An amazing Fall dessert with a fantastic streusel crumb topping.
Author: Bekah Borgstede
1large or two small tart applespeeled and chopped
For the streusel crumb:
For the cake:
For apple cider glaze:
Preheat oven to 350. Grease round pie tin and set aside.
To make streusel topping in a bowl, whisk together dry ingredients. Add butter and vanilla. Stir with fork just until moist. Set aside.
In a separate large bowl, to make cake: Cream together 4T butter with 1/2 cup sugar until light and fluffy. Add egg and beat well. Add vanilla and sour cream and beat again.
In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder. Add to butter mixture and stir until just combined.
Spread half the batter in bottom of prepared pan. (This will be a very thin layer.) Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the streusel.
Bake 45-50 minutes or until a tester inserted in the center comes out clean.
Run a thin knife around the edge of the cake to remove from sides, then allow to cool.
To make glaze, whisk powdered sugar and cider together. Drizzle over cooled cake.