Apple Crumb Cake

 2-3 apples cored, cut into 1/2-inch wedges

Juice of half a lemon

1 t. ground cinnamon

1 T. granulated sugar

 CRUMBS:

1/2 c. butter, melted

1/3 c. light or dark brown sugar

1/3 c. sugar

1 t. ground cinnamon

1 1/3 c. SR flour

CAKE:

6 T. butter, softened

1/2 c. sugar

1 egg

1/3 c. sour cream

1 t. vanilla extract

1 c. SR flour

Heat oven: To 325. Lightly coat an 8-inch square or 9-inch cake pan with butter or nonstick spray. Toss apples with lemon juice, then cinnamon and sugar and set aside.

Make crumbs: Whisk butter, sugars, & cinnamon together until evenly mixed. Add flour and mix until it disappears. It’s going to be very thick; set it aside.

Beat butter with sugar until lightened and fluffy. Add egg, sour cream, and vanilla. Beat until combined. Add flour and mix only until it disappears. Scrape batter into prepared cake pan and smooth it flat. Arrange apples on cake, slightly overlapped. Pour any cinnamon-apple juices in bottom of bowl over apples. Sprinkle crumbs over apple slices. For bigger crumbs, squeeze the crumbs into small fistfuls and break these up into a couple bigger chunks over the cake. Bake the cake until a toothpick inserted into the apples doesn’t hit any crisp spots and if you look closely, you’ll see juices bubbling around some apples, about 50 to 55 minutes. Cool to room temperature, before cutting into squares or wedges. Store refrigerated for up to 6 days covered.