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Easy apple crumb cake with a cinnamon apple drizzle is the perfect fall dessert.
Lady Maria

Cinnamon Apple Crumb Heaven

This Easy Apple Crumb Cake features a tender, moist cake base, a buttery crumb topping, and a luscious cinnamon apple drizzle. It's surprisingly easy to make and perfect for any occasion, offering a delightful combination of sweet apples, warm cinnamon, and a satisfying crumble.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for cake
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or plain Greek yogurt
  • 3 cups peeled and diced apples such as Honeycrisp, Gala, or Fuji
  • 1 cup all-purpose flour for crumb topping
  • 1/2 cup packed light brown sugar for crumb topping
  • 1/2 cup rolled oats optional, for crumb topping
  • 1/2 teaspoon ground cinnamon for crumb topping
  • 1/4 cup packed light brown sugar for cinnamon apple drizzle
  • 2 tablespoons milk or heavy cream
  • 1/2 teaspoon ground cinnamon for cinnamon apple drizzle
  • 1/4 teaspoon vanilla extract for cinnamon apple drizzle
  • Pinch of salt for cinnamon apple drizzle

Equipment

  • 9x13 inch baking pan
  • medium bowl
  • Large bowl
  • electric mixer
  • whisk
  • Pastry blender or fingertips
  • Small saucepan
  • Wooden skewer
  • measuring cups and spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  6. Gently fold in the diced apples.
  7. In a separate bowl, combine the flour, brown sugar, oats (if using), and cinnamon. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  8. Pour the cake batter into the prepared baking pan and spread evenly. Sprinkle the crumb topping evenly over the batter.
  9. Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean. If the crumb topping starts to get too brown, tent the cake with foil.
  10. Let the cake cool in the pan for at least 15 minutes before cutting and serving.
  11. While the cake is cooling, prepare the drizzle. In a small saucepan, melt the butter over medium heat. Stir in the brown sugar, milk (or cream), cinnamon, vanilla extract, and salt.
  12. Bring to a simmer, stirring constantly, until the sugar is dissolved and the mixture is smooth, about 2-3 minutes.
  13. Drizzle the cinnamon apple drizzle generously over the warm cake. Serve warm or at room temperature.

Notes

For the best results, use cold butter when making the crumb topping. Do not overmix the cake batter, as this will result in a tough cake. Firm, tart apples like Honeycrisp, Gala, or Fuji work best. Let the cake cool slightly before drizzling to prevent the drizzle from melting completely. The cake can be stored at room temperature for up to 2 days, in the refrigerator for up to 5 days, or frozen for up to 2 months. Consider adding chopped walnuts or pecans to the crumb topping for extra flavor and texture. A scoop of vanilla ice cream or a dollop of whipped cream makes a delicious accompaniment.