Apple Crumb Cake

A soft apple crumb cake topped off with a crisp cinnamon streusel and drizzled with a vanilla glaze. A great recipe to use up any surplus of apples you might have accumulated from apple picking!

Zach and I went apple picking not once, but twice this month. Each time we made our way out of the orchard precariously balancing a crate piled with no less than 15 lbs of apples each time (and when I say “we”, I really mean Zach, he did all the heavy lifting).

That’s… a lot of apples.

I already shared my apple butter recipe that uses nearly 6 lbs of apples alone, but I still had a mountain of apples on my counter that I didn’t want to go bad, and so the baking continued. I made some freezer friendly apple crisp, to be cooked at a later date, my favorite apple pie, and my apple crumb muffins, and then I still had enough apples to make this apple crumb cake over and over (and over) again until I was 100% happy with it.

After my pumpkin coffee cake recipe was such a hit with everyone who tried it, I’d been determined to try to make an apple version and decided a slight variation of that recipe would make a great base for this apple crumb cake.

The apples add a nice touch of moisture, but I included sour cream and melted butter for added moisture, as well.  It makes the cake extremely soft.

The streusel is the same one that I used there, as well as on my favorite coffee cake recipe, it’s easy and is made with melted butter, which makes for the most flavorful and easy-to-mix-together streusel that you may have ever tried.

Enjoy!!

Apple Crumb Cake

An easy apple crumb cake with a streusel topping and a simple vanilla glaze.

5 from 10 votes

Print Pin Rate

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 10 people

Author: Sam Merritt

Ingredients

• 3/4 cup butter melted
• 1/2 cup sugar (100g)
• 1/4 cup light brown sugar tightly packed (50g)
• 2 large eggs lightly beaten
• 1 1/2 teaspoon vanilla extract
• 1/2 cup sour cream (120g)
• 1 1/4 cups all-purpose flour (156g)
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups diced, peeled apples (165g) (this was about 1 1/2 apples for me)

Streusel Topping

• 1 cup all-purpose flour (125g)
• 3/4 cup light brown sugar tightly packed (150g)
• 2 Tablespoons sugar
• 1 1/2 teaspoon ground cinnamon
• 6 Tablespoons butter melted

Vanilla Glaze

• 1/2 cup powdered sugar (65g)
• 2-3 teaspoons milk
• 1/4 teaspoon vanilla extract

Instructions

• Preheat oven to 350F (175C) and lightly grease and flour a 9" springform pan.
• Combine melted butter and sugars in a large bowl and stir until well-combined
• Add eggs and vanilla extract, stir well
• Stir in sour cream.
• In a separate, medium-sized bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
  
• Using a spatula, gradually add dry ingredients and wet and stir until just combined-- do not over-mix!
• Fold in apple pieces and pour batter evenly into prepared pan.  Set aside and prepare your streusel.

Streusel

• Prepare the crumble by whisking together flour, sugars and cinnamon.
• Pour the melted butter into the mixture and, using a fork, stir until crumbles form.  Evenly sprinkle streusel over batter.
• Transfer pan to oven and bake on 350F (175C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool before adding vanilla glaze.
  

Vanilla Glaze

• If desired, make glaze by whisking together powdered sugar, milk, and vanilla. Start with 2 teaspoons of milk and add a third if it isn't thin enough to drizzle.
  
• Drizzle over cooled cake.  Allow glaze to harden, slice, and enjoy!

Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!