*this blog post and recipe is sponsored by Ancient Nutrition. There are links in this post that are affiliate links which I may receive a small commission, with no extra cost to you!*
You've never tasted a more flavorful, moist, and decadent spiced apple crumb cake quite like this one, and that's a guarantee. Not only is this the best cinnamon apple crumb cake recipe, but with the added benefit of multi collagen protein from Ancient Nutrition, this apple crumb cake packs flavor and function.
What is a crumb cake?
Crumb cakes, which can sometimes be called coffee cake, is traditionally made with a dense cake base topped with a generous layer of crumb, or streusel, topping. This is usually served with tea, coffee, and can be served as a sweet breakfast or dessert.
Why bake with collagen powder?
Collagen powder is a form of protein powder that supports joints, skin, nails, and overall quality of your gut. A Multi Collagen Protein powder such as Ancient Nutrition, has multiple forms of collagen!
I love adding collagen to my recipes, especially breakfast recipes to get added nutrients in my morning meal. Ancient Nutrition's Multi Collagen Protein Powder mixes really easily into coffee, smoothies, baked goods, and even into savory dishes like pasta!The benefits include:
- Supports healthy hair, skin, nails, joint, and gut.
- Sourced from grass-fed and pasture-raised sources.
- Offers 100% of your daily vitamin C.
You can read more about Ancient Nutrition's Multi Collagen Protein Powder, and grab their NEW holiday baking bundle here.
What are the ingredients for this apple crumb cake?
For the crumb topping:
- Cane and Brown Sugar: both sugars combine to make the crumb topping sweet and give it a little moisture.
- Flour: the flour is important to make the classic crumb texture.
- Butter: melted, salted butter is perfect for this crumb topping.
- Cinnamon: any type of cinnamon will do really, so whatever you have on hand, use it!
For the cake:
- Butter: we want to use room temperature salted or unsalted butter. The difference is that if you are using salted, you do not need to include the ¼ teaspoon of salt that is listed in the recipe card below.
- Cane Sugar: the cane sugar combines with the sugar to create a moist and delicious texture.
- Egg: we are only using one egg as we will also rely on sour cream (or greek yogurt) and agave syrup to give the cake its fat and added moisture.
- Sour Cream: this is the bulk of the fat that we are going to use for this crumb cake. It's important for this to be room temperature so that it whisks well and evenly into the egg.
- Vanilla Paste: vanilla paste is just a thicker vanilla extract, with bits of vanilla bean inside. I like to use paste here so it gives a little bit more of a vanilla flavor, and when combined with Ancient Nutrition's Vanilla Multi Collagen Protein Powder, you've got a winning combo.
- Apple Pie Spice: if you don't have a blend of this (which really, is nutmeg, clove, cinnamon, and some people use a little ginger), just simply use cinnamon and a little nutmeg.
- Multi Collagen Protein Powder: the best part about adding in Ancient Nutrition's Multi Collagen Protein Powder, it easily mixes together with the dry ingredients (flour, baking powder, etc.) and you don't even notice!
- Granny Smith Apples: Granny smith apples have enough tart flavor and moisture to give this apple crumb cake the sweetness and added liquid it needs after it bakes.
For the Glaze (this is entirely optional, but it's so good and VERY easy!)
- Powdered Sugar: powdered sugar is essentially milled granulated sugar into a powdery state. It's also used in making icing, sometimes buttercream, and other treats.
- Half and Half: this half and half is whisked with the powdered sugar to transform it into a liquid to drizzle atop the crumb cake.
- Maple Syrup: Just for added fall-esque flavors, and added sweetness.
Check out the recipe card below for specific information about quantities and nutritional information.
Swaps and Substitutions
- Flour: I would recommend using a 1:1 gluten free flour like Bob's Red Mill or Primal Palate. I have not tested with other flours so I do not recommend using anything else.
- Apples: Other apples that are great to bake with are honeycrisp, fuji, jonahgold, cortland, empire, and golden delicious.
- Butter: I have not tested with a dairy free butter, but I have heard great things about Miyokos dairy-free butter.
- Sugar: Stick to the cane sugar for the cake, but for the crumb topping, you can swap the brown sugar for coconut sugar. I do not recommend coconut sugar for the base or cake batter.
How do I make this cake recipe?
For the Crumb Topping:
Step 1: In a small bowl, combine the sugars and flour.
Step 2: Melt the butter and pour it into the flour and sugar, then add in the cinnamon.
Step 3: Using a spatula, mix together until the butter combines with the flour and sugars to create a coarse, crumbly topping. Set in the fridge for 20 minutes.
For the Cake:
Step 1: Peel a large granny smith apple, then slice into quarters, and dice into smaller pieces. Set aside.
Step 2: In a large bowl, whisk together the butter and sugar until light and fluffy, approximately 3-4 minutes. To the creamed butter and sugar, add in the egg and vanilla paste. Continue to whisk until fully incorporated and you see air bubbles.
Step 3: Add the sour cream and cinnamon or apple pie spice to the batter, whisk until the cinnamon is fully blended and the sour cream is entirely incorporated.
Step 4: Add the dry ingredients to the wet ingredients, then switch to using a spatula and gently fold in the flour by scraping the spatula around the perimeter of the bowl, then cutting the batter in the middle. Repeat.
Step 5: Once the batter is mostly combined, add in the diced apples, then continue to fold using the spatula until the apples are evenly distributed.
Step 6: Preheat the oven to 350º and grease an 8x8 circular cake pan (or a springform pan), then place a piece of parchment into the pan. Using a cookie scoop, preferably a large scoop, dollop the cake batter into the pan, then smooth out with a spatula or the bottom of a measuring cup.
Step 7: Top the cake with a very generous amount of the crumb topping. You don't have to use it all, but you certainly can!
Bake for 35 minutes, or until an inserted toothpick comes out clean.
Tips for making this apple crumb cake perfect
- Use a spatula to fold the dry ingredients in and the apples to prevent over-mixing.
- Bake toward the lower end of the time frame. For example, if the time says 35-40 minutes, start with 35 minutes and then if it needs more time, add an additional 5 minutes.
- Baking is a complete science. In order to have accurate measurements and precision with texture and flavor, I highly recommend using a scale.
- Apples add a good amount of moisture to this cake, so be sure to follow the amounts in the recipe card exactly. Even just a little bit of added wet or dry ingredients can throw off the balance.
- Do NOT refrigerate the cake unless you are absolutely sure you are not going to eat it. Refrigeration for cakes makes it very dry. If you must, take the cake out of the fridge at least 45 minutes before serving so it can come to room temperature.
Can I prep this cake ahead of time?
Yes, you can definitely make this recipe and then set in the fridge before baking. I would take out 10-15 minutes before baking so it warm up a little bit, but you can chill the batter before adding the crumb topping or after.
My favorite ways to pair this crumb cake
This crumb cake is of course excellent after a Thanksgiving or holiday meal, but other ways to serve this include:
- For a friends birthday party
- A friendsgiving party as a dessert after serving an easy baked macaroni and cheese and sweet potato casserole.
- To celebrate the New Year alongside appetizers like crescent roll hot dogs, spinach dip, or a honey and brie flatbread.
Storage and Freezer Information
To Store: Do NOT put this in the refrigerator, it should stay on the counter for up to 4-5 days, but if you are not going to eat this within that timeframe, you can place in the freezer, OR as I mentioned above, if you need to place in the fridge, let it come to room temperature before slicing and eating. Putting cake in the fridge will dry it out.
To Freeze: Simply wrap the entire apple crumb cake in cling or plastic wrap, then aluminum foil, label with what the contents are and the date it was baked. Place in the fridge for up to 6-8 weeks.
To Thaw: You can thaw on the counter overnight, and then reheat in a low oven (around 300-325º for 15 minutes to bring it to a warm temperature.
Hungry for more?
Looking for more ways to incorporate multi collagen (or other types of) protein? Check these recipes out!
Did you like this recipe? Share it!
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
The Best Cinnamon Apple Crumb Cake Recipe
Equipment
- 2 mixing bowls one small, one large
- 1 hand mixer
- 1 spatula
- measuring cups and spoons
- 1 8x8 cake pan or a springform pan
- parchment paper
- Cookie scoop large
Ingredients
For the Crumb
- 100 grams Cane sugar ½ cup
- 100 grams Brown sugar ½ cup
- 128 grams All purpose flour 1 cup
- 5 tablespoon Salted butter melted
- 1 tablespoon Cinnamon
For the Cake
- 5 tablespoon Butter room temperature
- 100 grams Cane sugar ½ cup
- 1 tablespoon Vanilla paste
- 1 large Egg room temperature
- 1 ½ tablespoon Agave nectar or maple syrup
- ¾ cup Sour cream room temperature
- 1 ½ tablespoon Apple pie spice or cinnamon
- 2 scoops Ancient Nutrition Multi Collagen Protein Powder
- 192 grams All purpose flour 1 ½ cups
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ teaspoon Salt
- 1 large Green apple peeled, sliced, then diced
For the Maple Glaze (optional)
- ½ cup Powdered sugar
- 2 tablespoon Half and half
- 1 tablespoon Maple syrup
Instructions
For the Crumb
- In a small bowl, combine the sugars and flour.
- Melt the butter and pour it into the flour and sugar, then add in the cinnamon.
- Using a spatula, mix together until the butter combines with the flour and sugars to create a coarse, crumbly topping. Set in the fridge for 20 minutes.
For the Cake
- Peel a large granny smith apple, then slice into quarters, and dice into smaller pieces. Set aside.
- In a large bowl, whisk together the butter and sugar until light and fluffy, approximately 3-4 minutes. To the creamed butter and sugar, add in the egg and vanilla paste. Continue to whisk until fully incorporated and you see air bubbles.
- Add the sour cream and cinnamon or apple pie spice to the batter, whisk until the cinnamon is fully blended and the sour cream is entirely incorporated.
- Add the dry ingredients to the wet ingredients, then switch to using a spatula and gently fold in the flour by scraping the spatula around the perimeter of the bowl, then cutting the batter in the middle. Repeat.
- Once the batter is mostly combined, add in the diced apples, then continue to fold using the spatula until the apples are evenly distributed.
- Preheat the oven to 350º and grease an 8x8 circular cake pan (or a springform pan), then place a piece of parchment into the pan. Using a cookie scoop, preferably a large scoop, dollop the cake batter into the pan, then smooth out with a spatula or the bottom of a measuring cup.
- Top the cake with a very generous amount of the crumb topping. You don't have to use it all, but you certainly can!
- Bake for 25 minutes, or until an inserted toothpick comes out clean.
For the Glaze (optional)
- Mix together the powdered sugar, half and half, and maple syrup until the powdered sugar is fully incorporated.
Rebecka
Made this for Thanksgiving and it was AMAZING! My entirely family is not into pie, so I found this recipe on Facebook and was like well this looks great let's try it, and im so happy I did. I didn't have the protien powder, but I will be buying it so I can add it to this. This was moist and SO flavorful!!!
Morgan Peaceman
Happy Thanksgiving to you!! I'm thrilled you found this one and loved it as much as I do!