Apple Crumb Cake with Cinnamon Apple Drizzle brings cozy bakery vibes to your kitchen without any fuss. I load it with tender apples, a generous blanket of buttery crumbs, and a glossy drizzle that tastes like a warm cider hug. I bake this on slow weekends, then watch the crumb topping disappear as if it grew legs. That drizzle steals the show, so I always double it for spoon licking situations.
Easy Apple Crumb Cake with Cinnamon Apple Drizzle
I dial up the crumb to cake ratio, so every bite hits with crunchy bits and soft, cinnamon scented cake. I tuck juicy apples into the batter, so you get fruit in every forkful. The cinnamon apple drizzle adds a shiny finish and a hint of caramel depth. Friends request this for brunch, and I never argue with a good excuse to make more crumbs.
Helpful Tips
- Use firm tart apples for the best texture. I reach for Granny Smith or Honeycrisp.
- Chill the crumb topping while you mix the batter. Cold crumbs bake up with better texture.
- Line the pan with parchment and leave a little overhang. You lift the cake out cleanly for tidy slices.
- Weigh your flour if you can. Packed cups lead to a dry cake, and nobody cheers for dry cake.
Ingredients You’ll Need
I bake this in a nine by nine inch square pan.
Cake
- 1 and 2 thirds cups all purpose flour 210 g
- 1 teaspoon baking powder
- 1 half teaspoon baking soda
- 1 half teaspoon fine salt
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter softened
- 1 cup granulated sugar 200 g
- 2 large eggs at room temperature
- 1 and 1 half teaspoons vanilla extract
- 1 half cup sour cream 120 g
- 2 tablespoons milk
- 2 cups peeled diced apples about 2 medium tossed with 1 teaspoon lemon juice
Crumb Topping
- 1 and 1 third cups all purpose flour 170 g
- 1 half cup light brown sugar packed 100 g
- 3 tablespoons granulated sugar
- 1 and 1 half teaspoons ground cinnamon
- 1 fourth teaspoon fine salt
- 8 tablespoons unsalted butter melted and cooled
- 1 half cup chopped pecans or walnuts optional
Cinnamon Apple Drizzle
- 1 cup apple cider or apple juice
- 1 tablespoon unsalted butter
- 2 tablespoons light brown sugar
- 1 half teaspoon ground cinnamon
- Pinch of salt
- 1 teaspoon cornstarch mixed with 1 teaspoon cold water
- 1 half teaspoon vanilla extract
- 2 to 3 tablespoons powdered sugar if you want a thicker glaze finish
How to Make Apple Crumb Cake with Cinnamon Apple Drizzle
- Prep the pan and oven
- Heat the oven to 350 F. Grease a nine by nine inch pan, line it with parchment, and grease the parchment.
- Mix the crumb
- Stir flour, brown sugar, granulated sugar, cinnamon, and salt in a bowl.
- Pour in melted butter and mix with a fork until large clumps form.
- Fold in nuts if using. Chill the bowl while you make the batter.
- Make the cake batter
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- In a separate bowl, beat butter and sugar until pale and fluffy.
- Beat in eggs one at a time, then add vanilla.
- Mix in half the dry ingredients, then the sour cream and milk, then the rest of the dry ingredients.
- Fold in the diced apples.
- Assemble and bake
- Spread the batter into the pan in an even layer.
- Scatter the chilled crumb evenly over the top. I press some larger clumps together for texture.
- Bake for 38 to 45 minutes, until the center springs back and a tester comes out with a few moist crumbs.
- Cool the cake in the pan for 15 minutes, then lift it out to a rack.
- Make the cinnamon apple drizzle
- Bring cider, butter, brown sugar, cinnamon, and salt to a simmer in a small saucepan.
- Stir in the cornstarch slurry and cook until the sauce looks glossy and slightly thick.
- Take it off the heat, then stir in vanilla.
- For a thicker glaze look, whisk in powdered sugar a spoonful at a time until it coats the spoon.
- Spoon the warm drizzle over the cooled cake, or serve it on the side for extra.
Variations
- Pear crumb cake
Swap the apples with firm pears. Add a pinch of cardamom for a bakery vibe. - Maple twist
Replace half the brown sugar in the crumb with maple sugar. Use a splash of maple in the drizzle. - Caramel swirl
Ripple two tablespoons of thick caramel sauce into the batter before you add the crumbs. - Nut free
Skip the nuts in the crumb and add a tablespoon of oats for extra texture. - Gluten free
Use a one to one gluten free baking blend for both crumb and cake. Add two extra tablespoons of milk if the batter looks thick. - Dairy free
Use plant butter and dairy free sour cream and milk. The cake still bakes up soft.
Mistakes to Avoid
- Overmixing the batter
Mix until the dry spots disappear. Extra mixing makes a tough crumb. - Warm crumb topping
Warm crumbs melt into the cake. Chill them so they bake into nubby clusters. - Too much flour
Spoon and level your flour or use a scale. Packed flour dries the cake. - Underbaking the center
Check near the center. You want a few moist crumbs on the tester, not wet batter. - Drowning the cake in hot drizzle
Let the cake cool and let the drizzle thicken slightly. You keep the crumb topping crisp.
What to Serve with it
- Freshly brewed coffee or a cinnamon tea latte
- A scoop of vanilla ice cream for dessert service
- Lightly sweetened whipped cream with a pinch of cinnamon
- Sharp cheddar slices if you like that classic apple pie pairing
- A bowl of berries for a fresh finish
Storage Tips
- Room temperature
Store covered at room temperature for up to two days. Keep the drizzle separate if you want a crisp crumb. - Refrigeration
Chill slices in an airtight container for up to five days. Warm a slice in the microwave for 10 to 15 seconds. - Freezer
Wrap individual slices, then place them in a freezer bag for up to two months. Thaw in the fridge, then warm in a low oven. - Make ahead
Bake the cake and cool it fully. Add the drizzle right before serving for the best texture.
Nutrition Information
Per slice based on 12 slices
- Calories 460
- Fat 21 g
- Saturated Fat 12 g
- Carbohydrates 63 g
- Sugar 35 g
- Fiber 2 g
- Protein 5 g
- Sodium 230 mg
Apple Crumb Cake with Cinnamon Apple Drizzle
A moist and flavorful crumb cake topped with a warm cinnamon apple drizzle, perfect for dessert or a sweet breakfast treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla.
- Combine flour, baking powder, and salt; add to the creamed mixture alternately with milk.
- Pour batter into prepared pan.
- In a separate bowl, mix flour, brown sugar, and cinnamon.
- Stir in melted butter until crumbly.
- Sprinkle crumb topping evenly over cake batter.
- Bake in preheated oven for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
- While the cake bakes, combine diced apples, brown sugar, water, and cinnamon in a saucepan over medium heat.
- Cook until apples are tender and mixture starts to thicken, about 10 minutes.
- Mix cornstarch with a small amount of cold water to create slurry, then stir into apple mixture.
- Cook an additional 2 minutes until thickened, then remove from heat.
- Drizzle warm cinnamon apple mixture over cooled crumb cake before serving.
Notes
For best results, use fresh tart apples like Granny Smith. You can prepare the drizzle ahead and warm it before serving. This cake can be enjoyed warm or at room temperature.