Ingredients
Scale
For the crumb topping:
- 1/3 cup white sugar
- 1/3 cup packed brown sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 8 tablespoons (1 stick) butter, melted
- 1 ¾ cups flour (to make this GF, I used Bob’s Red Mill gluten-free flour mix)
For the cake:
- 1 ¼ cups flour (again, I used Bob’s Red Mill)
- ½ cup white sugar
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon baking soda
- 6 tablespoons butter, softened
- 1 teaspoon vanilla
- 1/3 cup buttermilk
- 1 egg
- 1 egg yolk
- 1 ½ cups chopped apple
For topping, optional:
- Caramel sauce
- Cinnamon
Instructions
- Preheat oven to 325 degrees F. Grease an 8×8 inch pan and line with parchment paper.
- To make the crumb topping: Stir together the sugars, salt, and cinnamon. Add the melted butter and stir until combined. Add the flour, mixing well as it creates a dough of sorts. Let sit while you make the cake batter.
- To make the cake: In a large bowl, whisk together the flour, sugar, salt, cinnamon, and baking soda. Cut in the butter until it becomes an even grainy texture. In a measuring cup, mix together the vanilla, buttermilk, egg and egg yolk. Add to the dry ingredients. Beat for 1 minute until smooth and light. Fold in the chopped apples. Spread the batter into the prepared pan. Now break the topping into medium-sized pieces and evenly distribute over the batter. Bake for 25-30 minutes or until a cake tester comes out clean.
- To top: Drizzle with warm caramel sauce and sprinkle with cinnamon. Cut into 16 squares to serve.