Apple Crumb Cake

5 from 15 votes

This apple crumb cake is bursting with chunks of fresh apple, warm spices, and topped with a buttery brown sugar streusel and icing!

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast

Cuisine: American

Servings: slices

Calories: 426kcal

Author: Heather Perine

Ingredients

For the crumb topping

1 cup (213 g) packed light brown sugar
½ cup (100 g) granulated white sugar
1 ½ tablespoons ground cinnamon
½ teaspoon salt
1 cup (2 sticks, 226 g) unsalted butter, melted
2 ½ cups (300 g) cups all purpose flour

For the cake

2 ½ cups (300 g) all purpose flour
1 teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
¾ cup (1 1/2 sticks, 170 g) unsalted butter, room temperature
1 ½ cups (300 g) granulated white sugar
2 large eggs room temperature
1 ¼ cups sour cream (or Greek yogurt)
1 teaspoon vanilla extract
2 large apples peeled, cored, and diced

For the powdered sugar icing

1 cup (114 g) powdered sugar
2 tablespoons milk
½ teaspoon vanilla extract

Instructions

Make the topping. Whisk granulated sugar, brown sugar, cinnamon, and salt in medium bowl until evenly combined. Add warm melted butter, and with a wooden spoon or spatula, stir to blend. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Set aside. 1 cup (213 g) packed light brown sugar ½ cup (100 g) granulated white sugar 1 ½ tablespoons ground cinnamon ½ teaspoon salt 1 cup (2 sticks, 226 g) unsalted butter, 2 ½ cups (300 g) cups all purpose flour
Prepare the pan. Position rack in center of oven and preheat to 350°F (177°C). Lightly grease a 9x13-inch baking dish. Set aside.
Sift the dry ingredients. In a large bowl, sift the flour, baking soda, baking powder, cinnamon and salt together. 2 ½ cups (300 g) all purpose flour 1 teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt 2 teaspoons ground cinnamon
Cream the butter and sugar. Using electric mixer, on medium high speed, beat room-temperature butter in large bowl until smooth. Add sugar and beat until light and fluffy, about 2 minutes. ¾ cup (1 1/2 sticks, 170 g) unsalted butter, 1 ½ cups (300 g) granulated white sugar
Add remaining wet ingredients.. Add eggs 1 at a time, beating until well blended after each addition. Add sour cream (or yogurt), and vanilla extract and beat just until blended. 2 large eggs 1 ¼ cups sour cream (or Greek yogurt) 1 teaspoon vanilla extract
Add the flour gradually. Add flour mixture in 3 additions, beating just until incorporated after each addition.
Fold in chopped apples. With a rubber spatula, gently fold in chopped apples into batter. 2 large apples
Add crumb topping. Transfer cake batter to prepared baking dish; spread batter evenly with rubber spatula or offset spatula. Squeeze small handfuls of topping together to form small clumps. Drop topping clumps evenly over cake batter, covering completely (topping will be thick).
Bake the cake. Bake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Cool cake in dish on rack at least 30 minutes. Cover and let stand at room temperature.
Make the icing. In a mixing bowl with a whisk, combine the icing ingredients until smooth. If it's too thick add a little more milk. If it's too thin, add a bit more powdered sugar. Drizzle over the cake. Cut cake into squares and serve slightly warm or at room temperature. 1 cup (114 g) powdered sugar 2 tablespoons milk ½ teaspoon vanilla extract

Video

Notes

Storage: This cake will be fine at room temperature, covered with either plastic wrap or aluminum foil, for 2 days. You can also store this cake, covered in the fridge, for up to 5 days. Before serving I like to warm it up back in the oven until heated through or in the microwave for a few seconds. But it’s still delicious at room temperature!
Freezing: To freeze the cake, you can cut it into slices, and then place in a sealable plastic bag and freeze for up to 3 months. The cake will thaw at room temperature quickly. You can also warm up a slice of this cake in your microwave for a few seconds before enjoying.
Apples: I prefer Granny Smith, Honey Crisp, or Pink Lady. I also love combining any of the above apples. Cortland apples are another favorite of mine that I love pairing with a Honey Crisp or Granny Smith.

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