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  • 2 Granny Smith Apples, cored and sliced
  • 1 tablespoon C&H® Granulated Sugar Easy Baking Tub
  • 1/2 Lemon, juiced
  • Walnut Crumble
  • 2 tablespoons Unsalted butter, melted
  • 1/4 cup (30g) All-purpose flour
  • 1/4 cup (50g) C&H® Light Brown Sugar
  • 1 tablespoon C&H® Granulated Sugar Easy Baking Tub
  • 1/4 teaspoon Cinnamon
  • 1/4 cup (30g) Walnuts, chopped
  • Cake
  • 1 1/2 cups (190g) All-purpose flour
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon
  • 1/2 teaspoon Ginger
  • 1/8 teaspoon Nutmeg
  • 1/2 cup (110g) Oil
  • 1 cup (180 g) C&H® Light Brown Sugar
  • 2 teaspoons Vanilla extract
  • 2 Large eggs
  • 1/2 cup (130g) Sour cream
  • C&H® Powdered Sugar for dusting
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Prep Time: 30 minutes / Cook Time: 40 minutes + 20 minutes cooling / Yields: 8-10 slices
Macerate apples

Step 1

Toss the apples in the C&H® Granulated Sugar Easy Baking Tub and lemon juice and let them sit while you prep the rest of the cake.

Prepare Walnut Crumble

Step 2

Add all of the ingredients to a bowl and mix to combine. It will seem a bit wet, so let it chill in the refrigerator while you make the cake batter. It will dry up and turn into a crumbly consistency by the time the cake is ready to bake.

Prepare Cake

Step 3

Preheat the oven to 350°F and grease and line a 9" springform pan with parchment paper.

Step 4

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.

Step 5

In a large mixing bowl, whisk together the oil and C&H® Light Brown Sugar. Once combined, whisk in the vanilla and eggs.

Step 6

Add half of the dry ingredients to the batter and whisk to combine. Then whisk in the sour cream.

Step 7

Once smooth, whisk in the remaining dry ingredients.

Step 8

Pour the batter into the pan and spread it even. Arrange your apple slices on top in 6 clusters (see photo in post for reference). Take the crumble out of the refrigerator and sprinkle it on top, completely covering anywhere the cake batter is exposed. Don't cover the apple slices.

Step 9

Bake for 40-45 minutes or until a toothpick in the center comes out clean (makes sure to poke a cake section and not directly into the apples).

Step 10

Allow the cake to cool for 20 minutes and then release the springform ring. Serve warm or allow it to cool completely. Dust with C&H® Powdered Sugar if desired. Enjoy!

Additional Tips

1. Don’t overmeasure the flour. To ensure you use the exact amount needed, gently spoon the flour into your measuring cup and level if off with a flat edge. If you scoop directly into the flour container, it pacts it down into the cup which could leave you with 1/4 cup or more of added flour. This will create a dry and crumbly cake.

2. Don’t use anything smaller than a 9″ pan. I prefer a springform pan because it’s easy to release the cake. You could also use a 9″ round cake pan if you don’t have a springform, but anything less than 9″ and the cake will struggle to bake in the center.

3. Test for doneness only in areas where it’s just cake. Don’t stick a toothpick into or close to the apples as this will make it difficult to tell if the cake is done. It should look evenly puffed with golden brown crumble edges.

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Recipe by

Jenna Barnard


Jenna runs Butternut Bakery where she shares decadent dessert recipes. Whether you're looking for a classic recipe, or something new and unique, she has you covered. Jenna also includes a variety of desserts, from gluten free or vegan to traditional baked goods so everyone has a chance to indulge.