Ingredients
Equipment
Method
Prepare and crumb topping
- Preheat oven to 350F and grease a 9x13 baking dish, then set aside while you mix.
- Combine flour, brown sugar, and cinnamon, then drizzle in melted butter and toss until large crumbs form and look sandy with clumps (visual cue).
Make cake batter
- Beat butter and sugar until smooth, then add eggs and vanilla and mix until the mixture looks lighter in color and fully combined.
- Beat in sour cream until smooth and glossy, then fold in dry ingredients and diced apples until no dry streaks remain (visual cue).
Assemble and bake
- Spread batter into the prepared pan, then scatter crumb topping generously so it covers the surface in an even, thick layer.
- Bake 45-50 minutes at 350F until the center is set and a toothpick comes out with moist crumbs, then dust with powdered sugar before serving (visual cue).
Notes
Pro tip: Dice the apples evenly so each bite has similar fruit distribution; if your crumb seems too sandy, press the biggest clumps with your fingertips to keep a chunky topping. Store covered in the refrigerator up to 4 days; rewarm individual slices in the microwave for 10-20 seconds. Freeze unfrosted slices up to 2 months; thaw overnight in the fridge. For a lighter swap, use reduced-fat sour cream (texture remains tender).