by Karen Soo, Newsletter Editor

October brings us the World Series, a chill in the air and fall foliage.

This warmly spiced, moist apple cake is the cozy breakfast, afternoon snack or dessert that dreams are made of. The top is covered with a generous layer of crumble that’s spiced with cinnamon or your favorite pumpkin spice blend and caramelized on the edges, which adds delicious toasty flavor and wonderful crunchy texture. The topping is at its most crisp the day that it is baked, but the cake stays soft and delicious for a few days when stored in an airtight container at room temperature. Brew a cup of tea or coffee, slice a piece of cake and enjoy these cozy flavors in any season.

Bon Appetite – Julia Child and Karen Soo share the same birthday.

Makes 16 Servings

Ingredients

For the Crumble

  • 3/4 cup unsalted butter, cut into pieces and softened, plus more for greasing the pan
  • 2 cups all-purpose flour
  • 1 (packed) cup light brown sugar
  • 2 teaspoons pumpkin spice or ground cinnamon
  • 1 teaspoon kosher salt (such as Diamond Crystal)

For the Cake

  • 1 (packed) cup light brown sugar
  • 2 large eggs
  • 1 1/2 cups unsweetened applesauce
  • 1/2 cup sour cream
  • 1/2 cup neutral oil (such as vegetable, canola or grapeseed)
  • 1 tablespoon pumpkin spice or ground cinnamon
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons kosher salt (such as Diamond Crystal)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour

Instructions

1. Heat oven to 350 degrees. Butter a 9-by-13-inch baking pan (or spray with nonstick cooking spray). Line the pan with a piece of parchment paper that hangs over the two long sides.

2. Make the cake: In a large bowl, use a whisk or electric mixer to mix the brown sugar and eggs until pale and foamy. Add the applesauce, sour cream, oil, pumpkin spice, vanilla and salt, and whisk until well combined.

3. Whisk in the baking powder and baking soda, then use a flexible spatula to fold in the flour just until combined. Pour the batter into the prepared pan and smooth the top. Sprinkle the crumble evenly over the top.

4. Bake until puffed and golden and a cake tester inserted into the center comes out clean or with a few moist crumbs, 35 to 45 minutes. Set the cake in the pan on a rack to cool slightly. Use the parchment paper to lift the cake out of the pan before slicing and serving. (The topping is at its most crisp the day that it is baked, but the cake stays soft and delicious for a few days when stored in an airtight container at room temperature.)