Recipe Index

Ingredients

• Nonstick vegetable oil spray, for the pan
• plain flour (1 1/4 cups), for the crumble
• 7 oz light brown sugar (1 cup packed)
• 1 1/2 tsp Diamond Crystal kosher salt (or 3/4 tsp Morton), for the crumble
• 1 1/2 tsp ground cinnamon
• 1/2 tsp baking powder, for the crumble
• unsalted butter, melted (1/2 cup)
• 15¾ oz Honeycrisp apples (about 2 large), peeled, cored, thinly sliced and halved crosswise
• 8 oz plain flour (1 2/3 cups plus 2 tbsp), for the cake
• granulated sugar (1 cup)
• 1 1/2 tsp Diamond Crystal kosher salt (or 3/4 tsp Morton), for the cake
• 1 1/2 tsp baking powder, for the cake
• 1/4 tsp baking soda
• 4 oz chilled unsalted butter, cut into pieces (1/2 cup)
• 2 large eggs
• buttermilk (2/3 cup)
• 2 tbsp vegetable oil
• 1 tbsp vanilla extract
• 1 tbsp powdered sugar, for dusting

Method

1. Heat the oven to 350°F. Spray a (9 in) square baking pan with nonstick spray and line with parchment.
2. Make the crumble: whisk the crumble flour, brown sugar, salt, cinnamon and baking powder together, then stir in the melted butter until clumps form. Chill while you make the batter.
3. For the cake, whisk the cake flour, granulated sugar, salt, baking powder and baking soda in a large bowl. Rub in the chilled butter with your fingertips until the mixture resembles coarse crumbs.
4. Whisk the eggs, buttermilk, oil and vanilla in a second bowl, then fold into the dry ingredients until just combined.
5. Spread the batter in the prepared pan and arrange the apple slices evenly over the top, pressing them in lightly.
6. Scatter the chilled crumble over the apples in an even layer.
7. Bake for 50-60 minutes until golden and a skewer inserted in the centre comes out clean.
8. Cool in the pan for at least 30 minutes, dust with powdered sugar, slice and serve.

Total: 1½ hours (plus cooling)

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data