Ingredients
Method
- Preheat oven to 350°F (175°C). Butter a 9x13 inch metal pan. To make the crumb topping, combine 1 cup flour, brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Stir in melted butter until clumps form. Refrigerate.
- Toss apple slices with lemon juice, 1/4 cup sugar, 1 tbsp flour, 1 tsp cinnamon, and nutmeg.
- Beat softened butter and 1 cup sugar until fluffy. Add eggs and vanilla. Whisk 2 cups flour, baking powder, baking soda, salt, and 1 tsp cinnamon. Alternate adding dry mix and sour cream to the butter mixture, mixing just until combined.
- Spread half the batter in the pan. Layer apples evenly, leaving behind any liquid. Dollop remaining batter over apples and gently spread.
- Sprinkle the crumb topping over the batter. Bake 45–50 minutes until a toothpick inserted in the center comes out with moist crumbs. Tent with foil after 30 minutes if topping browns too fast.
- Cool in the pan for at least 20 minutes, then slice into 12 squares and serve.
Notes
If you prefer a thinner cake, bake this in a 10x15 inch jelly roll pan and start checking for doneness at 25 minutes. A sprinkle of flaky sea salt over the crumb topping before baking adds a nice sweet-salty contrast.
