Apple Crumb Cake

Super soft and dense cake with real pieces of apple and a buttery crumble topping make this Apple Crumb Cake a definite fall treat. Perfect for a dessert, served with coffee, or for trying something different at Thanksgiving.

It’s apple season and I just can’t get enough and that’s why I’m baking recipes like this one as well as Apple Crumble Muffins, Apple Cranberry Pie, and Baked Apple Crumble.

Why This Recipe Works

This delicious cake is intended to be eaten alongside a steaming cup of coffee but works well for any fall occasion such as Thanksgiving, tailgating, or even a fall breakfast. It’s a simple cake to prepare and requires very little as far as equipment and utensils go.

With apples being abundant year-round you can easily enjoy this coffee cake anytime you’d like. It’s quite possibly the warm hug your winter needs.

You can prepare this crumb cake in a bundt pan, an angel food cake pan, and square or rectangle baking dish, or even a sheet pan. These options make this a versatile cake to bring for any occasion you might have.

Baking with fresh apples is one of my favorite things to do in the fall, which is why I recommend you try these Apple Cinnamon Muffins or this Cinnamon Apple Bread next.

Ingredients Needed

Ingredient Notes

• Apples: you will only need 2 apples for this recipe, and which apple you use is up to you. Apple pie recipes traditionally call for Granny Smith apples, but any crisp apple such as Honeycrisp, Gala or Pink Lady apples will work too.
• Sour Cream: for this recipe, you’ll want to use full fat sour cream or you can also use full fat Greek yogurt instead.
• Milk: I recommend using whole milk for this recipe. Keeping all the ingredients with the regular amount of fat helps to create a richer flavor.
• Butter: some of the butter will be used in the streusal and some will be used in the actual cake. The streusal butter needs to be cold and cubed and the cake butter needs to be room temperature.

Step-by-Step Instructions

Streusel Topping

• In a medium bowl whisk the flour, brown sugar, and cinnamon together until well mixed.
• Using a pastry cutter, cut the chilled butter into the flour mixture until it forms a crumb-like texture. Cover the bowl with plastic wrap and place it in the fridge until ready to use.

Crumb Cake

• In a small bowl mix the apples and 2 tablespoons of flour together and set aside.
• Cream the butter and both sugars together until light and fluffy.

• In a separate bowl whisk the flour, salt, and baking powder until combined.
• Add half of the flour to the batter and mix it in until just combined, then add half of the milk and mix it in until just combined. Repeat this process with the remaining flour and milk.

• Carefully fold the apples into the batter and then pour the batter into the prepared pan.
• Sprinkle the streusel on top and gently press some of it into the batter.
• Bake at 375ºF for 55 to 65 minutes if using a bundt pan or angel food cake pan. If using a 9×13 inch pan then bake for 45 minutes.

How to Serve It

• With vanilla glaze drizzled on top.
• Pour some maple syrup over a slice of the cake.
• A large scoop of ice cream, I recommend a richer flavor such as butter pecan or a fall flavored ice cream, but vanilla is always a classic.
• Drizzle on top caramel sauce for the ultimate fall indulgence.
• Sprinkle some chopped pecans or coconut flakes into the struesal topping

Storage Information

• Leftover Storage: This cake is extremly moist and dense and because of this I recommend storing it or any leftovers you may have in an air-tight container in the fridge. It will last for up to 4 days.
• Freezer Storage: You can easily freeze this cake, however, you’ll need to let it cool completely and then slice it into individual servings. Wrap those slices in plastic wrap and place them in an air-tight freezer-safe bag. If storged in the freezer it will last for up to 1 month.

Recipe Notes and Tips:

• Turn this crumb cake into muffins. Prepare the streusel and batter as directed by the recipe and line a 12-cup muffin tin with paper liners. Fill the liners with the batter and top with the streusel and bake at 350ºF for 25 to 30 minutes.
• Though this is an apple recipe, you can leave the apples out for a simple and delicious crumb cake.
• When preparing the cake (not the streusel) make sure all the ingredients are at room temperature, which creates a smooth batter without overmixing it.
• Be careful not to overmix the batter when adding each ingredient. Overmixing will cause the cake to be too dry.
• You can prepare the vanilla glaze to be as thin or thick as you’d like. For a thinner glaze or if you glaze is too thick, add milk 1 tablespoon at a time until the desired consistency is reached. For a thicker glaze add 1 tablespoon of powdered sugar until desired thickness is reached.

FAQs

Related Recipes

Baked Apple Crumble (without oats)

Apple Crumble Muffins

Apple Cinnamon Baked Oatmeal

If you made this Apple Crumb Cake I want to hear all about it! Share a photo and tag me on Instagram using @AimeeMarsLiving and #AimeeMars so I can see your beautiful work. Enjoy!

Apple Crumb Cake

Super soft and dense cake with real pieces of apple and a buttery crumble topping make this Apple Crumb Cake a definite fall treat. Perfect for a dessert, served with coffee, or for trying something different at Thanksgiving.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 12 servings

Calories: 745kcal

Author: Aimee Mars

Equipment

• ▢
  Mixing Bowls
• ▢
  Measuring Cups and Spoons
• ▢
  Handheld Mixer

Ingredients

Streusel Topping

• ▢ 1½ cups Flour
• ▢ 1 cup Brown Sugar packed
• ▢ 2 teaspoons Cinnamon
• ▢ 3/4 cup Butter cold and cubed

Crumb Cake

• ▢ 1 cup Butter room temperature
• ▢ 1 cup Sugar
• ▢ 2/3 cup Brown Sugar
• ▢ 3 large Eggs
• ▢ 1 tablespoon Vanilla
• ▢ 3/4 cup Sour Cream
• ▢ 3⅔ cup Flour
• ▢ 1 teaspoon Salt
• ▢ 3 teaspoons Baking Powder
• ▢ 1¼ cup Milk
• ▢ 2 medium Apples peeled and diced
• ▢ 2 tablespoons Flour

Vanilla Glaze

• ▢ 1 cup Powdered Sugar
• ▢ 3 tablespoons Milk
• ▢ 1 tablespoon Vanilla

Instructions

Streusel Topping

• Preheat the oven to 375ºF and grease a bunt pan or 9×13 baking pan and set aside.
• In a medium bowl whisk the flour, brown sugar, and cinnamon together until well mixed.
• Using a pastry cutter, cut the chilled butter into the flour mixture until it forms a crumb-like texture. Cover the bowl with plastic wrap and place it in the fridge until ready to use.

Crumb Cake

• In a small bowl mix the apples and 2 tablespoons of flour together and set aside.
• Cream the butter and both sugars together until light and fluffy.
• Add the eggs, vanilla, and sour cream and mix until just combined. Be careful not to overmix.
• In a separate bowl whisk the flour, salt, and baking powder until combined.
• Add half of the flour to the batter and mix it in until just combined, then add half of the milk and mix it in until just combined. Repeat this process with the remaining flour and milk.
• Carefully fold the apples into the batter and then pour the batter into the prepared pan.
• Sprinkle the streusel on top and gently press some of it into the batter.
• If using a bundt pan or angel food cake pan bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. If using a 9×13 baking pan bake for 40 to 45 minutes.

Vanilla Glaze

• Whisk the powdered sugar, vanilla, and milk together until smooth. Drizzle on top of the cake.

Notes

• Turn this crumb cake into muffins. Prepare the streusel and batter as directed by the recipe and line a 12-cup muffin tin with paper liners. Fill the liners with the batter and top with the streusel and bake at 350ºF for 25 to 30 minutes.
• Though this is an apple recipe, you can leave the apples out for a simple and delicious crumb cake.
• When preparing the cake (not the streusel) make sure all the ingredients are at room temperature, which creates a smooth batter without overmixing it.
• Be careful not to overmix the batter when adding each ingredient. Overmixing will cause the cake to be too dry.
• You can prepare the vanilla glaze to be as thin or thick as you’d like. For a thinner glaze or if you glaze is too thick, add milk 1 tablespoon at a time until the desired consistency is reached. For a thicker glaze add 1 tablespoon of powdered sugar until desired thickness is reached.

Nutrition

Serving: 1serving | Calories: 745kcal | Carbohydrates: 106g | Protein: 9g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 483mg | Potassium: 322mg | Fiber: 2g | Sugar: 62g | Vitamin A: 1049IU | Vitamin C: 2mg | Calcium: 146mg | Iron: 3mg

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