Ingredients
Crumb Topping:
1 cup packed brown sugar
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 cup unsalted butter, melted
2 1/2 cups all-purpose flour
Cake:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 1/4 cups granulated sugar
3 large eggs, room temperature
1 cup full-fat sour cream, room temperature
2 teaspoons vanilla extract
3 cups peeled, chopped apples (about 2–3 large apples)
1/4 teaspoon ground cinnamon
Optional: maple, vanilla, or caramel icing
Instructions
1. Preheat oven to 350°F (177°C) and grease or line a 9×13-inch baking pan.
2. Make crumb topping: mix sugars, cinnamon, salt, and melted butter. Add flour gently until crumbles form. Chill until needed.
3. Whisk together flour, baking soda, baking powder, and salt.
4. Cream butter and sugar until light and fluffy. Add eggs, sour cream, and vanilla. Mix well.
5. Add dry ingredients to wet and mix until just combined.
6. Toss apples with cinnamon.
7. Spread batter into prepared pan. Layer apples evenly, then add crumb topping. Press topping down gently.
8. Bake 45–55 minutes. Cover loosely with foil if top browns too quickly.
9. Let cool for at least 30–45 minutes. Add icing if desired. Serve warm or chilled.
Notes
Use firm apples like Honeycrisp or Granny Smith.
Cake stores well in the fridge up to 5 days.
To freeze, wrap slices individually and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 36g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
