Ah, apple crumb cake—it’s like a warm hug on a chilly autumn day, isn’t it? Every time I bake this, the aroma fills the kitchen with a comforting hug of cinnamon and apples, bringing back childhood memories of jumping into leaf piles. And with the recent apple harvest being one of the best in years, there’s no better time to whip up this sweet, crumbly delight.
Steps
- Preheat your oven to 350°F (177°C) and prepare a 9×13-inch baking pan by greasing it or lining it with parchment paper.
- To make the crumb topping, mix together brown sugar, granulated sugar, cinnamon, and salt in a medium-sized bowl. Stir in the melted butter, then gently incorporate the flour with a fork to form crumbles, being careful not to overmix.
- For the cake batter, whisk together the flour, baking soda, baking powder, and salt, then set aside.
- Using an electric mixer, beat the softened butter and granulated sugar on high speed until smooth and creamy, about 2 minutes. Add the eggs, sour cream, and vanilla extract, and beat until combined, even if the mixture looks curdled.
- Gradually mix the dry ingredients into the wet ingredients on low speed until the batter is smooth but thick, avoiding overmixing.
- Toss the chopped apples with cinnamon until they are evenly coated.
- Spread the batter evenly into the prepared baking pan, top with the cinnamon-coated apples, then add the crumb topping on top, pressing it down gently to ensure it sticks.
- Bake the cake for 45-55 minutes, checking for doneness with a toothpick inserted in the center. If the top or edges brown too quickly, cover with aluminum foil.
- Allow the cake to cool on a wire rack for at least 30-45 minutes before slicing and serving.
- If desired, drizzle with your choice of icing before serving. Store any leftovers tightly covered in the refrigerator for up to 5 days.
Ingredients
- 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
- 2 and 1/2 cups (313g) all-purpose flour
- 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 and chopped apples (about 2 medium apples)
- 1/4 teaspoon ground cinnamon
- Optional: maple icing, vanilla icing, or caramel icing
FAQ
- What type of apples are best for apple crumb cake?
- You can use any apple variety you like. If you prefer tart apples, Granny Smith, Braeburn, Jonathan, and Pacific Rose are great options. For sweeter tastes, consider Jazz, Honeycrisp, Pink Lady, Gala, or Fuji apples.
- Can I make the apple crumb cake ahead of time?
- Yes, you can prepare the cake up to the step before adding icing and store it tightly covered in the refrigerator for up to two days or freeze it for up to three months. When ready to serve, bring it to room temperature, add icing if desired, and enjoy.
- Why is sour cream used in the cake?
- Sour cream is essential for achieving a moist and dense texture in the cake. It provides flavor and structure, making the cake rich and buttery. Avoid substituting it with a lower-fat alternative as the fat content is crucial for flavor.
- What should I do if the cake edges brown too quickly?
- If you notice the edges or top of your cake browning too fast while baking, loosely cover it with aluminum foil to prevent further browning while the center finishes baking.
- Can I use yogurt instead of sour cream in this recipe?
- If you need a substitute for sour cream, full-fat plain yogurt is a suitable alternative. However, it’s important not to use a lower-fat option, as the fat content contributes significantly to the cake’s flavor and texture.
Tips
- Use Tart Apples for Balance: Opt for tart apple varieties like Granny Smith or Braeburn to balance the sweetness of the cake and crumb topping, providing a pleasant contrast in flavors.
- Avoid Overmixing the Batter: When combining the wet and dry ingredients, mix just until smooth to avoid overmixing, which can lead to a dense cake.
- Tightly Press the Crumb Topping: Ensure the crumb topping is pressed firmly into the cake before baking to help it adhere and create a thick, satisfying layer.
- Monitor Baking Time Carefully: Keep an eye on the cake as it bakes. If the top or edges brown too quickly, cover it loosely with aluminum foil to prevent over-browning.
Equipment
- 9×13-inch Baking Pan
- Electric Mixer (Handheld or Stand)
- Cooling Rack
- Apple Peeler
