When the air turns crisp and apples are at their peak, few desserts feel more comforting than an Apple Crumb Cake with Cinnamon Apple Drizzle. This cake brims with tender apple chunks and a buttery crumb topping, all finished with a warm, spiced sauce that seeps into every bite. Whether you’re looking for a dessert to impress guests or something to enjoy with afternoon tea, this recipe strikes the perfect balance between homey and elegant.
Why You’ll Fall in Love with This Cake
- Texture contrast — soft, moist cake meets crunchy streusel
- Warm spice flavor — cinnamon ties everything together beautifully
- Simple ingredients — no exotic pantry items needed
- Versatile serving options — serve it warm with ice cream or whipped cream
- Make‑ahead & freezing friendly — you can bake ahead and reheat before serving
Ingredients
(Makes about 12–16 slices)
For the Cake
- 1½ cups (≈ 190 g) all‑purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup (≈ 170 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- 2 medium apples (peeled, cored, chopped into small cubes, e.g. Granny Smith)
For the Crumb Topping
- 1 cup (≈ 125 g) all‑purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (≈ 113 g) cold, cubed unsalted butter
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
For the Cinnamon Apple Drizzle
- 1 tablespoon butter
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- A pinch of salt
Instructions
- Preheat & prep pan
Preheat your oven to 350 °F (175 °C). Grease and flour a 9×9 inch (or comparable) baking pan, or line it with parchment. - Mix dry cake ingredients
In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. - Cream butter & sugar
In a separate bowl, cream the softened butter and granulated sugar until light and fluffy (2–3 minutes). - Add eggs & vanilla
Add eggs one at a time, beating between additions, then stir in vanilla. - Alternate dry + sour cream
Add the dry mixture and sour cream in alternating parts, starting and ending with the dry ingredients. Mix until just combined. - Fold in apples
Gently fold the apple cubes into the batter, distributing them evenly. - Make the crumb topping
In another bowl, mix flour, cinnamon, salt, brown sugar, and granulated sugar. Add the cold cubed butter and use a pastry cutter or fingertips to combine until the mixture resembles coarse crumbs (some pea‑sized butter pieces are okay). - Top the cake
Evenly sprinkle the crumb topping over the cake batter. - Bake
Bake for 55–65 minutes or until the top is golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs). - Cool
Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool further. - Prepare drizzle
In a small saucepan over medium heat, melt butter, then stir in brown sugar, cinnamon, milk, and salt. Cook 2–3 minutes until smooth and combined. - Serve with drizzle
Drizzle the warm sauce over slices of cake. Optionally, serve extra on the side so guests can add more.
Serving Suggestions & Tips
- Serve warm with vanilla ice cream or whipped cream for extra indulgence.
- For variation, stir in chopped nuts (walnuts or pecans) into the crumb topping.
- Add a pinch of nutmeg or allspice to deepen the warm spice profile.
- Use tart apples like Granny Smith to balance sweetness.
- Store in an airtight container at room temperature for up to 4 days.
- Freeze wrapped slices for up to 3 months; thaw before serving and drizzle warm sauce on top.
Nutrition Estimate (per slice, ~12 slices)
- Calories: ~300–350
- Carbohydrates: ~45 g
- Fat: ~15 g
- Protein: ~2 g