I was experimenting in the kitchen one rainy afternoon when I found a basket of Granny Smith apples sitting quietly on the counter. Their tart, crisp aroma immediately sparked an idea: I wanted to create something that captured both comfort and indulgence. I imagined a cake where tender apples meet a buttery, crumbly topping, finished with a warm drizzle that would make it impossible not to take a second slice.
The first attempt involved just the basic ingredients—flour, butter, sugar, and eggs—but as I stirred the batter and folded in the apples, I realized something was missing. I decided to add sour cream for extra moisture, ensuring the cake would stay soft and rich even after baking. Watching the crumb topping form, I couldn’t help but think of the tiny peaks and valleys of flavor it would create, offering a delicate crunch to complement the tender cake beneath.
When the cake finally came out of the oven, golden and aromatic, I knew it was special. The cinnamon apple drizzle, poured hot over the cooled cake, transformed it into a decadent treat that smelled like autumn in a single bite. Family and friends who tried it immediately asked for the recipe. It wasn’t just a cake; it was a story in every bite, a memory waiting to happen.
Baking this apple crumb cake has taught me that simple ingredients, handled with care, can create moments that linger far beyond the kitchen. This recipe combines nostalgia, flavor, and a touch of magic—a cake to enjoy any time the soul needs a little comfort.
Short Description
A moist, tender apple cake topped with a buttery crumb topping and drizzled with warm cinnamon apple sauce, perfect for dessert or afternoon treats.
Key Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 medium apples, peeled, cored, and chopped into small cubes
For the Crumb Topping
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cubed
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
For the Cinnamon Apple Drizzle
- 1 tablespoon unsalted butter
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- A pinch of salt
Tools Needed
- 9×9-inch square baking pan
- Mixing bowls (medium and large)
- Electric mixer or whisk
- Pastry cutter or fork
- Saucepan for drizzle
- Wire cooling rack
- Wooden spoon or spatula
Cooking Instructions
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square baking pan, or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, ½ teaspoon cinnamon, and ¼ teaspoon salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, use an electric mixer to cream ¾ cup butter and 1 cup sugar until light and fluffy, about 2–3 minutes.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in 1 teaspoon vanilla extract.
Step 5: Combine Dry Ingredients and Sour Cream
Add the dry ingredients in three batches, alternating with ½ cup sour cream. Start with dry, then sour cream, repeat, ending with dry. Mix gently to avoid a dense cake.
Step 6: Fold in Apples
Gently fold in 2 chopped apples, distributing evenly without mashing.
Step 7: Prepare Crumb Topping
In a bowl, mix 1 cup flour, 1 teaspoon cinnamon, ¼ teaspoon salt, ½ cup brown sugar, and ¼ cup granulated sugar. Add ½ cup cold butter cubes and cut in with a pastry cutter until the mixture resembles coarse crumbs with pea-sized pieces.
Step 8: Top Cake with Crumbs
Evenly sprinkle the crumb topping over the apple batter.
Step 9: Bake the Cake
Bake for 55–65 minutes, or until the top is golden brown and a toothpick comes out clean. Let the cake cool in the pan 15–20 minutes, then transfer to a wire rack.
Step 10: Make Cinnamon Apple Drizzle
In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in ½ cup brown sugar, 1 teaspoon cinnamon, 2 tablespoons milk, and a pinch of salt. Cook 2–3 minutes until smooth. Drizzle warm over cooled cake.
Why You’ll Love This Recipe
Perfect Balance: Tart apples and sweet crumb topping create a harmonious flavor.
Moist Texture: Sour cream ensures the cake stays soft and tender.
Comforting Aroma: Cinnamon and baked apples fill your home with warmth.
Versatile Serving: Enjoy as dessert, breakfast treat, or snack.
Impress Effortlessly: Simple ingredients deliver a bakery-quality cake.
Mistakes to Avoid & Solutions
Overmixing the batter: Can make the cake dense; fold gently.
Undercooked center: Check with a toothpick at 55 minutes; extend baking as needed.
Crumb topping melts too fast: Keep butter cold for proper texture.
Drizzle too thin: Reduce milk by 1 teaspoon for a thicker drizzle.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla ice cream or dollop of whipped cream.
Pair with hot coffee, tea, or apple cider.
Ideal for brunch tables, dessert platters, or casual family gatherings.
Storage and Reheating Tips
Store in an airtight container at room temperature up to 2 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Reheat slices in a 300°F oven for 5–7 minutes to refresh the crumb topping.
FAQs
1. Can I use other apple varieties?
Yes, Honeycrisp or Fuji work, but adjust sweetness as needed.
2. Can I make it gluten-free?
Substitute 1:1 gluten-free flour and slightly reduce baking powder.
3. Can I prepare the cake ahead?
Yes, bake and cool, then store without drizzle. Add drizzle before serving.
4. How do I prevent apples from sinking?
Toss diced apples in 1 tsp flour before folding into batter.
5. Can I freeze this cake?
Wrap cooled cake tightly; freeze up to 2 months. Thaw overnight in fridge.
Tips & Tricks
Chill the butter for the crumb topping for a crunchier texture.
Use a serrated knife to cut neat slices without crushing crumbs.
Slightly underbake for a gooey center that pairs beautifully with drizzle.
Recipe Variations
Caramel Apple Crumb Cake: Replace drizzle with caramel sauce; sprinkle with toasted pecans.
Spiced Apple Crumb Cake: Add ¼ teaspoon nutmeg and ⅛ teaspoon ground cloves to batter.
Vegan Version: Substitute eggs with flax eggs, butter with plant-based butter, and sour cream with coconut yogurt. Bake as instructed; drizzle with maple syrup instead of cinnamon apple drizzle.
Final Thoughts
This apple crumb cake is a delightful treat that captures the cozy flavors of fall. Each bite balances tender cake, crisp topping, and warm drizzle, creating layers of flavor and texture. It’s a dessert that feels special yet is easy enough for a weekday treat. I love how the aroma fills the kitchen, inviting everyone to gather and enjoy a moment together.
Baking it brings a sense of satisfaction, knowing that simple ingredients can create something so comforting and memorable. Sharing it with friends and family turns an ordinary day into a little celebration. I always find myself sneaking a slice with a cup of tea while savoring the mix of cinnamon and apple. Every time this cake comes out of the oven, it reminds me how baking can be both creative and rewarding.
Apple Crumb Cake With Cinnamon Apple Drizzle
Ingredients
For the Cake
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 medium apples peeled, cored, and chopped into small cubes
For the Crumb Topping
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter cold and cubed
- ½ cup brown sugar packed
- ¼ cup granulated sugar
For the Cinnamon Apple Drizzle
- 1 tablespoon unsalted butter
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- A pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×9-inch square pan, or line it with parchment paper.
- In a medium bowl, whisk together 1 ½ cups flour, baking powder, baking soda, ½ teaspoon cinnamon, and ¼ teaspoon salt.
- In a large bowl, use an electric mixer to cream ¾ cup butter and 1 cup sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Add the dry ingredients in three batches, alternating with ½ cup sour cream, starting and ending with the dry ingredients. Mix gently to avoid a dense cake.
- Fold in 2 chopped apples, distributing evenly without mashing.
- In a separate bowl, combine 1 cup flour, 1 teaspoon cinnamon, ¼ teaspoon salt, ½ cup brown sugar, and ¼ cup granulated sugar. Cut in ½ cup cold butter cubes with a pastry cutter until the mixture resembles coarse crumbs.
- Evenly sprinkle the crumb topping over the apple batter.
- Bake for 55–65 minutes, until the top is golden and a toothpick comes out clean. Cool in the pan 15–20 minutes, then transfer to a wire rack.
- For the drizzle, melt 1 tablespoon butter in a small saucepan over medium heat. Stir in ½ cup brown sugar, 1 teaspoon cinnamon, 2 tablespoons milk, and a pinch of salt. Cook 2–3 minutes until smooth, then drizzle warm over the cooled cake.
