APPLE CRUMB CAKE

This cake is quick and easy to make, and actually improves with a day or two of storage. Serve it as a breakfast treat or yummy afternoon snack.

Yields 10 servings

Crumb Topping

2 tablespoons flour
2 tablespoons bread crumbs
1/3 cup brown sugar
1 teaspoon cinnamon
2 tablespoons unsalted butter

Apple Filling

1 large granny smith apple, peeled and cored
1 tablespoon sugar
1/8 teaspoon cinnamon
juice of one half lemon

Cake

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon freshly grated lemon zest
1/2 cup unsalted butter, melted
1 cup sour cream
2 eggs
1 teaspoon vanilla extra

DIRECTIONS

Preheat the oven to 350 degrees. Butter an 8-inch square baking dish. To prepare the crumb topping, combine the flour, bread crumbs, brown sugar, and cinnamon in a bowl and stir to blend. Cut the butter into very small pieces and add them to the bowl.

Using a pinching and tossing motion, mix with your hands until the butter is well distributed and the mixture resembles a coarse, crumbly meal. Set aside. Cut the apple into 1/8-inch slices and toss them with the sugar, cinnamon and lemon juice. Set aside.

To prepare the cake batter, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest in a spacious bowl. In a separate bowl, whisk together the melted butter, sour cream, eggs, and vanilla.

Add the wet ingredients to the dry all at once and mix by hand until barely blended and still quite lumpy. Do not over mix. Spread one half of the batter evenly in the prepared pan. Arrange the apple slices over the batter in a single layer. Drop the remaining batter in dollops over the apples, then carefully smooth it over to form an even layer. Sprinkle the cake with crumb topping.

Bake in the preheated oven for 20 - 25 minutes, until the cake springs back when pressed in the center. Cool thoroughly, cover, and let stand at room temperature for several hours or overnight before serving.