Ingredients:

  • 1 3/4 cups (210g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) milk
  • 1 teaspoon vanilla extract
  • 2 medium apples (such as Granny Smith or Braeburn), peeled, cored, and diced (approx. 300g)
  • 1 tablespoon lemon juice
  • 1/2 cup (60g) all-purpose flour
  • 1/4 cup (50g) packed light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick, 56g) cold unsalted butter, cut into small cubes
  • 2 tablespoons chopped walnuts or pecans (optional)

Instructions:

  1. Peel, core, and dice the apples. Toss with lemon juice to prevent browning.
  2. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan, or line the base with baking paper.
  3. In a bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Stir in nuts, if using. Set aside.
  4. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  5. Beat in the eggs one at a time, then stir in the vanilla extract.
  6. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  7. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
  8. Gently fold the diced apples into the batter.
  9. Pour the batter into the prepared springform pan and spread evenly.
  10. Sprinkle the crumble topping evenly over the cake batter.
  11. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean and the crumble topping is golden brown.
  12. Let the cake cool in the pan for 10-15 minutes before releasing the sides of the springform pan. Transfer to a wire rack to cool completely.