Cinnamon Apple Crumb Cake Recipe

I finally perfected an ultra soft apple crumb cake layered with spiced apples and an extra-thick crumb topping, a version of Apple Crumb Cakes that hides a surprisingly generous middle crumb layer.

I made this Cinnamon Apple Crumb Cake on a whim and kept going back to the pan to sneak crumbs. The cake is ultra soft, apples get tender and the ground cinnamon pops without being shouty.

There’s an outrageously thick crumb layer that falls apart in the best way, and somehow it’s simple enough to serve on any morning or to pretend you baked it for company. I call it my little Apple Crumb Cakes experiment.

Honest moment, some slices look messy, but those are the ones people fight over, so mess away. You will regret giving away the last piece.

Ingredients

• All purpose flour gives structure and carbs, not much protein, it makes a tender crumb.
• Apples add juicy sweetness, fiber and a bit of tartness, they keep the cake moist.
• Butter brings richness and fat, coats crumbs, helps binding and gives great buttery flavor.
• Brown sugar gives molasses depth and caramel notes, adds moisture and softer crumbs throughout.
• Cinnamon adds warm spice and fragrance, tiny antioxidants maybe, makes it smell amazing and cozy.
• Sour cream or yogurt adds tang, keeps cake tender, adds moisture and some protein.
• Eggs provide structure and protein, help rise and bind, give richer mouthfeel and color.

Ingredient Quantities

• for the cake:
• 2 cups (250 g) all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tsp ground cinnamon
• 1/2 cup (1 stick, 113 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1/2 cup (110 g) packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (240 g) sour cream or plain yogurt
• 1/4 cup (60 ml) milk
• for the apple filling:
• 3 medium apples, peeled, cored and chopped (about 3 cups / 450 g)
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• for the crumb topping:
• 1 1/2 cups (190 g) all-purpose flour
• 1 1/2 cups (330 g) packed light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp fine salt
• 12 tbsp (170 g / 1 1/2 sticks) unsalted butter, melted

How to Make this

1. Preheat oven to 350°F (175°C). Grease and line a 9×13 inch pan with parchment, leaving some overhang so you can lift the cake out later.

2. Make the crumb topping: in a bowl mix 1 1/2 cups (190 g) flour, 1 1/2 cups (330 g) packed light brown sugar, 1 tsp cinnamon and 1/2 tsp salt. Pour in the 12 tbsp (170 g) melted butter and stir with a fork until clumpy crumbs form. Split this mixture into two roughly equal portions and set one aside for the top.

3. Prepare the apples: toss 3 cups (about 3 medium) peeled, cored and chopped apples with 2 tbsp granulated sugar, 1 tsp cinnamon and 1 tbsp lemon juice. Cook in a nonstick skillet over medium heat with 1-2 tbsp water, stirring occasionally, just until they start to soften and release juices, about 4 to 6 minutes. Remove from heat and let cool a few minutes.

4. Whisk the dry cake ingredients: 2 cups (250 g) all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine salt and 1 tsp cinnamon. Set aside.

5. In a large bowl cream 1/2 cup (113 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (110 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes. Beat in 2 large eggs, one at a time, then stir in 1 tsp vanilla.

6. Fold in wet ingredients: add the 1 cup (240 g) sour cream or plain yogurt and 1/4 cup (60 ml) milk to the butter mixture and mix until combined. Gently add the dry flour mixture and stir just until you have a uniform batter, dont overmix or the cake will get tough.

7. Assemble: spread about half the batter into the prepared pan in an even layer. Sprinkle half of the crumb mixture over the batter and press lightly. Spoon the warm apple mixture evenly over that crumb layer. Drop spoonfuls of the remaining batter over the apples and gently spread to cover as best you can (it will be a bit uneven, that’s fine). Finish by sprinkling the reserved crumb mixture evenly on top for a thick, crunchy topping.

8. Bake in the preheated oven for 45 to 55 minutes, until the top is deep golden and a toothpick inserted into the cake layer (not the crumb) comes out with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes.

9. Cool the cake in the pan on a wire rack for 15 to 25 minutes, then use the parchment overhang to lift it out and finish cooling. Serve warm or at room temp with coffee. Leftovers keep covered in the fridge for 3 to 4 days, and honestly it tastes great reheated a bit in the microwave.

Equipment Needed

1. 9×13 inch baking pan
2. Parchment paper plus butter or cooking spray for greasing
3. A couple of mixing bowls, one large and one medium
4. Measuring cups and spoons (for dry and wet)
5. Electric hand mixer or a sturdy whisk and wooden spoon if you dont have one
6. Fork for making the crumb topping and stirring in melted butter
7. Nonstick skillet for softening the apples
8. Rubber spatula for folding batter and scraping the bowl
9. Cooling rack and a sharp knife with a cutting board for prepping apples and slicing the cake

FAQ

Cinnamon Apple Crumb Cake Recipe Substitutions and Variations

• All purpose flour: swap for cake flour for a lighter, softer crumb. For each cup of AP, use 1 cup cake flour or make it at home by measuring 1 cup minus 2 tablespoons AP flour then stirring in 2 tablespoons cornstarch. For gluten free, use a 1 to 1 GF flour blend and add 1 teaspoon xanthan gum if the blend lacks it.
• Unsalted butter: you can use coconut oil or a neutral vegetable oil by weight, 1:1, but the crumb topping needs a solid fat so chill the coconut oil first. Or cut fat by replacing up to half the butter in the cake with unsweetened applesauce, same volume, cake will be a bit more dense and moist.
• Sour cream / plain yogurt: swap with full fat Greek yogurt 1:1 or with buttermilk 1:1. If you use buttermilk, reduce the added milk by the same amount so the batter consistency stays right.
• Eggs: for egg free or vegan, make flax “eggs” by mixing 1 tablespoon ground flaxseed with 3 tablespoons water per egg and let sit 5 minutes; for this recipe use two flax eggs. Another option is 1/4 cup unsweetened applesauce per egg for a moist, slightly denser cake.

Pro Tips

– Cook the apples until most of the liquid is gone, not just softened; if they still seem juicy, stir in a teaspoon of cornstarch while warm to thicken things up, otherwise the cake gets soggy in the middle.
– Chill the crumb topping for 10 to 15 minutes after mixing, or press some into pea-sized clumps with your fingers; that way you get big crunchy bits on top instead of everything melting into the batter.
– Use room-temperature eggs and butter, and stop mixing as soon as the flour disappears, dont overwork the batter or the cake will be dense and tough.
– When spreading the top layer of batter, dont try to make it perfectly smooth; dollop and gently coax it together so the apple layer stays in pockets, it bakes more interesting that way and you get little apple pockets.
– If the top browns too fast, loosely tent foil and move the pan down one rack; to revive leftover slices, warm them in a 325 F oven for 8 to 12 minutes to crisp the topping back up.