Apple Crumb Cake Recipe

5 from 6 votes

Apple Crumb Cake Recipe

Indulge in the captivating charm of our delightful and effortless Apple Crumb Cake. Crafted with tender apple slices, cradled beneath a generous layer of luscious buttery crumb topping, and interwoven with sweet, cinnamon-spiced layers of perfection.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Servings: servings

Calories: 745kcal

Author: Aimee Mars

Equipment

Handheld Mixer or Electric Stand Mixer
Rubber Spatula
Angel Food Cake Pan or 9x13-inch pan

Ingredients

Crumb Topping

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

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 Icing (optional)

1 cup Powdered Sugar
3 tablespoons Milk
1 tablespoon Vanilla

Instructions

Crumb Topping

Mix the crumb topping dry ingredients. In a medium bowl whisk the flour, brown sugar, and cinnamon together until combined.
Cut the butter into the dry ingredients. Using a pastry cutter or a fork, 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.

Cake

Coat the apples. In a small bowl mix the apples and 2 tablespoons of flour together and set aside (this keeps the apple pieces from turning brown as well as helps them mix into the batter easily.
Cream the butter and sugars. Cream the room-temperature butter, granulated sugar, and brown sugar together using a handheld mixer (or an electric mixer) until light and fluffy.
Whisk the cake dry ingredients. In a separate bowl whisk the flour, salt, and baking powder until combined.
Combine the batter mixtures. Add half of the dry ingredient mixture and half of the milk to the creamed butter and sugar mixture and mix using the handheld mixer until just combined. Repeat this process with the remaining flour and milk until the batter is smooth.
Fold the apples and sprinkle on the crumb topping. Using a rubber spatula, Carefully fold the apples into the batter and then pour the batter into a greased angel food cake pan or a 9x13-inch pan. Sprinkle the crumb topping over the batter using your hands to gently press some of it into the batter.
Bake. Bake at 375ºF for 55 to 65 minutes if using a bundt pan or angel food cake pan. If using a 9x13 inch pan then bake for 45 minutes.

Icing

Add some icing. Whisk the Powdered Sugar, vanilla, and milk together until smooth. Drizzle on top of the cake.

Notes

Storage and Freezing Instructions:

Leftover Storage: This cake is extremely 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 1 week.

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 stored in the freezer it will last for up to 1 month.

Nutrition