Layers of cinnamon crumble with delicate apple slices make for a delectable duo, perfect match for a fall dessert. Paired best with a warm cup of Balzac’s coffee.  

Ingredients:

 Cake:

• 3 red apples
• 1 ½ cups brown sugar, firmly packed
• ½ cup unsalted butter, melted
• ¼ cup olive oil
• 2 teaspoons vanilla extract
• 2 eggs
• 1 cup milk or buttermilk
• 3 cups all-purpose flour
• Pinch of salt
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda

Crumble:

• ¼ cup unsalted butter
• 3 tablespoons flour
• 3/4 cup brown sugar, firmly packed
• 1 teaspoon cinnamon
• 1 teaspoon vanilla

Icing:

• 1/2 stick of butter
• ½ cup brown sugar
• ½ tsp vanilla
• 1 cup icing sugar

Instructions:

1. Preheat oven to 350°F.
2. To make the cake, add brown sugar, melted butter, olive oil, eggs, milk and vanilla in a large bowl. Whisk until combined. Add flour, salt, baking powder and baking soda to the liquid mix and fold in with a spatula until combined.
3. To make the crumble, add butter, flour, brown sugar, cinnamon and vanilla to a bowl. Mix until combined.
4. Grease a 9x9 pan and add half of the batter to the bottom, spreading until its even.
5. Peel the skin off one of the apples and cut into thin slices.
6. Sprinkle half of the crumble over the first layer, and top with peeled apple slices.
7. Spread the remaining batter over the middle layer.
8. Top with the rest of the crumble as well as more apple slices (can be skin on for the top layer)
9. Bake for 20-30 minutes until a fork comes out clean.
10. To make the icing, bring brown sugar, butter, vanilla to a boil over a stovetop. Turn to low and simmer for 10 minutes.
11. Remove from stove and let cool. Add icing sugar in mixture, 1 tbsp at a time until consistency is a loose icing.
12. Top cake with icing drizzle and serve with your favourite cup of Balzacs coffee.