For the Crisp Topping
1 stick (1/2 cup) unsalted butter
1/2 cup light brown sugar
1/2 cup all-purpose flour
3/4 cup old-fashioned oats
1/2 tsp. salt
1/2 tsp. ground cinnamon
For the Cake
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups granulated sugar
4 large eggs plus 2 large egg yolks (farm fresh is best)
1 tbls. pure vanilla extract
1 tbls. baking powder
1/2 tsp. salt
3 cups all-purpose flour
1 1/2 cups whole milk
For the Apple Layer
6 apples, peeled, sliced, cored and cut into chunks
1/4 cup light brown sugar, packed
1 1/2 tsp. ground cinnamon
1/2 tbls. all-purpose flour
1 tbls. lemon juice
Preheat oven to 350 degrees F. Spray a 9-x-13 inch baking pan with nonstick baking spray.
Cut butter into pieces and place in a medium bowl. Add brown sugar, flour, oats, salt and cinnamon. Using a pastry cutter (or your hands), mix together until coarse crumbs form. Set aside.
In the bowl of your stand mixer, cream together butter and sugar until light and fluffy, about 4-5 minutes. Add eggs and egg yolks one at a time, and mix until fully combined after each addition. Add vanilla, mix in baking powder, salt and half of the flour and mix until blended well. Add half of the milk and mix. Add the remaining 1 1/2 cups of flour and mix until combined. Pour in the remaining 3/4 cup milk and mix until a smooth batter forms. Pour into the prepared baking pan.
Place cut apple chunks into a medium bowl and add brown sugar, cinnamon and flour. Toss to coat apples evenly. Pour lemon juice on top and stir thoroughly.
Arrange apples onto the cake batter in the pan in an even layer. Sprinkle crisp topping over the apples and place in the oven.
Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean and cake appears to be set.
Remove from the oven and let cake cool for at least 1 hour. Cut into slices and dust with confectioner's sugar, if desired.
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.