Cinnamon Apple Crumb Cake
Tart apples nestled in a light and buttery cake with a streusel layer and topping, this cinnamon apple crumb cake is the ultimate fall breakfast cake or dessert.
Fall is apple season and this year we were blessed with an overabundance of apples from friends, family, and neighbors whose trees were overflowing with apples. I think they assumed that the kids would each eat an apple a day so they would disappear quickly – but in my house, we love tart apples for baking and for homemade apple butter!
This simple cinnamon apple crumb cake is an easy dessert to make when you want a sweet breakfast treat or dessert. Tart apples are nestled in a light buttery cake amongst a cinnamon streusel topping. It’s a delicious treat that is perfect for weekend brunch, coffee with your gal pals, and also perfect for
Pick up Lucerne butter as well as baking supplies and apples on sale at Safeway to make this tasty apple crumb cake for breakfast or dessert this week.
Ingredients
Crumb Layer and Topping
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 cup coconut sugar (or granulated sugar)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter (1 stick), melted
Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter
- 1/2 cup applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups apples, peeled and chopped (Honeycrisp, Granny Smith, Macintosh, or tart apple is best here)
Maple Glaze
- 1/2 cup powdered sugar
- 1 tablespoon maple extract
- 1 tablespoon vanilla extract
- 1 tablespoon milk
How to Make a Cinnamon Apple Crumb Cake
Preheat the oven to 350° F.
Grease an 8-inch round cake pan, or springform pan. I used coconut oil.
Make the cinnamon crumb topping by whisking together flour, brown sugar, coconut sugar, cinnamon, and nutmeg. Pour the melted butter and stir with a fork until the mixture is thoroughly incorporated. Refrigerate the crumb topping while you prepare the cake batter.
In a large mixing bowl, cream the butter and sugar until light and fluffy, add the egg and beat for 1 minute. Add vanilla, applesauce, and sour cream and beat until incorporated.
In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined.
Add the peeled and chopped apples to the batter and stir to combine.
Pour half the batter into the prepared baking pan, then top with half the streusel topping. Pour the remaining batter, then the remaining streusel crumb topping, gently spreading with an offset spatula if necessary.
Bake for 35 minutes. Check if the cake is done by inserting a knife or toothpick into the center of the cake. if it comes out clean, the cake is done.
Let the cake cool slightly before topping with the maple glaze.
Additional Apple Recipes
Ingredients
Crumb Layer and Topping
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 cup coconut sugar or granulated sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter 1 stick, melted
Cake
- 1 1/2 cups all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 4 tablespoons butter
- 1/2 cup applesauce
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 cups apples peeled and chopped (Honeycrisp, Granny Smith, Macintosh, or tart apple is best here)
Maple Glaze
- 1/2 cup powdered sugar
- 1 tablespoon maple extract
- 1 tablespoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat the oven to 350° F.
- Grease an 8-inch round cake pan, or springform pan. I used coconut oil.
- Make the cinnamon crumb topping by whisking together flour, brown sugar, coconut sugar, cinnamon, and nutmeg. Pour the melted butter and stir with a fork until the mixture is thoroughly incorporated. Refrigerate the crumb topping while you prepare the cake batter.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, add the egg and beat for 1 minute. Add vanilla, applesauce, and sour cream and beat until incorporated.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and beat just until combined.
- Add the peeled and chopped apples to the batter and stir to combine.
- Pour half the batter into the prepared baking pan, then top with half the streusel topping. Pour the remaining batter, then the remaining streusel crumb topping, gently spreading with an offset spatula if necessary.
- Bake for 35 minutes. Check if the cake is done by inserting a knife or toothpick into the center of the cake. if it comes out clean, the cake is done.
- Let the cake cool slightly before topping with the maple glaze.
- For the glaze - in a small bowl, combine the powdered sugar, maple extract, vanilla extract, and milk and stir with a spoon. Use a spoon to drizzle the glaze on the cooled cake.
For the glaze – in a small bowl, combine the powdered sugar, maple extract, vanilla extract, and milk and stir with a spoon. Use a spoon to drizzle the glaze on the cooled cake.
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