Ingredients
Crumb Topping Layer:
1/2 Cup sugar
1 Teaspoon cinnamon
1 Stick unsalted butter, melted
1 1/2 Cups all purpose flour
Dash of salt
Cake Layer:
6 Tablespoons unsalted butter (at room temperature)
3/4 Cup sugar
2 Eggs
1 Teaspoon vanilla
1 Teaspoon grated lemon zest
2/3 Cup sour cream
1 1/4 Cups all purpose flour
1 Teaspoon baking powder
1/4 Teaspoon baking soda
1/2 Teaspoon salt
1 Teaspoon cinnamon
2 Apples, peeled, cored and diced *
Confectioner’s sugar for dusting
Directions:
To make the crumb topping, combine the sugar, salt and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.
To make the cake, cream the butter and sugar together using either a stand mixer or a hand mixer. Add the eggs, vanilla, lemon zest and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir into the batter. Add the apples and mix just until combined.
*I used Red Delicious apples because I like a softer consistency.If you prefer a firmer texture, use Granny Smith apples instead.
To assemble the cake, pour the cake layer batter into a greased 9″ round spring-form pan (you can also bake this in a 9″ square baking dish). Crumble the crumb topping evenly over the batter and bake in a pre-heated 350 degree oven for approximately 1 hour or until a cake tester comes out clean. Allow to cool completely before removing from the spring-form pan. Dust the top with confectioner’s sugar before serving. Makes approximately 10 servings.