1/2 cup unsalted butter, plus 2 t. for greasing pan
1 1/2 cups packed light brown sugar
2 large eggs
2 cups flour
1 t. baking soda
1 t. ground cinnamon
1/2 t. salt
1 cup sour cream
1 t. vanilla extract
2 cups peeled sliced apples
Crumble Topping:
1/2 cup packed light brown sugar
1/2 cup flour
1/2 t. ground cinnamon
4 T. unsalted butter, softened | | Preheat oven to 350. Grease a 9 inch glass baking dish with the 2 t. of butter.
In large bowl, using a mixer on medium speed, beat remaining 1/2 cup butter and
brown sugar until light and fluffy. Keeping mixer on medium speed, add eggs one
at a time, beating well after each addition. In another bowl, sift together
flour, baking soda, cinnamon and salt. With mixer on low speed, add flour
mixture to butter mixture in three parts, alternating with sour cram. Beat until
just mixed after each addition. Beat in vanilla. Using a rubber spatula, fold in
the apples. Pour batter into the prepared baking dish, spreading out to the
edges. Prepare topping: in a small bowl, mix all topping ingredients, stirring
with a wooden spoon until mixture resembles coarse crumbs. Sprinkle topping
evenly over batter. Bake cake until topping is golden brown and cake is set, 35
to 40 minutes. Transfer the cake to a wire rack and cool in pan for at least 10
minutes. Serves 8. |
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