The Ultimate Apple Crumb Cake Recipe

The scent of warm cinnamon and baked apples filling your kitchen is pure magic. This Apple Crumb Cake delivers tender, spiced cake layered with sweet apple chunks and topped with buttery, golden crumbs that melt in your mouth.

After years of testing, this is truly the best apple crumb cake recipe I’ve perfected. This easy apple crumb cake works for beginners and experienced bakers alike, creating a dessert that’ll have everyone asking for seconds.

Why This Recipe Works (And Will Be Your New Favorite)

Here’s what makes this Apple Crumb Cake absolutely irresistible:

• The Perfect Crumb-to-Cake Ratio: We don’t skimp on the topping here. You’ll get generous layers of buttery, cinnamon-spiced crumbs in every single bite.
• Stays Moist for Days: My secret ingredient ensures a tender, never-dry cake that tastes just as amazing on day three as it does fresh from the oven.
• A Foolproof Method: Perfect results every time, even if you’re a beginner baker. The steps are straightforward and nearly impossible to mess up.
• Deep Apple Flavor: I’ll show you exactly which apples to choose and how to prep them so they shine in every slice without turning mushy or bland.

The Science of a Perfect Crumb Cake: Key Ingredients

Understanding your ingredients is the difference between good and extraordinary baking. Let me break down exactly why each component matters.

For the Crumb Topping: Cold butter is absolutely essential here. When cold butter hits the dry ingredients, it creates those perfect sandy, clumpy textures we crave – not a greasy paste. Brown sugar adds deep molasses notes and extra moisture, while a touch of white sugar provides structure and that satisfying crunch.

For the Apple Layer:

The Best Apples for Baking

Not all apples are created equal when it comes to baking. Here are my top picks:

• Granny Smith: The classic choice. Their tartness balances the sweet cake perfectly, and they hold their shape beautifully during baking.
• Honeycrisp: Sweet with just enough acidity, these apples maintain their texture and add natural sweetness to reduce the sugar needed elsewhere.
• Braeburn: My personal favorite for baking. They offer complex flavor with hints of spice and maintain firmness without becoming tough.
• Jonagold: A wonderful alternative that provides balanced sweetness and tartness with excellent baking properties.

To Peel or Not to Peel?

I always leave the peels on. They add beautiful color, extra nutrients, and a slight textural interest. Just make sure to slice them thinly so they soften properly during baking.

For the Cake Batter: Here’s where the magic happens. Full-fat sour cream (or Greek yogurt) is my secret weapon for creating an incredibly moist, tender crumb. The acid reacts perfectly with the baking soda, creating the ideal lift and structure. Don’t even think about substituting with low-fat versions – the fat content is crucial for both texture and flavor.

How to Make Apple Crumb Cake (Step-by-Step)

Step 1: Make The Crumb Topping First

1. In a medium bowl, whisk together 1 cup all-purpose flour, ½ cup brown sugar, ¼ cup granulated sugar, 1 teaspoon cinnamon, and ½ teaspoon salt.
2. Cut 6 tablespoons of cold unsalted butter into small cubes and add to the flour mixture.
3. Using your fingertips or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some larger, pea-sized pieces.

Pro Tip: Chill the topping in the fridge while you make the batter. This ensures it stays clumpy and doesn’t melt into the cake during baking.

Step 2: Prepare the Apples & Cake Batter

4. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
5. Peel and thinly slice 3 medium apples. Toss with 1 tablespoon flour and ½ teaspoon cinnamon. Set aside.
6. In a large bowl, cream together 4 tablespoons softened butter with ⅔ cup granulated sugar until light and fluffy.
7. Beat in 1 large egg, then mix in ½ cup sour cream, ¼ cup milk, and 1 teaspoon vanilla extract.
8. In a separate bowl, whisk together 1½ cups all-purpose flour, 1½ teaspoons baking powder, and ½ teaspoon salt.
9. Gently fold the dry ingredients into the wet ingredients until just combined. Don’t overmix – a few lumps are perfectly fine.

Step 3: Assemble and Bake

10. Spread the cake batter evenly in your prepared pan.
11. Arrange the apple slices over the batter in an even layer.
12. Sprinkle the chilled crumb topping generously over the apples.

13. Bake for 45-55 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
14. Cool completely in the pan before slicing – this is crucial for clean cuts!

Expert Tips for Success

• Don’t Overmix the Batter: Stirring too vigorously develops the gluten, leading to a tough, dense cake. Mix just until the flour disappears.
• Use Cold Butter for the Crumb: I can’t stress this enough – cold butter creates the perfect crumbly texture we’re after.
• Let It Cool: The cake continues to set as it cools, making it much easier to slice cleanly. Patience pays off here.
• Measure Flour Correctly: Use the spoon-and-level method. Scoop flour into your measuring cup with a spoon, then level with a knife. Too much flour makes a dry cake.
• Room Temperature Ingredients: Except for the butter in the crumb topping, everything should be at room temperature for the smoothest mixing.

Recipe Variations to Try

For a Gluten-Free Apple Crumb Cake: Replace the all-purpose flour with a 1:1 gluten-free flour blend like Bob’s Red Mill or King Arthur. Add ¼ teaspoon xanthan gum if your blend doesn’t include it.

For a Dairy-Free Version: Substitute vegan butter for regular butter, use dairy-free sour cream (I love Kite Hill), and replace milk with your favorite non-dairy alternative.

Topping Variations: Fold chopped pecans, walnuts, or old-fashioned oats into your crumb topping for extra texture and flavor. A tablespoon of rolled oats adds wonderful rustic appeal.

Spice It Up: Add a pinch of nutmeg, cardamom, or allspice to your crumb topping for warming complexity.

Storing, Freezing, and Reheating

How to Store: Cover tightly and store at room temperature for up to 3 days, or refrigerate for up to a week. The cake actually improves on day two as the flavors meld.

How to Freeze: Wrap cooled cake tightly in plastic wrap, then aluminum foil. Freeze whole cake for up to 3 months, or slice and freeze individual pieces for up to 2 months. Thaw overnight in the refrigerator.

Reheating: Warm individual slices in the microwave for 15-20 seconds, or place the whole cake in a 300°F oven for 10-15 minutes until heated through.

Apple Crumb Cake FAQ

Can I make this in a different size pan? Yes! Use an 8-inch square pan for a thicker cake (increase baking time by 10-15 minutes), or a 9×13-inch pan for a thinner version (reduce baking time by 10-15 minutes).

Can I use apple pie filling instead of fresh apples? I don’t recommend it. Canned filling is too sweet and soft, and won’t give you the texture contrast we want. Fresh apples are definitely worth the extra few minutes.

My crumb topping melted into the cake. What went wrong? Your butter was probably too warm. Always use cold butter and chill the finished topping before using. Also, make sure your oven isn’t running too hot.

Can I prepare this cake ahead of time? Absolutely! This easy apple crumb cake is perfect for meal prep. Make it up to 2 days ahead – it actually tastes better after the flavors have time to develop.

There you have it – the ultimate guide to creating bakery-quality apple crumb cake in your own kitchen. This recipe has never failed me, and I’m confident it’ll become a beloved staple in your home too. The combination of tender cake, perfectly spiced apples, and that irresistible crumb topping creates pure comfort in every bite.