APPLE BUTTER CRUMB CAKE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
• Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
• Sift together the flour, baking powder, baking soda, and salt.
• Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
• Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
• Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.

Steps:

• Preheat oven to 350°. Rub ½ Tbsp. room temperature butter all over bottom and sides of an 8.5x4.5" loaf pan with your fingertips. Line pan with a piece of parchment, leaving an overhang on two longer sides. Butter parchment with another ½ Tbsp. butter; set aside.
• Chop 2 oz. apple rings into ½" pieces; set aside.
• Whisk 1½ cups flour, 1¼ tsp. baking powder, ½ tsp. salt, ¼ tsp. baking soda, and 2 tsp. cinnamon in a large bowl.
• Using an electric mixer on high speed, beat 1 cup sugar and ½ cup butter in another large bowl until very pale and light, about 4 minutes.
• Add 2 eggs and beat on medium speed until mixture is very fluffy, about 1 minute.
• Add 1 cup apple butter and ½ tsp. vanilla and beat until combined.
• Add dry ingredients and beat on low speed until flour disappears and batter is thick and smooth. Using a spatula, fold batter a few times by hand, scraping bottom and sides of bowl.
• Fold chopped dried apple pieces into batter, then scrape into prepared pan and smooth top.
• Melt remaining 1 Tbsp. butter in a small bowl (if you don’t have a microwave, do this part in a small saucepan). Stir in remaining ¼ cup sugar and ¼ tsp. cinnamon with a fork until wet crumbs form.
• Sprinkle cinnamon-sugar crumbs evenly over top of batter. Bake cake until top is cracked and firm to the touch and a tester inserted into center comes out clean, 60–70 minutes.
• Let cool in pan 15 minutes, then cut around short sides and use parchment to lift out cake. Transfer to wire rack and let cool completely.
• Slice and serve.
• Do Ahead: Cake can be made 1 day ahead. Let cool completely, wrap with plastic, and store at room temperature.