Apple Crumble Cake

Ingredients

For the cake:
• Scant 1 cup all-purpose flour
• Scant 1 cup whole wheat flour
• 2/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 3 medium apples, peeled, cored and cut into thin slices
• 2 large eggs
• Scant 1 cup heavy cream, light cream, or half and half
• 1/2 cup sour cream or plain yogurt (I used greek)
• 1/2 cup brown sugar
• 1 teaspoon vanilla
• Pinch salt
For the crumble topping:
• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1/4 teaspoon cinnamon
• Pinch salt
• 1/4 cup unsalted butter, melted

Directions

1. Preheat oven to 360° F. Grease an 8-inch springform pan (I used a 9-inch and it worked out fine). Place on a baking sheet and set aside.
2. In a food processor, add the flour, sugar, and baking powder. Pulse a few times to combine. Add the cold butter and pulse until the butter is well combined with the dry ingredients. You’ll end up with a very dry, almost sand-like mixture.
3. Sprinkle 3/4 of the flour mixture over the bottom of the prepared pan. Don’t press it down at all, but move it around towards the edges of the pan so the mixture goes up the sides a bit. Place the sliced apples over the crumbs (keeping them from touching the sides of the pan), then sprinkle the remaining flour mixture evenly over the apples. Don’t press down – just leave it as is – and bake in a preheated oven for 20 minutes.
4. While the cake is baking, place the eggs, cream, sour cream, brown sugar, vanilla, and a pinch of salt in a medium bowl, and whisk to combine. Set aside.
5. When the cake has baked for 20 minutes, remove from the oven and carefully pour the liquid mixture evenly over the top.
6. Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.
7. When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Make sure the pan is set on a baking sheet with sides, and return the cake to the oven. Cook for an additional 20 minutes.
8. While the cake is baking for a second time, prepare the crumble topping. Place the flour, sugar, cinnamon, and a pinch of salt in a small bowl, and mix to combine. Add the melted butter, and mix just until the dry ingredients are moistened and them mixture comes together in large clumps. Place the bowl in the freezer until ready to use.
9. When the cake has baked for an additional 20 minutes, remove from oven. The custard mixture should be somewhat set so that the crumbs won’t sink into the cake. (If it hasn’t set yet, return to the oven for a couple more minutes until set.)
10. Sprinkle the crumb mixture evenly over the top, and return to the oven to bake for a final 20 minutes. The cake will be finished when it doesn’t jiggle and a tester inserted into the center comes out with crumbs but no liquid. Total baking time should be about 60-65 minutes.
11. Allow the cake to cool in the pan set over a cooling rack for at least 15 minutes, and then run a knife around the edges of the pan before carefully removing the outer ring. Serve warm or at room temperature.

http://www.sweetlyserendipity.com/dessert/cakes-and-cupcakes/apple-crumble-cake