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Apple Crumb Cake

A delightful blend of moist cake, spiced apples, and a crumbly topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the apples
  • 4 small or 3 large red gala apples (diced)
  • 1.5 tbsp granulated sugar
  • 1.5 tsp ground cinnamon
For the crumble
  • 120 g all-purpose flour for the apple filling
  • 200 g dark brown sugar
  • 1 tsp ground cinnamon
  • 85 g butter room temperature, for the crumble
For the cake
  • 340 g all-purpose flour
  • 0.5 tsp ground cinnamon
  • 2.25 tsp baking powder
  • 0.5 tsp salt
  • 125 g butter room temperature, for the cake
  • 225 g granulated sugar for the cake
  • 3 eggs room temperature
  • 225 g sour cream 14-18% fat, room temperature
  • 40 g vegetable oil e.g., canola oil
  • 1.5 tsp vanilla extract
For the glaze
  • 125 g powdered sugar for the glaze
  • 1 tbsp maple syrup
  • 1 tsp sour cream
  • 0.5 tsp vanilla extract for the glaze
  • 1-2 tsp water to adjust glaze consistency

Method
 

Cinnamon Apples
  1. Mix diced apples, sugar, and cinnamon in a bowl. Set aside.
Crumble
  1. In a separate bowl, mix flour, dark brown sugar, cinnamon, and butter using a fork until crumbly.
Vanilla Cinnamon Cake
  1. Beat together the sugar and butter in a larger bowl. Add eggs, sour cream, oil, and vanilla. Combine well.
  2. In another bowl, mix flour, baking powder, ground cinnamon, and salt. Gradually add to the wet mixture.
  3. Fold in the cinnamon apples gently.
Assembly and Baking
  1. Pour half the batter into your greased pan, sprinkle some of the crumble, then add the rest of the batter and finish with more crumble on top.
  2. Pop it in the oven and bake until a toothpick comes out clean from the center.
Maple Glaze
  1. In a small bowl, mix powdered sugar, maple syrup, sour cream, vanilla extract, and water until smooth.

Notes

Serve warm or at room temperature, drizzled with maple glaze and optionally topped with whipped cream or vanilla ice cream. Store in an air-tight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for longer storage.