For cinnamon streusel crumb:

1 1/2 cup flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 teaspoon salt

1 teaspoons cinnamon

1/4 teaspoon nutmeg

1/2 cup butter -melted

1/2 teaspoon vanilla

1 large (or 2 small) tart apples-peeled and chopped

For the cake:

4 Tablespoons butter

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla

1/2 cup sour cream

1 cup flour

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon baking powder

For apple cider glaze:

1/2 cup powdered sugar

1 1/2 -2 Tablespoons apple cider


Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.

To make cinnamon streusel crumb in a bowl, whisk together dry ingredient, add melted butter and vanilla and stir until the mixture is evenly moist, set aside.

To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, add egg and beat well, then add vanilla and sour cream and beat again.

In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.

Spread half the batter at the bottom of the pan ( it will be very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.

Bake 35-40 minutes or until a tester inserted in the center comes out clean.

Before remove the ring of springform pan run a thin knife around the cake.

To make the glaze whisk together powdered sugar with apple cider and drizzle over the cake.