Name: Apple Crumb Cake
Prep time: 20 min
Cook time: PT-487524H20M59S
Total time: PT-487524H20M59S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream or Greek yogurt; 2 cups peeled, chopped apples (about 2 medium apples); 3/4 cup all-purpose flour; 1/2 cup packed brown sugar; 1 tsp ground cinnamon; 1/4 tsp salt; 1/2 cup unsalted butter, cold and cut into cubes

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This Apple Crumb Cake is a cozy, moist cake bursting with tender chunks of apple and topped with a buttery, cinnamon-spiced crumb. It's a perfect treat for fall or anytime I want a comforting dessert with a bit of texture and warmth.

Ingredients

For the Cake:

2 cups all-purpose flour

1 ½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ cup sour cream or Greek yogurt

2 cups peeled, chopped apples (about 2 medium apples)

For the Crumb Topping:

¾ cup all-purpose flour

½ cup packed brown sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

½ cup unsalted butter, cold and cut into cubes

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.

In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

In a large bowl, beat the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, then add the vanilla extract.

Alternately add the flour mixture and sour cream to the butter mixture, starting and ending with the flour mixture. Mix just until combined.

Gently fold in the chopped apples.

Prepare the crumb topping by combining flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.

Pour the batter into the prepared pan and sprinkle the crumb topping evenly over the batter.

Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Allow the cake to cool before slicing. I like to enjoy it warm or at room temperature.

Servings and timing

This recipe makes 8-10 servings. Prep time is about 20 minutes, and baking takes 45-50 minutes. Altogether, it’s roughly an hour from start to finish, which makes it a great option for a weekend treat or special occasion dessert.

Variations

I sometimes swap the sour cream for Greek yogurt to add a bit of tanginess and keep it lighter. Adding a teaspoon of almond extract along with the vanilla can also add a lovely depth of flavor. For a nuttier twist, sprinkling chopped walnuts or pecans into the crumb topping is a nice touch. Using tart apples like Granny Smith gives a better balance to the sweetness, but I’ve also tried Fuji or Honeycrisp for a milder flavor.

Storage/Reheating

I keep leftovers covered at room temperature for up to 2 days, or refrigerated for up to 5 days. To reheat, I warm a slice in the microwave for about 15-20 seconds or pop it in a low oven (around 300°F) for 10 minutes to bring back that fresh-baked warmth and crumbly texture.

FAQs

Can I use frozen apples instead of fresh?

I prefer fresh apples for the best texture, but if I only have frozen, I thaw and drain them well before folding them into the batter to avoid extra moisture.

Can this cake be made gluten-free?

Yes! I usually substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. It works well but might change the crumb slightly.

What’s the best way to peel apples quickly?

I use a vegetable peeler or an apple peeler tool to speed up the process and keep the chunks uniform in size.

Can I prepare this cake in advance?

Definitely. I often prepare the batter and crumb topping, then refrigerate the batter overnight. I add the crumb topping and bake it fresh the next day.

Can I freeze this cake?

Yes, I freeze the cooled cake wrapped tightly in plastic wrap and foil for up to 3 months. Thaw it overnight in the fridge before reheating.

Conclusion

This Apple Crumb Cake is one of my go-to recipes when I want a comforting dessert that feels like a warm hug. It’s easy to make, packed with flavor, and flexible enough to customize based on what I have on hand. Whether I’m serving it for a family gathering or a cozy afternoon treat, it always hits the spot.

Recipe:

Apple Crumb Cake

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Author: Cheryl
Total Time: 65-70 minutes
Yield: 8-10 servings
Diet: Vegetarian

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Description

A cozy, moist apple crumb cake with tender apple chunks and a buttery cinnamon-spiced crumb topping, perfect for fall or anytime comfort dessert.

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, beat softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Alternately add flour mixture and sour cream to butter mixture, starting and ending with flour mixture. Mix just until combined.
Gently fold in chopped apples.
Prepare crumb topping by combining flour, brown sugar, cinnamon, and salt. Cut in cold butter until mixture resembles coarse crumbs.
Pour batter into prepared pan and evenly sprinkle crumb topping over batter.
Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
Allow cake to cool before slicing. Serve warm or at room temperature.