Apple Crumb Cake with Cinnamon Apple Drizzle
A soft and moist apple cake topped with buttery crumb and finished with a warm cinnamon apple drizzle—perfect for fall baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
2 cups peeled and diced apples (Granny Smith or Honeycrisp)
For the Crumb Topping:
1 cup all-purpose flour
1/2 cup brown sugar, packed
1 tsp ground cinnamon
1/2 cup cold unsalted butter, cubed
For the Cinnamon Apple Drizzle:
1/2 cup powdered sugar
1 tbsp apple juice (or milk)
1/4 tsp ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan.
In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
Mix in sour cream, then gradually fold in dry ingredients until just combined. Stir in apples.
Pour batter into prepared pan.
For the crumb topping, combine flour, brown sugar, and cinnamon. Cut in butter until coarse crumbs form. Sprinkle evenly over batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
For the drizzle, whisk powdered sugar, apple juice, and cinnamon until smooth. Drizzle over cooled cake before serving.
Notes
You can add chopped pecans or walnuts to the crumb topping for extra crunch.
Swap sour cream with Greek yogurt for a slightly lighter version.
Best enjoyed the day it’s made but will keep for up to 3 days in an airtight container.
