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A close-up shot of a delicious Apple Crumb Cake showcases its golden-brown crumble topping and moist apple filling.

Easy Apple Crumb Cake

This apple crumb cake recipe offers a moist and tender cake base studded with juicy apples, topped with a buttery, golden crumb. It's an easy and satisfying dessert perfect for any occasion.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 cups peeled and diced apples Granny Smith, Honeycrisp, or a mix
  • 1 cup all-purpose flour for crumb topping
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar for crumb topping
  • 1/2 teaspoon ground cinnamon for crumb topping
  • 1/4 teaspoon ground nutmeg for crumb topping

Equipment

  • 9x13 inch baking pan
  • Large bowl
  • Medium bowl
  • Whisk
  • Mixer (stand or hand)
  • Pastry blender or fingertips
  • Measuring cups and spoons
  • Wooden skewer
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the 2 1/2 cups flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  6. Gently fold in the diced apples until they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared baking pan and spread evenly.
  8. In a medium bowl, whisk together the 1 cup flour, brown sugar, granulated sugar, cinnamon, and nutmeg for the crumb topping.
  9. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  10. Sprinkle the crumb topping evenly over the cake batter.
  11. Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the cake cool in the pan for at least 20 minutes before cutting and serving.

Notes

For a dry cake, measure flour accurately by spooning into the measuring cup and leveling off. Do not overbake. If the crumb topping is too dry, add a tablespoon or two of melted butter. If too wet, add a tablespoon or two of flour. To prevent apples from sinking, toss them with a tablespoon of flour before folding them into the batter. Store the cake at room temperature in an airtight container for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 2 months. Mix chopped nuts into the crumb topping. Drizzle caramel sauce over the cooled cake. Experiment with different types of apples. Add a simple powdered sugar glaze or a pinch of ground ginger or cardamom.