Apple Crumb Cake

• jumlah masa: 1 hour 32 minutes

Bahan-bahan

Crumble Topping

6 Tbsp unsalted butter, cold and diced (85g)

1 cup all-purpose flour (120g)

3/4 cup light brown sugar, packed (160g)

2 tsp cinnamon

pinch of salt

Apple Filling

4 Granny Smith apples (about 4 cups/450g), peeled and sliced

1/2 cup light brown sugar, packed (100g)

1 1/2 tsp cinnamon

2 1/2 Tbsp water

1 Tbsp lemon juice

4 Tbsp unsalted butter (56g)

pinch of salt

2 tsp cornstarch mixed with 1 Tbsp water

Cake

2 cups all-purpose flour (240g)

2 tsp baking powder

1/2 tsp salt

10 Tbsp unsalted butter, softened (141g)

3/4 cup granulated sugar (150g)

1/4 cup light brown sugar, packed (53g)

2 eggs, room temperature

2 tsp vanilla

1/2 cup sour cream, room temperature (115g)

2 Tbsp milk

Arahan

For the crumble:

Whisk together flour, light brown sugar, cinnamon, and a pinch of salt.

Add the cold butter and rub it into the flour mixture with your fingers until it looks crumbly with some bigger chunks. (Tip: squeeze the mixture in your hand, then break apart for larger crumbs.)

Chill in the fridge while you prepare the filling and cake.

For the apple filling:

In a saucepan over medium heat, combine apples, brown sugar, cinnamon, water, lemon juice, butter, and salt. Stir until the butter melts.

Cover and cook for about 8-10 minutes, until the apples are softened.

Stir in the cornstarch mixture. Simmer 1–2 minutes, until thickened. Set aside to cool slightly.

For the cake:

Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, beat the butter, granulated sugar, and brown sugar for 2-3 minutes, until light and fluffy.

Add the eggs and mix until combined.

Mix in vanilla and sour cream until combined.

Add the dry ingredients and mix until just combined. Then mix in the milk until just combined. Be careful to not over-mix.

Spread the batter evenly into the prepared pan. Spoon the apple filling on top, then sprinkle the crumble topping all over.

Bake 45-53 minutes, until a toothpick in the center comes out clean. If the top starts browning too much, cover it loosely with aluminum foil.

Cool at least 30 minutes. Run a knife around the edge of the pan. Slice and serve. Optional: drizzle with caramel before serving.