Cinnamon Apple Crumb Cake Recipe

I recently baked an Apple Crumble Cake that truly impressed me. Combining all-purpose flour, unsalted butter, and a blend of cinnamon apples, this cake features an irresistible crumb topping prepared with brown sugar and additional flour. Each bite provides a delightful texture and a subtle spice for any fall day.

I’m excited to share my take on a delicious Cinnamon Apple Crumb Cake that totally hits the spot for fall. I mixed 2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon baking soda and a 1/2 teaspoon of salt with a rich wet mixture that includes 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs and a splash of vanilla extract.

I then stirred in 1 cup sour cream for a tender crumb. The star of the show are 3 cups of chopped apples sprinkled with 1 teaspoon ground cinnamon which meld perfectly with the crumb topping made from 1 cup flour, 1/2 cup brown sugar, a hint more cinnamon and 1/4 cup cold cubed butter.

This recipe captures the simple yet innovative spirit found in many cinnamon coffee cake recipes and will soon become your favorite fall treat. Enjoy experimenting with it!

Why I Like this Recipe

I really love this recipe because it combines warm, cinnamon-spiced apples with an ultra soft cake that stays moist for ages. One reason is that the apples give it a natural sweetness and a bit of tanginess from the cinnamon, which makes every bite super flavorful. Another thing i like is that crumb topping – its crunchy and buttery texture really contrasts the soft cake layers making it a fun treat to munch on. Also i appreciate how the sour cream and butter blend together to keep the cake moist and tender even after a few hours. Lastly, i find it perfect when i have a cup of coffee, especially when it’s fall and the whole vibe is just cozy and inviting.

Ingredients

• Apples: they add natural sweetness and extra fibre that help with digestion.
• All-purpose flour: mostly carbohydrates giving body and structure to the cake.
• Butter: offers yummy richness and moisture while enhancing the overall flavor.
• Eggs: provide protein and help the mixture bind and rise in the oven.
• Sour cream: introduces tangy moisture to balance the dessert’s sweetness perfectly.
• Cinnamon: gives a warm, spicy aroma that makes the cake taste inviting.
• Baking powder: helps the cake rise ensuring a light, airy texture.
• Salt: the secret helper controlling flavor intensity and balancing sweetness.

Ingredient Quantities

• Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt (dont skip this)
• Wet Ingredients:
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs (at room temp)
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

• Apple Mix:
  • 3 cups peeled, cored, and chopped apples (about 3 medium apples)
  • 1 teaspoon ground cinnamon

• Crumb Topping:
  • 1 cup all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, cold and cubed

How to Make this

1. First, preheat your oven to 350°F and grease a 9×13 inch baking pan.

2. Mix together the dry ingredients in a bowl: 2 cups all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a separate larger bowl, beat 1/2 cup unsalted butter with 1 cup granulated sugar until it’s light and fluffy; then beat in 2 large eggs one at a time along with 1 teaspoon vanilla extract.

4. Stir the 1 cup sour cream into your butter mixture until well combined.

5. Gradually add the dry mix into the butter mixture stirring just until everything is moistened.

6. Fold in the apple mix by combining 3 cups chopped apples with 1 teaspoon ground cinnamon, then gently stirring them into your batter.

7. For the crumb topping, mix 1 cup all-purpose flour, 1/2 cup packed brown sugar, and 1 teaspoon ground cinnamon. Then cut in 1/4 cup cold, cubed unsalted butter until little crumbs form.

8. Pour half of your batter into the prepared pan; then evenly sprinkle the crumb topping over it.

9. Top with the remaining batter, making sure the crumb topping is spread well over everything.

10. Bake in your preheated oven for about 45-50 minutes until a toothpick inserted into the center comes out clean, and lets it cool before cutting into pieces. Enjoy!

Equipment Needed

1. Preheated oven set to 350°F
2. 9×13 inch baking pan
3. Medium mixing bowl for dry ingredients
4. Large mixing bowl for butter and wet ingredients
5. Electric mixer or a hand whisk
6. Measuring cups and spoons
7. Spatula or wooden spoon for stirring and folding
8. Knife and cutting board for chopping apples
9. Small bowl for mixing the crumb topping
10. Toothpick for checking doneness

FAQ

Cinnamon Apple Crumb Cake Recipe Substitutions and Variations

• Instead of unsalted butter, you can use the same amount of margarine or a light olive oil, just make sure its softened like the recipe calls for.
• You can swap sour cream with plain greek yogurt which gives a similar tangy flavor, but note that it might be a bit thicker.
• If you dont have granulated sugar on hand, try using an equal amount of coconut sugar for a subtle caramel note.
• For all-purpose flour, consider using a mix of half whole wheat and half all-purpose flour to add a nuttier texture to your cake.

Pro Tips

1. Try not to over mix the batter when you add the dry ingredients – a little lump is ok and then your cake wont be tough.
2. Make sure your eggs are at room temp, cause cold eggs can mess up the texture and you might end up with a weird, dense cake.
3. When you’re mixing the crumb topping, work fast and keep your butter cold; if it starts to warm up, you won’t get that perfect crumbly texture.
4. Let the cake cool completely before you slice it up – it helps the crumb topping set and stops it from sliding off when you cut it.