Description

Enjoy this delightful Apple Crumb Cake, a perfect treat for any occasion. This recipe focuses on ease and flavor for a stress-free baking experience, ideal for beginners. It features a moist cake base, tender cinnamon apples, and a generous, buttery crumb topping. You can even add a sweet maple, vanilla, or caramel icing for an extra touch of sweetness. It’s a wonderful breakfast cake or a comforting dessert.

Ingredients

Crumb Topping:
1 cup packed light or dark brown sugar
½ cup granulated sugar
1 tablespoon ground cinnamon
½ teaspoon salt
1 cup unsalted butter, melted
2½ cups all-purpose flour
Cake:
2½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1¼ cups granulated sugar
3 large eggs
1 cup full-fat sour cream
2 teaspoons pure vanilla extract
2 cups peeled, chopped apples
¼ teaspoon ground cinnamon
Optional Icing: maple icing, vanilla icing, or caramel icing

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Instructions

Preheat your oven to 350°F (177°C). Grease or line a 9×13-inch pan.
Prepare the crumb topping: In a 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 with a fork until crumbs form. Be careful not to overmix.
For the cake, whisk together the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until smooth, about 2 minutes. Add the eggs, sour cream, and vanilla extract. Beat until everything is well combined. The batter might look a little curdled, and that’s okay.
With your mixer on low speed, gradually add the dry ingredients to the wet ingredients until just combined. The batter will be thick.
Toss the chopped apples with the ground cinnamon.
Spread the cake batter evenly into the prepared pan. Arrange the cinnamon-apple mixture over the batter. Sprinkle the crumb topping evenly over the apples and press down gently so it sticks.
Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. If the top starts browning too quickly, you can loosely tent the pan with aluminum foil.
Let the cake cool in the pan on a wire rack for 30 to 45 minutes before slicing. If you like, drizzle with your chosen icing.
Store the cake covered in the refrigerator for up to 5 days.

Notes

For a make-ahead option, prepare the cake through step 7. You can refrigerate it for up to 2 days or freeze it for up to 3 months. Let it come to room temperature before serving.
To achieve the best crumb topping texture, avoid overmixing it to prevent it from becoming paste-like. Also, press the crumb layer firmly into the cake so it adheres well during baking.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American