Instructions

1. Preheat oven to 350F, rack in the middle.
2. Spray an 8” spring form pan and line the bottom with parchment.
3. In a bowl make the crumb mixture by adding all of those ingredients and mixing with a fork until all ingredient are coated and you have chunks. Set aside.
4. In a separate bowl whisk together the dry ingredients of the cake – flour, cinnamon, baking soda, baking powder and salt. Set aside
5. In the bowl of a stand mixer fitted with the paddle attachment add in the butter and sugar. Start of on low and increase slowly to medium. Beat for 5 minutes.
6. Reduce the speed on the mixer and add in the egg, sour cream and vanilla and mix just to combine.
7. With the mixer running on low, slowly add in the dry cake ingredients in batches.
8. When the last of the dry ingredients are in and barely mixed, shut off the mixer.
9. Remove the bowl from the mixer, scrape down the sides and dump in the grated apples.
10. Gently fold in the apples.
11. Pour half of the batter into the prepared pan.
12. Top with the chopped apples.
13. Follow that with 1 cup of the streusel and the rest of the batter.
14. Finish it off with the rest of the streusel.
15. Bake for 40-50 minutes or until a cake tester comes out clean (a few crumbs are ok).
16. Allow to cool completely on a wire rack. Once the cake is cool then remove it from the pan.
17. Whisk together the glaze ingredients to desired consistency (I like mine thicker so I go with less liquid) and then drizzle over top the cake.