Cinnamon Apple Crumb Cake
A cozy dessert featuring spiced apples topped with a crunchy crumb, perfect for autumn gatherings.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup sour cream
- 2 cups peeled and diced apples (Granny Smith or Honeycrisp work best)
Crumb Topping
- 1/2 cup old-fashioned oats for topping
- 1/2 cup flour
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup chopped walnuts (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream until well combined.
Mixing Ingredients
- In another bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the diced apples until evenly distributed throughout the batter.
Crumb Topping Preparation
- In a separate bowl, mix the oats, 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon ground cinnamon. Add the melted butter, mixing until crumbly.
- If including nuts, fold them in now.
Baking
- Pour the cake batter into your prepared pan, smooth it out evenly, and sprinkle the crumb topping generously over the batter.
- Bake for approximately 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
Store leftovers in an airtight container at room temperature for up to three days or refrigerate for a week. It also freezes well if wrapped tightly.