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Apple Crumb Cake

apple crumb cake with a bite taken from it.
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This apple crumb cake is the sweetest way to start your morning! With a tender, cinnamon spiced cake, topped with a cinnamon apples and a thick, buttery crumb topping– it's fall in every bite. There's no better way to use up a surplus of apples.

Ingredients

Units

Crumb Topping

  • 1 1/2 cup light or dark brown sugar
  • 1 Tablespoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, melted
  • 2 1/2 all-purpose flour

Cake

  • 1 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 3/4 cup light or dark brown sugar
  • 3 large eggs
  • 1 cup greek yogurt
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups peeled chopped apples (about 2 medium apples)
  • 1 1/2 teaspoons ground cinnamon, divided

Optional Vanilla Icing

  • 1 cup powdered sugar
  • 3 Tablespoons heavy whipping cream
  • 1/4 teaspoon pure vanilla extract

Instructions

  1. Preheat the oven to 350ºF. Grease or line a 9x13-inch baking pan with parchment paper. Set aside.
  2. Make the crumb topping: Mix together the brown sugar, cinnamon and salt in a medium bowl. Then, stir in the melted butter. Using a fork, gently mix in the flour until a crumble forms. Do not overmix. You some pea-sized pieces with some larger chunks.
  3. Make the cake: Whisk the butter, granulated sugar, and brown sugar together until combined. Then, add the eggs, yogurt, and vanilla until smooth, about 1 minute. Add the flour, 1/2 teaspoon cinnamon, baking soda, baking powder, and salt. Fold together until combined. The batter will be thick.
  4. Toss together the apples and cinnamon. Set aside.
  5. Spread the batter evenly into the prepared baking pan. Top evenly with the cinnamon apples. Then, add the crumb topping. Press the crumb topping tightly into the cake so it sticks. 
  6. Bake for 50-60 minutes. The baking time can vary, so keep an eye on it– mine took exactly 55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. To prevent the top from browning too quickly, loosely cover with aluminum foil at the 30-minute mark. Remove the cake from the oven and allow to cool for 30 minutes before slicing and serving.
  7. Make the vanilla icing: Whisk together the powdered sugar, heavy cream and vanilla. Top with vanilla icing or sifted powdered sugar. Leftovers stay fresh covered tightly at room temperature for 3 days or in the refrigerator up to 5 days.

Notes

  1. Make Ahead Instructions: You can prepare the cake through step 6. Cover the cake tightly and refrigerate for up to 2 days. Allow to come to room temperature before serving. Top with vanilla icing or sifted powdered sugar.
  2. Freezing Instructions: Prepare the cake through step 6. Allow it to cool completely, cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature. Top with vanilla icing or sifted powdered sugar.
  3. Apples: Use any variety apples you enjoy. I usually use Granny Smith or Gala apples as it's typically what I already have on hand.
  4. Yogurt: Make sure you use full-fat Greek yogurt or sour cream. I don't recommend using a lower fat.

Find it online: https://runlifteatrepeat.com/apple-crumb-cake/