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5 from 3 votes

Apple Cinnamon Crumb Cake

This Apple Cinnamon Crumb Cake is fantastic! Chunky, soft bits of apples are studded throughout this light and fluffy cake, piled with delicious crumb!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Breakfast, Cakes/Cupcakes
Cuisine: American
Servings: 12
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • FOR CRUMB:
  • 2 cups brown sugar
  • cups all-purpose flour
  • 1 tsp ground cinnamon
  • Pinch salt
  • 1 cup (2 sticks butter) melted
  • FOR CAKE:
  • 3/4 cup butter softened
  • 1 cup sugar
  • 2 eggs
  • 1 Tbsp vanilla extract
  • 1 cup sour cream
  • 2 cups all-purpose flour
  • tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp nutmeg
  • Pinch salt
  • About 2 cups Granny Smith apples peeled and chopped into bite-sized pieces
  • FOR GLAZE:
  • 1 Tbsp apple cider
  • About 2 cups powdered sugar

Instructions

  • Preheat oven to 350 degrees F. Liberally grease a 9-10" springform pan with cooking spray and set aside.
  • First, make your crumb. In a large bowl, whisk together the brown sugar, flour, salt and cinnamon until blended. Pour in the melted butter and stir to combine until moist, large clumps form. Set aside.
  • Meanwhile for the cake, in the bowl of a stand mixer, cream together the butter and sugar for about 2 minutes or until light and fluffy. Add in the eggs, one at a time, then add in the vanilla and sour cream. Lastly, add in the flour, baking powder, baking soda, nutmeg and salt until a soft, thick batter forms.
  • Spread HALF of the batter into the prepared pan. Batter will be thick, so work with it to spread it out. It'll only be a thin layer. Top with the chopped apples and HALF of the crumb mixture. Top with the remaining cake batter and finish with the remaining crumb mixture.
  • Bake for approx. 50-60 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool completely in the pan before glazing, then cut into slices.