Ingredients:

  • 3 large (approx. 1.5 lbs / 680g) Granny Smith or Bramley Apples, peeled and thinly sliced
  • 1 tbsp (15ml) Lemon Juice
  • ½ tsp (2g) Ground Cinnamon
  • 2 cups (250g) All-Purpose Flour
  • 1 cup (200g) Granulated Sugar
  • ½ cup (115g) Unsalted Butter, softened to room temperature
  • 2 large Eggs
  • ¾ cup (180ml) Whole Milk
  • 2 tsp (10g) Baking Powder
  • ½ tsp (3g) Salt
  • ½ tsp (1g) Ground Nutmeg
  • 1 tsp (2g) Ground Cinnamon
  • 1 tsp (5ml) Vanilla Extract
  • ½ cup (65g) All-Purpose Flour
  • ½ cup (50g) Rolled Oats
  • ½ cup (100g) Brown Sugar, packed
  • 4 tbsp (57g) Cold Unsalted Butter, cubed
  • ¼ tsp (1g) Salt

Instructions:

  1. Toss the thinly sliced apples with lemon juice and cinnamon in a medium bowl.
  2. Let the apples macerate for 10 minutes to ensure they release juices into the cake.
  3. In a large bowl, beat the softened butter and sugar until the mixture looks pale and fluffy.
  4. Add eggs one at a time, followed by the vanilla extract, beating well after each addition.
  5. Sift together the flour, baking powder, salt, nutmeg, and cinnamon.
  6. Gradually fold the dry ingredients into the butter mixture, alternating with the milk. Stop as soon as the flour streaks disappear to avoid over-mixing.