For the Apple Topping
- 1 tablespoon unsalted butter & 1/2 cup sugar
- 3 apples peeled, cored & cut into 1/2 " wedges
- 1/4 cup Cognac
For the Crumb Topping
- 1 3/4 cups plain flour
- 1/2 cup granulated sugar & 1/3 cup dark-brown sugar
- 1 1/2 teaspoons ground cinnamon & 1/4 teaspoon coarse salt
- 1/2 cup unsalted butter, melted
For the Cake
- 1 cup plain flour
- 1/2 teaspoon baking powder & 1/2 teaspoon baking soda
- 1/4 teaspoon coarse salt
- 6 tablespoons unsalted butter, room temperature
- 1/2 cup granulated sugar & 1/3 cup creme fraiche
- 1 large egg & 1 large egg yolk
- 1 tablespoon Cognac
- Preheat oven to 325 degrees. Grease an 8-inch-square tin and line with two pieces of parchment paper, creating a 1-inch overhang on all sides of the pan.
- Make the Apple Topping: Melt butter over medium-high heat. Continue cooking until butter becomes golden brown and fragrant. Reduce heat to medium and add sugar, 1/4 cup water, and apples. Cook until apples have softened slightly and liquid is thick and syrupy, about 5 minutes. Remove from heat; stir in Cognac, working carefully as alcohol may ignite. Return to heat, and cook until alcohol evaporates, about 30 seconds. Remove from heat and cool to room temperature.
- Make the Crumb Topping: Whisk together flour, both sugars, cinnamon, and salt. Add melted butter and, using your fingers, mix together to form large crumbs; set aside.
- Make the Cake: Whisk together flour, baking powder, baking soda, and salt; set aside. Cream together butter and sugar until light and fluffy, 2 to 3 minutes. Add creme fraiche, egg, yolk, and Cognac; mix until well combined. Add flour mixture and mix until well combined.
- Pour cake mixture into prepared baking tin. Top with apples and their liquid to cover; sprinkle evenly with crumb topping. Transfer to oven and bake until a tester inserted into the center of cake comes out clean, about 55 minutes. Remove from oven and let cool completely before serving.