Apple Crumb Kuchen

Preheat oven at 350 F. Grease and lightly dust a 9” x 13” cake pan with flour, tapping off any excess. Set aside.

For the crumb topping:
In a small bowl combine flour, brown sugar and butter and mix together with a pastry blender or fork until butter is the size of peas. Set aside.

For the apples:
In a small bowl combine apple slices with a splash of lemon juice. Toss with sugar and cinnamon and set aside.

For the cake:
In a medium bowl stir together flour, baking powder and baking soda.

In a large bowl with an electric mixer cream butter and sugar on low speed. Stir in eggs one at a time. Add in vanilla. Gradually add in flour mixture, alternating with some of the sour cream until it’s all been added and is all blended.

Pour the batter into the prepared cake pan. Stick apples lightly into the top of the dough. Sprinkle with the crumb topping.

Bake in the preheated oven for 45 to 50 minutes until it pulls away from the side of the pan. Cool on rack.

For the salted caramel:
In a medium saucepan combine butter, brown sugar and half-and-half. Stir occasionally over medium heat until butter is melted and sugar is dissolved. Bring to a boil and stir frequently for 2-3 minutes. Remove from heat and stir in salt.

Use to drizzle on top of cake when serving.