I layered spiced apples under an extra-thick crumb topping to make my Apple Crumble Cake, and one unexpected trick I used explains why the crumb layer turns out so impressively thick.

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I never meant to fall this hard for a cake, but my Cinnamon Apple Crumb Cake kept calling me back to the oven. Juicy apples, preferably firm ones like Granny Smith or Honeycrisp, get tossed with warm ground cinnamon and somehow become the best part.

It’s part breakfast, part dessert, and honestly feels like an Apple Crumble Cake that learned how to behave at a brunch. The crumb is unapologetically thick and messy, crumbs everywhere, and I like that.

I messed up the first try, then the second, and now I cant stop making it.

Ingredients

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Apples bring natural sweetness, fiber and a bit of tartness, they keeps cake moist.
Flour gives structure and carbs, it makes the cake tender when not overmixed.
Butter adds richness, fat and flavor, helps crumbs crisp and improves mouthfeel.
Brown sugar adds moisture, caramel notes and sweetness, deeper than plain white sugar.
Cinnamon gives warm spice, aroma and a cozy apple pairing, not overpowering.
Sour cream adds tang, fat and acidity, keeps crumb tender and not dry.
Eggs bind, add protein and lift, helping the cake hold together and brown.

Ingredient Quantities

2 cups all purpose flour (for the batter)

1 1/2 cups all purpose flour (for the crumb topping)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (batter)

1/4 tsp salt (crumb topping)

1 tsp ground cinnamon (batter)

1 tsp ground cinnamon (apple layer)

1 tsp ground cinnamon (crumb topping)

3/4 cup granulated sugar (batter)

2 tbsp granulated sugar (apple layer)

1/2 cup packed light brown sugar (batter)

1 cup packed light brown sugar (crumb topping)

1/2 cup unsalted butter, softened (batter)

3/4 cup unsalted butter, very cold and cubed (crumb topping)

2 large eggs, room temp

1 cup sour cream (or plain Greek yogurt)

1 tsp vanilla extract

3 medium apples (about 3 cups), peeled and diced, firm variety like Granny Smith or Honeycrisp

2 tbsp lemon juice

1 tbsp all purpose flour (to toss with the apples)

2 tbsp turbinado or coarse sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch pan, line with parchment if you like for easier slicing later.

2. Toss 3 medium apples (peeled and diced, about 3 cups) with 2 tbsp lemon juice, 1 tbsp all purpose flour, 2 tbsp granulated sugar and 1 tsp ground cinnamon; set aside so flavors marry.

3. Make the crumb topping: in a bowl mix 1 1/2 cups all purpose flour, 1 cup packed light brown sugar, 1 tsp ground cinnamon and 1/4 tsp salt, then cut in 3/4 cup very cold cubed unsalted butter until you have large pea to walnut sized crumbs; don’t overwork it, big chunks = better crumble. Chill the crumb 5 to 10 minutes if your kitchen is warm.

4. Cream the batter butter and sugars: beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and a little fluffy, it doesnt need to be perfect.

5. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract until combined.

6. Stir in 1 cup sour cream or plain Greek yogurt until smooth, scrape the bowl so nothing’s left behind.

7. Whisk together 2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp ground cinnamon; fold the dry mix into the wet in two additions just until combined, dont overmix or the cake will get tough.

8. Spread the batter evenly into the prepared pan, smooth the top with a spatula.

9. Scatter the apple mixture over the batter in an even layer, then sprinkle the chilled crumb topping all over the apples. If you want extra sparkle and crunch, sprinkle 2 tbsp turbinado or coarse sugar on top.

10. Bake at 350 F for 40 to 50 minutes until the crumb is deep golden and a toothpick in the center comes out with a few moist crumbs. Cool in the pan about 20 minutes before slicing. Store covered at room temp up to 2 days or refrigerate up to 5, you can also freeze slices.

Equipment Needed

1. 9×13 inch baking pan (grease it, or line with parchment for easier slicing)
2. 2 large mixing bowls (one for batter, one for crumb topping)
3. Electric mixer or a good hand whisk (to cream butter and sugars)
4. Measuring cups and spoons (for flour, sugars, leaveners and spices)
5. Rubber spatula and wooden spoon (for folding and scraping, dont skimp)
6. Pastry cutter or fork (or a food processor) to cut cold butter into crumbs
7. Chef knife and cutting board (to peel and dice the apples)
8. Cooling rack and a toothpick (to cool the pan and check doneness)

FAQ

Q: Can I swap the sour cream for plain Greek yogurt?

Yes, totally. Use the same amount, 1 cup, plain Greek yogurt works great and gives the same tang and moisture. If your yogurt is very thick you can stir in a tablespoon of milk to loosen it a bit.

Q: How do I keep the crumb topping from getting soggy?

Keep the topping butter very cold and cut into small cubes, toss in the flour and sugars then pulse or rub quickly till it looks like coarse crumbs. Don’t over-mix the wet batter, and sprinkle the crumbs on right before baking. If the top browns too fast but center needs more time, tent loosely with foil.

Q: What pan size and baking time should I use, and how do I test doneness?

A 9×13 inch pan works well. Bake at 350 F for about 45 to 55 minutes. Insert a toothpick in the center: it should come out with a few moist crumbs not wet batter. The crumb should be golden and the apples tender.

Q: My apples brown while I prep them, what can I do?

Toss the diced apples with the 2 tablespoons lemon juice right away, that stops browning. You can also prep them just before assembling if you want less prep time.

Q: Can I make this ahead or freeze it?

Yes. You can bake it, cool completely, then freeze whole or slice and wrap pieces tightly. To reheat, thaw in fridge then warm in a 325 F oven till heated through to keep the crumb crisp. You can also freeze the crumb topping separately and sprinkle on before baking.

Q: Want extra crunch on top, any hacks?

Use turbinado or coarse sugar for the final sprinkle and cut some of the butter into slightly bigger chunks so there are crunchy pockets. Chill the crumb topping for 10 minutes before sprinkling if your kitchen is warm.

Cinnamon Apple Crumb Cake Recipe Substitutions and Variations

All purpose flour (batter) – Swap with the same amount whole wheat pastry flour for a nuttier, slightly denser cake. Or use a cup for cup gluten free baking flour with xanthan gum if you need gluten free, same amounts.
1 cup packed light brown sugar (crumb topping) – Use the same amount dark brown sugar for a deeper molasses note. Or make light brown sugar by mixing 1 cup granulated sugar with 1 tablespoon molasses.
Unsalted butter (batter or crumb) – If you only have salted butter, use the same amounts but cut the batter salt in half or omit it. For a dairy free option use solid coconut oil measured the same, and keep it very cold for the crumb so it flakes nicely.
1 cup sour cream (or plain Greek yogurt) – Swap with 1 cup buttermilk for a tangy, slightly thinner batter, or use 1 cup plain full fat Greek yogurt if you want a thicker, richer crumb.

Pro Tips

1) Keep the crumb butter super cold and in big chunks. Cold butter = better, chunkier crumble; if your kitchen is warm pop the crumb in the fridge or freezer for 5 to 10 minutes before topping.

2) Dont overmix the batter. Fold the dry into the wet just until the streaks disappear, cuz overworking makes a tough cake; use room temp eggs and sour cream so it comes together faster.

3) Deal with juicy apples. Dice them uniform, toss well with the flour and lemon like you do, but if they ooze a lot blot or briefly drain excess juice so the cake center doesnt get soggy.

4) Bake and cool smart. Bake on the middle rack and if the top browns too fast loosely cover with foil toward the end, then cool at least 20 to 30 minutes before slicing; for cleaner slices chill briefly and wipe a hot knife between cuts.

Cinnamon Apple Crumb Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I layered spiced apples under an extra-thick crumb topping to make my Apple Crumble Cake, and one unexpected trick I used explains why the crumb layer turns out so impressively thick.

Servings

servings

Calories

526

kcal

Equipment: 1. 9×13 inch baking pan (grease it, or line with parchment for easier slicing)
2. 2 large mixing bowls (one for batter, one for crumb topping)
3. Electric mixer or a good hand whisk (to cream butter and sugars)
4. Measuring cups and spoons (for flour, sugars, leaveners and spices)
5. Rubber spatula and wooden spoon (for folding and scraping, dont skimp)
6. Pastry cutter or fork (or a food processor) to cut cold butter into crumbs
7. Chef knife and cutting board (to peel and dice the apples)
8. Cooling rack and a toothpick (to cool the pan and check doneness)

Ingredients

2 cups all purpose flour (for the batter)
1 1/2 cups all purpose flour (for the crumb topping)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (batter)
1/4 tsp salt (crumb topping)
1 tsp ground cinnamon (batter)
1 tsp ground cinnamon (apple layer)
1 tsp ground cinnamon (crumb topping)
3/4 cup granulated sugar (batter)
2 tbsp granulated sugar (apple layer)
1/2 cup packed light brown sugar (batter)
1 cup packed light brown sugar (crumb topping)
1/2 cup unsalted butter, softened (batter)
3/4 cup unsalted butter, very cold and cubed (crumb topping)
2 large eggs, room temp
1 cup sour cream (or plain Greek yogurt)
1 tsp vanilla extract
3 medium apples (about 3 cups), peeled and diced, firm variety like Granny Smith or Honeycrisp
2 tbsp lemon juice
1 tbsp all purpose flour (to toss with the apples)
2 tbsp turbinado or coarse sugar for sprinkling, optional

Directions

Preheat oven to 350 F and grease a 9×13 inch pan, line with parchment if you like for easier slicing later.
Toss 3 medium apples (peeled and diced, about 3 cups) with 2 tbsp lemon juice, 1 tbsp all purpose flour, 2 tbsp granulated sugar and 1 tsp ground cinnamon; set aside so flavors marry.
Make the crumb topping: in a bowl mix 1 1/2 cups all purpose flour, 1 cup packed light brown sugar, 1 tsp ground cinnamon and 1/4 tsp salt, then cut in 3/4 cup very cold cubed unsalted butter until you have large pea to walnut sized crumbs; don't overwork it, big chunks = better crumble. Chill the crumb 5 to 10 minutes if your kitchen is warm.
Cream the batter butter and sugars: beat 1/2 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and a little fluffy, it doesnt need to be perfect.
Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract until combined.
Stir in 1 cup sour cream or plain Greek yogurt until smooth, scrape the bowl so nothing's left behind.
Whisk together 2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp ground cinnamon; fold the dry mix into the wet in two additions just until combined, dont overmix or the cake will get tough.
Spread the batter evenly into the prepared pan, smooth the top with a spatula.
Scatter the apple mixture over the batter in an even layer, then sprinkle the chilled crumb topping all over the apples. If you want extra sparkle and crunch, sprinkle 2 tbsp turbinado or coarse sugar on top.
Bake at 350 F for 40 to 50 minutes until the crumb is deep golden and a toothpick in the center comes out with a few moist crumbs. Cool in the pan about 20 minutes before slicing. Store covered at room temp up to 2 days or refrigerate up to 5, you can also freeze slices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.