Description
This Apple Crumb Cake combines moist, spiced apple-studded cake with a buttery, cinnamon-sugar crumb topping for a perfect balance of soft and crunchy textures. Ideal for dessert or breakfast, it’s finished with optional maple, vanilla, or caramel icing to enhance its sweet flavors.
Ingredients
Units
Scale
Crumb Topping
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 2 and 1/2 cups (313g) all purpose flour (spooned & leveled)
Cake
- 2 and 1/2 cups (313g) all purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (240g) full-fat sour cream, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) peeled chopped apples (about 2 medium apples)
- 1/4 teaspoon ground cinnamon
- optional: maple icing, vanilla icing, or caramel icing from apple cinnamon rolls
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking. Set aside while you prepare the batter.
- Make the Crumb Topping: In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter until combined. Add flour last and gently mix with a fork until the mixture forms coarse crumbles. Avoid overmixing to keep the topping light and crumbly.
- Prepare Cake Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents for a uniform rise.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed for about 2 minutes until the mixture is smooth and creamy. Scrape the sides and bottom of the bowl as needed to incorporate everything evenly.
- Add Wet Ingredients: To the creamed butter and sugar, add the eggs, sour cream, and vanilla extract. Mix on medium-high speed until combined, even if the batter appears slightly curdled. Scrape the bowl again to ensure all ingredients are well mixed.
- Incorporate Dry Ingredients: Lower mixer speed to low, then gradually add the dry ingredient mixture. Mix just until smooth and combined, being careful not to overmix as the batter will be thick.
- Prepare Apples: Toss the peeled chopped apples with ground cinnamon until the apples are evenly coated. This step adds additional warm spice flavor throughout the cake.
- Assemble the Cake: Spread the thick batter evenly into the prepared baking pan. Distribute the cinnamon-coated apples evenly over the batter. Then, sprinkle the crumb topping over the apples. Using a rubber spatula or the back of a large spoon, press the crumb topping gently but firmly into the cake so it adheres well.
- Bake the Cake: Place the pan in the oven and bake for 45-55 minutes. Begin checking for doneness at 45 minutes by inserting a toothpick into the center; it should come out clean when the cake is done. If the top or edges start browning too soon, loosely cover the cake with aluminum foil to prevent burning.
- Cool and Serve: Remove the cake from the oven and set it on a wire rack to cool. Let it cool for at least 30-45 minutes to allow the cake to set before slicing. Optionally, drizzle with maple, vanilla, or caramel icing before serving.
- Storage: Store leftover cake tightly covered in the refrigerator for up to 5 days to maintain freshness.
Notes
- You can substitute tart apples like Granny Smith for a tangier flavor and firmer texture.
- Make sure butter and eggs are at room temperature for the best batter consistency.
- Do not overmix batter once flour is added to avoid a dense cake.
- Covering the cake with foil if browning too quickly helps maintain an even, moist crumb.
- Full-fat sour cream adds moisture and richness but can be substituted with Greek yogurt if needed.
- Allow ample cooling time before slicing to keep the crumb topping firm and intact.
Nutrition
- Serving Size: 1 slice (assuming 12 slices)
- Calories: 440 kcal
- Sugar: 32 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
