Description
This Apple Crumb Cake is a moist and tender treat featuring a luscious sour cream-infused cake layered with tender cinnamon-spiced apples and finished with a buttery, crunchy crumb topping. Perfectly balanced with a hint of cinnamon and optionally topped with a smooth maple, vanilla, or caramel icing, it makes a delightful dessert or breakfast cake for any occasion.
Ingredients
Units
Scale
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
- 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 (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (177°C) and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper. Set aside to get ready for the batter.
- Make crumb topping: In a medium bowl, combine brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter, then lightly mix in the flour using a fork until crumbly. Be careful not to overmix to keep the topping light and crumbly.
- Mix dry ingredients for cake: Whisk together the all-purpose flour, baking soda, baking powder, and salt in a separate bowl. This will ensure your leavening agents are evenly distributed.
- Prepare cake batter: Using a stand or handheld mixer with a paddle attachment, beat the softened butter and granulated sugar on high speed until creamy and smooth, about 2 minutes. Scrape down the bowl sides and bottom as needed. Add eggs, sour cream, and vanilla extract; beat on medium-high until combined. It may look curdled but that’s normal. Scrape down again. On low speed, gradually add dry ingredients and mix just until smooth, careful not to overmix. The result is a thick batter.
- Toss apples with cinnamon: In a small bowl, mix the peeled chopped apples with 1/4 teaspoon ground cinnamon until evenly coated. This will infuse the apples with extra warmth and flavor.
- Assemble the cake: Spread the cake batter evenly in the prepared pan. Evenly distribute the cinnamon-coated apples over the batter. Sprinkle the crumb topping on top, then use a rubber spatula or the back of a large spoon to gently press the crumb topping down so it adheres to the cake.
- Bake: Place the pan in the preheated oven and bake for 45-55 minutes. Baking time may vary; the cake is done when a toothpick inserted in the center comes out clean. If the edges or top brown too fast, tent loosely with aluminum foil to prevent burning.
- Cool: Remove cake from oven and transfer to a wire rack. Let it cool for at least 30 to 45 minutes before slicing to allow it to set properly and flavors to meld.
- Serve: Optionally, drizzle with your choice of maple, vanilla, or caramel icing before serving for a delightful finishing touch. Store leftover cake tightly covered in the refrigerator for up to 5 days to maintain freshness.
Notes
- Use room temperature eggs, butter, and sour cream for the best batter consistency and texture.
- Do not overmix the batter once dry ingredients are added to ensure a tender crumb.
- If you prefer a less sweet crumb topping, reduce the sugar by a quarter cup.
- The cinnamon apples add moisture and flavor—feel free to experiment with apple varieties like Granny Smith or Honeycrisp for different flavors and textures.
- Make sure to cool the cake adequately before slicing to avoid crumbling.
- Optional icings enhance the flavor but are not necessary for a delicious cake.
- Store the cake refrigerated and warm slightly in the microwave before serving for best texture.
Nutrition
- Serving Size: 1 slice (about 1/12 of cake)
- Calories: 420
- Sugar: 38g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg
