Apple Crumb Cake

This Apple Crumb Cake is the ultimate fall dessert—moist, buttery, and loaded with warm cinnamon-spiced apples. Topped with a generous brown sugar crumb topping, each bite delivers a perfect balance of soft cake, tender fruit, and irresistible crunch. It’s the kind of cake that feels like a hug on a plate.

Why You’ll Love This Recipe

This cake is everything you want in a comforting dessert: a fluffy, rich base made with sour cream and applesauce, juicy Granny Smith apples for a tart bite, and a thick, buttery crumb topping that adds the perfect finish. Whether served warm with coffee, as an after-dinner treat, or even for brunch, this cake is simple to make and guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crumb Topping:

• ¾ cup packed light brown sugar

• ⅓ cup granulated sugar

• 1 teaspoon ground cinnamon

• ½ teaspoon sea salt

• ¾ cup unsalted butter, melted

• 2 cups all-purpose flour

Cake:

• 2⅓ cups all-purpose flour, spooned and leveled

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ¾ teaspoon salt

• ¾ cup unsalted butter, softened to room temperature

• 1¼ cups granulated sugar

• 4 large eggs, at room temperature

• ¾ cup full-fat sour cream, at room temperature

• ¼ cup applesauce

• 2 teaspoons pure vanilla extract

• 2 cups peeled and chopped Granny Smith apples (about 2 medium apples)

• ½ teaspoon ground cinnamon

Directions

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper. Set aside.

2. Make the crumb topping: In a medium bowl, mix together the brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter. Add the flour and mix gently with a fork until crumbly. Avoid overmixing—you want it clumpy.

3. Make the cake batter: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.

4. Using a handheld or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on high speed for about 2 minutes until light and fluffy. Scrape down the bowl as needed.

5. Add the eggs, sour cream, applesauce, and vanilla to the creamed mixture. Beat on medium-high speed until fully combined (the mixture may look curdled—this is normal).

6. With the mixer on low speed, gradually add the dry ingredients and mix just until smooth. Do not overmix. The batter will be thick.

7. In a small bowl, toss the chopped apples with cinnamon until coated.

8. Spread the batter evenly in the prepared pan. Layer the cinnamon apples evenly on top.

9. Sprinkle the crumb topping over the apples and gently press it down with the back of a spoon so it sticks to the batter.

10. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent the cake loosely with foil.

11. Cool in the pan for at least 45 minutes before serving.

Servings and timing

Servings: 12
Prep Time: 10 minutes
Cook Time: 55 minutes
Cooling Time: 45 minutes
Total Time: 1 hour 50 minutes

Variations

• Apple variety: Use Honeycrisp or Fuji for a sweeter apple, or mix with Granny Smith for balance.

• Add nuts: Sprinkle chopped pecans or walnuts into the crumb topping for added texture.

• Glaze it: Drizzle with a simple vanilla glaze (powdered sugar + milk + vanilla) for a bakery-style touch.

• Spice it up: Add nutmeg or allspice to the apple mixture for deeper fall flavor.

• Mini cakes: Bake in muffin tins for individual servings. Adjust baking time to 20–25 minutes.

Storage/Reheating

Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving or warm individual slices in the microwave for 15–20 seconds.

To freeze, wrap individual slices or the whole cake tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving.

FAQs

Can I use a different type of apple?

Yes! While Granny Smith apples are great for their tartness, any firm baking apple like Honeycrisp, Fuji, or Pink Lady works well.

Can I make this ahead of time?

Yes, it’s a great make-ahead dessert. Bake it a day in advance and store covered at room temperature or in the fridge.

Do I have to peel the apples?

Peeling is recommended for a smoother texture, but you can leave the peels on if you prefer a more rustic feel.

Why is my crumb topping not crumbly?

You may have overmixed it. Gently mix the topping with a fork just until clumps form—don’t stir too long.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt is a great substitute for sour cream in this recipe.

How do I prevent the cake from overbaking?

Start checking for doneness at the 45-minute mark. Cover loosely with foil if the top browns too quickly.

Can I bake this in a round pan?

Yes, you can use a 10-inch round cake pan, but adjust the baking time as needed and make sure not to overfill.

Is this cake good served warm?

Absolutely. It’s delicious warm with a cup of coffee or tea—especially when freshly baked.

Can I use margarine instead of butter?

Real butter is best for flavor and texture, especially in the crumb topping. Margarine may alter the results.

Can I double the recipe?

Yes, but use two 9×13 pans or one larger sheet pan to avoid overcrowding and adjust the baking time accordingly.

Conclusion

This Apple Crumb Cake is everything you love about fall desserts—moist, cinnamon-scented cake layered with juicy apples and topped with a buttery crumb topping. It’s easy to make, perfect for any occasion, and guaranteed to become a seasonal favorite in your baking rotation. Serve it with a cup of coffee or a scoop of vanilla ice cream for a treat that’s as comforting as it is delicious.