Apple Crumb Cake Recipe
Moist and tender apple crumb cake with juicy apple layers and a buttery cinnamon streusel topping. A cozy fall dessert that’s simple to make yet impressive enough for gatherings.
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Servings: 12 slices
Calories: 360kcal
Cost: $10–12
Equipment
- 9x13 inch baking pan
- Hand mixer or stand mixer
- Mixing bowls
- Pastry cutter or fork
- Spatula
- Cooling rack
Ingredients
For the Cake Base
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
For the Apple Layer
- 3 large apples peeled and diced (about 3 cups)
- 2 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For the Crumb Topping
- 1 cup all-purpose flour
- ¾ cup brown sugar packed
- ½ cup unsalted butter cold, cubed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat to 350°F (175°C). Grease and line a 9x13 pan.
- Beat butter and sugar until light and fluffy.
- Mix in eggs, vanilla, and sour cream.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Fold into wet mixture.
- Toss apples with sugar, cinnamon, and lemon juice.
- Mix flour, brown sugar, cinnamon, salt, and cut in cold butter until crumbly.
- Spread half batter in pan, add apples, spread remaining batter, then sprinkle crumb topping.
- Bake 45–55 minutes until toothpick comes out clean.
- Let cool 20 minutes before slicing.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 120g | Calories: 360kcal | Carbohydrates: 55g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 210mg | Potassium: 180mg | Fiber: 2g | Sugar: 32g | Vitamin A: 480IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 1.6mg