3/4 cup (180 milliliters) + 2 tablespoons (30 milliliters) butter, room temperature
2-1/2 cups (590 milliliters) peeled, sliced Honey Crisp and Granny Smith apples
2-1/2 cups (590 milliliters) all-purpose flour
2 teaspoons (10 milliliters) baking powder
1 teaspoon (5 milliliters) cinnamon
3/4 teaspoon (3.75 milliliters) salt
2/3 cup (160 milliliters) sour cream
1 teaspoon (5 milliliters) vanilla extract
1/2 cup (120 milliliters) strong brewed coffee
3/4 cup (180 milliliters) sugar
2 large eggs
1 cup (240 milliliters) Dulce de Leche (see recipe or use store-bought), warmed up
2 cups (470 milliliters) all-purpose flour
1 cup (240 milliliters) cold butter, cubed
1 cup (240 milliliters) firmly packed brown sugar
2 teaspoons (10 milliliters) ground cinnamon
1/2 teaspoon (2.5 milliliters) salt
20.5 centimeters springform pan, greased and floured
Dulce de leche:
4 cups (950 milliliters) whole milk
1 cup (240 milliliters) sugar
1/4 teaspoon (1.25 milliliters) baking soda
1/2 teaspoon (2.5 milliliters) vanilla extract
1/2 teaspoon (2.5 milliliters) cinnamon
Add two tablespoons (30 milliliters) butter to a skillet over medium-high heat. Add apples to skillet and sauté for five to seven minutes, or until softened. Remove from heat and set aside.
Use your fingers to combine the flour, butter, sugar, cinnamon, and salt together in a large bowl, working until the mixture is sand-like and lumpy.
Whisk together flour, baking powder, cinnamon, and salt in a bowl. In a separate bowl, whisk together sour cream, vanilla, and brewed coffee until combined. In the bowl of a stand mixer fitted with a paddle attachment, beat together remaining butter and sugar until light and fluffy. Beat in eggs one at a time until smooth.
Add dry ingredients to butter mixture in increments, alternating with adding the sour cream mixture, and constantly mixing. Scrape down the sides of bowl from time to time. The batter will be very thick at this point. Mix until smooth.
Dulce de leche:
Add milk, sugar, and baking soda to a heavy-bottomed saucepan and stir to combine. Bring to a boil, then reduce heat and simmer, uncovered, stirring occasionally, until the mixture thickens and caramelizes.
After about an hour, once the milk has begun to caramelize, stir more often to avoid burning.
Continue simmering and stirring until the mixture is a deep golden brown, and easily sticks to the back of a spoon. Remove from heat, then stir in vanilla and cinnamon. Serve warm, or store in refrigerator for later use.
Put springform pan on top of a parchment paper-lined baking sheet to help catch any drips. Transfer half of the batter into the greased, floured springform pan, using the back of a spoon to spread evenly.
Sprinkle half of the streusel mixture evenly over the batter in the pan. Spoon the remaining batter over top, then spread using the back of a spoon again.
Top evenly with the apples, pour over half of the dulce de leche, and then sprinkle the remaining streusel over top. Put in the oven to bake for 45-50 minutes, or until the centre of the cake is slightly domed.
Allow the cake to cool in the springform pan for 20-25 minutes, then remove springform sides and let cool completely on a wire rack. Once cooled, drizzle with remaining dulce de leche and serve.