Ingredients
Apple Layer
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2 cups apples, peeled and diced (Granny Smith or Honeycrisp)
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2 tablespoons granulated sugar
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1 teaspoon ground cinnamon
Cake Batter
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2 cups all-purpose flour
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1 cup granulated sugar
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½ cup unsalted butter, softened
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2 large eggs, room temperature
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1 cup sour cream
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1 teaspoon vanilla extract
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
Crumb Topping
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½ cup brown sugar
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½ cup all-purpose flour
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1 teaspoon ground cinnamon
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¼ cup unsalted butter, melted
Optional Glaze
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1 cup powdered sugar
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2–3 tablespoons milk
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½ teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
In a small bowl, toss diced apples with granulated sugar and cinnamon. Set aside to release juices and develop flavor.
In a large bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well. Stir in sour cream and vanilla extract.
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
Spread half of the batter evenly into the prepared pan. Spoon half of the apple mixture over the batter. Add remaining batter, then top with remaining apples.
In a bowl, mix brown sugar, flour, cinnamon, and melted butter until crumbly. Sprinkle evenly over the top.
Bake uncovered for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Cool slightly before glazing or serving.
Notes
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Use firm apples that hold their shape when baked.
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Do not overmix the batter to keep the cake tender.
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Tent loosely with foil if topping browns too quickly.
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Cake sets as it cools—allow resting time before slicing.