Apple Crumb Cake
So, Why Am I Always Making Apple Crumb Cake?
You know, there are some days when all you really want is something warm and sweet coming form the oven, but (naturally) you also don’t want to wait forever or fuss with anything too fancy. That’s kinda how I landed on this Apple Crumb Cake ages ago—it’s the sort of recipe that just ends up in your regular rotation without even trying. In fact, my cousin once called it “the kind of cake people eat with their hands right from the pan when they think nobody’s looking.” Which, by the way, is true.
Anyway, I’ve made this so many times it’s sort of a running joke in my family. And I’ll confess: sometimes it turns out a little, um, rustic looking (blame the crumb topping for occasionally getting too enthusiastic). But it’s always good. Also, quick tangent—once I tried substituting pears for apples in a moment of inspiration, but, well, stick with apples if you want that crumb magic.
This Is Why You’ll Want to Bake It Too
I make this cake whenever I’ve got apples lingering on the counter, especially the wrinkly ones nobody’s going to eat (don’t tell my husband). My family goes wild for this because the smell alone is enough to make anyone hang around the kitchen waiting for a slice. Oh, and that buttery, cinnamony crumb topping—half the time I have to double the crumb because it gets nicked off the cake before I even cut it (if you’ve got kids, you know what I mean).
Honestly, when I’m feeling a bit lazy, I swap in store-bought applesauce for some apples. Not quite the same, but still pretty darn good. I fought with underbaked middles before realizing you’ve just gotta trust your nose (and toothpick).
What You’ll Need (And What You Can Swap!)
- 3-4 apples (about 2 cups, diced) – I use Granny Smith for more tang, but yesterday I was out and just chucked in whatever was left, didn’t notice much difference.
- 1 1/2 cups all-purpose flour – My gran used to insist on King Arthur, but any plain flour works fine, promise.
- 3/4 cup sugar (brown or white—it’s forgiving)
- 1/2 cup unsalted butter (I’ve even used margarine when desperate)
- 2 large eggs – or actually, flax eggs work if you’re out of the real thing.
- 1 tsp baking powder
- 1/2 tsp baking soda (sometimes I skip this if I can’t find it in my messy cupboard, doesn’t ruin it)
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp cinnamon (I almost always free-pour this—makes it feel homier)
- 1/2 cup sour cream or plain yogurt – whichever you’ve got in the fridge
- For the crumb topping:
- 1/3 cup flour
- 1/3 cup sugar (brown or white, you pick)
- 1/2 tsp cinnamon
- 1/4 cup melted butter (I wing it, just melt a chunk and see)
Optional: a handful of chopped walnuts or pecans; sometimes I stir those in if I feel fancy or need crunch.
How to Do It (Don’t Sweat the Details)
- Prep everything: Oven at 350°F (180°C), middle rack. Grease a 9-inch square pan. Or, if you’re missing that size, an 8×8 or even a round tin works—but timings might shift a minute or two.
- Mix the dry: In a bowl, whisk up the flour, baking powder, baking soda, salt, and cinnamon. No need for sifting, unless you like extra dishes.
- Cream the wet: In another big-ish bowl, beat the butter & sugar together till a bit fluffy. Add eggs one at a time. Then a splash of vanilla, stir in the yogurt or sour cream. Actually, sometimes it curdles a bit here, but don’t freak out—it bakes out fine.
- Combine: Dump half of your dry mixture into the wet, mix gently, then the rest. Fold in your diced apples. This is where I usually sneak a taste (don’t tell).
- Spread into your pan. Try to make it even, but really, nobody notices if it’s lumpy.
- Crumb topping time! Stir flour, sugar, and cinnamon in a cup, pour over that melted butter, and fork it till crumby (should look like wet sand). Sprinkle generously across the cake. If it clumps, all the better.
- Bake: About 35-40 mins. Sometimes it’s done at 33, sometimes takes a bit over 40—it’s just how these things go. Toothpick in center should come out with a few moist crumbs (not gooey batter). If edges are getting too brown, foil over the top for the last bit.
- Cool if you can: Frankly, we never do; just slice and eat warm. It’s messy, but no one’s complained yet.
Some Notes From Trial and Error
- If your apples are super sweet, reduce the sugar a bit (unless you like it really sweet—my dad does).
- I once tried using rye flour instead (long story, not my best move)—stick with regular if you can.
- Don’t overbake. Trust your nose more than the timer—if it smells nutty and apple-y, check it soon.
Variations You Might (or Might Not) Want to Try
- Pear Crumb Cake: Pears make it a bit mushy. Not my fave, but workable if you’re in a pinch.
- Add berries: I tossed in a handful of blueberries once and it was actually great!
- Lemon zest in the batter: Adds a bit of zing. Totally optional, but good if you’re bored of regular apple cake.
What If You’re Missing Equipment?
I always say a stand mixer is handy, but honestly, my old wooden spoon gets as much action as any fancy gadget. Only thing you really need is a cake pan of some sort—one time I made this in a battered old loaf tin. It looked odd, but still tasted right. If you don’t have a proper measuring cup, just eyeball the amounts—cake’s forgiving like that.
How To Store (Like You’ll Ever Need To)
Ok, theoretically it’ll keep on the counter in an airtight box for up to three days. But honestly, in my house it never lasts more than a day! Sometimes I hide a few pieces in the microwave for tomorrow’s breakfast (just don’t zap them too long or the crumbs go soggy).
How I Serve This (and a Bit About Tea)
I like to cut big, generous squares and dust with a bit of icing sugar. My husband insists it’s not cake without a blob of whipped cream on the side. Growing up, my mom always served it with strong black tea (Yorkshire, no less), but these days I like it with cold milk or, oddly enough, a splash of cold brew coffee. Here’s a cake similar to mine I found once—she likes it with ice cream!
Pro Tips (a.k.a. What I’ve Messed Up Before)
- Don’t try to rush baking time. I’ve pulled it early and ended up with soggy middle more than once.
- Letting the crumb get too thick in one spot means, sometimes, it’ll sink (still edible, just looks wonky).
- Once I forgot the salt—tasted weirdly flat. A pinch matters!
FAQ—Actual Questions I’ve Gotten
Can I use gluten-free flour?
Yeah, should work if you use a blend made for baking. Texture gets a bit denser but it’s good—my friend Anne swears by Cup4Cup (you can check out their gluten-free tips if you need more guidance).
Do I have to peel the apples?
Nope, not unless you want to. Skins get soft in baking, plus it saves tons of time.
How do I know it’s done?
Middle should just barely spring back or test with a toothpick. Actually, I find it works better if you wait till the crumb looks a bit golden at the edges.
Can I freeze it?
Sure thing—but I almost never do. Wrap it tight, freeze up to a month. Warm slices in the oven, not the microwave (learn form my rubbery mishap).
What if I’ve got only two apples?
Throw them in anyway! Maybe use a splash of applesauce to bump things up if you want, or just go with less. Works fine; cake is forgiving.
Why is my topping sinking?
Too much butter in the crumb mix—done this loads. Next time, use a scant measure or chill the topping first (on second thought, a little sunken topping actually tastes better…).
What goes with Apple Crumb Cake?
Honestly? Strong cuppa, double pour of cream, or just a fork in a sunbeam. That’s what weekends are for.
So go on—gather up your apples, get the oven on, and give this a bash! If you wind up with a sticky counter and a whole heap of crumbs, well, you’re in good company.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 2 medium apples, peeled and diced
- 1/2 cup sour cream
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup brown sugar (for crumb topping)
- 1/3 cup cold unsalted butter, cubed (for crumb topping)
- 1/2 cup all-purpose flour (for crumb topping)
Instructions
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1Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
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2In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
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3In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream.
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4Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the diced apples and spread the batter evenly into the prepared pan.
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5For the crumb topping, mix together brown sugar, flour, and cold butter with a fork or pastry cutter until coarse crumbs form. Sprinkle the crumb topping evenly over the cake batter.
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6Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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