From Dana Schrader via the Airial Hot Air Balloon Company
Cake:
1 stick plus 2 tsp. unsalted butter
1 1/2 c. packed light brown sugar
2 large eggs
2 c. AP flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 c. sour cream
1 tsp. pure vanilla extract
2 c. peeled, cored and chopped apples
Crumble Topping:
1/2 c. packed light brown sugar
1/2 c. AP flour
1/2 tsp. ground cinnamon
4 Tbsp. unsalted butter, softened
Brown Sugar Glaze:
1/2 c. packed light brown sugar
1/2 tsp. vanilla extract
2 Tbsp. water
Preheat the oven to 350 degrees. Lightly grease a 13-by-9-inch glass baking dish with 2 teaspoons of butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon and butter and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, about 45 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, mix the sugar, vanilla, and water until smooth. Drizzle over the cake and let it harden slightly. Serve warm.
