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Cinnamon Apple Crumb Cake

Cinnamon apple crumb cake with a thick buttery cinnamon-sugar topping and an apple-studded, tender cake crumb. Bakes up golden at 350°F with a toothpick test for doneness.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For crumb topping
  • 1.5 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 2 tsp cinnamon
  • 0.5 tsp salt
  • 0.75 cup unsalted butter, melted
For the cake
  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
  • 2 cup apples, peeled and finely diced
  • powdered sugar for serving

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F, then grease a 9x13 baking dish so the cake releases cleanly.
Make crumb topping
  1. Combine all-purpose flour, brown sugar, cinnamon, and salt, then drizzle in melted butter and toss with a fork until large crumbs form.
  2. Refrigerate the crumb topping to firm it up while you make the cake batter.
Make cake batter
  1. Whisk all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt until evenly combined.
  2. Beat softened unsalted butter and granulated sugar until fluffy, then add eggs and vanilla and continue beating until smooth.
  3. Beat in sour cream until the batter looks cohesive and creamy.
  4. Fold in the flour mixture until just combined, then fold in the diced apples so the batter stays thick.
Assemble and bake
  1. Spread the batter in the prepared pan, then cover evenly and generously with the refrigerated crumb topping so every bite has crumbs.
  2. Bake for 45-50 minutes at 350°F, until a toothpick comes out clean and the top looks golden.
  3. Let the cake cool slightly, then dust with powdered sugar before serving for a light, sweet finish.

Notes

For the thickest, crunchiest crumb topping, chill it long enough to firm (at least while the oven heats and the batter mixes). Store covered in the refrigerator up to 4 days; freeze slices wrapped well up to 2 months. For a lighter option, swap half the sour cream for plain Greek yogurt while keeping the same bake time.