Apple Cinnamon Crumb Cake
A cozy and delightful cake with a buttery crumb topping, perfect for fall gatherings and satisfying sweet cravings.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Filling and Topping
- 2 cups diced apples
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsalted butter melted
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and set aside.
- In a medium bowl, combine 1/2 cup brown sugar, 1/2 cup all-purpose flour, and 1/4 cup melted butter. Mix until crumbly and set aside.
- In a large mixing bowl, cream together 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Add 2 eggs, one at a time, mixing well after each addition. Stir in 1 tsp vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 tsp baking powder, 1 tsp ground cinnamon, and 1/2 tsp salt. Gradually add to the wet mixture, alternating with 1/2 cup milk, until just combined.
- Gently fold in 2 cups of diced apples into the batter, ensuring they are evenly distributed.
- Pour the batter into the prepared cake pan. Sprinkle the crumb topping evenly over the batter.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve the cake warm or at room temperature. Pair with coffee or tea for a delightful treat.
- Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week.
Notes
Pro Tips: Use fresh, firm apples for the best texture. Ensure ingredients are at room temperature for even mixing. Ingredient Substitutions: Substitute gluten-free flour for a gluten-free version. How to Serve: Great with coffee or tea. Storage & Freshness: Store at room temperature for 3 days, refrigerate for up to a week. Make-Ahead Tips: Prepare the crumb topping in advance and store separately until ready to use.