There’s nothing quite like the scent of cinnamon and apples wafting through your kitchen on a crisp fall morning. I still remember the first time I baked this apple crumb cake—the kitchen was chilly, my favorite sweater was on, and the moment I popped it in the oven, the whole house felt instantly warmer. Honestly, this apple crumb cake recipe is my top pick when I want something that feels like a cozy bakery treat but is totally doable at home. I discovered the magic of crumb cakes after trying a slice at a little bakery during a leaf-peeping road trip, and I just had to recreate it with a homemade twist. The result? A tender, buttery cake packed with juicy apples and topped with a cinnamon-spiced crumb layer that’s downright addictive.
This apple crumb cake isn’t just about the flavors—it’s about the feeling. It’s the kind of cake that makes you close your eyes and sigh with happiness after the first bite. I’ve tested this recipe at least a dozen times, tweaking the crumb topping, trying different apple varieties, and playing with the spice blend until I landed on this perfect balance. Whether you’re baking for a family brunch, a holiday gathering, or just to treat yourself on a slow Sunday, this cake delivers big-time comfort and bakery-quality taste. Plus, it’s packed with wholesome ingredients and doesn’t require any fancy techniques. If you’re a fan of fall desserts, or you just love apples as much as I do, you seriously need to add this apple crumb cake recipe to your baking list. Let’s get into what makes it so special, and how you can create this irresistible fall treat in your own kitchen!
Why You’ll Love This Apple Crumb Cake Recipe
- Quick & Easy: Comes together in under 1 hour, making it perfect for busy weeknights, last-minute guests, or when you get a random apple cake craving.
- Simple Ingredients: All the ingredients are pantry staples—you probably have most of them on hand right now. No unusual or hard-to-find items!
- Perfect for Any Occasion: This apple crumb cake rocks for brunch, potlucks, cozy dinners, afternoon snacks, or holiday mornings. It’s versatile and always a crowd-pleaser.
- Crowd-Pleaser: Kids go wild for the sweet crumb topping, adults love the moist cake and real apple flavor. It’s one of those recipes that disappears fast (I’ve learned to make two at a time!).
- Unbelievably Delicious: The combination of tender cake, juicy apples, and buttery, cinnamon-laced crumb topping just hits all the right notes. It’s comfort food with a fall twist.
What sets this apple crumb cake apart from the rest? For starters, the crumb topping is extra generous and crunchy—it doesn’t skimp on the good stuff. I use a mix of brown sugar and cinnamon for a deeper flavor, and the apples are folded in gently so they stay extra juicy. No dry cake here! Plus, I like to blend a dash of nutmeg and a splash of vanilla into the batter for those bakery vibes. This isn’t just another apple cake—it’s the one you’ll want to make over and over.
And let’s face it, we all want a dessert that feels homemade but looks impressive. This cake checks both boxes. It’s simple enough for beginner bakers (seriously, you just mix, layer, and bake!), and it’s forgiving if you’re not a perfectionist. I’ve served it warm with ice cream, cold with coffee, and even as a midnight snack. It’s always the highlight of the table and the kind of treat people ask for the recipe after just one bite. If you’re looking for a fall dessert that delivers comfort, flavor, and bakery-style charm, this apple crumb cake recipe is your new go-to.
Ingredients Needed for Apple Crumb Cake
This recipe uses wholesome, everyday ingredients to create a decadent crumb cake that tastes like it came straight from a bakery. Each ingredient plays a key role—let’s break it down:
- For the Cake Batter:
- 2 cups (250g) all-purpose flour (adds structure; you can swap with gluten-free flour if needed)
- 1 tsp baking powder (helps the cake rise)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (adds warmth)
- 1/4 tsp ground nutmeg (optional, but so good for fall flavor)
- 1/2 cup (115g) unsalted butter, softened (for richness and moisture)
- 3/4 cup (150g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract (I like Nielsen-Massey for flavor)
- 1/2 cup (120ml) sour cream or Greek yogurt (makes the cake super tender; use dairy-free if needed)
- 2 medium apples (about 2 cups/240g diced; Granny Smith or Honeycrisp work best—peeled and diced)
- For the Crumb Topping:
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (100g) packed brown sugar (for deep flavor)
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (115g) unsalted butter, melted
- Optional Glaze:
- 1/2 cup (60g) powdered sugar
- 1–2 tbsp (15–30ml) milk or cream
- 1/4 tsp vanilla extract
Ingredient Tips: For best results, use firm apples that hold their shape when baked. Granny Smith gives a tart contrast, while Honeycrisp or Fuji add sweetness. If you want extra crunch, toss in a handful of chopped pecans or walnuts to the crumb topping. For a lower sugar version, you can halve the brown sugar in the topping (it’s still delicious, promise!). I’ve also tried swapping sour cream for Greek yogurt and it works like a charm—makes the cake even more moist.
Most of these ingredients are pantry staples, but if you don’t have sour cream, full-fat Greek yogurt or even plain yogurt will do the trick. No vanilla extract? A touch of almond extract gives a lovely twist. For gluten-free folks, Bob’s Red Mill 1-to-1 flour is my go-to. You really can make this apple crumb cake fit your pantry and dietary needs without sacrificing taste.
Equipment Needed
- Mixing bowls: You’ll need two—one for the cake batter, one for the crumb topping. Glass or metal are both fine.
- Electric mixer: Stand mixer or hand mixer works; you can use a whisk and some elbow grease if you’re feeling old-school.
- Measuring cups and spoons: Accurate measurements mean a better cake (I always use a digital kitchen scale for flour).
- 8×8-inch (20x20cm) baking pan: Square pans make for perfect slices, but a round 9-inch (23cm) cake pan works too.
- Spatula: For folding apples into the batter gently.
- Peeler and knife: For prepping apples; a corer helps but isn’t essential.
- Wire rack: For cooling the cake evenly.
If you don’t have an electric mixer, don’t stress—just use a sturdy whisk and mix a bit longer. I’ve made this cake in everything from Pyrex pans to cheap supermarket tins and it always turns out. For easy cleanup, line your pan with parchment paper. If you bake a lot, investing in a silicone spatula and a good quality pan is totally worth it (they last forever!).
Maintenance tip: Wash mixing bowls and utensils right after use—crumb topping can get sticky! If your pan is nonstick, avoid metal utensils to keep it scratch-free.
Preparation Method
- Prep the pan and oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20x20cm) baking pan or line it with parchment paper for easier removal. If using a round 9-inch (23cm) pan, grease well.
- Make the crumb topping: In a medium bowl, combine 3/4 cup (95g) flour, 1/2 cup (100g) brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Pour in 1/2 cup (115g) melted butter and mix with a fork until large crumbs form. Set aside. (If crumbs seem dry, add a splash more melted butter.)
- Mix dry ingredients for cake: In a large bowl, whisk together 2 cups (250g) flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg.
- Cream butter and sugar: In another bowl, beat 1/2 cup (115g) softened butter and 3/4 cup (150g) sugar until light and fluffy (about 2-3 minutes with an electric mixer). It should look pale and airy.
- Add eggs and vanilla: Beat in 2 large eggs, one at a time, scraping down the sides as needed. Add 1 tsp vanilla extract and mix until smooth.
- Add sour cream: Mix in 1/2 cup (120ml) sour cream or Greek yogurt until just combined. The batter will look silky.
- Combine wet and dry ingredients: Add the dry mixture to the wet ingredients in two parts, mixing gently after each addition. The batter should be thick but not dry. Don’t overmix—stop as soon as no streaks remain.
- Fold in apples: Gently fold in 2 cups (240g) peeled, diced apples using a spatula. You want the apples evenly distributed but not crushed. (If apples seem watery, pat dry before adding.)
- Layer and top: Spread the batter evenly into your prepared pan. Sprinkle the crumb topping over the batter, pressing lightly so it adheres.
- Bake: Bake in preheated oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean and the crumbs are golden brown. (Your kitchen should smell like heaven!)
- Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. If adding glaze, wait until the cake is fully cool.
- Optional glaze: Whisk together 1/2 cup (60g) powdered sugar, 1–2 tbsp (15–30ml) milk or cream, and 1/4 tsp vanilla. Drizzle over cooled cake.
Notes & Troubleshooting: If your crumb topping sinks, the batter may be too thin—make sure to measure flour accurately. If the cake browns too quickly, tent with foil for the last 10 minutes. Apples should be diced small for even baking; large chunks can make the cake soggy. If using a glass pan, baking time may be a few minutes longer. The cake should feel springy and smell like cinnamon apples when done—don’t underbake or it’ll be gummy.
My tip for perfect crumbs: Mix just until large clumps form—overmixing makes it sandy. If you’re short on time, prep the crumb topping while the oven heats up. I like to set a timer to avoid overbaking (been there, done that!).
Cooking Tips & Techniques
After baking dozens of crumb cakes, I’ve picked up a few tricks you might find useful. First, always use room temperature eggs and butter—they blend more smoothly and help the cake rise properly. If you forget to soften butter, just microwave it for 10 seconds at a time (don’t melt it!).
- Crumb topping consistency: Make sure the crumb mixture is clumpy, not pasty. If it’s too wet, add a spoonful of flour; too dry, add a trickle of melted butter.
- Apple prep: Peel and dice apples right before folding them in to avoid browning. Tossing them in a bit of lemon juice can help keep their color, especially if you’re prepping ahead.
- Batter mixing: Overmixing is a classic mistake. Once you add the flour, mix just until incorporated. The more you stir, the tougher the cake gets.
- Bake for just the right amount of time: If you’re multitasking, set a timer 5 minutes before the minimum time. Check for doneness with a toothpick—if it comes out clean or with a few moist crumbs, you’re golden.
I once left my cake in the oven too long while chatting with a neighbor—dry cake, sad day! So, I always hover near the kitchen for the last 10 minutes. If you want an even crunchier crumb, broil the cake for 1 minute at the end, but watch closely so it doesn’t burn.
For consistency, use a kitchen scale for flour. If your apples are super juicy, pat them dry with a paper towel before adding. And don’t stress if the crumb topping looks uneven—imperfection is part of the charm! If your cake sinks in the middle, it’s likely underbaked or too much apple. Next time, dice smaller and check oven temp. That’s how I learned, anyway!
Variations & Adaptations
Want to put your own spin on this apple crumb cake recipe? Here are a few tried-and-true variations:
- Gluten-Free: Swap all-purpose flour for a 1-to-1 gluten-free blend. Bob’s Red Mill is my favorite—it gives the cake a soft crumb and doesn’t taste “off.”
- Vegan: Use plant-based butter, dairy-free yogurt, and flax eggs (1 tbsp ground flaxseed + 2.5 tbsp water per egg). The cake comes out surprisingly moist and flavorful!
- Nutty Crunch: Stir 1/2 cup (60g) chopped walnuts or pecans into the crumb topping. Adds texture and a rich, toasty flavor.
- Seasonal Twist: Add 1/2 cup fresh cranberries or dried cherries to the cake batter for a festive touch during the holidays.
- Spiced Variation: Increase cinnamon to 1 tsp and add a pinch of ground ginger or cardamom for a warming flavor profile.
- Cooking Methods: You can bake this in muffin tins for cute, individual portions. Just reduce baking time to 18–22 minutes.
If you need to avoid nuts, simply skip them in the crumb topping—no big deal. I once swapped apples for pears when my fruit bowl was overflowing, and the cake was juicy and sweet. For a lower sugar version, use a sugar substitute like coconut sugar or Swerve (I’ve tried both, and they work!). Don’t be afraid to play with spices—pumpkin pie spice or apple pie spice are awesome alternatives. Make this apple crumb cake recipe your own!
Serving & Storage Suggestions
This apple crumb cake is best served warm, right out of the oven—seriously, the crumb topping is crunchy and the apples are gooey. If you want bakery vibes, dust it with powdered sugar or drizzle the glaze for a pretty finish.
- Serving temperature: Warm is best, but room temp is still delicious. I love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream.
- Presentation: Slice into squares for easy grabbing at brunch or cut into wedges for a fancier dessert plate.
- Complementary dishes: Serve alongside strong coffee, spiced chai, or even mulled cider. The flavors play really well together.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then warm slices in the oven at 325°F (160°C) for 10 minutes.
- Reheating: Microwave individual slices for 15–20 seconds or reheat the whole cake in the oven at 300°F (150°C) until warmed through.
Honestly, the flavors deepen after a day—the apples meld into the cake and the crumb topping stays crunchy. I think it gets better with time, if it lasts that long!
Nutritional Information & Benefits
Each slice of this apple crumb cake (based on 12 servings) contains approximately:
- Calories: 260
- Fat: 12g
- Carbs: 36g
- Protein: 3g
- Fiber: 2g
- Sugar: 20g
Apples bring vitamin C, fiber, and antioxidants to the table. Using Greek yogurt or sour cream boosts protein and calcium, while the modest sugar amount keeps it lighter than many bakery cakes. If you use whole wheat flour or add nuts, you get extra fiber and healthy fats. The recipe can be gluten-free or dairy-free with simple swaps, so it’s a flexible option for many diets. Allergens include wheat, dairy, and eggs—double-check your ingredient labels if you have sensitivities.
From a wellness perspective, I love that this cake satisfies my sweet tooth without going overboard. It’s real food, real flavor, and a treat you can feel good about sharing.
Conclusion
If you’re craving a fall dessert that brings the bakery home, this apple crumb cake recipe is seriously a must-try. It’s simple, flexible, and packed with warm spice and juicy apple flavor—plus that crumb topping is legendary! Whether you’re a seasoned baker or just trying out your skills, you’ll love how easy it is to customize and how forgiving the process can be.
I keep coming back to this recipe because it’s got soul—it’s the kind of cake that makes you feel at home, no matter where you eat it. Share it with friends, bring it to a potluck, or whip it up for a quiet weekend treat. If you make your own spin on it, I’d love to hear about it—drop a comment below, share your photos, or tag me on social media! Don’t let fall pass you by without a slice of this irresistible apple crumb cake.
Bake it, share it, and enjoy every crumb. Happy baking!
Frequently Asked Questions
Can I use any type of apple for this apple crumb cake recipe?
Yes! Granny Smith, Honeycrisp, or Fuji are my favorites. Tart apples give a nice contrast, but any firm apple works. Softer apples might get a little mushy, but it’ll still taste great.
Do I have to peel the apples?
Peeling is recommended for the best texture, but if you like a rustic vibe, leave the skins on. Just make sure to dice them small.
Can I make this apple crumb cake recipe ahead of time?
Absolutely. You can bake it the day before and store it covered at room temperature. The flavors actually get better as it sits!
How do I keep the crumb topping crunchy?
Make sure to use cold butter for the topping and don’t overmix. If you want extra crunch, broil for 1 minute at the end—just watch closely!
What’s the best way to serve leftovers?
Reheat individual slices in the microwave or oven. I love topping leftovers with a scoop of ice cream or a drizzle of caramel for an indulgent treat.
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Apple Crumb Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
A cozy, bakery-style apple crumb cake featuring tender, buttery cake packed with juicy apples and topped with a generous cinnamon-spiced crumb layer. Perfect for fall mornings, brunches, or holiday gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream or Greek yogurt
- 2 medium apples (about 2 cups diced; Granny Smith or Honeycrisp, peeled and diced)
- For the crumb topping:
- 3/4 cup all-purpose flour
- 1/2 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- Optional glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk or cream
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan or line with parchment paper.
- In a medium bowl, combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Pour in 1/2 cup melted butter and mix with a fork until large crumbs form. Set aside.
- In a large bowl, whisk together 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp nutmeg.
- In another bowl, beat 1/2 cup softened butter and 3/4 cup sugar until light and fluffy (2-3 minutes).
- Beat in 2 eggs, one at a time. Add 1 tsp vanilla extract and mix until smooth.
- Mix in 1/2 cup sour cream or Greek yogurt until just combined.
- Add dry mixture to wet ingredients in two parts, mixing gently after each addition. Do not overmix.
- Gently fold in 2 cups peeled, diced apples using a spatula.
- Spread batter evenly into prepared pan. Sprinkle crumb topping over batter, pressing lightly.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean and crumbs are golden brown.
- Let cake cool in pan for 15 minutes, then transfer to wire rack. If adding glaze, wait until cake is fully cool.
- For optional glaze: Whisk together 1/2 cup powdered sugar, 1–2 tbsp milk or cream, and 1/4 tsp vanilla. Drizzle over cooled cake.
Notes
Use firm apples like Granny Smith or Honeycrisp for best texture. For extra crunch, add chopped nuts to the crumb topping. If cake browns too quickly, tent with foil for last 10 minutes. Dice apples small for even baking. For gluten-free, use a 1-to-1 flour blend. Cake can be made ahead and flavors deepen after a day. Store leftovers in airtight container at room temp for 2 days or refrigerate up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 260
- Sugar: 20
- Sodium: 180
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 36
- Fiber: 2
- Protein: 3
Keywords: apple crumb cake, fall dessert, easy apple cake, cinnamon crumb cake, bakery style cake, brunch, holiday baking, homemade cake, apple recipe
