Description
Apple Crumb Cake, a rustic delight topped with cinnamon apple drizzle. This warm, buttery cake brings back childhood memories and is simple to make.
Ingredients
Scale
- For the Crumb Topping:
- 1 cup (120g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (113g) cold unsalted butter, diced
- For the Cake Base:
- 1 1/2 cups (180g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) buttermilk, room temperature
- For the Apple Filling:
- 3 medium apples (about 3 cups, peeled, cored, and sliced) – I use 2 Granny Smith, 1 Honeycrisp
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- For the Cinnamon Apple Drizzle:
- 1 cup (120g) powdered sugar, sifted
- 2–3 tablespoons milk (any kind)
- 1/4 teaspoon ground cinnamon
Instructions
- Prep the Apples for Your Apple Crumb Cake:: First things first, let’s get those apples ready. I usually peel, core, and then slice my apples into about 1/4-inch thick pieces. I like a mix of tart Granny Smith and sweet Honeycrisp for balance; it gives the filling a bit more character, you know? Toss them gently in a bowl with a tablespoon of granulated sugar, a squeeze of lemon juice (keeps them from browning and brightens the flavor!), and a good sprinkle of cinnamon and nutmeg. Give it a good stir and set them aside. The aroma alone is enough to get me excited, honestly.
- Whip Up That Crumb Topping:: Next, we tackle the crumb topping, which, to be real, is my favorite part of any Apple Crumb Cake. In a medium bowl, combine your all-purpose flour, both granulated and brown sugars, and a generous pinch of cinnamon. Now, for the butter: it needs to be cold and diced into small pieces. Use your fingertips or a pastry blender to cut the butter into the dry ingredients until it resembles coarse crumbs. Don’t overmix! You want distinct crumbs, not a paste. I once just melted the butter, thinking it would be easier – oops, totally not the right texture!
- Mix the Cake Batter for Your Apple Crumb Cake:: Alright, time for the cake base. In a large bowl, whisk together your dry ingredients: flour, baking powder, baking soda, and salt. In a separate bowl, cream together the softened unsalted butter and granulated sugar until it’s light and fluffy. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract. Slowly add the dry ingredients to the wet, alternating with the buttermilk, starting and ending with the dry. Mix just until combined; overmixing is a no-go, it’ll make your cake tough, and we don’t want that!
- Layer and Assemble Your Apple Crumb Cake:: Grease and flour a 9-inch square or round baking pan. Pour about half of your cake batter into the prepared pan and spread it out evenly. Arrange about half of your spiced apple slices over the batter. Now, carefully spoon the remaining cake batter over the apples, spreading it gently to cover as much as you can. Top with the rest of the apple slices. This layering makes sure you get apples in every single bite, which is, honestly, what we’re aiming for with an Apple Crumb Cake.
- Top with Crumb and Bake:: Generously sprinkle your crumb topping evenly over the entire surface of the cake. Don’t be shy here! This is where all that lovely texture comes from. Pop your cake into a preheated oven at 350°F (175°C) and bake for about 50-60 minutes. The exact time can vary, so keep an eye on it. You’ll know it’s done when a wooden skewer inserted into the center of the cake (avoiding the apples) comes out clean. The kitchen will smell absolutely heavenly, I promise!
- Make the Cinnamon Apple Drizzle and Finish:: While your beautiful Apple Crumb Cake cools slightly, let’s make that drizzle! In a small bowl, whisk together the powdered sugar, a splash of milk, and a tiny pinch of cinnamon until it’s smooth and pourable. If it’s too thick, add a few more drops of milk; too thin, add a bit more powdered sugar. Drizzle this glorious mixture over the warm (but not hot!) cake. The warmth helps the drizzle set just right. Let it cool a bit more before slicing, if you can resist, and then dig in!