Apple crumb cake has been a go-to for me when I want something cozy and comforting that’s easy to whip up. If you’re like me, you probably want a recipe that feels homemade but still looks like you put in a bit of effort. This apple crumb cake hits that sweet spot. It combines tender apple-studded cake with a buttery crumb layer that crunches just right. You’ll find yourself sneaking bites before it even cools down. I love sharing this during chilly afternoons with friends over coffee or just enjoying a quiet moment with a slice and a fork.

Ingredients List for Apple Crumb Cake

Getting the ingredients right is key for a successful apple crumb cake. You want clear, straightforward items that you likely already have in your pantry or can pick up easily. Here’s exactly what you’ll need:

• 2 large apples, peeled, cored, and diced (about 2 cups)
• 1 ½ cups all-purpose flour, divided
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, softened (divided into 1/4 cup portions)
• 1 cup granulated sugar, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or plain yogurt (full-fat works best)
• For the crumb topping:
• ¾ cup all-purpose flour
• ¾ cup packed light brown sugar
• ¼ teaspoon ground cinnamon
• ¼ teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces

Make sure your apples are diced into small, uniform pieces for even baking. Softened butter means it should be cool to the touch but easy to press with your finger. For the crumb, cold butter is essential to create those perfect little clusters that will bake crispy and golden.

How to Prepare Apple Crumb Cake: Step-by-Step Instructions

Follow these instructions carefully to get your apple crumb cake just right. I’ve broken it into manageable steps – no rushing – so you can enjoy the process as much as the results.

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper for easy release.
2. Prepare the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, and salt. Add the cold butter pieces. Use your fingers or a pastry cutter to rub the butter into the dry ingredients until the mixture forms coarse crumbs. Set aside in the fridge.
3. Mix the dry ingredients for the cake: In another bowl, whisk together 1 cup of flour, baking powder, baking soda, cinnamon, and salt. This ensures even spreading of the leavening agents.
4. Cream the butter and sugar: In a large bowl, beat ¼ cup softened butter with ½ cup granulated sugar until light and fluffy. This usually takes about 3 minutes with an electric mixer or a bit longer by hand.
5. Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract.
6. Add sour cream: Mix in the sour cream until smooth. This adds moisture and tang to balance the sweetness.
7. Combine wet and dry: Gradually add the dry flour mixture to the wet ingredients, stirring until just combined.
8. Fold in the diced apples: Gently fold in your prepared apples. Avoid overmixing to keep the batter light.
9. Assemble the cake: Pour the batter into your prepared pan and spread it evenly.
10. Add the crumb topping: Sprinkle the chilled crumb topping evenly over the batter. Don’t press it down; you want those clusters to bake crisp and airy.
11. Bake: Place your pan in the oven and bake for 40–45 minutes. You’ll know it’s done when a toothpick inserted near the center comes out with a few moist crumbs, but no raw batter. The crumb top should be golden and fragrant.
12. Cool completely: Let the cake cool in the pan on a wire rack for at least 20 minutes before slicing. This helps the crumb topping set properly and keeps each slice neat.

Trust me, I’ve learned that rushing the cooling step means a crumbly mess on the plate – and nobody wants that. This cake tastes great warm or at room temperature. For leftovers, wrap tightly; it stays fresh for a couple of days.

Why You’ll Love This Apple Crumb Cake

• Easy to make with simple ingredients you probably have on hand
• The crumb topping adds a buttery crunch that contrasts the tender cake beneath
• Apples add natural sweetness and moisture without overpowering the cake
• Perfect for snack time, dessert, or an easy breakfast treat
• It looks impressive but takes less than an hour to bake
• Great for sharing at gatherings or cozy nights in

I always get compliments when I bring this out. It’s one of those recipes where the texture and balance of flavors just work together beautifully without fuss.

Ingredient Notes and Substitutions for Apple Crumb Cake

You might wonder about swapping some ingredients — here’s what I’ve tried and how it affects the cake:

• Apples: Use firm, sweet-tart apples like Granny Smith, Honeycrisp, or Braeburn. These hold their shape and bring balanced flavor.
• Sour cream: Greek yogurt is a fine substitute for the same tang and moisture.
• Butter: Real butter is key for flavor and texture. Margarine doesn’t produce the same crumbly topping or tender crumb.
• Brown sugar: Light brown sugar gives a mild molasses note. Dark brown sugar can add more depth if you prefer a richer crumb.
• Spices: Cinnamon is classic, but you can add a pinch of nutmeg or ground ginger for extra warmth.

Frequently Asked Questions About Apple Crumb Cake

Can I use frozen apples instead of fresh?

It’s best to use fresh apples because frozen apples release extra water as they thaw, which might make your crumb cake soggy. If you must use frozen, thaw and drain them well before folding into the batter.

How do I store leftover apple crumb cake?

Cover the cake tightly with plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. You can also freeze slices wrapped well in foil or plastic.

Can I make this cake gluten-free?

You can swap the all-purpose flour for a gluten-free baking blend, but be aware the texture might be a bit different. Make sure your blend contains xanthan gum for best results.

What size pan should I use for this apple crumb cake?

A 9-inch square pan works perfectly. If you want to use a round 9-inch pan, bake times stay about the same. Just check doneness carefully with a toothpick.

Can I prepare the crumb topping in advance?

Yes! You can make the crumb topping a day ahead and keep it in the fridge until you’re ready to use it. Just give it a quick stir before sprinkling it over the batter.

Estimated Nutritional Information for Apple Crumb Cake

This is a rough estimate per slice when dividing the cake into 9 pieces:

• Calories: 320
• Total Fat: 14g
• Saturated Fat: 8g
• Carbohydrates: 45g
• Fiber: 2g
• Sugars: 28g
• Protein: 3g

Keep in mind, nutritional values vary based on ingredient brands and exact measurements.

Apple Crumb Cake

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Apple Crumb Cake recipe with 5 rich layers of flavor that satisfy your sweet tooth and bake up pure comfort in every bite

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 9 slices
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 large apples, peeled, cored, and diced (about 2 cups)
• 1 ½ cups all-purpose flour, divided
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, softened (divided into 1/4 cup portions)
• 1 cup granulated sugar, divided
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream or plain yogurt (full-fat works best)
• ¾ cup all-purpose flour (for crumb topping)
• ¾ cup packed light brown sugar (for crumb topping)
• ¼ teaspoon ground cinnamon (for crumb topping)
• ¼ teaspoon salt (for crumb topping)
• 6 tablespoons cold unsalted butter, cut into small pieces (for crumb topping)

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Instructions

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper.
• Prepare the crumb topping: Mix flour, brown sugar, cinnamon, and salt in a medium bowl. Add cold butter pieces and rub with fingers or pastry cutter until coarse crumbs form. Chill in fridge.
• Mix dry ingredients for the cake: whisk together 1 cup flour, baking powder, baking soda, cinnamon, and salt in another bowl.
• Cream butter and sugar: Beat 1/4 cup softened butter with 1/2 cup granulated sugar until light and fluffy (about 3 minutes).
• Add eggs and vanilla: Beat in eggs one at a time then stir in vanilla extract.
• Add sour cream: Mix in sour cream until smooth.
• Combine wet and dry ingredients: Gradually add dry flour mixture to wet ingredients, stirring until just combined.
• Fold in diced apples gently, avoiding overmixing.
• Pour batter into prepared pan and spread evenly.
• Sprinkle chilled crumb topping evenly over batter without pressing down.
• Bake for 40–45 minutes until a toothpick comes out with a few moist crumbs and crumb topping is golden.
• Cool completely in pan on a wire rack for at least 20 minutes before slicing.