Sour Cream Apple Crumb Cake Recipe
Apple crumb cake is the perfect fall baking recipe--so easy to make and loaded with tender apple bits.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Makes: 9
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 SnapDragon 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 350ºF. Lightly grease an 8x8-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.
Notes
To store: 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).
Nutrition
Serving: 1gCalories: 548kcalCarbohydrates: 90gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 87mgSodium: 237mgPotassium: 159mgFiber: 2gSugar: 66gVitamin A: 657IUVitamin C: 2mgCalcium: 90mgIron: 2mg
