Ingredients:

  • 1 cup (125g) all-purpose flour (plus extra for dusting if needed)
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (113g, 1 stick) cold unsalted butter, cut into small cubes
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk (or milk with 1 tablespoon lemon juice)
  • 3 cups (about 3 medium) peeled, cored, and diced apples (Granny Smith, Honeycrisp, or a mix)

Instructions:

  1. Prepare the Crumble: Combine flour, brown sugar, cinnamon, and nutmeg in a bowl. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Refrigerate until ready to use.
  2. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform or cake pan. Consider lining the bottom with parchment paper for easy removal.
  3. Combine Dry Ingredients (Cake): In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
  4. Combine Wet Ingredients (Cake): In a separate bowl, cream together granulated sugar, brown sugar, and vegetable oil. Beat in eggs one at a time, then stir in vanilla extract.
  5. Combine Wet and Dry (Cake): Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
  6. Fold in Apples: Gently fold the diced apples into the cake batter.
  7. Assemble and Bake: Pour the batter into the prepared pan. Sprinkle the crumble topping evenly over the batter.
  8. Bake: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the crumble begins to brown too quickly, tent the cake loosely with aluminum foil.
  9. Cool: Let the cake cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely.