Apple Crumble Cake
User Reviews
4.8
36 reviews
Excellent
Apple Crumble Cake
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If you love a good fall baking sesh as much as I do, this easy, super moist and yummy apple cake is the perfect dessert with chopped apples, soft buttery cake, and crunchy crumble topping. Pour over the apple cider glaze and you have the perfect coffee cake for your autumn mornings!
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Ingredients
Apple Cake Batter
- 2 cups all-purpose flour
- 1 1/2 tsp aluminum-free baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1/2 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup unsalted butter melted
- 1 cup sour cream
- 3 large eggs beaten
- 2 tsp vanilla extract
- 3 baking apples peeled and diced into 1/4 inch pieces
Brown Sugar Swirl
- 3/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter melted
Crumble Streusel Topping
- 1/4 cup unsalted butter softened
- 1/2 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
Apple Cider Vanilla Glaze
- 3/4 cup powdered sugar
- 1/4 cup apple cider DO NOT USE APPLE CIDER VINEGAR
- 1 tsp vanilla extract
Instructions
- Heat oven to 350 degrees F. Grease a 9x13 inch baking dish with butter or baking spray.
- Whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and both sugars in a large bowl.
- Stir in melted butter, sour cream, eggs, and vanilla until smooth. Fold apples in, then pour into prepared pan.
- In a medium bowl, stir together all the brown sugar swirl ingredients together well. Pour over batter, then swirl into it using a knife or spoon.
- In another medium bowl, put all the crumble topping ingredients and use a fork to blend ingredients until you have large crumbles. Sprinkle over the cake batter evenly and generously.
- Put pan in oven and bake for 45 minutes or until toothpick inserted in the center comes out clean. Let the cake cool completely before removing from pan.
- In a small bowl, combine all glaze ingredients using a whisk.
- Wait until the apple crumb cake is cool to glaze and eat.
Equipments used:
Notes
- This apple crumble cake stays in your fridge wrapped in plastic wrap for up to 4 days...if it doesn't get devoured first. It's a great make-ahead dessert for fall parties and Thanksgiving. Just bring to room temperature for a couple of hours and serve!
- This cake is also very easy to freeze. After baking, let the cake cool to room temperature and wrap it tightly with a few layers of plastic wrap. Freeze the cake for up to 3 months. Make the glaze the day of or day before.
- Baking soda and baking powder have a shelf life of about 6 months before they lose their lifting power, so the fresher the better. Don't use cake flour - Cake flour is meant to be softer, with less protein, which is great for angel cake but not for a cake holding heavy fillings inside like bits of apple. We need that structure, so use all-purpose flour.
- Baking soda and baking powder have a shelf life of about 6 months before they lose their lifting power, so the fresher the better.
- Don't use cake flour - Cake flour is meant to be softer, with less protein, which is great for angel cake but not for a cake holding heavy fillings inside like bits of apple. We need that structure, so use all-purpose flour.
- Use a kitchen scale! Sure you can make cake with a cup measurement, but a kitchen scale will always make perfectly accurate cake.
- Use a kitchen scale! Sure you can make cake with a cup measurement, but a kitchen scale will always make perfectly accurate cake.
- Swap in Apple Pie Spice for the spices if you don't have them all.
- Swap in Apple Pie Spice for the spices if you don't have them all.
- When mixing your cake, stir until the dry ingredients are just combined into the batter. You don't want to overwork the flour and over-activate the gluten because that'll lead to a dense, bread-like batter instead of a soft, moist cake!
- When mixing your cake, stir until the dry ingredients are just combined into the batter. You don't want to overwork the flour and over-activate the gluten because that'll lead to a dense, bread-like batter instead of a soft, moist cake!
- Other Toppings - try caramel sauce, a simple vanilla glaze, or add in maple syrup!
- Other Toppings - try caramel sauce, a simple vanilla glaze, or add in maple syrup!
- Grease your baking pan well with baking spray, butter, or my magic cake goop recipe (I swear by this stuff!). Your cake will slide right out with no stickage.
- Grease your baking pan well with baking spray, butter, or my magic cake goop recipe (I swear by this stuff!). Your cake will slide right out with no stickage.
- Make sure all the refrigerated ingredients are room temperature. Everything will bake up evenly and consistently every time.
- Make sure all the refrigerated ingredients are room temperature. Everything will bake up evenly and consistently every time.
Nutrition Information
Show Details
Serving
1g
Calories
233kcal
(12%)
Carbohydrates
37g
(12%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
45mg
(15%)
Sodium
114mg
(5%)
Fiber
1g
(4%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 24slices
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 233kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 45mg | 15% |
| Sodium | 114mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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