This Apple Crumb Cake has it all. It’s a sweet and tender apple cake laced with a cinnamon swirl and crunchy crumb topping. This is a delicious combination of flavors and textures and the cake stays moist for days!
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Apple Crumb Cake is a must-make recipe this season. It’s the definition of fall, wrapped up in one sweet and cozy, perfectly spiced treat.
We added a cinnamon swirl to this Apple Crumb Cake because who doesn’t love the combination of apples and cinnamon? The swirl also adds an extra texture to the cake and delicious flavor in every bite.
The crumb topping is also an incredible addition to this moist and soft cake. The texture is out of this world!
If you love this apple cake, you may also want to try our recipe for Apple Fritter Bread, as well!
Why This Recipe Works
Apple Crumb Cake is a delicious way to use seasonal apples, especially if you’re lucky enjoy to get them freshly picked straight from the apple orchard.
It’s an easy-to-prepare cake. Though it has multiple steps, each one is simple to create and incorporate into the final cake recipe.
You can enjoy this cake as a snack or dessert, or maybe even with a cup of coffee as a breakfast treat – we won’t tell!
Step-By-Step Instructions
Ingredients
Apples
- 2 Granny Smith apples (peeled and cut into small cubes): we use Granny Smith apples since they have a tartness that provides a wonderful contrast to the sweetness of the cake. They have a firm texture which holds up well during baking. If you prefer a sweeter apple you can experiment with Honeycrisp, Fuji or Gala varieties.
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Crumb Topping
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter (cut into cubes)
Cake
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup sour cream: sour cream is a great addition to any cake recipe as it adds moisture but also acts as a tenderizing agent for the perfect soft crumb. It also contributes a richness and enhances the overall flavor. Alternatives to sour cream are plain yogurt, buttermilk or blended silken tofu as a 1:1 substitution.
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/2 cup unsalted butter (melted)
- 3/4 cup light brown sugar
- 2 tablespoons ground cinnamon
Glaze
- 2 cups powdered sugar
- 2-3 tablespoons whole milk
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F and line a 13×9-inch baking pan with parchment paper.
Create!
Apples
In a small bowl, add the apples, sugar and cinnamon then mix thoroughly to coat the apples. Set aside.
Note: mixing the apples with sugar and cinnamon before incorporating them to the cake batter adds flavor but also allows the apples to release some juices which really helps to add moisture to the baked cake.
Crumb Topping
In a large mixing bowl add the flour, sugar, brown sugar, cinnamon and cubed butter.
Mix together with a wooden spoon then use your fingers to rub the butter into the rest of the ingredients until the mixture looks like breadcrumbs.
Use your hands to scrunch the ingredients together into a large mass then break up the mass until you have large chunks, set aside.
Cake Batter
In a medium sized bowl sift together the flour, baking powder, baking soda and salt then set aside.
In the bowl of a stand mixer fitted with the paddle attachment add the sugar and butter. Beat until creamy and light, about 3-5 minutes, then add the eggs one at a time beating until fully incorporated between each addition.
Add the sour cream and vanilla and beat again until well blended.
Finally, gradually add the flour mixture beating on the slowest speed until just incorporated.
Add the apple mixture to the cake batter. The apples will have started to release their juices so make sure you pour all the liquid in too. With a handheld spatula fold the apples into the cake batter.
Transfer the apple cake batter into the prepared baking pan.
Cinnamon Swirl
In a small bowl, whisk the melted butter, brown sugar and cinnamon until it is completely combined. Dollop the cinnamon mixture on top of the cake batter in the pan then use a knife to gently swirl it into the cake.
Lastly, scatter the crumb topping on top of the cake batter in an even layer then gently press it down with the back of a spoon.
Put the cake pan into the center of the preheated oven and bake for 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Leave to cool completely in the pan before turning out.
Glaze
In a small bowl, add the powdered sugar and 2 tablespoons of milk.
Whisk together until smooth then assess if you need to add more milk to thin the glaze out to a pourable consistency.
Drizzle the glaze on top of the cake.
Present!
Once the drizzle is set, slice the cake into 12 equal sizes pieces and serve.
Tips and Techniques
- If a sweeter cake is desired, you can experiment with Honeycrisp, Fuji or Gala apple varieties.
- 1:1 substitutions for sour cream that can be used in this cake include: plain yogurt, buttermilk or blended silken tofu.
- Store leftovers in an airtight container in the refrigerator. Consume within 4 days. Bring to room temperature before eating.
FAQ’s
Can Apple Crumb Cake Be Frozen?
Yes, this Apple Crumb Cake can be frozen.
To freeze, wrap individual slices tightly in plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator and bring to room temperature before eating.
More Apple Recipes
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Apple Crumb Cake
Ingredients
Apples
- 2 Granny Smith apples (peeled and cut into small cubes)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Crumb Topping
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter (cut into cubes)
Cake
- 2 1/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
Cinnamon Swirl
- 1/2 cup unsalted butter (melted)
- 3/4 cup light brown sugar
- 2 tablespoons ground cinnamon
Glaze
- 2 cups powdered sugar
- 2-3 tablespoons whole milk
Instructions
- Preheat oven to 350°F and line a 13x9-inch baking pan with parchment paper.
Apples
- In a small bowl, add the apples, sugar and cinnamon then mix thoroughly to coat the apples. Set aside.2 Granny Smith apples, 1/4 cup granulated sugar, 1 teaspoon ground cinnamon
Crumb Topping
- In a large mixing bowl add the flour, sugar, brown sugar, cinnamon and cubed butter.1 cup all purpose flour, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 teaspoons ground cinnamon, 1/2 cup unsalted butter
- Mix together with a wooden spoon then use your fingers to rub the butter into the rest of the ingredients until the mixture looks like breadcrumbs.
- Use your hands to scrunch the ingredients together into a large mass then break up the mass until you have large chunks, set aside.
Cake Batter
- In a medium sized bowl sift together the flour, baking powder, baking soda and salt then set aside.2 1/4 cups all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- In the bowl of a stand mixer fitted with the paddle attachment add the sugar and butter. Beat until creamy and light, about 3-5 minutes, then add the eggs one at a time beating until fully incorporated between each addition.1 cup granulated sugar, 1/2 cup unsalted butter, 2 large eggs
- Add the sour cream and vanilla extract and beat again until well blended.1 cup sour cream, 1 teaspoon vanilla extract
- Finally, gradually add the flour mixture beating on the slowest speed until just incorporated.
- Add the apple mixture to the cake batter. The apples will have started to release their juices so make sure you pour all the liquid in too. With a handheld spatula fold the apples into the cake batter.
- Transfer the apple cake batter into the prepared baking pan.
Cinnamon Swirl
- In a small bowl, whisk the melted butter, brown sugar and cinnamon until it is completely combined. Dollop the cinnamon mixture on top of the cake batter in the pan then use a knife to gently swirl it into the cake.1/2 cup unsalted butter, 3/4 cup light brown sugar, 2 tablespoons ground cinnamon
- Lastly, scatter the crumb topping on top of the cake batter in an even layer then gently press it down with the back of a spoon.
- Put the cake pan into the center of the preheated oven and bake for 45 minutes or until a toothpick inserted into the middle of the cake comes out clean.
- Leave to cool completely in the pan before turning out.
Glaze
- In a small bowl, add the powdered sugar and 2 tablespoons of milk.2 cups powdered sugar, 2-3 tablespoons whole milk
- Whisk together until smooth then assess if you need to add more milk to thin the glaze out to a pourable consistency.
- Drizzle the glaze on top of the cake.
- Once the drizzle is set, slice the cake into 12 equal sizes pieces and serve.
Notes
Tips and Techniques
- If a sweeter cake is desired, you can experiment with Honeycrisp, Fuji or Gala apple varieties.
- 1:1 substitutions for sour cream that can be used in this cake include: plain yogurt, buttermilk or blended silken tofu.
- Store leftovers in an airtight container in the refrigerator. Consume within 4 days. Bring to room temperature before eating.
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