Apple Crumb Cake

This apple crumb cake is a soft & tender cake layered with cinnamon apples and topped with the most delicious crumb. 

I was in the mood for baking and we had some Honeycrisp apples in the fridge so I whipped up this apple crumb cake from a recipe I found on Sally’s Baking Addiction. It was a fun recipe to make and both of my kids were very happy after a long day of classes. I think this apple crumb cake would be a tasty addition to any Thanksgiving feast.

Apple Crumb Cake

Crumb Topping:

• 1¼ cup flour
• ½ cup brown sugar, packed
• ¼ cup white sugar
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, melted

Cake:

• 1¼ cups flour
• ½ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 6 tbsp unsalted butter, at room temperature
• ½ cup + 2 tbsp white sugar
• 2 small eggs, at room temperature
• ½ cup sour cream, at room temperature
• 1 tsp vanilla extract

Cinnamon Apples:

• 1 cup Honeycrisp apples, peeled & diced
• ⅛-¼ tsp ground cinnamon, to taste

Maple Icing:

• ½ cup powdered sugar
• 1-2 tbsp real maple syrup, to taste, depending on desired glaze thickness

How to Make an Apple Crumb Cake

Preheat the oven to 350 degrees. Line an 8-inch baking dish with parchment paper and coat with cooking spray.

Make the crumb topping by mixing the brown sugar, white sugar, cinnamon, and salt together in a small bowl. Drizzle in the melted butter and stir with a fork until it’s crumbly; set aside until needed.

Make the cake by whisking together the flour, baking soda, baking powder, and salt in a small bowl until well combined.

Using a hand mixer, beat together the sugar and softened butter for 2 minutes, until creamy. Add the eggs, one at a time until combined. Add the sour cream and vanilla and beat until creamy.

Gradually add the flour mixture to the butter mixture until just combined. Pour the batter into the prepared baking dish and spread evenly with a rubber spatula.  Side Note: the batter will be thick. 

Prepare the apples by combining the diced apples with the cinnamon and mixing until evenly coated. Spread the cinnamon apples evenly over the cake batter. Top the apple layer with the crumb topping. Using a rubber spatula, press the crumb topping tightly down into the apples and cake so it sticks.

Bake for 40-45 minutes, or until a tester inserted in the center comes out clean.  Side Note: If the top or edges of the cake is/are browning too quickly, cover loosely with tin foil. 

Remove from the oven and set on a wire rack to cook for at least 30-45 minutes.

Make the maple glaze by combining the powdered sugar with the real maple syrup and mix until well combined and smooth. Drizzle on top of the cake, slice, and serve. Enjoy.