Cinnamon Apple Crumb Cake Recipe

close up of a slice of apple crumb cake on a plate.

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5 from 1 vote

Cinnamon Apple Crumb Cake Recipe

A classic apple crumb cake made with a decadent crumb topping. Moist, warm, cinnamon and apple flavor.

Prep Time20

Cook Time35

Chill Time (crumb topping)20

Total Time1 15

Course: Dessert

Cuisine: American

Servings: slices

Calories: 459kcal

Author: Morgan Peaceman

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.

Notes

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, and I love using my Zwilling kitchen scale for precise measurements.

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.

Nutrition