Cinnamon Apple Crumb Cake

• FOR THE CRUMB TOPPING:
• 1/2 cups Sugar
• 1 dash Salt
• 1 teaspoon Cinnamon
• 1 stick Unsalted Butter, melted
• 1-1/2 cup All-purpose Flour
• FOR THE CAKE:
• 6 Tablespoons Unsalted Butter, At Room Temperature
• 3/4 cups Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1 teaspoon Grated Lemon Zest
• 2/3 cups Sour Cream
• 1-1/4 cup All-purpose Flour
• 1 teaspoon Baking Powder
• 1/4 teaspoons Baking Soda
• 1 teaspoon Cinnamon
• 1/2 teaspoons Salt
• 2 whole Apples, Peeled, Cored, And Diced (See Note)
• Confectioners Sugar, For Dusting

1. To make the crumb topping:
2. Combine the sugar, salt and cinnamon in a medium-sized bowl. Stir in the melted butter and then the flour. Mix well and set aside.
3. To make the cake:
4. Preheat oven to 350 F.
5. In a large bowl cream the butter and sugar together using either a stand mixer or a hand mixer. Add the eggs, vanilla, lemon zest and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir the dry ingredients into the batter. Add the apples and mix just until combined.
6. To assemble the cake, pour the cake layer batter into a greased 9" round springform pan (you can also bake this in a 9" square baking dish). Crumble the crumb topping evenly over the batter and bake in the preheated oven for approximately 1 hour or until a cake tester inserted into the center of the cake comes out clean. Remove it from the oven and allow to cool completely before removing from the springform pan. Dust the top with confectioner's sugar before serving.
7. Note: I used Red Delicious apples because I like a softer texture. If you prefer a firmer texture, use Granny Smith apples instead.

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Taken from tastykitchen.com/recipes/desserts/cinnamon-apple-crumb-cake/ (may not work)