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Apple Crumb Cake Recipe

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4.4 from 45 reviews

This Apple Crumb Cake is a moist, flavorful dessert combining tender cake with sweet, crunchy crumb topping. Loaded with fresh chopped apples and spices, it offers a perfect balance of softness and texture, enhanced by the optional drizzle of maple, vanilla, or caramel icing.

Ingredients

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
  • 3 cups (375g) peeled chopped apples (about 2–3 large apples)
  • 1/4 teaspoon ground cinnamon
  • Optional: maple icing, vanilla icing, or caramel icing from apple cinnamon rolls

Instructions

  1. Prepare Crumb Topping: In a large bowl, combine the brown sugar, granulated sugar, ground cinnamon, and salt. Stir in the melted butter until fully incorporated. Gradually add the flour and mix until crumbly clusters form. Set aside.
  2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt for the cake batter.
  3. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened unsalted butter with granulated sugar on medium-high speed until light and fluffy, about 3-4 minutes.
  4. Add Eggs: Beat in eggs one at a time, fully incorporating each before adding the next.
  5. Incorporate Sour Cream and Vanilla: Mix sour cream and vanilla extract into the batter until smooth and well combined.
  6. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed to combine. Avoid overmixing to keep the cake tender.
  7. Add Apples and Cinnamon: Fold in the peeled chopped apples and ground cinnamon gently using a spatula to distribute evenly.
  8. Assemble Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Pour half the batter into the prepared pan and spread evenly. Sprinkle half of the crumb topping over the batter. Add the remaining batter on top and spread smoothly. Finish by evenly crumbling the rest of the crumb topping over the final layer.
  9. Bake: Bake the cake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean and the crust is golden brown. If the topping browns too quickly, tent loosely with foil during the last 15 minutes of baking.
  10. Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Optionally drizzle with maple, vanilla, or caramel icing before slicing and serving.

Notes

  • You can use either light or dark brown sugar for the crumb topping depending on your flavor preference; dark brown sugar adds a richer molasses taste.
  • Peel and chop the apples into small bite-size pieces to ensure they cook evenly within the cake.
  • Sour cream adds moisture and tanginess, ensuring a tender crumb within the cake.
  • Adjust baking time depending on your oven and pan type; use a toothpick test to confirm doneness.
  • For extra flavor, consider adding 1/4 teaspoon nutmeg along with the cinnamon.
  • Optional icing enhances sweetness and pairs beautifully with the spiced apple flavor.

Find it online: https://justsosavory.com/apple-crumb-cake-recipe/