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

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)

For the Crumb Topping:

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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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.

Use sour cream or Greek yogurt to keep cake moist and tender.

Substitute sour cream with Greek yogurt for a tangier flavor.

Add a teaspoon of almond extract for extra flavor.

Sprinkle chopped walnuts or pecans in crumb topping for nuttiness.

Use tart apples like Granny Smith for balanced sweetness.

Store leftovers covered at room temperature up to 2 days or refrigerated up to 5 days.

Reheat in microwave for 15-20 seconds or in a 300°F oven for 10 minutes.

Can substitute all-purpose flour with gluten-free flour blend cup-for-cup for gluten-free option.

Freeze wrapped cake up to 3 months; thaw overnight before reheating.