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Apple Crumb Cake 1

Apple Crumb Cake

This Apple Crumb Cake transforms ordinary apples into an extraordinary treat that perfectly balances sweet, tart, and spice in every bite. The beauty of this moist apple cake with crumble topping is its universal appeal – it's elegant enough for special occasions yet simple enough for everyday indulgence.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 slices
Calories 385 kcal

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • Pastry Cutter
  • Parchment Paper

Ingredients
  

Cake Base

  • 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup unsalted butter melted
  • 2 large eggs room temperature
  • 1 cup sour cream Greek yogurt works as a lighter alternative
  • 2 tsp vanilla extract

Apple Filling

  • 3 medium-sized apples Honeycrisp, Granny Smith, or Braeburn work best
  • 1 tbsp lemon juice
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Crumb Topping

  • 1 cup all-purpose flour
  • 2/3 cup brown sugar packed
  • 1/2 cup cold unsalted butter cubed
  • 1/2 cup chopped pecans walnuts make a great substitute
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.
  • Peel, core, and dice the apples into 1/2-inch cubes. Toss them in a bowl with lemon juice, sugar, cinnamon, and nutmeg.
  • In a medium bowl, combine flour, brown sugar, cinnamon, and salt for the crumb topping. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until you achieve pea-sized crumbs. Mix in the chopped pecans.
  • Whisk together the dry ingredients (flour, sugars, baking powder, baking soda, salt, cinnamon, and nutmeg) in a large bowl.
  • In a separate bowl, combine the wet ingredients (melted butter, eggs, sour cream, and vanilla).
  • Fold the wet ingredients into the dry ingredients until just combined - avoid overmixing.
  • Pour the batter into the prepared pan, spreading it evenly. Arrange the apple filling over the batter, gently pressing some pieces slightly into the batter.
  • Sprinkle the crumb topping evenly over the apples, covering the entire surface.
  • Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. The internal temperature should reach 205°F for optimal doneness.
  • Allow the cake to cool in the pan for 15-20 minutes before removing the springform ring. Transfer to a wire rack to cool completely or serve slightly warm.

Notes

This cake is best served slightly warm, with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream.
For a healthier version, you can reduce the sugar by 25% without significantly affecting taste by using naturally sweet apples like Fuji or Gala, replace half of the all-purpose flour with white whole wheat flour for additional fiber, or use Greek yogurt instead of sour cream to increase protein content.
The natural moisture from the apples keeps the cake fresh 30% longer than standard cakes. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. The cake also freezes exceptionally well for up to 3 months.

Nutrition

Calories: 385kcalCarbohydrates: 49gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 75mgSodium: 240mgFiber: 2gSugar: 29g
Keyword Apple Cake, Crumb Cake, Apple Dessert, Coffee Cake, Fall Baking
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