For the Crumble Topping:
purpose flour-1 3/4 cups all
sugar-1 cup
cinnamon-2 teaspoons
salt-1/2 teaspoon
cold butter -3/4 cup diced
apples, peeled and petite diced-3/4 cup
- Take a large bowl, mix well flour, sugar, cinnamon and salt.
- Using a fork or spoon, work in butter until mixture is pea sized.
- Stir with the diced apples. Refrigerate until, it get ready to use.
For the Cake:
all-purpose flour-2 cups
baking powder-1 teaspoon
baking soda-1 teaspoon
salt-1/4 teaspoon
butter softened-1/2 cup
sugar-1 cup
apples-2 cups peeled and petite diced
eggs-1
vanilla-1 teaspoon
sour cream-1 cup
Firstly, preheat oven to 350 degrees. Prepare two pans spread some butter, flour and thin paper. Keep it aside.
Now take a large bowl whisk together all the dry ingredients: flour, baking powder, baking soda and salt. Keep it aside.
Take a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Cream until it get pale and fluffy (5 mins approx). Scrape down all the paste from the sides and bottom of bowl.
Add eggs, one by one, Keep beating it after each addition.
Add vanilla and blend it to combine.
With the mixer on low, add 1/3rd of the dry ingredients. Then add in 1/2 of the sour cream.
Add another 1/3rd part of the dry ingredients. Add the remaining sour cream followed by the end of the dry ingredients. Mix it well until just combined.
Fold it in apple chunks.
Divide the mixture evenly between prepared pans. Top each pan add the crumble mixture.
Bake for almost 50 to 60 minutes, until a toothpick inserted in the comes out clean.
Let it cool for about 15 minutes and then carefully remove cakes from pans. Let it cool completely before serving.
For the Glaze:
confectioners’ sugar-1 cup
milk-2 tablespoons
- Take a small bowl, mix together sugar and milk with a fork until it get smooth. Once the cake has cooled, use a fork to dribble glaze over the top. Let rest for 5 minutes for the glaze to completely set.
- Slice it and serve with a hot beverage.
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