Apple Crumb Cake Recipe
Start your Autumn day off the right way with a slice of this Apple Crumb Coffee Cake. Buttery cake meets spiced apples, all topped with a brown sugar cinnamon streusel.
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Servings:
Calories: 480kcal
Ingredients
For the crumb topping:
- 2 ¼ cups flour
- ¾ cup brown sugar
- ½ cup granulated sugar
- ¾ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- ¾ cup unsalted butter (melted (1 ½ sticks ))
- 1 teaspoon vanilla extract
For the coffee cake:
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Tablespoons unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup full fat sour cream
- 4 cups peeled and chopped tart apples (about 3 medium apples (see note))
For the glaze:
- 1 cup powdered sugar
- 2 Tablespoons apple cider (or milk)
- 1 Tablespoon melted butter
- Fat pinch Kosher salt
Instructions
- Preheat the oven to 350 degrees. Grease a 9 x 13 inch casserole dish.
For the crumb:
- In a mixing bowl, whisk together flour, sugar, salt, cinnamon, and nutmeg. Add the melted butter and vanilla extracts and stir with a spatula until the mixture is evenly moist. Use your fingers to pinch the mixture into crumbs of varying sizes.
For the batter:
- In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla and sour cream.
- Add the flour mixture to the bowl, beating on low speed until the ingredients are just combined. The batter will be very thick.
To assemble:
- Spread half the batter into a thin layer at the bottom of the pan. If the batter is difficult to spread, wet your hands and use them to spread the batter. Sprinkle the apple chunks evenly over the batter, then top with half of the crumbs.
- Place dollops of the remaining batter over the crumbs, again using wet hands to spread it as best you can. It's ok if it's thin or there are a few bare spots. Top with the remaining crumbs.
- Bake for 38-45 minutes or until a tester inserted in the center comes out clean. If the top is getting too brown at the 30 minute mark, cover with foil for the last 10-15 minutes.
- While the coffee cake bakes, whisk together the powdered sugar, cider, butter, and salt until it's thick but pourable. Serve the cake warm with the cider drizzle.
Notes
- Granny smith and pink lady apples both work well here.
- This recipe keeps well covered with saran wrap at room temperature for about 5 days, though the crumbs will lose some of their crunch.
- Reheat slices in the microwave or air fryer, if you'd like to bring back some crunch!
- To freeze, omit the glaze and freeze individual slices or a whole slab double wrapped in saran wrap then foil. Freeze for up to 23 months. Thaw overnight at room temperature. Glaze before serving.
Nutrition
Calories: 480kcal | Carbohydrates: 72g | Protein: 5g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 284mg | Potassium: 125mg | Fiber: 2g | Sugar: 43g | Vitamin A: 640IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 2mg
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