Caramel Apple Crumb Cake
This gooey apple cake with crumb topping brings together the comforting warmth of cinnamon apples, the buttery richness of a traditional crumb cake, and the indulgent sweetness of caramel — creating the ultimate seasonal dessert that's surprisingly simple to make.
Equipment
- 9x13-inch Baking Dish
- Electric Mixer
- Pastry Cutter
Ingredients
Apple Filling
- 4 large Granny Smith apples peeled and diced (about 4 cups)
- 2 tablespoons lemon juice
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- 2 tablespoons cornstarch
Cake Batter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup sour cream Greek yogurt works as a lighter alternative
Crumb Topping
- 1 cup all-purpose flour
- 2/3 cup brown sugar packed
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter cold and cubed
Caramel Drizzle
- 1 cup caramel sauce store-bought or homemade
- 1/4 teaspoon sea salt optional, for salted caramel flavor
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish, or line with parchment paper for easier removal.
- In a large bowl, toss the diced apples with lemon juice to prevent browning. Add the sugar, cinnamon, nutmeg, and cornstarch, mixing until apples are evenly coated.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat butter and sugar with an electric mixer until light and fluffy (about 3 minutes). Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with sour cream, beginning and ending with the flour mixture (flour-sour cream-flour-sour cream-flour).
- Spread two-thirds of the cake batter into your prepared baking dish, creating an even layer. Arrange the apple mixture on top, distributing evenly. Drop remaining cake batter by spoonfuls over the apples.
- In a medium bowl, combine flour, brown sugar, and cinnamon for the crumb topping. Cut in cold butter using a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-sized pieces.
- Sprinkle the crumb topping evenly over the cake batter and apple layer.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins browning too quickly, loosely cover with aluminum foil after 40 minutes.
- Allow cake to cool in the pan for at least 30 minutes. Warm the caramel sauce slightly for easier drizzling, then drizzle generously over the top of the cake before serving. If using, sprinkle with sea salt to enhance the caramel flavor.
Notes
- For a healthier version, reduce sugar by 25%, substitute half the all-purpose flour with whole wheat pastry flour, replace sour cream with Greek yogurt, and use coconut sugar instead of brown sugar.
- The cake can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
- For the best apple texture, stick with firm varieties like Granny Smith or Honeycrisp that hold their shape when baked.
- The cake can be stored at room temperature for up to 2 days, refrigerated for up to 5 days, or frozen for up to 3 months.
- For the best apple texture, stick with firm varieties like Granny Smith or Honeycrisp that hold their shape when baked.
Nutrition
Calories: 475kcalCarbohydrates: 68gProtein: 5gFat: 21gSaturated Fat: 13gSodium: 230mgFiber: 2gSugar: 45g
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