Apple Crumb Cake

Soft and tender vanilla and sour cream cake, layered with an intensely apple-y filling of sliced apples and brown sugar, topped with a LOT of thick, crunchy, cinnamon-y crumble. This is a really simple but cozy apple crumb cake that I love making in the cooler months, especially with the dreamy apple glaze and some flaky salt on top! Serves 12-16.

Ingredients:

For the cake:

• 80 grams unsalted butter, room temperature
• 130 grams granulated white sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 large egg, room temperature
• 160 grams all-purpose flour
• 1 teaspoon baking powder
• 140 grams full fat sour cream, room temperature
• 30 grams whole milk

For the apples:

• 3 medium-large baking apples (use good baking apples – granny smith, pink lady, or a mix of both)
• 1-2 tablespoons (about 15-30 grams) dark brown sugar (adjust to taste, I like less sugar for a tart filling)
• 1/2 teaspoon vanilla bean paste
• 1 tablespoon (about 15 grams) lemon juice
• 1 teaspoon apple powder (see notes)

For the crumble:

• 100 grams unsalted butter, room temperature
• 90 grams dark brown sugar
• 140 grams all-purpose flour
• a pinch of salt
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom (optional)

Instructions:

1. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper. Preheat your oven to 350 Fahrenheit (180 Celsius).
2. Macerate the apples: Peel the apples and slice them into thin wedges. You should have about 250-300 grams of apple slices. Place them in a large bowl. Add the vanilla, brown sugar, apple powder, and lemon, then mix to combine. Set aside while you make the batter and crumble.
3. Make the crumble: Combine all the crumble ingredients in a medium or large bowl, and work together with your fingertips until a soft and slightly crumbly dough forms. This step can be done a day in advance – cover the bowl and store in the fridge.
4. Make the cake batter: In a large bowl or the bowl of a stand mixer, place the butter, sugar, salt, and vanilla. Cream on medium speed for about 3 minutes, until combined and slightly fluffier. Add the egg and mix again. Add the dry ingredients (flour and baking powder). Mix on low speed for about 20 seconds, or until about 70% of the flour has disappeared. Add the sour cream and milk and mix until you have a smooth batter – be careful not to overmix. Use a spatula to scrape down the sides of the bowl and ensure everything is combined.
5. Assemble: Pour the cake batter into the prepared pan and spread evenly. Place the apples – without their juices – in an even layer on top. Save the juices from the macerated apples for later. Top with the crumble.
6. Bake for 25-35 minutes, or until a toothpick comes out clean or with a few crumbs attached.
   • To make the apple glaze, place all of the apple juices that you saved earlier in a bowl and gradually add powdered sugar and mix until you reach a pourable glaze consistency (see notes).
7. Let the cake cool slightly, dust with powdered sugar or drizzle with the glaze and some flaky sea salt.
8. Enjoy! Apple crumb cake is best on the first day, as the crumble will start to soften due to the moisture from the apples, but can be kept in an airtight container for a day or frozen for longer storage.

Notes:

• Apple powder: Apple powder is freeze dried apples (sometimes labeled apple chips) that have been blended in a fine powder and then sifted to remove any large chunks or pieces of skin. I make my own and store it in the freezer, and while it’s optional in this recipe, it’s a great way to intensify the apple flavor in this cake!
• For the glaze: Different apples will macerate differently and let off different amounts of juice, so I can’t provide a glaze recipe with exact measurements. Start by adding powdered sugar to your apple juices a tablespoon at time, mixing frequently, until the glaze is where you want it. Together, the lemon, apples, and powdered sugar create a really special glaze that is sweet, tart, and intensely apple-y.
• Pan sizes: This cake can also be baked in a 9 inch (24 cm) round cake pan, but the cake will be slightly thinner and bake faster – start checking it at around the 20 minute mark.