A moist, tender apple crumb cake with a crunchy brown sugar topping and layers of sweet-tart apples. Perfect for fall baking or any cozy morning.

FOR THE CRUMB TOPPING:

1 cup all-purpose flour

½ cup brown sugar

¼ cup granulated sugar

1 teaspoon cinnamon

½ teaspoon salt

6 tablespoons cold unsalted butter, cubed

FOR THE APPLE LAYER:

3 medium apples (Granny Smith, Honeycrisp, Braeburn, or Jonagold), thinly sliced

1 tablespoon all-purpose flour

½ teaspoon cinnamon

FOR THE CAKE BATTER:

4 tablespoons unsalted butter, softened

⅔ cup granulated sugar

1 large egg

½ cup full-fat sour cream (or Greek yogurt)

¼ cup milk

1 teaspoon vanilla extract

1½ cups all-purpose flour

1½ teaspoons baking powder

½ teaspoon salt

Cook Mode Prevent your screen from going dark

1. In a medium bowl, whisk together flour, brown sugar, granulated sugar, cinnamon, and salt for the crumb topping.

2. Add cold cubed butter and work it into the dry ingredients using fingertips or a pastry cutter until crumbly with some pea-sized clumps.

3. Chill the crumb topping in the refrigerator while preparing the batter.

4. Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.

5. Thinly slice apples (leave the peels on, if desired) and toss with 1 tablespoon flour and ½ teaspoon cinnamon. Set aside.

6. In a large bowl, cream softened butter and sugar until light and fluffy.

7. Beat in egg, then mix in sour cream, milk, and vanilla extract.

8. In a separate bowl, whisk together flour, baking powder, and salt.

9. Fold dry ingredients into wet mixture just until combined. Do not overmix.

10. Spread the batter evenly in the prepared pan.

11. Layer the sliced apples evenly on top of the batter.

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 moist crumbs.

14. Let cool completely in the pan before slicing.

Use full-fat sour cream or Greek yogurt for best texture and flavor.

Leaving apple peels on adds texture and nutrients—just slice thinly.

Chilling the crumb topping helps maintain that clumpy, crunchy texture during baking.

This cake is best served the day it’s made but can be stored covered at room temperature for 2 days or refrigerated for up to 4.