You know the dessert that makes your kitchen smell like a cozy cabin plus a bakery flex? This is it. Warm cinnamon, tender apples, and a buttery crumb that crunches just enough to make you close your eyes—yeah, we’re playing for keeps.
It’s the kind of cake that turns “I’ll just have a sliver” into “why is half the pan missing?” Serve it for brunch and you’re a hero, serve it late night and you’re a legend. Simple steps, big flavors, no weird chef tricks.
What Makes This Recipe So Good
This cake nails the trifecta: moist crumb, juicy apples, and a thick, buttery streusel that refuses to be subtle. The base is tender with a hint of tang from sour cream, so it stays fresh and plush for days.
The apples soften but don’t melt, giving you bites that pop with cinnamon and brown sugar.
The streusel isn’t an afterthought—there’s a generous, bakery-level layer that bakes into crispy, nubbly glory. And because we use both white and brown sugar, you get caramel notes without any fuss. Bonus: it’s a one-bowl batter, no stand mixer flex required.
Shopping List – Ingredients
- For the crumb topping:
- 1 cup all-purpose flour
- 2/3 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, melted and cooled slightly
- Optional: 1/3 cup chopped toasted pecans or walnuts
- For the apple layer:
- 2 medium firm apples (Granny Smith, Honeycrisp, or Pink Lady), peeled and diced small
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
- Pinch of nutmeg (optional)
- For the cake batter:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 3/4 cup sour cream (or Greek yogurt), room temperature
- 2 tablespoons milk, as needed for batter looseness
- For finishing:
- Powdered sugar for dusting (optional)
- Caramel drizzle, if you’re feeling extra (optional)
The Method – Instructions
- Prep the scene: Heat oven to 350°F (175°C).
Grease and line a 9-inch square pan (or 9-inch springform) with parchment. This cake lifts easier than your gym PRs.
- Make the crumb: In a bowl, whisk flour, brown sugar, granulated sugar, cinnamon, and salt. Stir in melted butter until clumps form.
Fold in nuts if using. Chill while you prep the rest so it stays chunky.
- Apple situation: Toss diced apples with lemon juice, sugar, cinnamon, and nutmeg. Set aside.
They’ll gloss up and smell wild.
- Dry mix: In a separate bowl, whisk flour, baking powder, baking soda, and salt. Keep it simple.
- Cream (but lightly): In a large bowl, beat softened butter with granulated and brown sugar until just fluffy, about 1–2 minutes. Add eggs one at a time, then vanilla.
No need to overdo it.
- Bring it together: Mix in half the dry ingredients, then sour cream, then the remaining dry ingredients. If batter feels too thick, add milk 1 tablespoon at a time until spreadable. Aim for thick but smooth.
- Layer like you mean it: Spread about 2/3 of the batter into the pan.
Scatter the apple mixture evenly. Dollop and gently spread the remaining batter on top—don’t panic if a few apples peek through.
- Crumb avalanche: Sprinkle the chilled crumb evenly over the top, breaking it into pebble-sized chunks. The more texture, the better.
- Bake: 45–55 minutes, until a toothpick in the center comes out clean or with a few moist crumbs.
If the crumb browns too fast, tent loosely with foil at the 40-minute mark.
- Cool and finish: Let cool in the pan 20 minutes, then lift out to a rack. Dust with powdered sugar or drizzle caramel, if you like drama. Slice while slightly warm for max vibes.
Storage Instructions
- Room temperature: Keep covered up to 2 days.
The crumb stays crisp the first day, then softens (still elite).
- Refrigerator: Store in an airtight container up to 5 days. Warm slices in a 300°F oven for 8–10 minutes to revive the crumb.
- Freezer: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the fridge, then reheat.
FYI: the texture survives like a champ.
What’s Great About This
- Foolproof texture: Sour cream locks in moisture without making the crumb heavy.
- Not-too-sweet balance: Brown sugar and cinnamon deliver warmth, not a sugar bomb.
- Meal-flexible: Breakfast cake, brunch star, snack, dessert—yes.
- Make-ahead friendly: Stays tender for days and reheats beautifully.
- Apples that pop: Diced small so every bite hits with fruit and spice.
Avoid These Mistakes
- Overmixing the batter: Stir just until the flour disappears. Tough cake is a no from me.
- Wet apple overload: Dice small and stick to 2 medium apples; too many equals soggy middle.
- Skipping the crumb chill: Warm streusel merges into a sugary film. Chilled gives chunky bakery texture.
- Underbaking: The center should spring back lightly.
If unsure, give it 3–5 more minutes—gooey middles aren’t cute here.
- Cutting too soon: Let it rest 20 minutes so the crumb sets. Patience tastes better.
Recipe Variations
- Maple walnut: Swap 1/4 cup granulated sugar in the crumb for pure maple syrup and add 1/2 teaspoon maple extract to the batter. Walnuts for the win.
- Chai spice: Replace cinnamon with a blend of cinnamon, cardamom, ginger, and a whisper of cloves.
Instant café energy.
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Add 1 extra tablespoon milk if batter is stiff.
- Dairy-free: Use vegan butter, coconut yogurt, and non-dairy milk. Texture stays dreamy, promise.
- Salted caramel apple: Drizzle 2–3 tablespoons caramel over the apple layer before topping with batter.
Finish with flaky salt.
- Crumble-max mode: Double the crumb topping if you’re here for the crunch. No judgment, only applause.
FAQ
Which apples are best for crumb cake?
Use firm apples that hold shape like Granny Smith, Honeycrisp, or Pink Lady. You’ll get bright flavor and structure without a mushy middle.
Can I bake this in a round pan?
Yes, a 9-inch springform works great.
Line the bottom and run a knife around the edge after baking so the crumb doesn’t stick.
Do I have to peel the apples?
Nope, but peeled apples give a more tender bite. If you love a rustic vibe and extra fiber, keep the skins on.
How do I know it’s done?
The top will be golden-brown and a toothpick in the center comes out clean or with a few moist crumbs. If the edges pull slightly from the pan, you’re there.
Can I make it ahead?
Absolutely.
Bake the day before, cool, cover, and store at room temp. Rewarm slices briefly to re-crisp the crumb—10 minutes at 300°F does the trick.
What if I don’t have sour cream?
Use full-fat Greek yogurt. For extra richness, add a teaspoon of lemon juice to mimic sour cream’s tang.
Can I reduce the sugar?
Yes—cut the batter sugars by 2–3 tablespoons each without wrecking texture.
Keep the crumb as-is for structure and crunch, IMO.
The Bottom Line
This Cinnamon Apple Crumb Cake Recipe is the shortcut to bakery-level comfort: plush cake, spiced apples, and a rugged, buttery crumble that steals the show. It’s easy, impressive, and repeat-worthy for brunches, holidays, or Tuesday nights that need a hug. Make it once and watch it disappear, slice by unapologetic slice.
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