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Heavenly Apple Crumb Cake Recipe with Cinnamon Streusel

Heavenly Apple Crumb Cake

A tender apple cake with a thick cinnamon crumb topping, made in a 9-inch square pan and perfect for breakfast, dessert, or afternoon coffee. Firm apples keep their shape while the buttery topping turns golden and crisp.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings: 9 servings
Ingredients Method Notes

Ingredients
  

Crumb Topping
  • 1 cup (125 g) All-purpose flour
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 teaspoon Ground cinnamon
  • 1/4 teaspoon Salt
  • 6 tablespoons (85 g) Unsalted butter, melted
Cake
  • 1 1/2 cups (188 g) All-purpose flour
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 2 teaspoons Vanilla extract
  • 1/2 cup (120 ml) Whole milk or sour cream
  • 2 medium apples, about 2 cups (250–300 g) Firm apples, peeled, cored, and diced

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment paper.
  2. Combine the crumb topping flour, brown sugar, cinnamon, and salt. Stir in the melted butter until coarse, moist crumbs form, then set aside.
  3. Whisk the cake flour, baking powder, and salt together in a medium bowl. This distributes the leavening and seasoning evenly.
  4. Beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy. Add the eggs one at a time, then mix in the vanilla.
  5. Add the dry ingredients alternately with the milk or sour cream, mixing only until combined. Fold in the diced apples without overmixing.
  6. Spread the batter evenly in the prepared pan. Scatter the crumb mixture over the surface and press it very lightly into the batter.
  7. Bake for 45–55 minutes, until the center is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Loosely cover with foil if the topping browns too quickly.
  8. Cool the cake in the pan for at least 20 minutes before slicing. The topping firms and the apple layer settles as the cake cools.

Notes

Use Granny Smith, Honeycrisp, or Pink Lady apples for the best texture. Sour cream or full-fat yogurt can replace the milk for a richer, especially moist crumb. Store covered at room temperature for up to 2 days or refrigerate for longer storage.