A soft and tender Apple Cake packed with fresh apples, sprinkled with a crumb topping and drizzled with a sweet and buttery brown sugar sauce.
- ⅔ cup brown sugar packed
- ⅔ cup all purpose flour
- ¼ teaspoon cinnamon
- pinch of salt
- 6 tablespoons unsalted butter melted
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon increase to 1-½ teaspoons for a stronger flavor
- 2 cups finely chopped peeled apple
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola oil or vegetable oil
- ½ cup sour cream
- ⅓ cup unsweetened applesauce
- 1 ½ teaspoons pure vanilla extract
Brown sugar sauce:
- ½ cup brown sugar packed
- ¼ cup unsalted butter cut into pieces
- ⅓ cup heavy cream
Combine brown sugar, flour, cinnamon, and salt. Add melted butter and stir until well combined. Place in the refrigerator while you continue with the cake.
Preheat oven to 350 °F. Grease a 9x13 baking dish.
In a large bowl, combine flour, baking soda, salt, and cinnamon. Add apples and stir until combined.
In a separate bowl, whisk eggs, sugar, oil, sour cream, applesauce, and vanilla.
Pour the wet ingredients into the flour mixture. Use a rubber spatula to stir until well combined, being careful not to overmix. Pour the batter into the prepared baking dish. Remove the crumb topping from the refrigerator and sprinkle it over the top of the cake batter. Bake for 22-27 minutes, until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool.
Brown sugar sauce:
In a small saucepan over medium heat, melt butter and brown sugar, whisking constantly. Gradually add the cream. Bring to a simmer, stirring constantly. Remove from heat and cool just slightly so it can thicken. Serve warm sauce over slices of cake.
Calories: 333kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 112mg | Potassium: 80mg | Fiber: 1g | Sugar: 27g | Vitamin A: 334IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg