Apple Crumb Cake

Monday, October 8, 2018


I've said it once and I'll say it again, fall baking is my absolute favorite!  I mean give me all the pumpkin, apple, cinnamon, maple, pecan things...I really just can't get enough.

When I came across this recipe on Pinterest about a month ago I knew it was a must try.  I am a sucker for anything with a crumb topping and this one has a TON!  I was also looking for something to bake that wasn't pumpkin.  Now don't get me wrong, I love pumpkin and have some recipes coming to the blog in the next couple of weeks, but sometimes you have to change it up a little!


This soft and buttery cake topped with fall apples and a really delicious buttery and cinnamony crumb topping is a perfect breakfast treat or a fantastic afternoon pick me up with a good cup of joe!

Apple Crumb Cake
{Yields: 12 servings}

Crumb Topping
1 cup packed light brown sugar
1/2 cup granulated sugar
1 tbsp. ground cinnamon
1/2 tsp. Kosher salt
1 cup unsalted butter, melted
2 1/2 cups all-purpose flour

Cake
2 1/2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. Kosher salt
3/4 cup unsalted butter, softened to room temperature
1 1/4 cup granulated sugar
3 large eggs, at room temperature
1 cup full-fat sour cream, at room temperature
2 tsp. pure vanilla extract
1 1/2 cup peeled chopped apples (about 2 apples)
1/4 tsp. ground cinnamon

Icing (optional, but like why not!)
1 cup confectioners sugar
1 tsp. vanilla extract
2 tbsp. milk

Start by preheating your oven to 350 degrees and grease a 9x13 inch baking pan and set aside.

To make the crumb topping mix the brown sugar, granulated sugar, cinnamon, and Kosher salt together in a medium bowl.  Then stir in the melted butter and mix together using a fork.  Add the flour and mix until you get a nice crumble mixture, then set it aside. 

In a medium bowl, toss the chopped apples and cinnamon together until fully coated, then set aside.

For the cake batter, whisk the flour, baking soda, and Kosher salt together until combined, set aside.  Using a stand mixer fitted with a paddle attachment beat the butter and granulated sugar together on high speed until smooth.  This process should take about 2 minutes.  Scrape down the sides of the bowl with a spatula as needed.  Add the eggs, sour cream, and vanilla and beat on medium to medium-high speed until combined.

Scrape down the sides and bottom of the bowl as needed.  Then with the mixer on a low speed, add the dry ingredients into the wet ingredients until smooth.  The batter will be thick.  Do not over mix!

Spread the batter evenly into the prepared baking pan.  Top it evenly with the cinnamon apples then add the crumb topping.  Use a spatula or the back of a spoon to really press the crumb topping down into the apples and batter so it sticks.

Bake the cake for 45-55 minutes.  Baking times vary, so keep an eye on the cake.  You will know it is done with you insert a toothpick or cake tester in the center and it comes out clean.  If the edges or top are browning too quickly, you can loosely cover it with aluminum foil.


Remove the cake from the oven and let it set to cool on a wire rack.  Allow it to cool for a least 30 to 45 minutes before slicing and serving.  If you would like, which I highly suggest, top the cake with vanilla icing.

This apple crumb cake will stay for 5 days in the refrigerator.  Enjoy!


Recipe from Sally's Baking Addiction.

2 comments

  1. This looks so yummy! I hope I get a kitchen back while it’s still Apple season so I can whip this up!

    ReplyDelete
    Replies
    1. I hope you can too! It is such a good recipe.

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