CAKE:

1 stick + 2 teaspoons unsalted butter
1 1/2 cups packed light brown sugar
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled, cored and chopped apples

CRUMBLE TOPPING:

1/2 cup packed light brown
1/2 cup flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter softened

BROWN SUGAR GLAZE:

1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water

preheat oven to 350°. lightly grease a 13″x9″ glass baking dish with 2 teaspoons of the butter.

in a large bowl, cream together the remaining stick of butter until light and fluffy. add the eggs one at a time, beating after the addition of each one. in a separate bowl or a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. add to the wet ingredients, alternating with the sour cream and vanilla. fold in the apples. pour into the prepared baking dish, spreading out to the edges.

to make the topping: in a bowl, combine the sugar, flour, cinnamon and butter. mix until it resembles coarse crumbs. sprinkle the topping over the cake and bake until golden brown and set, 35-40 minutes. remove from the oven and let cool on a wire rack for at least 10 minutes.

to make the glaze: in a bowl combine the sugar, vanilla, and water and mix until smooth. drizzle the cake with the glaze and let harden slightly. serve warm.

12 servings