APPLE STREUSEL SHEET CAKE

Lightly grease a 9x13-inch baking pan and preheat your oven to 350F (180C).

In the bowl of a stand mixer fitted with the paddle attachment, add 3/4 cup (1.5 sticks) butter, 1/3 cup sugar, vanilla extract, 2 cups all-purpose flour and egg.

Beat until everything is incorporated. Spread the dough onto the baking sheet. Put the baking sheet in the fridge while you make the apple and crumble layer.

Leave the remaining 3/4 cup (1.5 sticks) butter on the kitchen counter to get to room temperature.

Peel and core the apples and chop them into small chunks. Mix the apple chunks with the lemon zest, lemon juice, cinnamon and apple sauce. Set aside.

For the crumb topping: In the bowl of a stand mixer fitted with the paddle attachment mix the remaining soft 3/4 cup (1.5 sticks) butter with 2 cups of flour and 1/2 cup sugar (see Note 4). The mixture will be crumbly.

To assemble the cake, spread the apple mixture onto the dough layer. Then use your fingers to crumble the crumbs on top. Press some crumbs together to form bigger crumbs, you don't want the crumbs to be too fine.

Bake for 45 minutes until the crumbs are lightly golden.

Let the cake cool off completely. It will be a little bit soft while hot.

Serve with whipped cream or vanilla ice cream!