Cinnamon Apple Crumb Cake Recipe

I just baked an Apple Crumb Cakes-style coffee cake loaded with gooey cinnamon apples and a ludicrously thick crumb that vanishes by the second cup.

I am obsessed with this Cinnamon Apple Crumb Cake. I love the way chunks of apples hide in the batter and the top has a giant sweet crumble that actually matters.

I break rules and eat it for breakfast with black coffee. It hits like the best Apple Crumb Cakes but denser, more buttery, and totally unapologetic.

I adore the hit of cinnamon in every bite, which makes it feel like one of those Cinnamon Coffee Cake Recipes Easy you’d brag about. Sour cream keeps it insanely tender.

Messy, crumbly, loud cake that refuses to be polite and worth stealing.

Ingredients

• Flour for cake: the soft structure that holds everything together.
• Baking powder: makes it light and fluffy, you’ll notice the rise.
• Baking soda: helps browning and tender crumb, basically hidden hero.
• Fine salt: balances sweetness, you’ll taste more depth.
• Butter (softened): richness and moistness, makes it feel decadent.
• Granulated sugar: bright sweetness and tiny lift when creamed.
• Brown sugar (batter): adds caramel notes and keeps cake tender.
• Eggs: bind everything and give structure, they’re the glue.
• Vanilla extract: warm background flavor, it just makes it cozy.
• Sour cream or Greek yogurt: tangy moisture, keeps cake from drying.
• Milk: loosens batter so it’s not gummy, add if stubborn.
• Apples (diced): juicy bursts and texture, keeps each bite interesting.
• Lemon juice: stops browning and adds light brightness, trust me.
• Brown sugar (apples): sweet-caramel coating for the fruit, yum.
• Cinnamon (apples): warm spice that hugs the apple pieces.
• Nutmeg (optional): tiny warm kick, use if you like depth.
• Flour for crumb: creates that thick, cakey streusel crunch.
• Brown sugar (crumb): molasses flavor that makes the topping sticky.
• Cold butter (crumb): creates those big, buttery clumps you want.
• Cinnamon (crumb): classic spice that makes the topping feel homey.
• Salt (crumb): small pinch that sharpens the sweet crumbs.
• Coarse sugar: optional sparkle and crunch on top, pretty finish.
• Powdered sugar: optional dusting for extra sweetness and charm.

Ingredient Quantities

• 2 cups (250 g) all purpose flour for the cake
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup (225 g) unsalted butter, softened (divided: about 3/4 cup for batter, 1/4 cup for apples or leftover)
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1 cup (240 g) sour cream or plain Greek yogurt
• 1/4 cup (60 ml) milk, more if needed
• 3 medium apples (about 2 to 2 1/2 cups peeled and diced), Granny Smith or Honeycrisp work great
• 1 tablespoon lemon juice
• 2 tablespoons packed brown sugar for the apples
• 1 1/2 teaspoons ground cinnamon, divided (about 1 teaspoon for apples, 1/2 teaspoon for batter)
• 1/4 teaspoon ground nutmeg (optional)
• For the thick crumb topping: 1 1/2 cups (190 g) all purpose flour
• 1 cup (200 g) packed light brown sugar for the crumb topping
• 1/2 cup (115 g) cold unsalted butter, cubed, for the crumb
• 1 teaspoon ground cinnamon for the crumb
• 1/4 teaspoon fine salt for the crumb
• Optional for sprinkling: coarse sugar or a little powdered sugar for dusting

How to Make this

1. Preheat oven to 350 F (175 C). Grease and line a 9×13 inch pan with parchment leaving some overhang for easy removal, or use a 9-inch deep square pan; set aside.

2. Make the apple filling: peel, core and dice 3 medium apples (about 2 to 2 1/2 cups). Toss with 1 tablespoon lemon juice, 2 tablespoons packed brown sugar, about 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg if using. Melt about 1/4 cup of the butter in a skillet over medium heat, add the apples and cook just until they begin to soften, 3 to 4 minutes. Let cool slightly.

3. Whisk dry cake ingredients: in a bowl combine 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.

4. Cream butter and sugars: in a large bowl beat 3/4 cup (about 170 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, 2 to 3 minutes. Scrape sides as needed.

5. Add eggs and flavor: beat in 2 large room temperature eggs, one at a time, then 1 teaspoon vanilla extract. Mix until combined but do not overbeat.

6. Combine wet and dry: stir the flour mixture into the butter mixture in thirds, alternating with 1 cup (240 g) sour cream or plain Greek yogurt and 1/4 cup (60 ml) milk, beginning and ending with the dry ingredients. Add about 1/2 teaspoon ground cinnamon to the batter. If batter seems too thick, add a tablespoon or two of milk.

7. Prepare thick crumb topping: in a bowl mix 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Cut in 1/2 cup (115 g) cold cubed unsalted butter with a pastry cutter or fingertips until mixture resembles coarse crumbs, with some pea sized pieces. Chill briefly if your kitchen is warm.

8. Assemble the cake: spread about two thirds of the batter into the prepared pan in an even layer. Scatter the slightly cooled cinnamon apples over the batter, leaving a small border. Dollop and gently spread the remaining batter over the apples as best you can, it does not need to be perfect. Sprinkle the thick crumb topping evenly over the top, pressing lightly in places so it sticks.

9. Bake and test: bake at 350 F (175 C) for 40 to 55 minutes depending on pan and oven, rotate pan halfway if your oven is uneven. The cake is done when a toothpick inserted into cake (avoid big crumb clumps) comes out with just a few moist crumbs and the top is golden. If crumbs are browning too fast loosely tent with foil.

10. Cool and finish: cool in the pan on a rack for at least 30 minutes before slicing so crumb sets. Serve warm or at room temp, sprinkle coarse sugar or a dusting of powdered sugar if desired. Leftovers keep well, covered, for 3 days or refrigerate up to 5 days.

Equipment Needed

1. 9×13 inch baking pan (or a 9 inch deep square pan) lined with parchment paper and greased — makes removing the cake way easier.
2. Large mixing bowl for creaming the butter and sugars and mixing batter.
3. Medium bowl for whisking dry ingredients and a separate small bowl for the crumb mix.
4. Electric hand mixer or stand mixer (you can do it by hand but it takes longer and gets your arm tired).
5. Skillet for sautéing the apples briefly and a spatula to stir them.
6. Pastry cutter or your fingertips (and a fork if needed) to cut the cold butter into the crumb topping.
7. Rubber spatula and a wooden spoon for folding and scraping the batter into the pan.
8. Toothpick or cake tester plus an oven mitt and a cooling rack to let the cake set before slicing.

FAQ

Cinnamon Apple Crumb Cake Recipe Substitutions and Variations

• All purpose flour (cake) — Substitute: 1 to 1 cup whole wheat pastry flour for a nuttier flavor and a bit denser crumb; or use 1 3/4 cups all purpose + 1/4 cup almond flour if you want a slightly tender, moist cake. If using whole wheat pastry, expect it to be a little heavier and don’t overmix.
• Unsalted butter — Substitute: equal amount of cold solid coconut oil for a subtle coconut note and a slightly firmer crumb, or use dairy-free stick margarine if you need non dairy. If using coconut oil, chill the batter a bit before baking so crumbs hold shape.
• Sour cream or plain Greek yogurt — Substitute: equal amount buttermilk or 1 cup milk + 1 tablespoon lemon juice (let sit 5 minutes) for the same tang and moisture if you don’t have sour cream. Greek yogurt will make it denser, but buttermilk keeps it lighter.
• Apples (Granny Smith or Honeycrisp) — Substitute: 2 cups peeled pears or 1 1/2 cups mixed apples + 1/2 cup diced firm peaches for a different flavor profile. Softer fruit will release more juice so toss with a little extra flour or brown sugar to avoid soggy cake.

Pro Tips

1) Don’t overmix the batter. Fold the flour in just until you don’t see dry streaks. Overworking makes the cake tough, and you’ll lose that tender, cakey crumb you want.

2) Chill the crumb and keep the butter cold. If your kitchen is warm, pop the crumb mixture in the fridge for 10 minutes before you crumble it on top. Cold butter gives you those nice pea sized pieces that bake into crunchy pockets, not greasy paste.

3) Cook the apples briefly and cool them first. Letting the apples cool a bit prevents them from sinking and makes spreading the top layer easier. If they’re too wet, drain off a little of the pan juices or sprinkle the apples with a teaspoon of flour to absorb excess liquid.

4) Use the toothpick test smartly and let it rest. Insert the toothpick between crumbs not into a big clump or into the dense apple layer. If it comes out with a few moist crumbs the cake is done. Then let it cool at least 30 minutes in the pan so the crumb topping sets, otherwise it’ll fall apart when you slice it.

Cinnamon Apple Crumb Cake Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I just baked an Apple Crumb Cakes-style coffee cake loaded with gooey cinnamon apples and a ludicrously thick crumb that vanishes by the second cup.

Pin

Servings

12

servings

Calories

584

kcal

Equipment: 1. 9×13 inch baking pan (or a 9 inch deep square pan) lined with parchment paper and greased — makes removing the cake way easier.
2. Large mixing bowl for creaming the butter and sugars and mixing batter.
3. Medium bowl for whisking dry ingredients and a separate small bowl for the crumb mix.
4. Electric hand mixer or stand mixer (you can do it by hand but it takes longer and gets your arm tired).
5. Skillet for sautéing the apples briefly and a spatula to stir them.
6. Pastry cutter or your fingertips (and a fork if needed) to cut the cold butter into the crumb topping.
7. Rubber spatula and a wooden spoon for folding and scraping the batter into the pan.
8. Toothpick or cake tester plus an oven mitt and a cooling rack to let the cake set before slicing.

Ingredients

• 2 cups (250 g) all purpose flour for the cake

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine salt

• 1 cup (225 g) unsalted butter, softened (divided: about 3/4 cup for batter, 1/4 cup for apples or leftover)

• 1 cup (200 g) granulated sugar

• 1/2 cup (100 g) packed light brown sugar

• 2 large eggs, room temperature

• 1 teaspoon vanilla extract

• 1 cup (240 g) sour cream or plain Greek yogurt

• 1/4 cup (60 ml) milk, more if needed

• 3 medium apples (about 2 to 2 1/2 cups peeled and diced), Granny Smith or Honeycrisp work great

• 1 tablespoon lemon juice

• 2 tablespoons packed brown sugar for the apples

• 1 1/2 teaspoons ground cinnamon, divided (about 1 teaspoon for apples, 1/2 teaspoon for batter)

• 1/4 teaspoon ground nutmeg (optional)

• For the thick crumb topping: 1 1/2 cups (190 g) all purpose flour

• 1 cup (200 g) packed light brown sugar for the crumb topping

• 1/2 cup (115 g) cold unsalted butter, cubed, for the crumb

• 1 teaspoon ground cinnamon for the crumb

• 1/4 teaspoon fine salt for the crumb

• Optional for sprinkling: coarse sugar or a little powdered sugar for dusting

Directions

• Preheat oven to 350 F (175 C). Grease and line a 9×13 inch pan with parchment leaving some overhang for easy removal, or use a 9-inch deep square pan; set aside.
• Make the apple filling: peel, core and dice 3 medium apples (about 2 to 2 1/2 cups). Toss with 1 tablespoon lemon juice, 2 tablespoons packed brown sugar, about 1 teaspoon ground cinnamon and 1/4 teaspoon nutmeg if using. Melt about 1/4 cup of the butter in a skillet over medium heat, add the apples and cook just until they begin to soften, 3 to 4 minutes. Let cool slightly.
• Whisk dry cake ingredients: in a bowl combine 2 cups (250 g) all purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.
• Cream butter and sugars: in a large bowl beat 3/4 cup (about 170 g) softened unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar until light and fluffy, 2 to 3 minutes. Scrape sides as needed.
• Add eggs and flavor: beat in 2 large room temperature eggs, one at a time, then 1 teaspoon vanilla extract. Mix until combined but do not overbeat.
• Combine wet and dry: stir the flour mixture into the butter mixture in thirds, alternating with 1 cup (240 g) sour cream or plain Greek yogurt and 1/4 cup (60 ml) milk, beginning and ending with the dry ingredients. Add about 1/2 teaspoon ground cinnamon to the batter. If batter seems too thick, add a tablespoon or two of milk.
• Prepare thick crumb topping: in a bowl mix 1 1/2 cups (190 g) all purpose flour, 1 cup (200 g) packed light brown sugar, 1 teaspoon ground cinnamon, and 1/4 teaspoon fine salt. Cut in 1/2 cup (115 g) cold cubed unsalted butter with a pastry cutter or fingertips until mixture resembles coarse crumbs, with some pea sized pieces. Chill briefly if your kitchen is warm.
• Assemble the cake: spread about two thirds of the batter into the prepared pan in an even layer. Scatter the slightly cooled cinnamon apples over the batter, leaving a small border. Dollop and gently spread the remaining batter over the apples as best you can, it does not need to be perfect. Sprinkle the thick crumb topping evenly over the top, pressing lightly in places so it sticks.
• Bake and test: bake at 350 F (175 C) for 40 to 55 minutes depending on pan and oven, rotate pan halfway if your oven is uneven. The cake is done when a toothpick inserted into cake (avoid big crumb clumps) comes out with just a few moist crumbs and the top is golden. If crumbs are browning too fast loosely tent with foil.
• Cool and finish: cool in the pan on a rack for at least 30 minutes before slicing so crumb sets. Serve warm or at room temp, sprinkle coarse sugar or a dusting of powdered sugar if desired. Leftovers keep well, covered, for 3 days or refrigerate up to 5 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 174g
• Total number of serves: 12
• Calories: 584kcal
• Fat: 28.5g
• Saturated Fat: 17.1g
• Trans Fat: 0.85g
• Polyunsaturated: 1g
• Monounsaturated: 5.95g
• Cholesterol: 94mg
• Sodium: 258mg
• Potassium: 103mg
• Carbohydrates: 81g
• Fiber: 2.3g
• Sugar: 49g
• Protein: 5.9g
• Vitamin A: 243IU
• Vitamin C: 1.8mg
• Calcium: 34mg
• Iron: 0.54mg