Did you know that October is National Apple Month? It makes sense~there are so many ripe apples just falling off of the trees in our town that I haven’t had to buy any! My coworkers are bringing them in to work and just giving them away! So, in honor of National Apple Month (and because I love apple-spice recipes), here is my first EVER “treat” recipe to be shared on my blog. That’s right, this is NOT a crock pot or quick weeknight meal. I’m totally stepping out of my comfort zone here. But not to worry, my coworkers were the
unlucky victims happy helpers in testing this out at last week’s potluck and they liked it. I made it a bit speedier for the busy mom by using applesauce instead of fresh apples. Enjoy!
2 cups flour
¼ cup unsalted butter, softened
½ cup sugar
1 cup sour cream
1 tsp. vanilla
1 cup applesauce
1 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
For Crumbled Topping:
½ cup light brown sugar
½ cup flour
½ tsp. cinnamon
4 Tbsp. unsalted butter, softened
Preheat the oven to 350 and grease a 9×13 baking dish. Cream together ¼ unsalted butter and ½ cup sugar. Beat in eggs. Stir in sour cream, then vanilla, then applesauce. In a separate bowl, sift together 2 cups flour, 1 tsp. cinnamon, baking soda, and salt. Add to wet ingredients. Pour into the prepared baking dish.
For the crumbled topping, mix all ingredients together until crumbly. Sprinkle over the cake.
Bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean.