My husband is swamped with work, my toddler and I are feeling a little under the weather. I was sitting home, kind of bored - but not quite up to going anywhere - and decided it had been a while since I'd last baked anything. I didn't really know what to bake though. I hadn't planned anything and honestly, I'm overdue for a trip to the grocery store. I remembered I have apples, so I googled for apple desserts. Most called for something I didn't have on hand and I was about to give up.
I came across this recipe at finecooking and realized I had everything to make this. Well, almost everything - I was 3/4 tsp short on cinnamon, so I blended in a bit of ground ginger and cloves to make up for it.
I was expecting this recipe to be okay. I honestly wasn't planning to have more than a taste, and was making it for my husband and kids and to cure my boredom of being cooped up for days. I decided to sneak a bite after I'd taken a few pics - I ended up eating the entire piece. This cake is wonderful, and it is indeed moist as the recipe title suggests. The crumble that goes on top really makes the cake though. I love the crunch and sweetness it adds to the cake.
CAKE INGREDIENTS
9 oz. (2 cups) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon table salt
3 oz. (6 tablespoons) unsalted butter, softened at room temperature
1-1/4 cups granulated sugar
2 large eggs, at room temperature
3/4 cup smooth homemade or store-bought applesauce
1 cup sour cream
Walnut Topping Recipe Below
DIRECTIONS
Heat the oven to 350°F. Butter the bottom and sides of a 9x13-inch baking pan. Line the bottom of the pan with parchment and butter the parchment.
In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt to blend.
Combine the butter and sugar in a large bowl. Beat with an electric mixer on medium speed until combined (but not fluffy), scraping the bowl as needed, about 30 seconds. Add the eggs, one at a time, beating until combined and scraping the bowl as needed.
Add about one-third of the flour mixture, mixing on medium low until combined. Add the applesauce, mixing on medium low until incorporated and scraping the bowl as needed. Mix in another third of the flour mixture, then the sour cream, and then the remaining flour mixture, mixing after each addition until just incorporated. Don't overmix. Scrape the batter into the prepared pan and spread it evenly.
Bake until the edges of the cake are slightly set and the rest is very jiggly, about 15 minutes. Scatter the walnut topping evenly over the cake and bake until the crumbs are golden brown, the center of the cake springs back when lightly touched, and a toothpick inserted in the center has a few moist crumbs sticking to it, 30 to 35 minutes; check the cake early and if the crumbs are golden but the cake isn't fully baked, cover loosely with foil. Let cool on a rack for at least 20 minutes. Serve warm.
WALNUT TOPPING INGREDIENTS
1/4 lb. (1/2 cup) unsalted butter
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1-1/4 tsp. ground cinnamon
4-1/2 oz. (1 cup) all-purpose flour
1/4 cup confectioners' sugar
4 oz. (1 cup) whole walnuts, coarsely chopped
Melt the butter in a medium bowl in the microwave (or in a skillet and pour into a medium bowl). Add the brown sugar, granulated sugar, and the cinnamon and stir until blended. Add the flour, confectioners' sugar, and the walnuts, mixing with your fingers until it's well combined; the mixture should be crumbly but also clump together. Refrigerate until ready to use.