Ingredients:

  • 225g (1 cup) unsalted butter, softened
  • 200g (1 cup) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 300g (2 1/2 cups) all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 120ml (1/2 cup) milk
  • 2-3 medium apples (Granny Smith, Honeycrisp, or Braeburn), peeled, cored, and diced
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 100g (1/2 cup) all-purpose flour (for crumble)
  • 75g (1/3 cup) unsalted butter, cold and cubed (for crumble)
  • 50g (1/4 cup) granulated sugar (for crumble)
  • 1/4 tsp ground cinnamon (for crumble)

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and flour the cake pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the diced apples.
  7. In a medium bowl, combine the flour, cold cubed butter, sugar, and cinnamon. Use your fingers or a pastry blender to cut the butter into the flour mixture until it resembles coarse crumbs.
  8. Pour the cake batter into the prepared pan. Sprinkle the crumble topping evenly over the batter.
  9. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely. Serve warm or at room temperature.