Description

This apple crumb cake is a cozy fall dessert featuring juicy apples, a buttery crumb topping, and a sweet cinnamon drizzle. It’s easy to make, perfect for gatherings, and customizable for gluten-free or vegan diets.

Ingredients

Scale

2 cups (250g) all-purpose flour (or 1:1 gluten-free blend)
1 cup (200g) granulated sugar (or half light brown sugar)
1/2 cup (113g) unsalted butter, softened
2 large eggs, room temperature
1/2 cup (120ml) whole milk (or almond/oat milk for dairy-free)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 medium apples, peeled, cored, and diced (about 2 cups/260g, Granny Smith + Honeycrisp recommended)
1 teaspoon vanilla extract
For the Crumb Topping:
3/4 cup (94g) all-purpose flour
1/2 cup (100g) light brown sugar, packed
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons (85g) unsalted butter, cold and cut into small cubes
For the Cinnamon Drizzle:
1/2 cup (60g) powdered sugar
1–2 tablespoons (15-30ml) milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking pan with butter or nonstick spray. Line with parchment for easy removal.
Make the crumb topping: In a medium bowl, whisk together 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Add 6 tablespoons cold, cubed butter and work into the dry ingredients with fingers or a pastry cutter until large crumbs form. Chill if needed.
In a large bowl, beat 1/2 cup softened butter with 1 cup sugar until pale and fluffy (2-3 minutes).
Beat in eggs one at a time, then stir in 1 teaspoon vanilla extract.
In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons cinnamon.
Add half the dry ingredients to the butter mixture, mixing on low. Pour in 1/2 cup milk, then mix in the remaining dry ingredients. Stir until just combined.
Gently fold in 2 cups diced apples with a spatula.
Spread the batter into the prepared pan and smooth the top. Sprinkle crumb topping evenly over the batter, pressing lightly.
Bake at 350°F for 38-45 minutes, or until a toothpick inserted in the center comes out clean and the crumb topping is golden brown. Tent with foil if the top browns too quickly.
Let the cake cool in the pan on a wire rack for at least 30 minutes.
Make the cinnamon drizzle: Whisk 1/2 cup powdered sugar, 1-2 tablespoons milk, 1/4 teaspoon cinnamon, and 1/4 teaspoon vanilla until smooth. Drizzle over the cooled cake.
Slice and serve. Enjoy warm or at room temperature.

Notes

For best results, use a mix of tart and sweet apples. Keep butter cold for the crumb topping and avoid overmixing the batter. The cake can be made gluten-free or vegan with simple swaps. Store covered at room temperature for 2 days or refrigerate for up to 5 days. Freezes well for up to 2 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/9 of cake)
Calories: 350
Sugar: 28
Sodium: 220
Fat: 15
Saturated Fat: 9
Carbohydrates: 52
Fiber: 2
Protein: 4

Keywords: apple crumb cake, fall dessert, cinnamon drizzle, easy apple cake, crumb topping, autumn baking, coffee cake, apple dessert, homemade cake, cozy dessert