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Apple Crumb Cake

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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!!

Apple Crumb Cake

An easy apple crumb cake with a streusel topping and a simple vanilla glaze.
5 from 8 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

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!

Apple crumb cake with streusel topping and vanilla glaze

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Comments

  1. J says

    June 16, 2019 at 7:06 pm


    2nd SSR I’ve made and again fantastic. Can’t wsit to try more. Any idea for conversions for a larger springform?

    Reply

    • Sam says

      June 16, 2019 at 8:53 pm

      So happy to hear you’ve been enjoying the recipes! How much larger are you thinking? It could just be a matter of reducing the bake time if you go with say a 10″ springform pan.

      Reply

      • J says

        June 16, 2019 at 9:40 pm

        Not sure….I just know I have a pan that’s bigger and for how fast it went I might need a bigger cake!

      • Sam says

        June 17, 2019 at 9:03 pm

        I wouldn’t be able to tell you how to alter the recipe unless I knew how big the pan is. I’m sorry. 🙁

  2. Tassie says

    March 21, 2019 at 7:53 am

    Hi Sam.

    I was just about to put my tin in the oven and the power went out!

    Should I leave the batter out until the power comes back on or can this batter be refrigerated? It’s already topped with the streusel.

    Should I cling wrap it?

    Power should be back in 4 hours.

    Hope you see this in time 🙂

    Thanks!

    Reply

  3. Mekii says

    January 13, 2019 at 7:37 pm


    I am a novice baker and your instructions were easy to follow. I used 4 apples and put some oats in the streusel. Tastes Divine

    Reply

  4. Brenda says

    December 15, 2018 at 2:24 am


    Delicious apple crumb cake. I have made it twice in a week and as fast as I/ve made it, it is gone. Everyone loves it! However, my streusel was very crumby both times. Definitely going to try more of your recipes.

    Reply

  6. Tracie says

    November 20, 2018 at 10:03 am


    This recipe is absolutely delicious! I used Granny Smith. They were small so I used 5. Adjusted cooking time because of that. Followed recipe and found a new favorite for my family!❤️ Thank you so much!

    Reply

  8. Kristy says

    October 18, 2018 at 9:35 am


    Yum! It was fun to make, easy to bake, and simply amazing to taste. I love this recipe! I used a 7 by 7 square pan, so it took about 20~ minutes longer to bake, but still came out super moist and delicious. It’s sweet with a pinch of tart, which I love. Bonus: Smelled divine as it was baking! Thanks for the recipe

    Reply

  10. Pat says

    October 11, 2018 at 3:44 pm

    What went wrong??? I’m not a novice baker. It looked great when I took it out of the oven. After it cooled I noticed the center had fallen in. When I removed it from the pan the bottom was almost liquid. It had baked for 43 min@350.
    Where could I have gone wrong?

    Reply

  11. Fran says

    September 28, 2018 at 8:32 pm

    I have plenty of apples from going to the farm with the grandchildren. When searching for an apple cake receipe, I choose your receipe because using a spring pan just makes it so simply. Cake is cooling and I plan on icing it. I am bringing it to a family get together and I will let you know how much they liked it.

    Reply

  12. Joanne says

    May 12, 2018 at 9:33 pm


    The cake looks delicious straight out of the oven. Serving for a brunch. I added some walnuts. Spring foam is a must it rises all the way to the top.

    Reply

  13. Rosemarie Mcfadden says

    February 20, 2018 at 9:57 pm


    I just took this fabulous cake out of the oven to cool. This cake is very moist and tastes terrific. Hubby loves it with a cold glass of goats milk. Thanks for such a great recipe and it’s definitely a keeper.

    Reply

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