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For the Cake:
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Preheat the oven to 350F.
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Lightly grease with 2 teaspoons butter or spray a 13x9 inch glass baking dish.
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In a large mixing bowl, cream together ½ cup (1 stick) of butter and sugar until light and fluffy on medium speed – approximately 3 minutes.
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Beat eggs slightly, then add to the butter/sugar mixture. Mix together 1 minute on medium speed.
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In a separate bowl, sift the flour, baking soda, cinnamon, apple pie spice and salt.
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In a small bowl, combine the sour cream and vanilla extract.
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Add the flour mixture to the butter mixture, alternating with the sour cream/vanilla mixture. After each addition, mix just until incorporated.
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Fold in the apples.
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Pour the batter into the prepared baking dish – be sure to smooth it out to the edges of the entire pan.
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For the Crumble Topping:
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In a medium bowl, combine all topping ingredients and mix until it resembles coarse crumbs.
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Sprinkle the topping over the cake.
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Bake until golden brown and cooked through. 40-45 minutes.
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(When a toothpick is inserted in the center of the cake and comes out clean, the cake is done.)
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Remove the cake from the oven and let it cool on a wire rack for at least 10 minutes before adding the glaze and serving.
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For the Glaze (optional):
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In a small bowl, combine all glaze ingredients and mix until smooth.
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Drizzle the cake with the glaze and let it harden.
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The cake can be served warm or cold. It is delicious either way.
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This cake freezes beautifully.
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Enjoy!