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Cinnamon Apple Crumb Cake

Cinnamon apple crumb cake layers tender sour cream cake with pieces of firm apple and a buttery cinnamon crumb topping. Bake it in a 9x13-inch dish until the topping is golden, then cool before cutting for clean slices.
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Prep Time 20 minutes
Cook Time 48 minutes
cooling 45 minutes
Total Time 1 hour 53 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

For the cake
  • 1 cup unsalted butter divided (1/2 cup softened for the cake and 1/2 cup melted and cooled for the topping)
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.75 cup sour cream
  • 3.5 cups all-purpose flour divided (2 cups for the cake and 1 1/2 cups for the topping)
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 2 tsp ground cinnamon divided (1 teaspoon for the cake and 1 teaspoon for the topping)
  • 2 apples medium firm, such as Granny Smith, peeled, cored, and cut into 1/2-inch pieces
For the crumb topping
  • 0.75 cup light brown sugar packed

Equipment

  • 1 9x13-inch baking dish
  • 1 hand mixer

Method
 

Make the cake
  1. Heat the oven to 350°F and grease a 9x13-inch baking dish.
  2. In a large bowl, beat the softened 1/2 cup butter and granulated sugar with a hand mixer on medium speed until light and fluffy, 2 to 3 minutes.
  3. Beat in the eggs one at a time, then beat in the vanilla extract.
  4. Mix in the sour cream until combined.
  5. In a medium bowl, whisk together 2 cups of the flour, the baking powder, baking soda, salt, and 1 teaspoon of the cinnamon; set aside the remaining flour and cinnamon for the topping.
  6. Add the flour mixture to the butter mixture in two additions, mixing on low just until no dry streaks remain.
  7. Fold in the apples, then spread the batter evenly in the prepared baking dish.
Make the crumb topping
  1. In a medium bowl, stir together the remaining 1 1/2 cups flour, brown sugar, and remaining 1 teaspoon cinnamon.
  2. Stir in the melted 1/2 cup butter until moist clumps form.
Assemble and bake
  1. Scatter the crumb topping evenly over the batter.
  2. Bake for 40 to 48 minutes, until the topping is golden and a toothpick inserted into a cake portion, not an apple piece, comes out with a few moist crumbs.
  3. Cool in the dish on a wire rack for at least 45 minutes before cutting.

Notes

For the best crumb texture, stir the melted butter into the topping until moist clumps form. Store covered in the refrigerator for up to 4 days; freeze yes, wrapped portions for up to 2 months. For a dairy-free version, use dairy-free butter and sour cream alternatives.