Neatly walking the line between breakfast treat and dessert, this crumb cake sports an intensely apple-flavored layer under its buttery streusel.
To make the streusel: Whisk together the flour, sugar, salt, and cinnamon. Add the extracts to the melted butter and add all at once to the dry mixture. Mix until the crumbs are evenly moistened. Set aside.
To make the filling: Place the apples and boiled cider in a medium saucepan. Whisk together the sugar, Apple Pie Spice, and ClearJel. Stir into the apples and cook over medium heat for 10 to 15 minutes, until the apples are tender. Remove from the heat.
Preheat the oven to 350°F. Grease a 9” x 13” pan.
To make the cake: Whisk together the dry ingredients and set aside. Beat together the butter and sugar until smooth.
Beat in the eggs one at a time. Scrape the bowl and add 1/2 cup of the dry ingredients, mixing until thoroughly combined.
Beat in the vanilla and sour cream, scrape the bowl, and add the remaining dry ingredients. Mix thoroughly.
To assemble: Spread the cake batter in the prepared pan. Spread the apple mixture evenly over the batter. Top with the streusel.
Bake the cake for 40 to 50 minutes, until a paring knife inserted into the cake base comes out clean. Remove from the oven and cool on a rack before serving, dusted with confectioners’ sugar if desired.
Store the cake, well wrapped, at cool room temperature for several days; freeze for longer storage.
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