Ingredients:

  • 1/2 cup (100g) all-purpose flour, plus more for dusting pan
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (57g) cold unsalted butter, cut into cubes
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) buttermilk
  • 1 teaspoon vanilla extract
  • 3 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and diced

Instructions:

  1. In a medium bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside in the fridge.
  2. Preheat oven to 350°F (175°C). Grease and flour (or line with parchment paper) a 9-inch springform pan.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  4. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  7. Gently fold in the diced apples.
  8. Pour the batter into the prepared springform pan.
  9. Sprinkle the crumb topping evenly over the batter.
  10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  11. Let the cake cool in the pan for 10-15 minutes before removing the sides of the springform pan. Let cool completely on a wire rack before slicing and serving.