Apple Crumb Cake
A moist and tender cake with a sweet, spiced apple filling, topped with a buttery, crunchy streusel.
Ingredients
For the Crumble Topping
- 85 g unsalted butter cold and diced
- 120 g all-purpose flour
- 160 g light brown sugar packed
- 2 tsp cinnamon
- A pinch of salt
For the Apple Filling
- 4 Granny Smith apples about 4 cups/450g, peeled and sliced
- 100 g light brown sugar packed
- 1 ½ tsp cinnamon
- 2 ½ Tbsp water
- 1 Tbsp lemon juice
- 56 g unsalted butter
- A pinch of salt
- 2 tsp cornstarch mixed with 1 Tbsp water
For the Cake
- 240 g all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 141 g unsalted butter softened
- 150 g granulated sugar
- 53 g light brown sugar packed
- 2 eggs room temperature
- 2 tsp vanilla
- 115 g sour cream room temperature
- 2 Tbsp milk
Instructions
- Prepare Crumble: Whisk flour, brown sugar, cinnamon, and salt. Rub in cold, diced butter until crumbly. Chill in the fridge.
- Make Apple Filling: Combine apples, brown sugar, cinnamon, water, lemon juice, butter, and salt in a saucepan. Cook until apples soften. Stir in cornstarch mixture until thickened. Cool slightly.
- Make Cake Batter: Preheat oven to 350°F. Whisk flour, baking powder, and salt. Beat butter and sugars until light and fluffy. Mix in eggs, vanilla, and sour cream. Add dry ingredients and milk until just combined.
- Assemble and Bake: Spread batter into a greased 9-inch pan. Spoon apple filling on top, then sprinkle with crumble. Bake for 45-53 minutes, or until a toothpick comes out clean.
- Cool: Cool in the pan for at least 30 minutes before slicing and serving.