Apple Crumb Cake: Spiced Apples, Buttery Crumb (Print Version)

Apple Crumb Cake with cinnamon drizzle brings warm, spiced apples under a buttery crumb. A comforting, easy dessert for any occasion. Feels like a hug!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cake Base

01 - 1 ½ cups (180g) all-purpose flour
02 - 1 teaspoon baking powder
03 - ½ teaspoon baking soda
04 - ½ teaspoon salt
05 - ½ cup (113g) unsalted butter, softened
06 - ¾ cup (150g) granulated sugar
07 - 2 large eggs, room temperature
08 - ½ cup (120ml) whole milk

→ Apple Filling

09 - 2 large Granny Smith apples, peeled, cored, and sliced
10 - 2 large Honeycrisp apples, peeled, cored, and sliced
11 - ¼ cup (50g) brown sugar, packed
12 - 1 teaspoon ground cinnamon
13 - ¼ teaspoon ground nutmeg
14 - 1 tablespoon lemon juice

→ Crumb Topping

15 - ½ cup (60g) all-purpose flour
16 - ¼ cup (50g) granulated sugar
17 - ¼ cup (50g) brown sugar, packed
18 - ½ teaspoon ground cinnamon
19 - ¼ teaspoon salt
20 - ¼ cup (57g) unsalted butter, cold and cubed

→ Cinnamon Drizzle

21 - 1 cup (120g) powdered sugar
22 - 2-3 tablespoons milk or water
23 - ¼ teaspoon ground cinnamon (optional)

# Instructions:

01 - First things first, let’s get that glorious crumb topping ready. In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and a pinch of salt. Now, cut in the cold, cubed butter. I usually use my fingertips for this, rubbing the butter into the dry ingredients until it resembles coarse crumbs, like wet sand. Honestly, this is where I get a little messy, but it’s worth it for that textural goodness. Don't overmix, or you'll end up with a paste, not a crumb. Pop it in the fridge to chill while you work on the rest.
02 - Next up, those apples! Peel, core, and slice your Granny Smith and Honeycrisp apples into about ¼-inch thick pieces. I always aim for even slices so they cook consistently. Toss them in a large bowl with the brown sugar, a good amount of cinnamon, a hint of nutmeg, and a squeeze of lemon juice. Mix it all up until the apples are nicely coated. This step always makes my kitchen smell amazing, even before it hits the oven. Sometimes I add a tiny splash of vanilla extract here, just for fun.
03 - Now for the cake base. In a separate large bowl, cream together the softened butter and granulated sugar until it's light and fluffy. This usually takes me about 3-5 minutes with my hand mixer, and I always scrape down the sides of the bowl a couple of times. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Then, in a small bowl, whisk together your flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet, alternating with the milk, beginning and ending with the flour. Mix just until combined; overmixing is a no-go here, it leads to tough cake, and we want tender!
04 - Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round springform pan. Pour about half of your cake batter into the prepared pan and spread it evenly. This can be a bit sticky, but just do your best. Arrange half of your spiced apple mixture over the batter. Now, carefully spoon the remaining cake batter over the apples, trying to cover them as much as possible. It doesn't have to be perfect; mine rarely is! Top with the rest of the apples, then generously sprinkle that chilled crumb topping all over.
05 - Place your gorgeous Apple Crumb Cake creation into the preheated oven. Bake for about 55-65 minutes, or until a wooden skewer inserted into the center of the cake comes out with moist crumbs, not wet batter. The crumb topping should be a beautiful golden brown, and your kitchen will smell like pure heaven. Honestly, the waiting is the hardest part. If the topping starts to brown too quickly, you can loosely tent it with foil, I've had to do that more times than I can count.
06 - Once baked, let the Apple Crumb Cake cool in the pan on a wire rack for about 15-20 minutes before releasing the springform sides. While it’s cooling, whisk together the powdered sugar and a tiny bit of milk or water for the cinnamon drizzle. Add a pinch of cinnamon if you’re feeling it! Drizzle generously over the still-warm cake. Slice it up and serve warm, perhaps with a scoop of vanilla bean ice cream. That first bite, with the soft cake, spiced apples, and crunchy crumb? Pure bliss.

# Notes:

01 - Using room temperature ingredients for the cake batter makes a huge difference in texture.
02 - Don't pack the flour when measuring; spoon it into your measuring cup for accurate results.
03 - Chilling the crumb topping helps it stay crumbly and not melt into the cake during baking.

# Equipment Needed:

01 - 9-inch springform pan
02 - mixing bowls
03 - whisk
04 - peeler
05 - knife
06 - hand mixer (optional)

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 22g
Total Carbohydrate: 58g
Protein: 5g

Back