixture. Mix just until smooth and combined; do not overmix. The batter will be thick.
- Prepare Apples: Toss peeled, chopped apples with cinnamon until evenly coated.
- Assemble the Cake: Spread the batter evenly into the prepared baking pan. Evenly top with the cinnamon-coated apples. Then sprinkle the crumb topping over the apples. Press the crumb topping firmly into the batter with a spatula or the back of a large spoon so it adheres well.
- Bake the Cake: Bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top or edges brown too quickly, loosely cover the cake with aluminum foil.
- Cool the Cake: Remove the cake from the oven and place it on a cooling rack. Let it cool for at least 30 to 45 minutes before slicing to allow flavors to set.
- Add Optional Icing: Drizzle with maple, vanilla, or caramel icing if desired for extra sweetness and moisture.
- Store Leftovers: Cover any leftover cake tightly and store in the refrigerator for up to 5 days to maintain freshness.
Notes
- Use firm apples such as Granny Smith, Honeycrisp, or Fuji for best texture and flavor.
- Full-fat sour cream adds moisture and tang, but you can substitute with Greek yogurt if desired.
- Chilling the crumb topping before baking helps it hold its shape and produces a crispier topping.
- Check the cake before the full baking time to avoid over-baking and drying out.
- Allowing the cake to cool completely before slicing ensures clean cuts and better texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
