Moist Apple Crumb Cake for Fall

This Apple Crumb Cake layers tender, moist apple-studded cake with a buttery cinnamon streusel that bakes into crackly golden topping. With a touch of oil added to the batter, plus sour cream for softness, the cake stays moist day after day. Best sliced warm with coffee-or cold as a snack.

Get ready to enjoy this soft buttery cake filled with juicy bites of apple and a glorious crumb topping. I could not stop eating this apple crumb cake. This is the perfect addition to your brunch table. This cake is so soft and moist, truly irresistible! Serve it alongside some Egg in a Hole Rolls for a savory touch!

Apples + Streusel = Comfort in Cake Form

• Cake + Streusel Flour & Sugar Blends: Use separate mixes for the cake base and crumb topping so each bakes just right.
• Butter, Oil & Sour Cream: Butter (for flavor) combined with oil and sour cream helps maintain moisture without heaviness.
• Eggs & Vanilla: Bind the batter and add depth of flavor. 
• Apples (diced): Provide juicy pockets and texture; skin-on is optional but fine. 
• Cinnamon & Brown Sugar (in Streusel & Cake): Adds warmth, sweetness and the classic crumb cake aroma. 
• Leaveners & Salt: Baking soda + baking powder ensure rise, salt balances and enhances sweetness.

While this apple crumb cake is generally a breakfast food, some of it warmed up with a scoop of vanilla ice cream for dessert is divine. If you like nuts I think adding some walnuts or pecans to the crumble topping would be delicious.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Layer Apple Goodness & Crumb Magic

Tips for Success

• Make sure your ingredients are at room temperature, this helps ensure all of the ingredients combine together properly.
• Make sure the butter and sugars cream together for long enough.
• Once the eggs are added mix so they are fully mixed in.
• When adding the dry ingredients just mix to combine, over mixing will develop the gluten which will create a tougher cake crumb.

Don't miss my banana coffee cake next.

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Moist Apple Crumb Cake for Fall

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5 from 2 reviews

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This Apple Crumb Cake layers tender, moist apple-studded cake with a buttery cinnamon streusel that bakes into crackly golden topping. With a touch of oil added to the batter, plus sour cream for softness, the cake stays moist day after day. Best sliced warm with coffee-or cold as a snack.

• Total Time: 1 hour 5 minutes
• Yield: 9-12 Slices 1x

Ingredients

Units USM Scale 1x2x3x

Crumb Topping

• 188 grams (1 ½ Cups) All-Purpose Flour
• 100 grams (½ Cup) Granulated Sugar
• 150 grams (¾ Cup) Light Brown Sugar
• ¾ Teaspoon Ground Cinnamon
• 4oz (½ Cup) Salted Butter

Apple Cake

• 250 grams (2 Cups) All-Purpose Flour
• ¾ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 40z (½ Cup) Salted Butter, at room temperature
• 1oz (2 Tablespoons) Neutral Oil ( I prefer Avocado Oil but Vegetable Oil works)
• 200 grams (1 Cup) Granulated Sugar
• 2 Large Eggs, at room temperature
• 1 Tablespoon Pure Vanilla Extract
• 8oz (1 Cup) Sour Cream, at room temperature
• 290 grams (2 Cups) Diced Apples, I left the skin on but you can peel if you prefer

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Instructions

Crumb Topping

1. Preheat the oven to 325F/163C and line a 9-inch square pan with parchment paper and grease with non-stick spray. In a medium bowl whisk together the flour, granulated sugar, brown sugar, and cinnamon. Pour in melted butter and use a spatula to mix it all together to moisten everything, this will take a couple of minutes, you want a thick sand texture, thick clumps are good. Set aside in the freezer while you prepare the cake.

Apple Cake

1. In a large bowl whisk together the flour, baking soda, baking powder, and salt.
2. In the bowl of an electric stand mixer fitted with a paddle attachment or a large bowl with a handheld electric whisk beat the sugar, oil, and butter together for 2-3 minutes, scrape down the bowl after the first minute then continue mixing. You want a light fluffy mixture, don't cut corners here!
3. Add the eggs, one at a time, scraping down the bowl after each addition and making sure the egg is fully combined, there should be no trace of egg yolk. Add in the last egg and mix for at least two minutes.
4. In a separate bowl or measuring jug mix together the sour cream and vanilla extract. 
5. Gently fold in ⅓ of the dry ingredients until just almost combined, then gently fold in ½ of the sour cream until just combined, then repeat with ⅓ of the dry, the rest of the sour cream, and finish with the remaining flour. Just before the last bit of flour is fully mixed in add the chopped apples and mix to just combine, do not over-mix. Pour into the prepared pan and spread into an even layer.
6. Sprinkle all of the crumble on top of the cake batter into an even layer. Bake for 50-60 minutes, since the cake is covered in a crumble it is best to check by using a toothpick test, insert a toothpick into the center of the cake, moist crumbs are okay but if there is any wet batter the cake will need to cook longer.
7. Let the cake cool on a wire rack for at least 30 minutes before using the parchment overhang to gently and quickly remove it from the pan. Best served the day it is made but leftovers will last in an airtight container for up to 5 days.

Equipment

9-inch square pan

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Cordless Hand Mixer

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KitchenAid Stand Mixer

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OXO Kitchen Scale

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• Author: Elizabeth Waterson
• Prep Time: 20 Minutes
• Cook Time: 45 Minutes
• Category: Breakfast
• Method: Bake
• Cuisine: American

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