Ingredients
FOR CINNAMON STREUSEL TOPPING
1⅓ cup Gold Medal all purpose flour
¼ cup Domino granulated sugar
¾ cup brown sugar, packed
⅛ teaspoon salt
1¼ teaspoon McCormick cinnamon
¾ cup Kerrygold butter, melted
1 teaspoon vanilla
FOR APPLE FILLING
1 medium size crisp apple, cored peeled and chopped in small bite size pieces
FOR THE CAKE
4 tablespoons butter
¾ cup granulated sugar
2 eggs
1½ teaspoon vanilla
1 cup Daisy sour cream
2 cups flour
¼ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
¼ cup powdered sugar
Instructions
Preheat oven to 350 degrees. Using a 8-inch springform pan, grease with butter and line the bottom of the pan with parchment paper.
To Prepare Streusel Topping –
In a medium bowl add the flour, sugar, brown sugar, salt, and cinnamon. Stir to combine. Add the melted butter and the vanilla and stir until the dry ingredients are all coated with the butter and vanilla. Set aside.
For The Cake –
Using a hand or stand mixer, cream the butter and sugar together until light and fluffy.
Add 1 egg at a time until each is completely incorporated into the butter mixture, then add the vanilla and the sour cream, and combine.
In a medium bowl add, flour, salt, baking soda, and baking powder. Whisk until combined.
Using heaping spoonfuls at a time, combine flour mixture into butter mixture.
Spread ½ of the batter into the prepared springform pan.
Place apple pieces in an even layer over the first layer of batter.
Add 1 cup of streusel topping over the apples, then spread the remaining batter over the topping.
Top the second layer with the remaining streusel topping.
Bake for 45 to 50 minutes or until a toothpick comes out clean.
Once the cake is cooled sprinkle the top with powdered sugar.
