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1
For the apples: Peel and core the apples and cut into 1/2 inch dice.
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2
Toss them in a large bowl with the lemon juice and orange juice concentrate until they are evenly coated, then add the cinnamon and sugar, tossing until well incorporated.
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3
Melt the butter in a large saute pan or skillet over medium heat.
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4
Add the apple mixture; increase the heat to medium-high and cook, stirring occasionally, for 5-7 minutes, until the apples begin to caramelize yet are not too soft.
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5
Remove them from the ehat and let them cool.
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6
(If the apples have released a lot of liquid, use a slotted spoon to transfer them to a bowl, then boil the pan juices to reduce them until they are thick and syrupy.
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7
Combine with apples to cool.
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8
).
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9
For the topping: Combine the flour, brown sugar, cinnamon and salt in a medium bowl.
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10
Use 2 forks, a pastry cutter or your fingers to cut the butter into the dry mixture, forming a crumbly topping.
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11
Set aside.
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12
For the cake: Preheat the oven to 350 degrees.
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13
Grease a 9x13 inch pan with a little butter.
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14
Combine the butter and 1 1/2 cups of sugar in the bowl of a stand mixer on medium-high speed and beat for 2 minutes, until well incorporated.
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15
Reduce the speed to add the eggs one at a time, scraping down the bowl after each addition.
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16
Add the vanilla extract and mix for about 5 minutes, until light and fluffy.
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17
Combine the flour, baking powder, baking soda, salt and the remaining 1 1/2 tablespoons sugar in a separate bowl.
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18
Reduce the mixer to low and alternate additions of the flour mixture and buttermilk to the batter, beginning and ending with the dry mixture.
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19
Mix just until combined, being careful to not overmix.
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20
Transfer to the prepared pan and bake for 15 minutes, then remove from the oven and spread the caramelized apple mixture in a single layer over the entire cake layer.
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21
Then sprinkle half of the topping over the apples.
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22
Bake for 15 minutes, then reduce the heat to 325 degrees.
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23
Remove the cake from the oven and sprinkle the remaining topping evenly over the cake.
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24
Bake for 15 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
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25
Let cool before slicing.
