Happy New Year, everyone!
I can’t believe 2019 is already behind us. It seems like yesterday Kyong and I were graduating from Nicholls, and now we’re embracing our own “Roaring Twenties”—a time for good food and new adventures in the kitchen.
This year, my resolutions include getting a bit more active, baking more bread, and trying recipes we’ve never made before. Case in point: neither of us had tried an apple crumb cake until recently. So we fixed that—and it was worth the wait.
Ingredients for an Amazing Apple Crumb Cake
- All-purpose flour — provides structure so the cake supports the apples and crumb topping.
- Granulated and brown sugar — brown sugar keeps the cake moist and adds a deep, caramel-like flavor that pairs beautifully with apples and cinnamon; granulated sugar balances sweetness and texture.
- Unsalted butter — for a tender, fine crumb and rich flavor.
- Baking powder and baking soda — to leaven the cake so it isn’t too dense.
- Buttermilk — keeps the cake moist and tender.
- Apples — any variety you prefer; they are the star.
- Cinnamon — the classic partner to apple.
- Salt and vanilla — small additions that deepen the flavor.
For the Apples
Use your favorite apples—I used Gala. Peel and slice about 3 medium apples into bite-size pieces, roughly 1/4 inch thick. Toss with 1 teaspoon granulated sugar and 1 teaspoon ground cinnamon. Set aside.
For the Crumb Topping
I like using a fork to mix the crumb since it helps create varied-sized crumbs. Leave some larger chunks for extra crunch.
- Combine 1/2 cup granulated sugar and 1/4 cup brown sugar in a medium bowl. Stir in 6 tablespoons melted unsalted butter. Add 1 1/4 cups all-purpose flour, 1 teaspoon ground cinnamon and a pinch of salt; mix with a fork until the mixture forms crumbs. Set aside.
For the Cake
This is a butter cake designed to hold up to the apples and crumb topping while remaining moist and tender.
- Whisk together 2 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- In a large bowl, cream 3/4 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup brown sugar until light and fluffy.
- Add 3 large eggs one at a time, mixing until each is fully incorporated.
- Combine 3/4 cup buttermilk with 1 teaspoon vanilla. Add the buttermilk and dry ingredients alternately: half the buttermilk, half the dry; then the remaining buttermilk and dry ingredients, mixing just until combined. The batter will be thick.
- Line a 9×13-inch pan with parchment, leaving some overhang for easy removal. Spread the batter evenly in the pan.
- Arrange the sliced, spiced apples over the batter, then sprinkle the crumb topping evenly. Press the topping down gently so it adheres during baking.
- Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. For a deeper color and extra crunch, you can broil on high for 1–2 minutes at the end—watch closely to avoid burning.
- Cool the cake on a wire rack until it’s easy to handle. Lift it from the pan using the parchment overhang and let cool completely before slicing, or serve slightly warm.
- Serve as is, with a cold glass of milk, or drizzle with a buttery caramel sauce if you like.
Bake with love! ❤️
Mei
📖 Recipe
Apple Crumb Cake
A tender, moist butter cake layered with warm cinnamon apples and crunchy crumbs. Serve slightly warm, and finish with a drizzle of caramel if you like.
Prep Time: 35 mins
Cook Time: 25 mins
Total Time: 1 hr
Yield: 12 squares
Ingredients
For the Apples
- 3 medium apples, peeled and sliced (about 1/4″ thick)
- 1 teaspoon granulated sugar
- 1 teaspoon ground cinnamon
For the Crumb Topping
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (light or dark)
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter, melted
- 1 1/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
For the Cake Batter
- 2 1/2 cups all-purpose flour (about 11 oz)
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 3 large eggs
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
Instructions
- Prepare the apples: Peel and slice the apples, toss with sugar and cinnamon, and set aside.
- Make the crumb topping: Mix granulated and brown sugar with salt. Stir in melted butter, then add flour and cinnamon. Crumble with a fork until combined and set aside.
- Preheat: Heat the oven to 350°F (175°C).
- Combine dry ingredients: Whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- Cream butter and sugars: In a large bowl, cream the softened butter with both sugars until light and fluffy.
- Add eggs: Add eggs one at a time, mixing until each is incorporated.
- Alternate wet and dry: Combine buttermilk and vanilla. Add half the buttermilk mixture to the creamed butter, then half the dry ingredients, mixing just until combined. Repeat with the remaining buttermilk and dry ingredients. The batter will be thick.
- Assemble: Line a 9×13 pan with parchment. Spread the batter evenly, then top with the prepared apples and crumb topping. Press the topping down gently so it adheres.
- Bake: Bake 20–25 minutes, or until a toothpick comes out with a few moist crumbs. Optionally broil for 1–2 minutes at the end for extra color—watch carefully.
- Cool and serve: Cool on a wire rack until manageable, remove from pan using the parchment overhang, and let cool completely before slicing, or serve slightly warm. Enjoy plain or with a drizzle of caramel sauce.
Recommended Equipment
- 9×13-inch cake pan
- Hand mixer or stand mixer
- Mixing bowls
Nutrition (per serving)
Calories: 471 kcal | Carbohydrates: 70 g | Protein: 6 g | Fat: 19 g | Saturated Fat: 12 g | Cholesterol: 88 mg | Sodium: 402 mg | Fiber: 2 g | Sugar: 39 g
Keywords: apple, brown sugar, cinnamon, crumb topping