Apple Crumb Cake: My Go-To Cozy Fall Dessert Recipe (Print Version)

My favorite Apple Crumb Cake recipe! This warm, spiced cake with a buttery crumb and cinnamon drizzle is pure comfort. Perfect for cozy evenings.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 9 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cake Batter Essentials

01 - 1 ½ cups (180g) all-purpose flour
02 - ½ cup (100g) granulated sugar
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon salt
05 - ½ cup (113g) unsalted butter, melted
06 - 1 teaspoon pure vanilla extract
07 - 2 large eggs, at room temperature

→ Apple & Spice Stars

08 - 3 medium baking apples (like Honeycrisp or Granny Smith), peeled, cored, and chopped (about 3 cups)
09 - 1 tablespoon granulated sugar (for apples)
10 - 1 ½ teaspoons ground cinnamon (divided, 1 tsp for apples, ½ tsp for crumb)

→ Crumb Topping & Drizzle Dream

11 - ¾ cup (90g) all-purpose flour
12 - ½ cup (100g) lightly packed light brown sugar
13 - ¼ cup (56g) unsalted butter, cold and cubed
14 - 1 cup (120g) powdered sugar
15 - 2-3 tablespoons milk (any kind)
16 - ¼ teaspoon ground cinnamon (for drizzle)

# Instructions:

01 - First things first, let's get those apples ready for our Apple Crumb Cake! Peel, core, and chop your apples into lovely 1/2-inch pieces. Toss them in a bowl with a tablespoon of granulated sugar and a teaspoon of cinnamon. Oh, the smell already! While they’re chilling, let’s make that glorious crumb topping. In another bowl, combine the flour, brown sugar, and remaining cinnamon. Cut in the *cold* butter with your fingers or a pastry blender until it resembles coarse crumbs. This is where I sometimes get a little messy, flour everywhere, but it's part of the fun, right? Pop it in the fridge while we tackle the cake.
02 - Now for the cake base! In a medium bowl, whisk together the remaining flour, baking powder, salt, and any extra cinnamon you fancy. In a separate, larger bowl, whisk together the melted butter, granulated sugar, and vanilla extract until it's lovely and smooth. Crack in those room-temperature eggs, one at a time, whisking well after each addition until everything is beautifully combined. You'll see it get a little lighter in color and fluffier, which is exactly what we're going for. This is where the magic really starts to happen, honestly!
03 - Time to bring it all together! Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Don't overmix, hon, or your cake will be tough – nobody wants a tough cake! A few streaks of flour are totally fine. Pour about half of this batter into your prepared 8x8 inch baking pan, spreading it out as evenly as you can. Then, sprinkle about half of your spiced apples over the batter. This layering helps ensure every bite gets that delicious apple goodness.
04 - Okay, second layer time! Carefully spoon the remaining cake batter over the apples in the pan. I find it easiest to dollop spoonfuls all over and then gently spread them out with the back of a spoon or an offset spatula. Don't worry if it's not perfectly even; it's homemade, after all! Then, scatter the rest of your spiced apples over this layer. The pan should be looking pretty full and promising right now. I always take a moment to admire my handiwork, honestly. It's looking good, right?
05 - Retrieve that chilled crumb topping from the fridge – it should be nice and firm. Generously sprinkle it all over the top of your layered cake. Don't press it down; we want those beautiful, distinct crumbs to form. The more craggy and uneven, the better, I say! This is where the texture really comes into play, creating that perfect crunchy contrast to the soft cake and apples. I usually go a little overboard here because, well, it's the crumb, and it's the best part!
06 - Pop your cake into the preheated oven and bake until golden brown and a toothpick inserted into the center (avoiding the apples!) comes out clean. My oven sometimes runs a little hot, so I always keep an eye on it after about 40 minutes. Once it's out, let it cool in the pan for a bit. While it’s cooling, whisk together the powdered sugar, a splash of milk, and a tiny bit more cinnamon for our drizzle. Drizzle it generously over the still-warm (but not hot!) cake. Oh, the smell is just incredible!

# Notes:

01 - Always use *cold* butter for the crumb topping – it's the secret to that perfect texture, I swear!
02 - Don't overmix the cake batter; a few streaks of flour are fine and prevent a tough cake.
03 - Letting the cake cool slightly before drizzling prevents the icing from just melting away completely.
04 - For extra coziness, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

# Equipment Needed:

01 - 8x8 inch baking pan
02 - large mixing bowls
03 - whisk
04 - pastry blender (optional)
05 - cooling rack

# Nutrition (Per Serving):

Calories: 380
Total Fat: 18g
Total Carbohydrate: 50g
Protein: 4g

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