Ingredients
Cooking spray
2 1/2 c. all-purpose flour
1 tsp. cinnamon
1 tsp. kosher salt
1 tsp. baking powder
1/2 tsp. baking soda
1 c. (2 sticks) unsalted butter, softened
3/4 c. packed brown sugar
3/4 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. sour cream
2 medium sweet-tart apples (such as Granny Smith or Honeycrisp), peeled, cored, and chopped
12 tbsp. unsalted butter, melted and cooled slightly
1 1/2 c. all-purpose flour
3/4 c. packed brown sugar
1 tsp. cinnamon
Pinch kosher salt
Powdered sugar, for topping (optional)
Preparation
Step 1Preheat oven to 350° with a rack in the middle position; lightly coat a 9”-x-13” baking pan with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda. Step 2In a large bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars together on medium speed until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and beat to combine. Scrape down sides of the bowl to make sure all is evenly incorporated. Add dry ingredients and beat on low speed until just a few dry streaks remain. Add sour cream and beat until just combined. Fold in apples. Transfer batter to prepared pan and smooth top with a spatula. Step 3In a medium bowl, combine melted butter, flour, sugar, cinnamon, and a pinch of salt. Sprinkle crumbs over top of the batter. Step 4Bake until golden and a toothpick inserted in the middle of the cake comes out clean, 50 to 60 minutes. Let cool completely. Step 5Top with powdered sugar, if desired.
Leftovers will keep, wrapped up on the counter for about a week but up to 3 weeks in the fridge. It even freezes well! Place it in an airtight container for up to 3 months and reheat in a 350º oven until warmed through. Have you made this yet? Let us know how it went in the comments below!
