Old-Fashioned Apple Crumb Cake: A Simple Fall Cake

During a quiet evening at the cottage, we found this cake to be a heavenly way to end the evening. As we watched the sun set on the edge of our wide lake, we devoured every crumb of this light, moist (hate that word!) treat that helped to welcome in the gentle breezes of the next season, fall. The apples lend a nice tartness to this sweet treat. Enjoy!

Print

With ImageWithout Image

Apple Cinnamon Crumb Cake

Yield: 12

Author: The Sunday Porch

Prep time: 25 MinCook time: 50 MinTotal time: 1 H & 15 M

This moist cake will give you all the fall vibes with the delightful bites of apple and the crumb topping.

Ingredients

Crumb Topping

• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 tsps apple pie spice
• 1/4 tsp salt
• 1/2 cup butter, melted
• 1 and 1/4 cups all-purpose flour

Cake

• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 3/4 cups butter, softened to room temperature
• 1 and 1/4 cups granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream, room temperature
• 2 teaspoons vanilla extract
• 3 cups peeled, chopped apple (about 2-3 apples)
• 1/2 teaspoon apple pie spice

Instructions

1. Preheat oven to 350 degrees. Grease a glass or metal baking pan, 9 x 13 inches in size. Set aside in anticipation of batter.
2. Make the crumb topping: Mix the brown sugar, granulated sugar, apple pie spice, 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. Place in the refrigerator until you need it in step 6. Cold crumbs hold their shape in the oven.
3. Make the cake: Whisk the flour, baking soda, baking powder, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on high speed until light and creamy, about 3 minutes. Scrape down the sides of the bowl with a spatula as needed. Add the eggs, sour cream, and the vanilla. Beat on medium-high speed until well mixed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix.
5. Peel apples and chop. Toss in a bowl with the apple pie spice. Mix into cake batter.
6. Spread the batter evenly into prepared baking pan. Top with crumb topping. Using a spatula or the back of a large spoon, press the crumb topping tightly down into the cake so it sticks.
7. Bake for 45-55 minutes. Test the cake and know it is done when a toothpick comes out clean.
8. Remove the cake from the oven and set on a cooling rack. Let cool for at least 30-45 minutes before slicing and serving (it may still be warm).

Notes

I found that putting the crumb mixture into the freezer made it too cold and was very difficult to work with.

If you don't have apple pie spice, feel free to use cinnamon or a mixture of cinnamon and nutmeg.