New York Apple-Cider Crumb Cake

This lightened play on traditional New York crumb cake incorporates fresh apple cider. It keeps the oil-based cake moist and tempers the assertiveness of whole wheat flour. The crumbs get more character with oats and sunflower seeds, while retaining their defining butter–brown sugar base.

TIP: You can find fresh apple cider in the refrigerated section of most supermarkets. Just be sure to buy the thicker dark brown cider, not the clear golden type.

makes one 9-inch cake

no nuts

SUNFLOWER OAT CRUMBS

APPLE CIDER CAKE

1. Position a rack in the center of the oven and preheat to 350°F. Coat a 9-inch square cake pan with nonstick cooking spray. Line the bottom and sides with foil or parchment paper and spray again.

2. To make the crumbs: Pulse the oats and sunflower seeds in a food processor until the seeds are finely chopped. Add the flour, both sugars, the cinnamon, and salt and pulse to combine. Add the butter and vanilla and pulse until the dry ingredients are evenly moistened. Leave the crumbs in the processor.

3. To make the cake: Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl. Whisk the egg in a large bowl until well beaten, then whisk in the cider, oil, and vanilla until smooth. Add the flour mixture and fold in until smooth. Spread the batter evenly in the prepared pan.

4. Remove the blade from the food processor. Grab a handful of the crumb mixture, squeeze it tightly, and use your fingers to break the clump into almond-sized pieces onto the batter, letting the tiny crumbs fall around the bigger pieces. Repeat to cover the surface of the cake evenly.

5. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

6. Cool completely in the pan on a wire rack. When ready to serve, lift the cake out of the pan using the sides of the foil or paper.

MAKE AHEAD

The cake is best the day it’s made but will keep for up to 1 day at room temperature.