Ingredients:
For the Salty Caramel Drizzle:
- 1 cup granulated sugar
- 6 tbsp salted butter (85 grams), cut into cubes
- 1/2 cup + 1 tbsp heavy cream
- A pinch of flaky sea salt
For the Caramelized Apples:
- 3 tbsp salted butter (42 grams)
- 2 large apples (preferably honeycrisp or golden delicious), sliced into 1/2-inch pieces
- 3 tbsp brown sugar (40 grams)
- 3/4 tsp cinnamon
- A pinch of nutmeg
- A pinch of salt
For the Cake:
- 1/4 cup salted butter, softened at room temperature (equivalent to 4 tbsp or 57 grams)
- 1/2 cup granulated sugar (105 grams)
- 1/4 cup brown sugar (53 grams)
- 1 large egg, at room temperature
- 1/3 cup milk, at room temperature (80 mL)
- 3 tbsp full-fat sour cream, at room temperature (45 grams)
- 1 tsp vanilla extract
- 1 and 1/3 cups all-purpose flour (173 grams)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- A pinch of allspice
- A pinch of ground cloves
- 3 tbsp brown sugar, packed, for the cinnamon sugar layer (40 grams)
- 1 tbsp cinnamon, for the cinnamon sugar layer
For the Crumb Topping:
- 1/2 cup salted butter (equivalent to 1 stick or 113 grams)
- 1/2 cup brown sugar, packed (106 grams)
- 3 tbsp granulated sugar (38 grams)
- 1 and 1/3 cups all-purpose flour (173 grams)
- 1/2 tsp cinnamon
- A pinch of salt
Instructions:
Creating the Salted Caramel Sauce: (Optional but delightful!)
Prepare the salted caramel sauce by following this linked 10-minute recipe. Set it aside to cool or make it in advance and refrigerate it for up to one week.
Preparation of Caramelized Apples:
Melt the butter in a medium-sized saucepan over medium heat, and you have the option to brown the butter by cooking it for a few extra minutes.
Add the apple slices along with the rest of the ingredients for the apple filling.
Cook for 5-8 minutes while stirring occasionally, until the apples are slightly softened but still have a crunch. Set them aside to cool slightly.
Making the Cake Batter:
Cream the softened butter in a large mixing bowl using an electric mixer on high speed.
Add the sugars and mix until they are well blended with the butter.
Add the egg, milk, vanilla, and sour cream, and mix until they are just combined.
Incorporate the flour, baking powder, salt, and spices into the mixture, ensuring that you mix just until the last streaks of flour disappear. The batter will have a fairly thick consistency. Set it aside.
Mix together the extra brown sugar and cinnamon in a separate bowl.
Preparing the Crumb Topping:
Melt the butter in a medium-sized bowl.
Whisk in the sugars.
Stir in the remaining crumb ingredients until you achieve large crumbs.
Assembly and Baking:
Preheat your oven to 350°F.
Spray a 9-inch round (or square) pan with nonstick spray and line it with parchment paper to facilitate removal.
Spread half of the batter into the pan (it might seem like a small amount of batter, but don’t worry).
Sprinkle the cinnamon sugar mixture over the batter, then add the remaining batter (an offset spatula may be helpful here).
Spoon the caramelized apples evenly over the top of the batter, leaving behind any excess liquid (you can drizzle a spoonful or two over the top but not all of it).
Sprinkle the crumb topping and gently press it down to adhere.
Bake for 36 to 42 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. The crumbs should appear baked and slightly browned.
Service and Storage:
Allow the cake to cool to your desired temperature, or enjoy it while it’s warm! Slice and serve with a sprinkle of powdered sugar or a drizzle of salted caramel sauce. It’s best on the first day (the crumb may lose its crispiness after that), but leftovers can be stored in an airtight container for a few days. If your slices have salted caramel on top, be sure to store them in the fridge.
Note: Nutrition information does not include the caramel sauce, as it was challenging to calculate only a portion of the batch, which would significantly increase the calorie count.
