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This Apple Crumb Cake is irresistible: a moist vanilla-cinnamon cake layered with cinnamon-sugar apples, topped with a generous crumb and finished with a maple glaze. Warm spices and buttery crumbs make every slice feel like a cozy hug.
If you love apple desserts, this cake tastes like apple pie in cake form. It features a soft, buttery crumb cake, a layer of cinnamon-coated apples, a crunchy streusel topping and a sweet maple glaze — the perfect fall centerpiece you’ll want seconds of.
For more ideas, try the Pumpkin Cheesecake Cookies, Apple Crumble Cheesecake or Chai Cake recipes.
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WHY THIS RECIPE WORKS
- Vanilla cinnamon cake: Soft, tender cake with a gentle cinnamon note.
- Cinnamon sugar apples: Fresh apples tossed in cinnamon and sugar for warm, juicy flavor.
- Crumble: A buttery streusel adds crunch and the classic crumb-cake texture.
- Maple glaze: A simple maple-sour cream glaze adds the perfect finishing sweetness.
INGREDIENT NOTES
Key ingredients for this cake are listed below. For exact quantities see the recipe card. Use a reliable kitchen scale for the best results.
- All-purpose flour: Gives a light, tender crumb. Aim for AP flour with 10–11% protein if possible.
- Sugar: Granulated sugar sweetens the batter while helping texture; brown sugar is used in the crumble for richer flavor.
- Baking powder: Helps the cake rise and stay airy.
- Salt: Enhances and balances sweetness.
- Eggs: Use room-temperature eggs for better emulsion and volume.
- Oil: A neutral oil (canola or vegetable) keeps the cake moist.
- Sour cream: Adds moisture, tenderness and structure; Greek yogurt can be substituted 1:1.
- Butter: Used in the cake and crumble; bring to room temperature for easy mixing.
- Apples: Gala works beautifully for sweetness and texture; Granny Smith can be used for a tarter contrast.
- Cinnamon: Ground cinnamon appears in the cake, apples and crumble for cohesive spice.
STEP BY STEP INSTRUCTIONS
Follow these steps to make the Apple Crumb Cake. You’ll need a mixer, two large bowls and a spatula. The complete recipe is in the recipe card below.
STEP 1 — Cinnamon apples: Dice the apples into small cubes and toss with granulated sugar and cinnamon. The sugar will draw out some juice; drain or avoid adding excess liquid when layering the apples in the cake. Set them aside.
STEP 2 — Crumble: Combine flour, brown sugar, cinnamon and room-temperature butter in a bowl. Rub together with your fingers or pulse briefly with a mixer until coarse crumbs form. Set aside.
Preheat the oven to 175ºC / 350ºF. Grease a 23 cm / 9-inch springform pan and line the bottom with parchment paper.
STEP 3 — Cream: In a large bowl, beat granulated sugar and butter on high speed for about 3 minutes until light and fluffy.
STEP 4 — Combine: Add eggs one at a time, mixing until combined. With the mixer on low, add half the dry ingredients, then fold in sour cream, oil and vanilla. Add the remaining dry ingredients and mix until just combined. Scrape the bowl with a spatula to ensure everything is incorporated.
STEP 5 — Assemble and bake: Spread half the batter into the prepared pan and level it. Distribute the cinnamon-sugar apples over the batter (avoid excess liquid). Top with the remaining batter and spread evenly. Sprinkle the crumble over the top. Bake for 65–70 minutes, until a cake tester or toothpick inserted in the center comes out clean.
EXPERT BAKING TIPS
- Use a kitchen scale: Weighing ingredients in grams gives the most consistent results for baking.
- Don’t overmix: Mix until ingredients are just combined. Finish with a gentle fold using a spatula to avoid overworking the batter.
- Light vs. dark pans: A light-colored aluminum pan reflects heat and bakes more gently, yielding a softer cake. Dark pans brown faster and can make the crust darker and drier.
FAQ
Yes — the cake is delicious with or without the glaze.
Yes. Store the cake in an airtight container at room temperature and wait to add the maple glaze until just before serving.
Insert a toothpick or cake tester into the center; it should come out clean when the cake is fully baked.
Yes — plain Greek yogurt can be substituted 1:1 for sour cream.
Absolutely. A scoop of vanilla ice cream pairs wonderfully.
STORAGE
Store the cake in an airtight container at room temperature for 2–3 days. For best texture, add the maple glaze just before serving.
Other Cake Recipes To Try
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Apple Crumb Cake
Pin Recipe
Equipment
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23 cm / 9-inch spring pan
-
Stand mixer
Ingredients
CINNAMON APPLES
- 4 small or 3 large red Gala apples, diced
- 1 ½ tablespoon granulated sugar
- 1 ½ teaspoon ground cinnamon
CRUMBLE
- 120 g all-purpose flour
- 200 g dark brown sugar
- 1 teaspoon ground cinnamon
- 85 g butter, room temperature
VANILLA CINNAMON CAKE
- 340 g all-purpose flour
- ½ teaspoon ground cinnamon
- 2 ¼ teaspoon baking powder
- ½ teaspoon salt
- 125 g butter, room temperature
- 225 g granulated sugar
- 3 eggs, room temperature
- 225 g sour cream (14–18%), room temperature
- 40 g vegetable oil (e.g., canola)
- 1 ½ teaspoon vanilla extract
MAPLE GLAZE
- 125 g powdered sugar
- 1 tablespoon maple syrup
- 1 teaspoon sour cream
- ½ teaspoon vanilla extract
- 1–2 teaspoon water, as needed
The US customary cup measurements are approximate; weighing ingredients in grams yields the most accurate results for baking.
Instructions
CINNAMON APPLES
-
Dice the apples and toss with granulated sugar and cinnamon. Let sit briefly so the sugar draws out some juice; avoid adding excess liquid when layering the apples. Set aside.
CRUMBLE
-
Combine flour, brown sugar, cinnamon and butter. Mix until coarse crumbs form. Set aside.
VANILLA CINNAMON CAKE
- Preheat oven to 175ºC / 350ºF and prepare a 23 cm / 9-inch springform pan with parchment.
- Sift together flour, baking powder, ground cinnamon and salt; set aside.
- Beat granulated sugar and butter until light and fluffy, about 3 minutes.
- Scrape the bowl and add eggs one at a time, mixing until combined. Add half the dry mixture on low, then fold in sour cream, oil and vanilla. Add the remaining dry ingredients and mix until just combined, scraping the bowl as needed.
- Spread half the batter in the pan, add the cinnamon apples (drained of excess liquid), top with remaining batter and finish with the crumble.
- Bake for 65–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack. After 10 minutes, run a thin knife around the edge to release from the springform, then cool completely.
MAPLE GLAZE
- Place the cooled cake on a serving plate. Whisk powdered sugar, maple syrup, sour cream and vanilla together, adding water a teaspoon at a time until you reach a smooth drizzling consistency. Drizzle over the cake and serve.
Nutrition
Carbohydrates: 87g
Protein: 6g
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