Ultra soft apple crumb cake is loaded with warm cinnamon apples and extra crumb topping. A homemade version of classic New York-style crumb cake, this breakfast cake is moist, deliciously spiced, and drizzled with sweet maple icing.
If crumb topping is your love language, you’ve come to the right place. And if warm cinnamon apples make your mouth water, today’s your day. Finally, if soft buttery cake is your ideal breakfast indulgence, I’m your baker.
Because today we’re indulging in APPLE CRUMB CAKE! It’s your morning fall indulgence and the smart answer for breakfast, but also very acceptable for lunch, dinner, or dessert. Today’s homemade apple crumb cake is like my apple cinnamon muffins, regular apple cake, and apple cinnamon bread but in breakfast cake form. Those are favorite seasonal recipes to make (along with pumpkin crumb cake muffins), so a cake version is a no-brainer.
Speaking of cake for breakfast, have you tried my cranberry Christmas cake yet? The Also perfectly acceptable all day long… and all year long, too!
Video Tutorial
Apple Crumb Cake Ingredients
I tested this apple crumb cake a few times, changing things ever so slightly to land on this final recipe. Like my traditional coffee cake recipe, this is a butter and sour cream based cake AKA the best kind of cake and here’s what you need to make it:
- Flour: All-purpose flour is the structure of this cake. It’s sturdy enough to support the thick batter and multiple layers of this crumb cake.
- Baking Soda + Baking Powder: Baking soda and baking powder help the cake rise.
- Granulated Sugar: Granulated sugar sweetens the cake.
- Butter: Butter adds flavor and provides structure in the creaming process.
- Sour Cream: Sour cream gives us an extremely moist crumb cake that’s a little denser than, say, a fluffy vanilla cake. Tight crumbs, like pound cake, but with a much softer texture. Don’t remove the fat from this cake by using a lower fat alternative. Fat = flavor! We don’t want to skimp there.
- Eggs: Three eggs add moisture and bind the cake together.
- Salt + Vanilla Extract: Use both for flavor.
- Cinnamon: We can’t have crumb cake without cinnamon!
- Apples: The star of apple crumb cake, of course.
Best Apples for Apple Crumb Cake
Use any variety of apples you enjoy! You need about 2 medium apples for this recipe. Personally, I love tart Granny Smith apples paired with the sweet crumb cake. If you enjoy a certain type of apple in your apple pie or apple cinnamon scones, you’ll love it here, too.
- Tart apples I love: Granny Smith, Braeburn, Jonathan, and Pacific Rose
- Sweet apples I love: Jazz, Honeycrisp, Pink Lady, Gala, and Fuji
Overview: How to Make Apple Crumb Cake
When I first tested this recipe, I mixed the apples into the cake batter (just like we do in my apple cinnamon muffins recipe). This was tasty, of course, but the pieces of apples each held a soggy outline inside the baked cake. It just… didn’t look appetizing. I found that layering the apples on top of the cake batter was best. This gives us a soft and buttery cake, topped with soft and sweet cinnamon apples, and a TRUCK LOAD of crumb topping.
This crumb cake comes together easily:
- Make the crumb topping.
- Whisk the dry ingredients except cinnamon together.
- Cream butter and sugar together. Add the eggs, sour cream, and vanilla, then beat until combined. The mixture may look curdled, that’s OK.
- Combine wet and dry ingredients.
- Toss apples and cinnamon together.
- Pour batter into pan. A 9×13-inch pan works perfectly for this volume of batter.
- Top with apples and crumb topping. Press the crumb topping tightly down into the cake so it sticks.
- Bake. If you find the top and/or edges of the cake are browning too quickly in the oven, loosely cover it with aluminum foil.
- Top with icing.
Crumb Cake with Extra Crumbs
You’ll notice A LOT of ingredients in the crumb topping. Not in the number of ingredients, but in terms of the volume of ingredients like more butter, sugar, and just as much flour as in the cake itself. Why? The crumb topping is the best part of a CRUMB CAKE.
You’re using the same ingredients in the crumb topping as you are in the cake, so it’s an extremely convenient recipe. The gang’s all here: granulated sugar, cinnamon, salt, melted butter, and flour, plus brown sugar because it’s not crumb topping without brown sugar. 🙂 Make sure some crumbs stay in larger chunks because those are the best bites.
The crumb layer is literally over half the cake and I see zero problem with this!
Icing Options
This apple crumb cake truly doesn’t need an accessory on top, but if the opportunity for sweet maple icing presents itself, we’d be fools to say no! Here are some icing options:
- Maple icing from my maple cinnamon rolls (what I used!)
- Vanilla icing (my go-to topping for classic coffee cake)
- Caramel icing from my apple cinnamon rolls
And if you are looking for more fall dessert inspiration, here is a list of 30+ fall cake recipes.
Print
Apple Crumb Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour, 50 minutes (includes cooling)
- Yield: serves 12
- Category: Crumb Cake
- Method: Baking
- Cuisine: American
Description
Delicious New York style crumb cake with warm cinnamon apples and DOUBLE the buttery crumb topping!
Ingredients
Crumb Topping
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, melted
- 2 and 1/2 cups (313g) all purpose flour (spooned & leveled)
Cake
- 2 and 1/2 cups (313g) all purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup (240g) full-fat sour cream, at room temperature*
- 2 teaspoons pure vanilla extract
- 2 cups (250g) peeled chopped apples (about 2 medium apples)
- 1/4 teaspoon ground cinnamon
- maple icing, vanilla icing, or caramel icing from apple cinnamon rolls
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13-inch baking pan or line with parchment paper. Set aside.
- Make the crumb topping: Mix the brown sugar, granulated sugar, cinnamon, and salt together in a medium bowl. Stir in the melted butter. Using a fork, lightly mix in the flour until crumbles form. Don’t overmix.
- Make the cake: Whisk the flour, baking soda, baking powder, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick.
- Toss the chopped apples and cinnamon together.
- Spread the batter evenly into prepared baking pan. Top evenly with cinnamon apples. Top with crumb topping. Using a rubber spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
- Bake for 45-55 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top or edges of the cake is/are browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for at least 30-45 minutes before slicing and serving.
- Top with icing, if desired. Cover leftover cake tightly and store in the refrigerator for 5 days.
Notes
- Make Ahead Instructions: Prepare cake through step 7. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, add icing if desired, and serve.
- Special Tools (affiliate links): 9×13-inch Baking Pan | Glass Mixing Bowls | Apple Peeler | Whisk | Electric Mixer (Handheld or Stand) | Rubber Spatula | Cooling Rack
- Sour Cream: Sour cream is a key ingredient in this cake. I don’t suggest subbing the sour cream with a liquid—plain full-fat yogurt would work though. But don’t remove the fat from this cake by using a lower fat yogurt or sour cream alternative. Fat = flavor! We don’t want to skimp there.
- Room Temperature: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room temperature ingredients.
My husband wanted an apple cake as a change from our typical apple pies in the fall. I found this, but because I’m gluten intolerant, decided to try the recipe using Bob’s Red Mill 1:1 GF flour instead. I didn’t tell him I’d done that when serving the cake, and he was blown away with the flavor! Awesome recipe!!
This was amazing! I didn’t have sour cream so I used full fat Greek yogurt. I also used gluten free flour. The texture was amazing as was the flavor. I was nervous about the apples sinking but they didn’t and it looked just like the pictures. Next time I’m going to double the apples!
Delicious! If I make this again (which seems very likely) I’ll add an extra apple as the apple flavor gets lost in the cake. You really only need 1/2 of the crumb topping unless you want a MASSIVE layer of crumb. I think I used about 3/4 of the topping and it’s so much. Great recipe, cake is fluffy and moist, I just have a couple adjustments I’d make to have it suit my tastes better.
This apple crumb cake is absolutely delicious! I used gluten free flour and made 1/2 of the crumb mixture which was just the right amount for my husband and me. I did cut cold butter into the crumb mixture with a dough blender/cutter, rather than using melted butter. Also, as suggested by other people, I put the crumb topping on the cake about half way through the baking time. I look forward to sharing this cake at our friends’ party later today.
Was excited to try this recipe, but a bit disappointed in the topping. It was 1/2” thick and falling off when the cake is sliced. May be better if divided??
Can’t really tell there are apples in it. May try doubling apples and placing half of apples and topping over half the batter and repeating layers. The cake itself is nice, just wouldn’t realize there were apples in this if I hadn’t made it!
Hi. Does this cake freeze well? Love all of your recipes that I’ve tried so far! Thank you!
Hi Janet, yes, this cake will freeze well for up to 3 months. Bring to room temperature, add icing if desired, and serve.
Have you tried doubling the recipe for 11×14 jelly roll size pan? Thoughts?
I’ve made this apple cake a few times and it’s always a big hit.
But I find myself with a crate of blueberries… Do you think I could substitute the apple for blueberries in this recipe?
Hi Tracy, we can’t see why not! Let us know if you do give it a try.
Worked perfectly! I coated the blueberries in cinnamon just like I would have with the apple pieces. The only thing I did differently was gently fold the blueberries into the cake batter instead of putting them on top.
Sally,
I love all of your recipes, but I live in a small apartment and the stoves here are less than useful in many instances, ie baking. The oven is small and I cannot fit a 9×13 size pan into the oven and if I slide the pan in the long way the cakes won’t bake evenly. Any suggestions-can I use a slightly smaller baking pan or dish?
Hi Linda, for this particular recipe, you can halve it for a smaller cake. We would use a 9×9 square pan, but we’re unsure of the exact bake time. Enjoy!
Hi Sally! This is a delicious recipe. Do you think the same recipe could be made with peaches?
Without a doubt! Same amount.
Best apple crumb recipe! I have a problem trying to scale down as I only have a small oven that only takes 8 & 9″ square pans. I’ve tried 60% and it didn’t quite work – Any help would be really appreciated!
Hi Amela, check out this page on cake pan sizes and conversions for some help with this!
Done! Two 9×9″ it will be! Many thanks!
This recipe is beyond delicious. All the recipes on this site are terrific. I make this for all sorts of occasions. The crumb to cake ratio is insanely naughty. I do double the apples to four apples, though.
Very nice recipe, used feijoa, strained so not so much juice. Went down a treat
The cake was great. I added an extra apple. The crumb topping, not my favorite. Too much of everything. I wasn’t fond of the melted butter as opposed to the softened butter method. Turned out hard, crunchy, and just too much. I’ll try a different crumb topping, and it should be perfect.
I have a question, I have a glass top stove and am not supposed to use aluminum foil in the oven, can you suggest anything else to use? Sure would appreciate it. I love all your recipes and have had no issues with any of them and they all have been fantastic, thank you Sally and do have a pleasant day. Sincerely, Rhonda
Hi Rhonda, you don’t have to use foil here. We just recommend it if you find the top or edges of the cake is/are browning too quickly.
hello, since im baking for just myself I was excited when I saw that half the recipe can be baked in a square pan, but at what temperature and for how long?
Hi Carolina, keep the temperature the same. The bake time will be shorter!
Made this cake last night for work today,yummy! After reading comments added 2 pears to apples. Baked for 55 minutes but that’s my oven.
Sally I make your recipes all the time ,you have never let me down. Keep on baking!
I made this last night for work. Yummy! Yummy! Added 2 pears to apples after reading the other comments. Baked 55 minutes but I’ll chalk that up to my oven.
Sally ,I make your recipes all the time and you haven’t let me down yet. Keep baking!
Hi! I’ve made this recipe twice now. The first time it came out perfectly! The second time I decided to try adding more apple to it to increase the apple flavor. While I love the amount of apple in it, the cake came out denser than the first time I made it. I’m assuming this is due to the extra liquid from the apple. Is there something else I can alter in the recipe to combat the extra apple and make the cake lighter?
Also, the crumble topping didn’t clump together the second time I made it like it did the first time. It came out as a paste instead of a crumb topping. Any ideas on why it didn’t form clumps?
I love your blog and have tried several of your recipes, and have loved all of them!
Hi Katie, we’re so glad you loved it! Adding more apple definitely increases the liquid as you mention. You’ll likely need to tinker with the other ingredients to achieve the desired texture. When you first make the crumble, it does kind of resemble a paste. But it should cool down as you are making the rest of the recipe by the time you use it it crumbles beautifully with your fingers or a fork. Hope this helps!
I made this for a family lunch. It was a huge hit with all ages. Added the extra Granny Smith apple other reviewers mentioned and also half a cup of oats to the crumble. I baked the cake and apples covered with foil, put the crumble topping on at the 20 minute mark and continued cooking for another 20 – perfect! Thanks for sharing this brilliant recipe.
Sally, how do you do it? Why does every single recipe turn out INCREDIBLE the very first time I make it? You make me look like a professional baker not a frazzled mom of young kids who can’t remember if she put on deodorant or not.
It’s a lovely recipe. It was so delicious but so full of sugar. Also adding two apples is a great idea.
Excellent… dense delicious cake and generous crumbs. After reading reviews, I agreed with one person and added an extra apple. Then, my own update, I would bake the cake halfway… perhaps 20 minutes… before adding the crumb topping. I would cover with foil to protect the apples. Then I would add the crumbs, and complete baking. This would keep the crumbs softer. It was the only improvement I would want to add. Otherwise, wonderful
Excellent… dense delicious cake and generous crumbs. After reading reviews, I agreed with one person and added an extra apple. Then, my own update, I would bake the cake halfway… perhaps 20 minutes… before adding the crumb topping. I would cover with foil to protect the apples. Then I would add the crumbs, and complete baking. This would keep the crumbs softer. It was the only improvement I would want to add. Otherwise,
Great recipe! I don’t think it needs icing, perfect as is. I added some oats to the crumb and fresh grated ginger to the apples. Also used 3 large apples instead of 2 and very happy with those alterations. Mine should’ve come out at 40 mins (suggested 45-55 mins), so maybe watch your bake time!!
Is it really 5 cups of flour for this recipe, or a typo?
2 and 1/2 cups go in both the cake and the crumb topping, yes!
This was delicious! Everybody loved it. I used 2 Sweet Tango apples and it came out great! Next time I might use 3 large apples though. I also saved the crumb topping I had left after covering the cake completely lol, and still had a bunch left. So I’m freezing it to put on top of some pumpkin bread next time. Excellent all around – from the cake, to the apples to the crumb topping. Thanks for sharing Sally! And you were right, if you have the opportunity to use a maple glaze icing, do it!
Best apple crumb cake I’ve ever made and I’ve made a lot.
Made this first time today and the cake turned out amazing but the crumb topping was hard and crispy. When I was putting the ingredients together and the topping was very moist so I added a few tbsp of flour. It wouldn’t crumble without the additional flour. Any suggestions?
Hi Amy, we’re happy to help troubleshoot. The additional flour could be the culprit here, drying out the crumble and making it hard and crispy. The topping will be moist, and you can use your fingers to help break it apart/make smaller bits of crumble. If you find the topping is browning too fast, you can also try tenting the pan with aluminum foil towards the end of bake time. We’re glad you enjoyed the cake!