Name: Apple Crumb Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: For the cake:; 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup sour cream or plain yogurt; 2 medium apples, peeled, cored, and chopped (Granny Smith or Honeycrisp); 1 tsp ground cinnamon; For the crumb topping:; 3/4 cup all-purpose flour; 1/3 cup brown sugar; 1 tsp ground cinnamon; 1/4 tsp salt; 1/3 cup unsalted butter, melted

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Apple Crumb Cake is a cozy, comforting dessert that’s perfect for fall — or honestly, any time I’m craving something warm and spiced. With a soft, buttery cake base, tender cinnamon-sugar apples, and a thick, golden crumb topping, this cake is full of flavor and texture in every bite. It’s the kind of treat I love serving for breakfast, brunch, or as a sweet ending to any meal.

Why You’ll Love This Recipe

I love how this cake hits the perfect balance of moist, fruity, and crumbly. The juicy apple layer makes every bite naturally sweet and spiced, while the generous crumb topping adds a delightful crunch. It’s easy to put together with simple ingredients, and it makes my whole kitchen smell amazing as it bakes. Whether I serve it warm with a scoop of vanilla ice cream or just dusted with powdered sugar, it’s always a hit. Apple Crumb Cake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Sour cream or plain yogurt
Apples (peeled, cored, and chopped – I like using Granny Smith or Honeycrisp)
Ground cinnamon

For the crumb topping:

All-purpose flour
Brown sugar
Ground cinnamon
Unsalted butter (melted)
Pinch of salt

Directions

I preheat the oven to 350°F (175°C) and grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, I mix the flour, baking powder, baking soda, and salt for the cake.
In a large bowl, I cream together the softened butter and sugar until light and fluffy. I beat in the eggs one at a time, then add the vanilla and sour cream, mixing until smooth.
I gradually add the dry ingredients to the wet mixture until just combined.
I fold in the chopped apples and cinnamon, then spread the batter evenly into the prepared pan.
To make the crumb topping, I mix the flour, brown sugar, cinnamon, and salt in a bowl, then stir in the melted butter until large crumbs form.
I sprinkle the crumb topping evenly over the cake batter.
I bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for at least 15 minutes before slicing and serving.

Servings and timing

This cake makes about 9–12 slices, depending on how big I cut them. It takes about 20 minutes to prep and 45 minutes to bake, so I usually have it ready in around 1 hour and 10 minutes, including some cooling time.

Variations

I sometimes add chopped walnuts or pecans to the crumb topping for a nutty crunch.
For a deeper flavor, I swap the granulated sugar in the cake for light brown sugar.
If I want extra apple flavor, I layer thin slices of apple on top of the batter before adding the crumbs.
I’ve also tried adding a drizzle of caramel sauce over the top once it’s cooled — it’s delicious.
Mini apple crumb cakes in muffin tins work great for individual portions.

Storage/Reheating

I store the cake covered at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I microwave a slice for 15–20 seconds or warm it in the oven at 300°F for a few minutes. It also freezes well — I wrap individual slices and freeze them for up to 2 months. I just thaw overnight in the fridge or reheat from frozen. Apple Crumb Cake

FAQs

What kind of apples are best for this cake?

I usually go for tart, firm apples like Granny Smith or sweet-tart ones like Honeycrisp. They hold up well and balance the sweetness of the cake.

Can I use Greek yogurt instead of sour cream?

Yes, I often use plain Greek yogurt as a substitute. It gives the cake a nice tang and keeps it moist.

How do I keep the crumb topping from sinking?

I make sure the topping mixture is crumbly and not too wet. I also sprinkle it evenly over the batter without pressing it down.

Can I double this recipe?

Yes, I’ve doubled it for a 9×13-inch pan. I just keep an eye on the baking time — it may need closer to 50–55 minutes.

Can I make this ahead of time?

Definitely. I often bake it the day before and store it covered. The flavors deepen overnight, and it tastes even better the next day.

Conclusion

Apple Crumb Cake is one of those classic, comforting desserts I keep coming back to. The soft cake, warm spiced apples, and crispy crumb topping are just irresistible together. Whether I’m making it for a cozy morning, a casual get-together, or simply to enjoy with coffee, it’s a reliable, crowd-pleasing favorite that always disappears fast.

Apple Crumb Cake

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Author: lina
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Yield: 9–12 slices
Category: Dessert, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Apple Crumb Cake is a cozy and comforting dessert with a soft buttery cake base, spiced apple filling, and a golden crumb topping. Perfect for breakfast, brunch, or dessert, this easy-to-make cake is full of texture and warm fall flavors.

Ingredients

For the cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream or plain yogurt
2 medium apples, peeled, cored, and chopped (Granny Smith or Honeycrisp)
1 tsp ground cinnamon
For the crumb topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 tsp salt
1/3 cup unsalted butter, melted

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla and sour cream, mixing until smooth.
Gradually add dry ingredients to the wet mixture and mix until just combined.
Fold in chopped apples and cinnamon. Spread batter evenly into the prepared pan.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Stir in melted butter until large crumbs form.
Sprinkle crumb topping evenly over the batter without pressing it down.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for at least 15 minutes before slicing and serving.