Why You’ll Love This Recipe

Apple Crumb Cake with Cinnamon Apple Drizzle is the ultimate cozy dessert that blends soft, moist cake with crisp, buttery crumbs and a warm cinnamon drizzle. Each bite brings a burst of sweet apple flavor, enhanced by a rich sauce that ties it all together. It’s the kind of dessert you’ll want to make again and again, whether it’s fall or any season.

Here’s why you’ll love this recipe:

Perfect Balance of Flavors: Sweet apples, warm cinnamon, and buttery crumble make for a delicious and well-rounded dessert.
Soft and Moist Texture: The sour cream and apples keep the cake tender, while the crumb topping adds a delightful crunch.
Easy to Make: Simple steps and everyday ingredients make this recipe accessible for all baking levels.
Great for Any Occasion: From casual tea time to festive family dinners, this cake suits any event.
Endlessly Customizable: Add nuts, caramel, or extra spices to make it your own.

Apple Crumb Cake with Cinnamon Apple Drizzle

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 medium apples, peeled, cored, and chopped into small cubes

Crumb Topping Ingredients:

1 cup all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon salt
½ cup unsalted butter, cold and cubed
½ cup brown sugar, packed
¼ cup granulated sugar

Cinnamon Apple Drizzle Ingredients:

1 tablespoon unsalted butter
½ cup brown sugar, packed
1 teaspoon ground cinnamon
2 tablespoons milk
A pinch of salt

Directions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Add the dry ingredients to the wet ingredients, alternating with sour cream. Mix until just combined.
Gently fold in the chopped apples. Spread the batter evenly into the prepared baking dish.
Prepare the crumb topping: In a separate bowl, mix the flour, cinnamon, salt, brown sugar, and granulated sugar. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumb topping evenly over the cake batter.
Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly.
Make the cinnamon apple drizzle: In a small saucepan, melt butter over medium heat. Add brown sugar, cinnamon, milk, and salt. Stir and cook until smooth and slightly thickened (about 3–5 minutes).
Drizzle the warm sauce over the cooled cake before serving.

Servings and timing

Servings: 12–16 slices
Preparation Time: 20 minutes
Baking Time: 60 minutes
Total Time: 1 hour 30 minutes
Calories per Serving: Approximately 300–350
Key Nutrients per Serving: Protein: 2g, Carbs: 45g, Fat: 15g

Variations

Nutty Twist: Add chopped walnuts or pecans to the crumb topping for extra crunch and flavor.
Caramel Lovers: Swap the drizzle for a caramel sauce or add caramel bits to the batter.
Spice It Up: Add nutmeg, ginger, or cloves to the cake batter for a spicier version.
Gluten-Free Version: Use a gluten-free flour blend that substitutes 1:1 for regular flour.
Apple Swap: Use other apple varieties like Honeycrisp or Fuji for different flavor profiles.

Storage/Reheating

Storage: Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Reheating: Warm individual slices in the microwave for 15–20 seconds or heat the whole cake in a 300°F (150°C) oven for 10 minutes.
Freezing: You can freeze the cake (without the drizzle) for up to 2 months. Wrap it well and thaw overnight in the refrigerator before reheating and drizzling.

FAQs

1. How do I prevent the crumb topping from sinking into the cake?

Make sure your batter is thick enough and that the crumb topping is evenly distributed across the surface. Avoid overmixing the topping so it stays light and crumbly.

2. Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered at room temperature and add the drizzle just before serving.

3. What type of apples works best for this recipe?

Granny Smith apples are ideal because their tartness balances the sweetness, but Honeycrisp, Braeburn, or Fuji also work well.

4. Can I make this without sour cream?

You can substitute sour cream with plain Greek yogurt or buttermilk for similar moisture and tang.

5. How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.

6. Can I double the recipe for a larger crowd?

Yes, double all ingredients and bake in two 9×13-inch pans or use a larger pan. Adjust the baking time as needed.

7. Is this recipe halal?

Yes, all ingredients are halal-friendly. Just make sure your specific butter and dairy products comply with halal standards.

8. Can I omit the drizzle?

Yes, the cake tastes delicious on its own, though the drizzle enhances the apple and cinnamon flavors.

9. What can I serve with this cake?

Serve it with whipped cream, a scoop of vanilla ice cream, or a warm cup of tea or coffee.

10. How do I keep the cake moist after baking?

Store it in an airtight container and avoid overbaking to retain moisture. The sour cream also helps keep it soft.

Conclusion

Apple Crumb Cake with Cinnamon Apple Drizzle is more than just a dessert—it’s a cozy, comforting treat perfect for any time of year. With its tender apple-studded cake, crunchy crumb topping, and sweet cinnamon drizzle, it hits all the right notes. Whether you’re baking for loved ones or just treating yourself, this recipe is a guaranteed crowd-pleaser that brings warmth and joy to any occasion.