Apple Butter Spice Cake with Cinnamon Crumble

Preheat oven to 350°. Rub ½ Tbsp. room temperature butter all over bottom and sides of an 8.5x4.5" loaf pan with your fingertips. Line pan with a piece of parchment, leaving an overhang on two longer sides. Butter parchment with another ½ Tbsp. butter; set aside.

Chop 2 oz. apple rings into ½" pieces; set aside.

Whisk 1½ cups flour, 1¼ tsp. baking powder, ½ tsp. salt, ¼ tsp. baking soda, and 2 tsp. cinnamon in a large bowl.

Using an electric mixer on high speed, beat 1 cup sugar and ½ cup butter in another large bowl until very pale and light, about 4 minutes.

Add 2 eggs and beat on medium speed until mixture is very fluffy, about 1 minute.

Add 1 cup apple butter and ½ tsp. vanilla and beat until combined.

Add dry ingredients and beat on low speed until flour disappears and batter is thick and smooth. Using a spatula, fold batter a few times by hand, scraping bottom and sides of bowl.

Fold chopped dried apple pieces into batter, then scrape into prepared pan and smooth top.

Melt remaining 1 Tbsp. butter in a small bowl (if you don’t have a microwave, do this part in a small saucepan). Stir in remaining ¼ cup sugar and ¼ tsp. cinnamon with a fork until wet crumbs form.

Sprinkle cinnamon-sugar crumbs evenly over top of batter. Bake cake until top is cracked and firm to the touch and a tester inserted into center comes out clean, 60–70 minutes.

Let cool in pan 15 minutes, then cut around short sides and use parchment to lift out cake. Transfer to wire rack and let cool completely.

Slice and serve.

Do Ahead: Cake can be made 1 day ahead. Let cool completely, wrap with plastic, and store at room temperature.