Description
This Apple Crumb Cake is the perfect cozy dessert for fall, featuring a tender sour cream cake base, cinnamon-spiced Granny Smith apples, and a buttery brown sugar crumb topping. It’s ideal for brunch, dessert, or a sweet afternoon treat.
Ingredients
- Crumb Topping:
- 3/4 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 3/4 cup unsalted butter, melted
- 2 cups all-purpose flour
- Cake:
- 2 and 1/3 cups all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1 and 1/4 cups granulated sugar
- 4 large eggs, at room temperature
- 3/4 cup full-fat sour cream, at room temperature
- 1/4 cup applesauce
- 2 teaspoons pure vanilla extract
- 2 cups peeled and chopped Granny Smith apples (about 2 medium apples)
- 1/2 teaspoon ground cinnamon (for apples)
Instructions
- Preheat the oven to 350°F. Grease or line a 9×13-inch baking pan with parchment paper. Set aside.
- In a medium bowl, combine brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until combined. Add flour and mix gently with a fork until large crumbs form. Do not overmix.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- In a large bowl, using a stand or hand mixer, cream together softened butter and granulated sugar on high speed for about 2 minutes until light and fluffy.
- Add eggs, sour cream, applesauce, and vanilla. Beat on medium-high until well combined. The mixture may look slightly curdled; this is normal.
- With mixer on low speed, gradually add dry ingredients to the wet mixture. Mix just until smooth and thick. Do not overmix.
- In a small bowl, toss chopped apples with 1/2 teaspoon cinnamon.
- Spread the cake batter evenly into the prepared pan. Distribute the cinnamon-coated apples on top of the batter.
- Sprinkle the crumb topping evenly over the apples and press it down lightly with the back of a spoon.
- Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. If the top or edges brown too quickly, loosely cover with foil during the last 10–15 minutes.
- Cool the cake in the pan for at least 45 minutes before slicing and serving.
Notes
- Use tart apples like Granny Smith for the best flavor and texture.
- Ensure your butter, eggs, and sour cream are at room temperature for best mixing results.
- This cake can be made a day in advance—just store it covered at room temperature or in the fridge.
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
Nutrition
- Serving Size: 1 slice
- Calories: 412
- Sugar: 28g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
