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    You are here: Home / Desserts / Cake / Apple Crumb Cake

    Apple Crumb Cake

    October 23, 2017 By Sam 76 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    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!

    Apple Crumb Cake

    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.

    Picking apples at the orchard

    Folding apple pieces into apple crumb cake batter

    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.

    A slice of apple crumb cake

    Enjoy!!

    Slice of apple crumb cake on plate

    Apple Crumb Cake

    An easy apple crumb cake with a streusel topping and a simple vanilla glaze.
    5 from 18 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Total Time: 1 hour
    Servings: 10 people
    Calories: 482kcal
    Author: Sam Merritt

    Ingredients

    • ¾ cup butter melted
    • ½ cup sugar (100g)
    • ¼ cup light brown sugar tightly packed (50g)
    • 2 large eggs lightly beaten
    • 1 ½ teaspoon vanilla extract
    • ½ cup sour cream (120g)
    • 1 ¼ cups all-purpose flour (156g)
    • 1 teaspoon ground cinnamon
    • ¾ teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon salt
    • 1 ½ cups diced, peeled apples (165g) (this was about 1 ½ apples for me)

    Streusel Topping

    • 1 cup all-purpose flour (125g)
    • ¾ cup light brown sugar tightly packed (150g)
    • 2 Tablespoons sugar
    • 1 ½ teaspoon ground cinnamon
    • 6 Tablespoons butter melted

    Vanilla Glaze

    • ½ cup powdered sugar (65g)
    • 2-3 teaspoons milk
    • ¼ teaspoon vanilla extract
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    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!

    Nutrition

    Serving: 1slice | Calories: 482kcal | Carbohydrates: 63g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 103mg | Sodium: 413mg | Potassium: 126mg | Fiber: 1g | Sugar: 40g | Vitamin A: 768IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Apple crumb cake with streusel topping and vanilla glaze

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    Reader Interactions

    Comments

    1. Chekena M

      May 07, 2022 at 11:07 am

      This recipe was fantastic I made this 3 different ways as a apple cake, muffins and I made it with Graham crust as pie and tweeked it alittle and it was a hit at church and with my family. I made the glaze and poured caramel sauce you use on top of ice cream and it was to die for. Thank you for helping people like me that are not bakers but are beginners.

      Reply
      • Sam

        May 08, 2022 at 9:15 pm

        I’m so glad everyone enjoyed it so much, Chekena! I lovvvee the caramel addition. 🙂

        Reply
    2. Anna

      February 12, 2022 at 4:55 pm

      5 stars
      Wow , the cake came out absolutely delicious!! I shredded my apples instead of chopping and omitted the crumble , since I’m not a big fan. Definitely a keeper.Thank you for sharing! 🥰

      Reply
      • Emily @ Sugar Spun Run

        February 14, 2022 at 1:48 pm

        We’re so happy you enjoyed the cake, Anna! Thanks so much for trying our recipe ❤

        Reply
    3. Bev Phillips

      January 26, 2022 at 1:53 pm

      I made this cake twice so far and have a couple of questions/comments.

      First, it is delicious and a real hit. I use a spring form pan and the apples seem to leak and make a mess in the oven. This has happened both times I make the cake. Can I make this in an 8×8 pan instead?
      Also, it takes at least an hour to bake. Should I up the temperature in my oven?
      Your recipes are usually so on the mark, so I am thinking I am doing something wrong.
      Congratulations on your latest addition. He is precious!!

      Reply
      • Sam

        February 02, 2022 at 4:18 pm

        Hi Bev! A leaking springform pan can be a real pain! You could bake it in an 8 x 8 pan, but it will likely alter your bake time. If I find I have a leaky springform pan I will typically just bake the cake on a cookie sheet. For the bake time, do you have an oven thermometer? Your oven may not be as hot as it says it is. If that’s not the case I would just let it go. Increasing the temperature could cook the outside while not baking the inside. I hope this helps! 🙂

        Reply
    4. sonia

      December 16, 2021 at 2:23 pm

      From a flavor/texture point of view how is it different than the apple cake on your website ?

      Reply
      • Sam

        December 17, 2021 at 11:52 am

        Hi Sonia! This one is a little bit more denser and rich, but you really can’t go wrong either way. 🙂

        Reply
    5. Elizabeth Tomory

      November 10, 2021 at 12:18 am

      5 stars
      This coffee cake is absolutely delicious!!! I didn’t make the glaze because I didn’t think it needed it but I did sift powdered sugar on the top. The cake is moist, flavorful and easy to make. I added 1/2 tsp of freshly grated nutmeg. Thank you for this wonderful recipe!!!

      Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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