This sweet and tasty cake can be served for breakfast or dessert on a chilly fall day. Not only is it delivious, but it's sure to make your house smell amazing.
Ingredients
Crumb topping
1 (3.5 oz) tub Epicurean Butter Cinnamon & Brown Sugar Flavored Butter
½ cup packed light-brown sugar
½ cup toasted pecans, chopped
¼ cup old-fashioned rolled oats
½ tsp cinnamon
¼ tsp salt
Cake batter
2 (3.5 oz) tubs Cinnamon & Brown Sugar Flavored Butter, room temperature
2 cups all-purpose flour (spooned and leveled), plus more for cake pan
1 tsp baking soda
1 tsp cinnamon
½ tsp coarse salt
1 cup granulated sugar
½ cup packed light-brown sugar
4 eggs
1 cup sour cream
2 gala or granny smith apples (about 1 pound), peeled, cored, and diced medium
1 cup toasted pecans, chopped
Directions
Make topping:
In a medium bowl, combine Epicurean Butter Cinnamon & Brown Sugar Flavored Butter, brown sugar, pecans, oats, cinnamon, and salt. With a pastry cutter or your hands, blend until butter is incorporated and mixture resembles coarse crumbs. Refrigerate until ready to use.
Make batter:
In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
In another large bowl, using an electric mixer, beat butter and sugars on high, scraping down bowl as needed, until light and fluffy, about 4 minutes.
Beat in eggs, one at a time, scraping down bowl after each addition. Add sour cream and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. With a rubber spatula, fold in apples and pecans
Bake it:
Preheat oven to 350°F.
Butter and flour metal angel-food cake pan using Epicurean Butter Cinnamon & Brown Sugar Flavored Butter.
Transfer the crumb topping into the bottom of the prepared pan, then pour the batter on top of the crumb topping. Bake until a toothpick inserted in middle comes out clean, 60 to 70 minutes.
Let cool in pan on a wire rack 10 minutes, then turn out onto rack and let cool.
