Pre-heat oven to 350ºF/180C.

Add sugar, cinnamon, brown sugar and flour to a bowl and mix them slightly.

Add butter to the flour and sugar mixture. Use your hands to mix the butter and the flour/sugar until a crumbly mixture forms. Set aside.

Mix apples with brown sugar, cinnamon and set aside.

Line the bottom and sides of 8 inch cake pan with parchment paper.

Beat eggs with sugar for about 3-5 minutes, until foamy.

Add melted butter, oil, sour cream, whipping cream and vanilla extract, mix until well combined.

Then, add the flour, baking powder, baking soda, salt and mix until incorporated (don’t over-mix the cake batter).

Remove ⅔ cup of batter to a separate bowl and set aside.

Add 1 cup of apples into a remaining batter and spread cake batter on the bottom of the prepared pan.

Spread 1 cup of apples on the top of the batter.

Top with remaining batter and rest of apples.

Then sprinkle streusel mixture evenly on top of the apples.

Bake the cake in pre-heated oven for 60-80 minutes.

Check after set time, if it is still a little raw in the middle lower to 340F and bake for another 15-25 min.

If the crumble is browning too much towards the end, and the center is not yet cooked, cover it with a piece of aluminum foil, don’t overbake it.

Also you can check by inserting a toothpick in the cake, and toothpick should come out clean, without any gooey batter attached.

While your cake is baking start making your caramel.

In a saucepan, heat the sugar on medium-low heat until it is completely melted, and stir occasionally.

Once the sugar is melted, remove from the heat immediately and stir in the butter.

It will be bubbling. Right after that pour in hot heavy whipping cream.

Stir until everything is combined.

Pour into a small bowl and let it cool completely before using.

Let the cake cool down for about 30-40 min.

After the cake cooled down drizzle with caramel sauce over the cake.

Serve with tea or coffee and Enjoy.