Name: Apple Cinnamon Coffee Cake
Ingredients: 1/3 cup (71g) dark brown sugar, packed; 2 Tbsp (25g) granulated sugar; 1 tsp Burlap & Barrel Royal Cinnamon; ¼ tsp salt; ¼ cup (57g) unsalted butter, melted; 2/3 cup (80g) all-purpose flour; 2 cups (240g) all-purpose flour; 1 tsp baking soda; ½ tsp baking powder; 2 tsp Burlap & Barrel Royal Cinnamon; ½ tsp salt; 2/3 cup (160g) sour cream, room temp; ½ cup (99g) neutral oil; ¼ cup (78g) pure maple syrup, room temp; ½ cup (107g) dark brown sugar, packed; 2 medium apples [1]; 2 tsp lemon juice

Instructions

Heat oven to 350°F. Grease and line an 8" x 8" metal baking pan with parchment paper; set aside.
First, make the cinnamon crumb topping. In a medium bowl, whisk together brown sugar, granulated sugar, cinnamon, and salt. Pour in melted butter, then whisk to combine. Add flour, then use a silicone spatula to stir and smush ingredients together until all flour has been incorporated. (If necessary, get in there with your hands to really bring everything together.) Set aside.
Now let’s make the cake! In a large bowl, whisk together flour, baking soda, baking powder, cinnamon and salt.
In a medium bowl, whisk together sour cream, oil, maple syrup, and brown sugar.
Small dice one apple, then fold into wet ingredients. Cut other apple into thin slices and toss in lemon juice; set aside.
In the centre of the dry ingredients, make a well, then pour in wet ingredients. Mix just until combined, making sure to hunt down any hidden pockets of flour.
Pour thiccc batter into prepared pan, smoothing top with an offset spatula or backside of a spoon. Place apple slices over batter. Crumble topping over apple slices.
Bake for 40–50 minutes. Coffee cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
Transfer pan to wire rack. Allow to cool for at least 10 minutes before enjoying warm or at room temperature.

Apple Cinnamon Coffee Cake