Apple Crumb Cake with Cinnamon Apple Drizzle
A moist apple cake topped with buttery crumb topping and finished with a warm cinnamon apple drizzle. Perfect fall dessert that's easy to make and always a crowd-pleaser.
Ingredients
- Cake Base:
- 1½ 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 (preferably Granny Smith)
- 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
- Cinnamon Apple Drizzle:
- 1 tablespoon unsalted butter
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- Pinch of salt
Instructions
- Prepare the oven and pan: Preheat oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter and dust with flour.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- Cream butter and sugar: Using an electric mixer, cream softened butter and granulated sugar for 2-3 minutes until light and fluffy.
- Add eggs and vanilla: Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Combine wet and dry ingredients: Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with flour. Mix just until combined.
- Fold in apples: Gently fold in the diced apples using a large spoon or spatula.
- Make crumb topping: In a separate bowl, combine flour, cinnamon, salt, and both sugars. Add cold, cubed butter and work with pastry cutter or fingers until mixture resembles coarse breadcrumbs.
- Assemble cake: Spread cake batter evenly in prepared pan. Sprinkle crumb mixture uniformly over the top.
- Bake: Bake for 55-65 minutes, or until top is golden brown and a toothpick inserted in center comes out clean or with few moist crumbs.
- Cool: Let cake cool in pan for 15-20 minutes, then transfer to wire rack.
- Make drizzle: In a small saucepan over medium heat, melt butter. Stir in brown sugar, cinnamon, milk, and salt. Cook for 2-3 minutes, stirring constantly, until smooth and glossy.
- Finish and serve: Drizzle warm sauce over cooled cake. Serve at room temperature or slightly warmed.
Notes
Apple choice: Granny Smith apples work best due to their tartness and ability to hold shape during baking.
Butter temperature: Keep butter for crumb topping cold to achieve proper texture. Cake butter should be at room temperature.
Storage: Store covered at room temperature for up to 4 days. Can be frozen for up to 3 months.
Make-ahead tip: Cake improves overnight as flavors meld. Add drizzle before serving.
Variations: Add ½ cup chopped nuts to crumb topping, or substitute one apple with a pear for mixed fruit version.
Troubleshooting: If apples sink, toss diced apples in 1 tablespoon flour before folding into batter.
Butter temperature: Keep butter for crumb topping cold to achieve proper texture. Cake butter should be at room temperature.
Storage: Store covered at room temperature for up to 4 days. Can be frozen for up to 3 months.
Make-ahead tip: Cake improves overnight as flavors meld. Add drizzle before serving.
Variations: Add ½ cup chopped nuts to crumb topping, or substitute one apple with a pear for mixed fruit version.
Troubleshooting: If apples sink, toss diced apples in 1 tablespoon flour before folding into batter.
