Go Back

Cinnamon Apple Crumb Cake

Cinnamon apple crumb cake with a thick, buttery cinnamon-sugar crumb topping and apple-studded, tender cake. Bakes until the center sets and the crumb turns lightly crisp for a sliceable breakfast treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crumb topping
  • 1.5 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 2 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, melted
For the cake
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
  • 2 cup apples, peeled and finely diced
  • 1 powdered sugar for serving

Equipment

  • 1 sheet pan

Method
 

Prep and crumb topping
  1. Preheat the oven to 350F, then grease a 9x13 baking dish. Aim for even coating so the cake releases cleanly.
  2. Combine all-purpose flour, brown sugar, cinnamon, and salt in a bowl, then drizzle in melted butter and toss with a fork until large crumbs form. Refrigerate the crumb topping to keep it thick.
Cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly blended. This helps distribute the spices throughout the crumb-free batter.
  2. Beat softened butter and granulated sugar until fluffy, about 2-3 minutes, then add eggs and vanilla and beat again until smooth. Scrape down the sides to keep the mixture uniform.
  3. Fold the flour mixture into the wet ingredients until just combined, then fold in the diced apples. Stop mixing as soon as no dry streaks remain.
  4. Spread the batter in the prepared 9x13 pan and cover evenly with the refrigerated crumb topping. Use your fingers to sprinkle generously so each bite gets crumb.
Bake and finish
  1. Bake at 350F for 45-50 minutes, until a toothpick comes out clean. Look for a set center and lightly golden crumb edges.
  2. Let cool briefly, then dust with powdered sugar before serving. The sugar will sit neatly on top once the cake is warm-not-hot.

Notes

Pro tip: refrigerating the crumb topping helps it stay thick and forms bigger, buttery crumbles instead of melting away. Store covered in the refrigerator for up to 4 days; reheat individual slices in the microwave for 15–25 seconds. Freezing is yes—freeze cooled slices up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat sour cream with no other changes (texture will be slightly softer but still works).