Ingredients:

  • 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
  • 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
  • 2 cups (250g) peeled and chopped apples (about 2 medium apples – Granny Smith or Honeycrisp work great!)
  • 1/4 teaspoon ground cinnamon
  • Maple Icing, Vanilla Icing, or Caramel Icing (optional)

Instructions:

  1. Preheat oven to 350°F (177°C). Grease a 9x13 inch baking pan or line with parchment paper.
  2. Make the Crumb Topping: Combine sugars, cinnamon, and salt in a bowl. Stir in melted butter. Add flour and mix with a fork until crumbly. Set aside. Don't overmix!
  3. Make the Cake Batter: Whisk together flour, baking soda, baking powder, and salt. Set aside.
  4. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Scrape down the sides of the bowl as needed.
  5. Add Wet Ingredients: Beat in eggs, sour cream, and vanilla extract until combined. Mixture may look curdled, that's okay!
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Do not overmix. The batter will be thick.
  7. Prepare the Apples: Toss chopped apples with cinnamon.
  8. Assemble the Cake: Spread the batter evenly into the prepared pan. Top with cinnamon apples. Evenly distribute crumb topping over the apples. Press the crumb topping down slightly into the batter for good adhesion.
  9. Bake: Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
  10. Cool and Serve: Let cool on a wire rack for at least 30-45 minutes before slicing and serving. Top with icing, if desired.