AUTHOR DEBBIE MACOMBER'S GIANT CRUMB APPLE PIE COFFEE CAKE

 CRUMBS:

1/2 cup unsalted butter, melted

1/3 cup brown sugar

1/3 cup granulated sugar

1/2 tsp ground cinnamon

Pinch of salt

1 3/4 cup all-purpose flour

CAKE:

1/3 cup sour cream or buttermilk (your choice)

1 large egg + 1 egg yolk

1 tbsp vanilla

1 cup all-purpose flour

1/2 cup granulated sugar

1/2 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

6 tbsp unsalted butter, at room temperature, cut up + more for the pan

FILLING:

1 large Granny Smith apple, peeled, sliced very thin

2 tbsp sugar

1/2 tsp cinnamon

Preheat oven to 375 degrees.

Line an 8 or 9-inch springform pan with parchment paper. Butter the paper and sides of the pan.

CRUMBS:

In a mixing bowl, combine the butter, both sugars, cinnamon and salt, stir until smooth.

Stir in the flour until butter forms a thick mass.

CAKE:

In a small mixing bowl, whisk together the sour cream (or buttermilk), egg, yolk, and vanilla until blended.

In a large mixing bowl, using an electric mixer, mix flour, sugar, baking soda, baking powder, and salt. Add butter chunks; beat until blended. Gradually add in sour cream mixture, scraping down the bowl. Spread in the prepared pan.

FILLING:

In a medium mixing bowl, toss the apple with sugar and cinnamon. Layer the apple slices in a circle over the batter.

Using your fingers, break crumb mixture into big chunks and sprinkle over the apples.

Bake at 375 degrees for 50 minutes or until toothpick comes out clean with some moist crumbs.

Cool on a wire rack before removing sides.

Yield: 8 to 10 slices

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