Learn how to make a delicious apple crumb cake with this step-by-step recipe, complete with photos to guide you through the process. Perfect for a cozy fall day treat!
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!
Let's get to the recipe
Ingredients
- All-Purpose Flour. The flour is used in both the crumb topping and the cake. You could swap in a 1 for 1 gluten-free flour.
- Granulated Sugar. The white sugar is used in the cake batter and the crumb topping.
- Light Brown Sugar. I love the warmth the brown sugar adds to the crumb topping.
- Ground Cinnamon. Adding some cinnamon gives the crumb topping a warm and spicy topping.
- Salted Butter. The butter will be melted for the crumb topping and then softened butter for the cake batter.
- Baking Soda. The baking soda will help the cake rise. The baking soda is activated by the sour cream.
- Salt. This little ingredient helps bring out all of the other ingredient's flavor profiles.
- Neutral Oil. While butter is the base of the cake, I like to add a little oil to ensure the cake is really moist. I prefer Avocado Oil but Vegetable Oil works too!
- Large Eggs. The eggs help provide structure to the cake and richness. Make sure they are at room temperature. Place the eggs in a bowl of warm water for 5-10 minutes before using to get them to room temperature quickly.
- Pure Vanilla Extract. The vanilla pairs beautifully with the apples.
- Sour Cream. The sour cream is a moisture bomb, it helps create a super moist, tender cake crumb. You want this at room temperature too. You could swap out full-fat Greek yogurt, plain Greek yogurt, or Vanilla Greek Yogurt.
- Diced Apple. The apples should be diced into medium-sized chunks, not too small but not too big. I left the skin on but you can peel it if you prefer. You'll want to use cooking apples, I like Honeycrisp, Pink Lady, or Granny Smith.
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.
Instructions
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 stir 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.
In a large bowl whisk together the flour, baking soda, baking powder, and salt.
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!
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.
In a separate bowl or measuring jug mix together the sour cream and vanilla extract. 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 apple chunks and mix to just combine, do not over-mix. Pour into the prepared pan and spread into an even layer.
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.
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.
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.
More apple recipes
- Apple Cinnamon Rolls
- Apple Banana Bread
- Apple Bread Pudding
- My friend makes these stunning Apple Pie Biscuits
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Apple Crumb Cake
Learn how to make a delicious apple crumb cake with this step-by-step recipe, complete with photos to guide you through the process. Perfect for a cozy fall day treat!
- Total Time: 1 hour 5 minutes
- Yield: 9-12 Slices 1x
Ingredients
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
Instructions
Crumb Topping
- 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
- In a large bowl whisk together the flour, baking soda, baking powder, and salt.
- 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!
- 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.
- In a separate bowl or measuring jug mix together the sour cream and vanilla extract.
- 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.
- 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.
- 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.
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
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