For the Apple filling
- 4 Large apples, sliced
- 1 lemon, juiced
- 1 tsp Cinnamon
- 1/2 tsp Apple Pie Spice
- 2 tbsp Light brown sugar
- 2 tbsp All-purpose flour
For the Cake
- 1 C butter (2 sticks), softened
- 1 3/4 C + 2 tbsp Granulated sugar
- 1/4 C Light brown sugar
- 2 Large eggs
- 1 tsp Pure vanilla extract
- 1 C Sour Cream
- 2 C All-purpose flour, sifted
- 1/2 tsp Salt
- 1 tsp Baking powder
For the streusel
- 1/2 C Unsalted butter (1 stick), melted
- 1 C All-purpose flour
- 3/4 C Light brown sugar
- 1/4 C Granulated sugar
- 1 tsp Apple pie spice
- 1 tsp Cinnamon
- 3/4 C Pecans, chopped
For the Glaze
- 1 1/2 C Powdered sugar, sifted
- 1 tsp Cinnamon
- 1/2 C Unsalted butter (1 stick), browned
- 2 tbsp Pure maple syrup
- 2 tbsp Milk
To prepare the apple pie filling:
- Slice apples into small pieces and squeeze a lemon over top to coat it in juice.
- Add cinnamon, apple pie spice, brown sugar and flour over top of apples. Stir to mix ingredients.
- Heat apples on the stove over medium heat for 10-15 minutes until soft. Stir occasionally. Set aside and allow to cool.
For the cake:
- Preheat oven to 350° F
- Butter should be at room temperature or slightly firmer, not melted. Combine sugars with softened butter. Beat on medium speed until butter and sugar are well combined, light and fluffy.
- Add eggs, one at a time, beating each egg into the butter and sugar one at a time. After both eggs have been mixed, add vanilla and sour cream. Beat on medium speed until well combined.
- In a separate bowl, Sift flour and then measure out 2 cups. Add salt and baking powder. Stir to combine. Slowly add flour mixture to batter and mix on low speed just until combine. Batter will be thick.
- Once apples have cooled, food them into batter with a spatula.
For the streusel:
- Melt butter in microwave, about 30 seconds.
- Combine all dry ingredients in a medium sized bowl. Pour melted butter over dry ingredients and stir until well mixed. This mixture will be clumpy.
- Reserve 1/3 of the streusel topping.
- Grease a bunt pan with Cisco and then coat in flour.
- Pour 1/2 the batter in the bottom of the pan.
- Pour 2/3 of the streusel over the batter and spread evenly. Save remaining streusel.
- Pour remaining batter on top and spread evenly with a spatula. Top with remaining streusel.
- Bake at 350° F for 50-55 minutes. Bottom of cake will be slightly brown. Use a long toothpick or knife to stick in the middle of the cake. If it comes out clean, the cake is done.
- Set on a cooling rack for twenty minutes.
- Place a plate, cutting board or other flat surface; over top of cake and hold it together. Turn cake over and gently pat sides of the pan until the cake comes loose. Allow to cool for another 15-20 minutes.
For the glaze:
- Sift powered sugar. The step is necessary to create a smooth glaze. Add cinnamon.
- Melt butter in a saucepan. Once melted, continue to stir until butter turns a golden brown.
- Pour melted butter over powdered sugar. Add maple syrup and milk.
- Whisk until smooth.
- For a thicker glaze, add only 1 tablespoon of milk instead of two. Or add additional powered sugar.
- To make glaze thinner, add additional milk.
- This next step is optional and a little tricky. I like my glaze to drip off the sides of the cake and not pool up in the middle. However, it becomes difficult to move the cake once glazed. I happen to own a cake lift, but I suggest using two large knife to move the cake after glaze.
- Gently remove/side cake from plate and onto wire rack. Place a sheet of wax paper below wire rack (for easy clean up).
- Gently pour glaze over top of cake evenly until gone. Allow glaze to become firm before moving back to plate. * See above note.
I always use Crisco and flour to grease my pans. I have had the best successful removing cakes from the pan with Crisco