Apple Crumb Cake
A perfectly moist and tender cake base, topped with a layer of spiced apples and a thick, buttery streusel crumb topping. Based on the popular recipe from Sally's Baking Addiction.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
Ingredients
- 1 cup packed light or dark brown sugar (for crumb)
- 1/2 cup granulated sugar (for crumb)
- 1 Tbsp ground cinnamon (for crumb)
- 1/2 tsp salt (for crumb)
- 1 cup unsalted butter, melted (for crumb)
- 2 1/2 cups all-purpose flour (for crumb)
- 2 1/2 cups all-purpose flour (for cake)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt (for cake)
- 3/4 cup unsalted butter, softened to room temperature
- 1 1/4 cups granulated sugar (for cake)
- 3 large eggs, at room temperature
- 1 cup full-fat sour cream, at room temperature
- 2 tsp pure vanilla extract
- 2 cups peeled and chopped apples (about 2-3 large)
- 1/4 tsp ground cinnamon (for apples)
Instructions
- Preheat & Prep: Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking pan.
- Make the Crumb Topping: Mix the brown sugar, granulated sugar, 1 Tbsp cinnamon, and 1/2 tsp salt in a medium bowl. Stir in the melted butter. Add the 2.5 cups of flour, stirring until crumbs form. Set aside.
- Make the Cake: Whisk the 2.5 cups flour, baking soda, baking powder, and 1/2 tsp salt together for the cake. Set aside.
- Using a mixer, beat the softened butter and 1.25 cups granulated sugar on high speed until creamy (about 3 min). Add the eggs, sour cream, and vanilla. Beat on medium-high until combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Assemble: Toss the chopped apples and 1/4 tsp cinnamon together. Spread the thick batter into the prepared pan. Top evenly with the cinnamon apples. Sprinkle the crumb topping evenly over the apples. Press the crumb topping down firmly.
- Bake: Bake for 45-55 minutes. A toothpick inserted in the center should come out clean. If the top browns too quickly, cover with foil.
- Cool: Cool completely in the pan on a wire rack before slicing and serving.
Notes
Use room temperature sour cream and eggs for the cake. Press the crumb topping down firmly so it sticks. If the top browns too quickly, loosely cover the pan with foil.