Big Apple Crumb Cake

, Serves 12 to 16

A tender sour cream cake topped with cinnamon apple wedges and thick, buttery crumbs.

prepPreheat oven to 325°F / 165°C
prepButter or spray an 8-inch square or 9-inch round cake pan; line with parchment if you like
450 g apples, cored, cut into 1/2-inch wedges	Toss apples with lemon, cinnamon, sugar				Layer batter, apples, juices, crumbs	Bake 325°F / 165°C, 50-55 min	Cool completely, dust with sugar
Juice of 1/2 lemon
1/2 tsp ground cinnamon (for the apples)
12 g granulated sugar (for the apples)
115 g unsalted butter, melted (for the crumbs)	Whisk butter, sugars, cinnamon, salt	Mix in flour for thick crumbs
65 g light or dark brown sugar
65 g granulated sugar (for the crumbs)
1/2 tsp ground cinnamon (for the crumbs)
1/4 tsp kosher salt (for the crumbs)
175 g all-purpose flour (for the crumbs)
85 g unsalted butter, softened	Beat butter and sugar until fluffy	Beat in egg, sour cream, vanilla	Beat in baking powder and salt	Mix in flour just until combined
100 g granulated sugar (for the cake)
1 large egg
80 g sour cream
5 ml vanilla extract
1 1/4 tsp baking powder
3/4 tsp kosher salt (for the cake)
130 g all-purpose flour (for the cake)
Powdered sugar, for dusting

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