This Apple Crumb Cake has a super moist and dense base that’s almost like a pound cake, but a bit lighter. It’s topped with cinnamon apples and a buttery brown sugar crumble, and the whole thing is doused in a maple-vanilla glaze. You can serve this as a coffee cake for breakfast or brunch, or enjoy a slice after dinner as dessert.
“One of my absolute FAVORITE recipes that Iโve tried on Jennyโs site. This is a โdonโt missโ one that will stand out in a crowd. Iโm going to be making it again when I have my FIL over who is an apple-sweets nut.” – Jade, So Much Food reader
This Is One of the Easiest Cakes You Can Make in the Fall
This cinnamon apple crumb cake is one you can really sink your teeth into โ literally. The batter is spiked with sour cream for added moisture and density, and the chopped apples on top are tossed with brown sugar and vanilla bean paste for added fall flavor.
The big, buttery chunks of brown sugar crumble add so much texture, and even though a glaze on top isn’t strictly necessary I always love drizzling my slice with a simple maple glaze.
The finished cake toes the line between being a pound cake and a coffee cake, and because it’s not too sweet it pairs perfectly with a strong cup of coffee or tea. The recipe takes just an hour from start to finish, which is ideal for lazy Friday nights at home in preparation for a special weekend breakfast or brunch.
Recommended Equipment
The Main Ingredients You’ll Need
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Flour. All-purpose flour is the workhorse of this recipe and gives the cake structure. Do not use strong bread flour here!
- Sugar. This recipe calls for both granulated and brown sugar. (The brown sugar adds such great flavor and richness, don’t skip it!)
- Baking powder + baking soda. This recipe needs both for leavening the cake.
- Butter. Using butter rather than oil makes the best-flavored cakes, in my opinion, and since the batter is made with sour cream we don’t need the extra moisture that oil would add.
- Sour cream. The secret ingredient! Using sour cream adds so much flavor and great moisture to the cake. Don’t skimp on the fat and go with a low-fat version, because fat = flavor.
- Vanilla bean paste. Using vanilla bean paste makes such a huge difference compared to vanilla extract.
- Apples. Obviously apples are the star of the show in this recipe, make sure you use nice, firm, and flavorful varieties.
- Pure maple syrup. If you choose to make the glaze, maple syrup is a must. Do NOT use “pancake syrup.”
Selecting The Best Apples for Baking
This sour cream-spiked apple cake with its brown sugar crumble requires apples that are nice and firm. Sorry folks, Golden Delicious and Red Delicious need not apply!
For this recipe, I used a new varietal of apple from New York called the SnapDragon apple, which is the perfect blend of sweet and tart. I also love how firm it is! You won’t wind up with a mushy cake when using SnapDragon apples.
Read more about SnapDragon apples, and head to your local HEB or Sprout’s to pick them up.
The 5 Basic Steps to Making This Apple Crumb Cake
- Make the crumble topping. The trick to getting really big clumps of crumble topping is to whisk together the dry ingredients before drizzling in the melted butter. I like to use a fork to combine the topping, and I stop stirring as soon as clumps form.
- Make the apple topping. After peeling and dicing the apples into 1/2-inch chunks, toss them with a little sugar, cinnamon, and vanilla.
- Whisk together the batter. Since we’re making a smaller cake, an electric hand mixer and a large bowl are all you need to mix together the batter. I find that you don’t have to scrape the bowl down as often and it’s much simpler to get everything mixed!
- Assemble and bake. Turn the cake batter into a greased and lined 8-inch square pan, then spread the cinnamon apples over top (add any juices from the bottom of the bowl, too!). Sprinkle with the crumb topping and bake at 350ยบF until a toothpick inserted in the middle comes out clean.
- Cool before glazing. If you drizzle the maple glaze over the cake while it’s still piping hot, the glaze will sink straight into the cake and make it soggy.
Want to double this recipe? Double the ingredients and bake the cake in a 9×13-inch pan. The bake time may need to be increased by 5 or so minutes.
Jenny’s Tip: Use Room Temperature Ingredients!
When at room temperature, eggs, butter, and other dairy ingredients form an emulsion, which traps air. While baking in the oven, that trapped air expands and produces a fluffy baked good. Fluffy baked goods = tender crumbs and a much better texture.
Room temperature ingredients bond together very easily since they’re warmer, creating a seamless and evenly textured batter. A smooth batter = a uniformly textured baked good. Cold ingredients do not incorporate together as easily. Or even at all! This will result in a baking failure.
When a recipe (like this one!) calls for room temperature ingredients, DO NOT SKIP. Simply take your ingredients out of the fridge an hour or so before you plan to bake. If your house is cold, turn the oven to its lowest temperature and set the ingredients nearby.
If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Apple Desserts to Make This Fall
- Apple Cider Donuts
- Caramel Apple Cheesecake Bars
- Glazed Apple Fritters
- Puff Pastry Apple Strudel
- Apple Cider Donut Cake
- Apple Crisp with Pecan Topping
This post contains affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I donโt love and personally own.
Sour Cream Apple Crumb Cake Recipe
Ingredients
Cake:
- 1/2 cup unsalted butter , room temperature (4 oz / 1 stick)
- 3/4 cup granulated sugar
- 1/3 cup brown sugar
- 2 eggs , room temperature
- 1 teaspoon vanilla bean paste
- 2/3 cup full-fat sour cream , room temperature
- 1 1/2 cups all-purpose flour , scooped and leveled
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Apples:
- 2 honey crisp apples , peeled and chopped
- 1/3 cup brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla bean paste
- 1 teaspoon ground cinnamon
- 1/8 teaspoon salt
Crumble:
- 1/4 cup unsalted butter , melted (2 oz / half stick)
- 1/2 cup + 2 tablespoons all-purpose flour
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
Glaze:
- 1 cup powdered sugar
- 2 tablespoons pure maple syrup
- 1/2 teaspoon vanilla bean paste
- 1 tablespoon milk or half and half
Instructions
- Make the glaze. In a small bowl, whisk together all the ingredients until smooth and set aside.
- Make the crumble. In a small bowl, whisk together the sugars, flour, and salt. Drizzle the melted butter over the top, and using a fork, mix until clumps form. Do not overmix! Only mix until clumps form and no further. Place the bowl in the fridge until ready to use.
- Prepare the apples. In a bowl, toss the chopped apples with the remaining ingredients and set them aside.
- Preheat an oven to 350ยบF. Lightly grease an 8×8-inch baking dish and line the bottom with parchment paper.
- Combine the dry ingredients. In a small bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- Cream the butter and sugars. In a larger mixing bowl, use a hand mixer to beat the butter until fluffy, about 1 minute. Add both sugars and beat for another 2-3 minutes until the sugar and butter is light and fluffy. Scrape down the sides of the bowl if needed.
- Finish the batter. Add the room temperature eggs to the butter mixture and beat until smooth and well-mixed; if the mixture looks a little curdled, that's okay! Next, add the sour cream and vanilla and beat until smooth. Add the flour mixture and mix for 15-20 seconds, until JUST combined (don't over mix!). If there are still clumps of flour, use a rubber spatula to gently fold the mixture together.
- Assemble. Spread the batter in an even layer in the prepared pan using an offset or rubber spatula. Top with the apples and any juices that have accumulated in the bowl. Remove the crumble from the fridge and toss with a fork, then top the apples with the crumble.
- Bake. Bake for 45-50 minutes or until a cake tester inserted in the middle of the cake comes away clean. Allow to cool for 20 minutes and then remove the cake from the pan. Cut into pieces and drizzle with the maple-vanilla glaze.
Storage Instructions
- To store:ย Let the cake cool completely before wrapping tightly with plastic wrap. It will last up to 4 days on the counter or 3 months in the freezer (do not freeze with the glaze on top).ย
Nutrition
This recipe is part of a sponsored post by Apples From NY. Sponsored posts and brand partnerships (with brands that align with my values and commitment to quality) allow me to keep providing quality recipes at no cost to you! All opinions are my own in regards to any products or brands that I may highlight.
Rate & Review This Recipe
One of my absolute FAVORITE recipes that I’ve tried on Jenny’s site. This is a ‘don’t miss’ one that will stand out in a crowd. I’m going to be making it again when I have my FIL over who is an apple-sweets nut.