Ingredients
Crumb Topping
125 mL (½ cup) unsalted butter
375 mL (1½ cups) all-purpose flour
175 mL (¾ cup) brown sugar, packed
15 mL (1 Tbsp) ground cinnamon
1 mL (¼ tsp) coarse salt
Cake
375 mL (1½ cups) all-purpose flour
5 mL (1 tsp) baking powder
2 mL (½ tsp) baking soda
1 mL (¼ tsp) coarse salt
6 Tbsp unsalted butter, softened
125 mL (½ cup) granulated sugar
2 eggs
150 mL (⅔ cup) sour cream
15 mL (1 Tbsp) lemon juice
5 mL (1 tsp) vanilla extract
2 apples, peeled, cored, and diced
Method:
Make the crumb topping by melting the butter in a small pot over low heat.
Add the flour, brown sugar, cinnamon, and salt; stir to combine and set aside.
For the cake: preheat the oven to 180ºC (350ºF), and grease a 9-inch springform pan.
Combine the flour, baking powder, baking soda, and salt in a mixing bowl.
Cream the butter, and sugar together in a stand mixer.
Cream in the eggs, one at a time, mixing on low speed until smooth.
Then add the lemon juice, and vanilla.
Beat in the flour mixture and the sour cream in alternating additions.
Transfer about half of the batter to the springform pan and top with half the apple and half the crumb.
Layer on the rest of the batter and top with the remaining apples and crumb.
Bake for about 40 to 50 minutes, or until a tester comes out clean or with a few crumbs.
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