Cinnamon Apple Crumb Cake

Cinnamon Apple Crumb Cake wraps together the warmth of cinnamon, the zest of tart apples, and the irresistible crunch of a buttery streusel. This cozy cake is my go-to autumn bake for family gatherings and slow weekend mornings, and each bite instantly reminds me of crisp fall air and bustling apple orchards.

The first time I baked this was on a chilly October afternoon with my kids helping peel apples at the table and just the smell of the cake in the oven was enough to make it an annual tradition

Ingredients

• Flour: essential for structure and a tender crumb use all purpose for best results
• Brown sugar: brings moisture and caramel notes to the crumb choose light or dark for your preferred depth
• Granulated sugar: keeps the cake sweet without overpowering the flavors
• Salt: sharpens all the sweet and spicy notes use fine sea salt for even mixing
• Cinnamon: infuses warmth and authentic fall spice go for Ceylon cinnamon if you can find it
• Nutmeg: adds depth and a bit of warmth try to grate fresh nutmeg for best aroma
• Butter: key to moisture and crumbly streusel texture unsalted lets you control the saltiness
• Vanilla: ties all the flavors together pure extract has the richest taste
• Tart apples: such as Granny Smith add a bright fresh bite look for firm and crisp apples
• Egg: acts as a binder and adds richness select a large fresh egg for best rise
• Sour cream: creates a soft tender crumb and keeps the cake moist whole fat makes a difference
• Baking soda and baking powder: both add lift be sure they are fresh
• Powdered sugar: is the base for the glaze sift it for a smooth drizzle
• Apple cider: lends sweet tang and a glossy finish to the glaze unfiltered cider gives the most flavor

Step-by-Step Instructions

Prepare the Pan:

Grease an 8 inch springform pan thoroughly and line the base with parchment paper so you can remove the cake easily without breaking the crumb

Mix the Cinnamon Streusel:

In a mixing bowl whisk together the flour brown sugar granulated sugar salt cinnamon and nutmeg mix well to distribute the spices then pour in melted butter and vanilla and stir with a fork until the mixture looks like wet sand you want all dry spots gone for the perfect crumble

Cream Butter and Sugar for the Cake:

In a large bowl beat the softened butter with granulated sugar using a hand mixer or stand mixer beat on medium for about 2 minutes until it looks pale and fluffy scrape the bowl as needed to ensure even mixing

Add Egg Vanilla and Sour Cream:

Beat in the egg until completely blended then add vanilla extract and sour cream continue beating until the mixture looks silky and thick this step gives your cake moisture and flavor

Combine Dry Ingredients for Cake:

In a separate small bowl whisk flour baking soda salt and baking powder until there are no clumps this keeps the cake evenly risen

Mix Wet and Dry Batter:

Add the dry mixture to the wet gently stir or mix on low until just combined do not overmix or the cake may turn dense a few streaks of flour are fine

Layer the Cake:

Spoon half the batter into your prepared pan smoothing it into a thin even layer sprinkle chopped apples on top then cover them with about a cup of the cinnamon streusel carefully spoon the remaining batter over the crumb and apples and smooth gently top with the rest of the streusel pressing down lightly

Bake:

Slide the pan into a 350 degree oven bake 35 to 40 minutes until a toothpick in the center comes out clean or with just a few moist crumbs let the cake cool for 10 minutes before running a thin knife around the edge to loosen then remove the pan ring

Make Glaze and Finish:

In a small bowl whisk powdered sugar and apple cider to a drizzling consistency pour over the cooled cake in zigzag or swirl patterns let set for 10 minutes before slicing

Pin

My favorite part has always been the crunchy cinnamon crumb I remember stealing bits of the topping as a kid while the cake cooled my family always insisted on extra glaze for even more apple cider flavor

Storage Tips

This cake stays soft for up to three days at room temperature if stored in an airtight container Refrigerate for up to one week to extend its shelf life Wrap slices individually before freezing and thaw in the fridge overnight for a quick treat

Ingredient Substitutions

If you have only red apples add a squeeze of lemon juice to balance the sweetness Greek yogurt can step in for sour cream in a pinch Use gluten free all purpose blend if baking for dietary needs and replace brown and granulated sugars with coconut sugar if you like a less refined option

Serving Suggestions

Serve slightly warm dusted with extra powdered sugar or with a scoop of vanilla ice cream For breakfast it is excellent alongside black coffee or chai tea For a brunch buffet consider baking in mini muffin tins for easy grab and go portions

A Nod to American Traditions

Crumb cake traces back to classic German and Dutch influences in the United States and its popularity grew along the East Coast Apple and cinnamon reflect traditional fall harvest flavors in many American homes This cake brings together old style comfort with easy modern technique

Recipe Questions & Answers

→ What type of apples work best?

Tart varieties like Granny Smith or Honeycrisp offer a firm texture and balance the sweetness in the cake.

→ Can I make the streusel crumb ahead of time?

Yes, prepare the crumb mixture and keep it covered in the refrigerator for up to one day before baking.

→ How do I check if the cake is done?

Insert a tester or toothpick into the center; it should come out clean when the cake is fully baked.

→ Is it necessary to peel the apples?

Peeling helps achieve a smooth texture, but leaving the skins on adds rustic appeal and extra fiber if preferred.

→ How should I store leftovers?

Store the cake tightly covered at room temperature for up to two days, or refrigerate for longer freshness.

→ Can I use a different glaze?

Absolutely! Feel free to swap the apple cider glaze for vanilla glaze or a dusting of powdered sugar.