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Apple Crumb Cake Recipe
David Atikson

Apple Crumb Cake Recipe You’ll Fall in Love With

A tender and buttery apple crumb cake layered with spiced apples and topped with a crisp cinnamon crumble.  
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Prep Time 20 minutes
Cook Time 50 minutes
Servings: 12 serving
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 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
  • maple icing vanilla icing, or caramel icing from apple cinnamon rolls

Method
 

  1. Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan or line with parchment paper.
  2. Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter. Using a fork, lightly mix in the flour until crumbles form. Don’t overmix.
  3. Make the cake: Whisk the flour, baking soda, baking powder, and salt together. Set aside.
  4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick.
  5. Toss the chopped apples and cinnamon together.
  6. Spread the batter evenly into prepared baking pan. Top evenly with cinnamon apples. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
  7. Bake for 45-55 minutes. The cake is done when a toothpick inserted in the center comes out clean. If browning too quickly, cover loosely with foil.
  8. Cool for 30–45 minutes before slicing and serving.
  9. Top with icing, if desired. Cover leftovers tightly and store in the refrigerator for 5 days.`),

Notes

Best served warm with ice cream or coffee. Store in fridge up to 5 days or freeze for 3 months.