check this out! I've been dying to try it out!
Moist Apple-Walnut Crumb Cake
2 cups all-pupose baking flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon table salt
6 TBS unsalted butter, softened at room temp
1 1/4 cups granulated sugar
2 large eggs at room temp
3/4 cup applesauce
1 cup sour cream
Walnut topping (recipe following)
Heat the oven to 350F. Butter the bottom and sides of a 9x13 inch baking pan. Line the bottom of the pan with parchment and butter the parchment.
In a medium bowl, whisk the flour, baking soda, baking powder, cinnamon and salt to blend.
Combine the butter and sugar in a large bowl. Beat with an electric mixer on medium speed until combined (but not fluffy), scraping the bowl as needed, about 30 seconds. Add the eggs, one at a time until combined and scraping the bowl as needed.
Add about one-third of the flour mixture, mixing on medium-low until combined. Add the applesauce and mix until combined. Add another third of the flour mixture, then the sour cream, then the remaining flour mixture, mixing after each addition until just incorporated. Don't overmix. Scrape batter into the prepared pan and spread evenly.
Bake until the edges of the cake a slightly set and the rest is very jiggly, about 15 minutes. Scatter the walnut topping evenly over the cake and bake until the crumbs are golden brown, the center of the cake springs back when touched, and a toothpick inserted in the center has a few moist crumbs sticking to it, 30-35 minutes; check the cake early and if the crumbs are golden but the cake isn't fully baked, cover loosely with foil. Let cool on rack for at least 20 minutes. Serve warm
Walnut topping:
1/2 cup cold unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 1/4 teaspoons ground cinnamon
1 cup all-purpose flour
1/4 cup confectioners' sugar
1 cup walnuts, coarsely chopped
Melt the butter in a medium bowl in the microwave. Add the brown sugar, granulated sugar and cinnamon and stir until well blended. Add the remaining ingredients, mixing with your fingers until it's well combined; the mixture should be crumbly but also clump together. Refrigerate until ready to use.