Apple Crumb Cake

Apple Crumb Cake is the ultimate comfort bake a soft, buttery cake layered with tender apples and topped with a generous, golden-brown cinnamon crumb. Each bite combines the sweetness of baked apples with the warmth of cinnamon and the crunch of a bakery-style crumb topping.

Perfect for breakfast, brunch, or dessert, this cake tastes like autumn in every slice. It pairs beautifully with a drizzle of maple or vanilla icing, or simply enjoy it warm with a mug of coffee.

Ingredients

Crumb Topping

• 1 cup (200 g) packed light or dark brown sugar
• ½ cup (100 g) granulated sugar
• 1 tablespoon ground cinnamon
• ½ teaspoon salt
• 1 cup (16 Tbsp; 226 g) unsalted butter, melted
• 2½ cups (313 g) all-purpose flour, spooned and leveled

Cake

• 2½ cups (313 g) all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¾ cup (12 Tbsp; 170 g) unsalted butter, softened to room temperature
• 1¼ cups (250 g) granulated sugar
• 3 large eggs, at room temperature
• 1 cup (240 g) full-fat sour cream, at room temperature
• 2 teaspoons pure vanilla extract
• 3 cups (375 g) peeled, chopped apples (about 2–3 large apples)
• ¼ teaspoon ground cinnamon
• Optional: maple icing, vanilla icing, or caramel icing

Step-by-Step Method

Step 1: Prepare the pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan (or two 9-inch rounds) and line with parchment paper for easy removal.

Step 2: Make the crumb topping

In a large bowl, mix together the brown sugar, granulated sugar, cinnamon, and salt. Pour in the melted butter and stir until combined. Add the flour and mix until large, sandy crumbs form. Set aside. The mixture may look damp this is what creates that rich, bakery-style crumb.

Step 3: Mix dry ingredients for the cake

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

Step 4: Cream the butter and sugar

In a large mixing bowl, use a hand or stand mixer to beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs one at a time, scraping down the bowl between additions. Mix in the vanilla extract.

Step 5: Add wet and dry ingredients

With the mixer on low, add half the dry ingredients, then the sour cream, finishing with the remaining dry ingredients. Mix only until combined overmixing can make the cake dense.

Step 6: Fold in the apples

In a small bowl, toss the chopped apples with the cinnamon. Gently fold the apples into the batter with a spatula, distributing them evenly. Expect a thick, creamy batter filled with autumn aroma.

Step 7: Assemble the cake

Spread the batter evenly into the prepared pan. Sprinkle the crumb topping evenly over the top, breaking large clumps with your fingers if needed.

Step 8: Bake

Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean and the crumbs are golden. If using two smaller pans, check for doneness after 35 minutes. The cake should feel soft but spring back lightly when touched.

Step 9: Cool and serve

Let the cake cool in the pan for about 20 minutes before slicing. For an extra indulgent finish, drizzle lightly with maple or caramel icing before serving. You can also dust with powdered sugar for a simple presentation.

Expert Tips for Success

• Use firm apples: Granny Smith, Honeycrisp, or Fuji hold their shape and provide a perfect sweet-tart balance.

• Don’t skimp on the crumbs: A thick layer of crumb topping gives the cake its signature texture and flavor.

• Room temperature ingredients: Ensure butter, eggs, and sour cream are not cold to achieve a smooth, even batter.

• Avoid overmixing: Mix just until combined to keep your cake light and tender.

• Make ahead: The cake stays moist for several days and can be made a day ahead the crumb topping actually intensifies in flavor overnight.

Tasty Variations to Try

• Cinnamon-apple swirl: Add a ribbon of cinnamon sugar through the middle of the batter before topping with crumbs.

• Nutty crumb topping: Fold chopped pecans or walnuts into the crumb mixture for a toasty crunch.

• Glazed perfection: Drizzle with maple or vanilla glaze once cooled for a sweet bakery finish.

• Apple-caramel version: Layer thin apple slices on top of the batter and pour caramel sauce over the crumbs before baking.

• Mini loaf variation: Bake in mini loaf pans or muffin cups for individual servings great for brunches or gifts.

Frequently Asked Questions

Which apples work best in this recipe?

Granny Smith, Honeycrisp, or Braeburn are great choices. Avoid overly soft apples like Red Delicious, which can turn mushy when baked.

Can I make this recipe ahead?

Yes! Bake the cake, cool completely, and store covered at room temperature for up to 2 days or in the fridge for up to 5 days.

Can I freeze Apple Crumb Cake?

This cake freezes beautifully. Wrap cooled slices tightly in plastic wrap and store in an airtight container for up to 3 months. Defrost overnight and reheat lightly before serving.

Why is my crumb topping sinking?

The batter may have been too thin or the crumb pieces pressed too firmly into the batter. Sprinkle the crumbs loosely over the top before baking.

Can I use Greek yogurt instead of sour cream?

Absolutely. Use full-fat Greek yogurt for similar richness and moisture.

Apple Crumb Cake

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• Author: Emma Hart
• Total Time: 75
• Yield: 12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

Cozy bakery-style cake with tender cinnamon-spiced apples and thick buttery crumb topping. Moist and rich, perfect for breakfast, brunch, or dessert with optional maple or caramel icing.

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Ingredients

Scale 1x2x3x

Crumb Topping
1 cup (200 g) brown sugar, packed

½ cup (100 g) granulated sugar

1 tablespoon ground cinnamon

½ teaspoon salt

1 cup (226 g) unsalted butter, melted

2½ cups (313 g) all-purpose flour, spooned and leveled

Cake
2½ cups (313 g) all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¾ cup (170 g) unsalted butter, softened

1¼ cups (250 g) granulated sugar

3 large eggs, room temperature

1 cup (240 g) full-fat sour cream, room temperature

2 teaspoons vanilla extract

3 cups (375 g) peeled, chopped apples (Granny Smith, Honeycrisp, or Fuji)

¼ teaspoon ground cinnamon

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Instructions

1. Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan or two 9-inch rounds with parchment.
2. Mix brown sugar, granulated sugar, cinnamon, and salt for crumb topping. Stir in melted butter, then flour until large crumbs form. Set aside.
3. Whisk flour, baking soda, baking powder, and salt together.
4. Beat softened butter and sugar on medium-high until light and fluffy (3 min). Add eggs one at a time, then vanilla.
5. On low, add half dry ingredients, then sour cream, then remaining dry. Mix just until combined.
6. Toss apples with cinnamon. Fold gently into batter.
7. Spread batter evenly in pan. Sprinkle crumb topping evenly, breaking up large clumps.
8. Bake 45–50 minutes until toothpick inserted comes out clean and crumbs are golden.
9. Cool 20 minutes before slicing. Optionally drizzle with maple or caramel icing.

Notes

Use firm apples so pieces hold shape after baking.

Avoid overmixing batter for tenderness.

Room-temperature ingredients ensure smooth blending.

Crumb topping flavor improves after a day — great for make-ahead.

Store covered at room temperature 2 days or refrigerated 5 days.

• Prep Time: 25
• Cook Time: 50
• Category: Dessert, Breakfast
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 34g
• Sodium: 240mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Carbohydrates: 55g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg

Keywords: apple crumb cake, cinnamon crumble cake, bakery coffee cake, fall apple dessert, apple cinnamon brunch recipe, streusel topping cake