Apple Crumb Cake

Ingredients

• Brown sugar

  1 cup packed or 220g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Cinnamon

  Spices, ground

  1 tbsp or 8g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  1 cup or 227g

• Wheat flour

  Whole-grain

  313g

• Wheat flour

  Whole-grain

  200g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  ½ tsp or 2g

• Salt

  Table

  ½ tsp or 3g

• Butter

  Unsalted

  ¾ cup or 170g

• Sugar

  White, granulated sugar

  250g

• Egg

  Whole, fresh eggs

  3 large or 150g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Vanilla extract

  2 tsp or 8g

• Apples

  Without skin

  250g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Icing

  Cookie, Decorating, Green - Betty Crocker

  6 tbsp or 99g

Directions

1. Preheat the oven to 350F (177C) and grease a 913 inch baking pan or line with parchment paper. Set aside.
2. Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter. Using a fork, lightly mix in the flour until crumbles form. Don't overmix.
3. Whisk the flour, baking soda, baking powder, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick.
5. Toss the chopped apples and cinnamon together.
6. Spread the batter evenly into prepared baking pan. Top evenly with cinnamon apples. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
7. Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
8. Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before slicing and serving.
9. Top with icing, if desired. Cover leftover cake tightly and store in the refrigerator for 5 days.
10. Recipe by: Sally (source: https://sallysbakingaddiction.com/apple-crumb-cake/)

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