This apple crumb cake is moist and fragrant, simple cake specked with bits of apples and topped with a sweet and rich crumb topping.
Total Time:1 hour 15 minutes
For the streusel
1/4 cup (50 gm) granulated sugar
1/3 cup (60 gm) light brown sugar, lightly packed
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (110 gm) unsalted butter, melted
1 1/3 (160 gm) cups all-purpose flour
For the cake
1/2 cup (110 gm) unsalted butter, at room temperature
3/4 (150 gm) cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 tablespoons of boiled cider (optional)
1 cup (240 gm) of no sugar added applesauce
1 1/4 (155 gm) cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon cinnamon
3/4 teaspoon nutmeg
1/2 teaspoon kosher salt
1 cup (240 gm) of small diced apples (about 1 granny smith)
To prepare the streusel
Combine the dry ingredients in a medium sized bowl. Stir in the butter to combine. Add the flour and stir just until combined.
Set aside while you prepare the cake.
To prepare the cake
Preheat the oven to 350 degrees. Lightly coat a 9″ springform pan with baking spray and set aside.
In the bowl of a stand mixer, cream the butter and sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, stirring briefly to combine. Scrape the sides of the bowl and add the vanilla, cider, and applesauce. Beat to combine. In a separate bowl, toss together the dry ingredients and then add to the bowl of the stand mixer. Stir just until combined and then gently fold in the chopped apple.
Spread the batter on the bottom of the pan and smooth. Then, crumble the streusel evenly over the top of the cake.
Bake in the preheated oven for about 40 minutes, or until a toothpick inserted comes out clean. Cool on a cooling rack for at least 10 minutes before removing the sides of the springform pan. The cake can be eaten warm or at room temperature, but is best enjoyed within 3 days.