Apple Crumb Cake
Delicious Apple Crumb Cake featuring a sweet crumb topping and moist apple-filled cake, perfect for any occasion.
Equipment
- 9×13-inch baking pan
- medium bowl
- Handheld or Stand mixer
- silicone spatula
- Cooling Rack
Ingredients
Crumb Topping
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter melted
- 2 ½ cups all purpose flour spooned & leveled
Cake
- 2 ½ cups all purpose flour spooned & leveled
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter softened to room temperature
- 1 ¼ cups granulated sugar
- 3 large eggs at room temperature
- 1 cup full-fat sour cream at room temperature
- 2 teaspoons pure vanilla extract
- 3 cups peeled chopped apples about 2–3 large apples
- ¼ teaspoon ground cinnamon
- optional maple icing
- optional vanilla icing
- optional caramel icing
Instructions
Preparation
- Preheat the oven to 350°F (177°C) and grease a glass or metal 9×13-inch baking pan or line with parchment paper. Set aside.
- Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt in a medium bowl. Stir in the melted butter. Using a fork, mix in the flour until crumbles form. Place in the refrigerator or freezer until needed in step 6.
- Make the cake: Whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Beat the butter and granulated sugar together on high speed until light and creamy, about 3 minutes. Add the eggs, sour cream, and vanilla. Beat until combined. Mix in the dry ingredients until smooth.
- Toss the chopped apples and cinnamon together.
- Spread the batter evenly into the prepared baking pan. Top with the cinnamon-coated apples, then crumble the topping on top.
- Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean. Cover loosely with aluminum foil if browning too quickly.
- Remove from the oven and set on a cooling rack. Allow to cool for at least 30-45 minutes before slicing and serving.
- Drizzle with optional icing if desired.
- Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
For freezing instructions, prepare the cake up to step 8. Cover and refrigerate for up to 2 days or freeze for up to 3 months. Use a mix of sweet and tart apples for best flavor.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 8IUVitamin C: 4mgCalcium: 2mgIron: 5mg
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