• Preheat to 350°F. Also spray the 9" springform pan with non-stick spray.

Make the Batter

• In a large mixing bowl add the softened butter and sugars. Using the hand mixer on medium speed, cream together for 4 minutes. It should be creamy & fluffy.
  ½ cup salted butter, 1 ¼ cup sugar, ¼ cup brown sugar
• Next add the eggs & vanilla; mix for 1 minute.
  1 tablespoon vanilla, 3 eggs
• Add the sour cream & mix for 1 minute.
  ½ cup sour cream
• Add the dry ingredients to the wet ingredients. Mix on medium speed for 2 minutes, scraping down the sides with a rubber spatula as needed.
  2 cups all-purpose flour, 1 teaspoon baking powder

Prep the Apples & Topping

• Peel, core, & dice the apples into small bite-sized pieces. Making them the same size will ensure they all cook evenly.

  *DO NOT make the pieces too large or they will not soften or cook correctly as the cake bakes.
  4 cups chopped apples
• In a bowl add the apples and pieces. Toss to coat.
  1 teaspoon cinnamon, 1 teaspoon nutmeg
• In a separate bowl add the topping ingredients. Use your hands to bring it together. It will be chunky with both small & big chunks of crumble.
  1 ½ cups all-purpose flour, ½ cup sugar, ½ cup brown sugar, ½ cup salted butter, ½ teaspoon cinnamon

Layer & Bake

• To the springform pan add ½ of the cake batter. Spread it out in an even layer on the bottom.
• Top with the apple mixture. Add the remaining batter over the apples. Spread it to the edges & to cover the apples completely.
• Finally, top sprinkle on the crumb topping.
• Bake in the preheated oven for 80-90 minutes on the center rack in the middle of the oven.
• It will be ready when the top is slightly golden, the apples are tender, & a tester comes out clean from the cake.

Cool & Serve

• Let the cake cool in the springform pan for 30 minutes on a wire baking rack. Then remove the sides of the springform pan and let it cool another 30 minutes on the rack.
• Slice into wedges and plate to serve.