Decadent Caramelized Apple Crumble Cake

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line with parchment paper.
2. Prepare the Caramelized Apples: In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Add the sliced apples, brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, for 8-10 minutes, or until the apples are tender-crisp and lightly caramelized. Stir in the lemon juice and set aside to cool slightly.
3. Make the Crumble Topping: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, and 1/2 teaspoon cinnamon. Add the cold, cubed butter and use your fingertips or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form. Place in the refrigerator while you prepare the cake batter.
4. Prepare the Cake Batter: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, baking soda, and salt. Set aside.
5. In a large bowl with an electric mixer, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy (about 3-4 minutes). Beat in the eggs one at a time, then stir in the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
7. Assemble the Cake: Pour half of the cake batter into the prepared springform pan and spread evenly. Arrange half of the caramelized apples over the batter. Carefully spoon the remaining cake batter over the apples and spread gently. Top with the remaining caramelized apples.
8. Evenly sprinkle the chilled crumble topping over the apples.
9. Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out with moist crumbs attached (not wet batter). If the crumble starts to brown too quickly, you can loosely tent it with aluminum foil.
10. Remove the cake from the oven and let it cool in the pan on a wire rack for at least 20-30 minutes before releasing the springform. Serve warm or at room temperature.

Tips

• For a truly moist cake, ensure your butter and eggs are at room temperature before mixing. This helps them combine more smoothly and incorporates air for a lighter texture.
• Do not overmix the cake batter once you add the flour. Overmixing can develop the gluten, leading to a tough cake. Mix until just combined.
• When caramelizing apples, adjust cooking time based on the apple variety. Softer apples will cook faster, while firmer ones like Granny Smith will take a bit longer to become tender-crisp.
• To achieve distinct layers, gently spoon the second half of the cake batter over the apples. You can even use the back of a spoon to spread it out carefully without disturbing the apple layer too much.
• This cake tastes even better the next day as the flavors meld. Store any leftovers at room temperature for up to 2 days, or refrigerated for up to 4 days, covered tightly.