Big Apple Crumb Cake

APPLES

1 pound apples, (3 medium or 2 large), peeled, cored, cut into  ½" wedges

1 tsp ground cinnamon

1 tbsp granulated sugar

CRUMBS

½ cup unsalted butter, melted

⅓ cup light or dark brown sugar

⅓ cup light granulated sugar sugar

1 tsp cinnamon

¼ tsp kosher salt

1⅓ cup all-purpose flour

CAKE

6 tbsp unsalted butter, softened

½ cup granulated sugar

1 large egg

⅓ cup sour cream

1 tsp vanilla extract

1 cup all-purpose flour

1¼  tsp baking powder

¾ tsp kosher salt

Heat oven to 325 degrees. Light coat a 8-inch or 9-inch cake pan with butter or nonstick spray. For extra security, line it with parchment.

Toss apples with cinnamon and sugar and set aside.

Make Crumbs: Whisk butter, sugars, cinnamon and salt together  until evenly mixed. Add flour and mix until it disappears. Set aside.

Make cake: Beat butter with sugar until lightened and fluffy. Add egg, sour cream, and vanilla and beat until combined. Sprinkle surface of batter with baking powder and salt and beat well to combine. Add flour and mix only until it disappears. 

Assemble: Scrape batter into prepared pan and smooth it flat. Arrange apples on cake, slightly overlapped. Sprinkle crumbs over apple slices. For bigger crumbs, squeeze the crumbs into small fistfuls and break these into a couple bigger chunks over the cake. 

Bake: Bake the cake about 50-55 minutes. Cool to room temperature. Dust generously with powdered sugar.