I love bringing this cinnamon apple crumb cake to the Thanksgiving table, where its warm spices and tender apples feel right at home among the holiday desserts. A generous buttery crumb topping makes each slice extra special, and you can bake it ahead to make the day a little easier.
Why You’ll Love This Cinnamon Apple Crumb Cake
This cake pairs soft, cinnamon-scented cake with juicy pieces of apple and a crisp, buttery topping. It’s simple to prepare with familiar baking ingredients, easy to slice for a crowd, and just as welcome with an afternoon cup of coffee as it is after Thanksgiving dinner. The cake stays moist for several days, so you can make it ahead and enjoy leftovers, too.
Cinnamon Apple Crumb Cake Ingredients & Substitutions
- 2 cups all-purpose flour, divided
- 3/4 cup packed light brown sugar, divided
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter, softened, plus 6 tablespoons melted butter for the topping
- 2 large eggs, at room temperature
- 3/4 cup sour cream, at room temperature
- 1 teaspoon alcohol-free vanilla extract
- 2 medium apples, peeled, cored, and diced, about 2 cups
- 1 tablespoon lemon juice
Use a firm baking apple, such as Granny Smith or Honeycrisp, so the pieces keep their shape in the oven. Plain thick yogurt can stand in for the sour cream. If you like a little crunch, add chopped pecans or walnuts to the crumb topping.
Step-by-Step Instructions to Make Cinnamon Apple Crumb Cake
1. Prepare the pan and apples
Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment, leaving a little overhang to help lift out the cooled cake. Toss the diced apples with the lemon juice and 1/2 teaspoon of the cinnamon.
2. Mix the crumb topping
In a medium bowl, stir together 3/4 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Pour in the melted butter and mix with a fork until large, moist crumbs form. Set the topping aside.
3. Combine the dry ingredients
In a separate bowl, whisk together the remaining 1 1/4 cups flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon.
4. Make the cake batter
In a large bowl, beat the softened butter with the granulated sugar and remaining 1/4 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream and alcohol-free vanilla. Add the dry ingredients and mix just until no dry streaks remain. Fold in the apples.
5. Add the topping and bake
Spread the batter evenly in the prepared pan. Scatter the crumb mixture over the top, gently pressing a few larger crumbs into place. Bake for 40 to 48 minutes, until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool and serve
Let the cake cool in the pan for at least 30 minutes before slicing. For neater pieces, allow it to cool completely, then lift it out using the parchment.
Tips for Success
- Bring the butter, eggs, and sour cream to room temperature so they blend smoothly.
- Measure flour by spooning it into the measuring cup and leveling the top, rather than packing it down.
- Mix the batter only until the flour disappears. Overmixing can make the cake dense.
- Dice the apples into small, even pieces so they soften evenly as the cake bakes.
- Start checking the cake at 40 minutes. Oven times can vary, and baking it just until done helps keep the crumb tender.
Variations of Cinnamon Apple Crumb Cake
For a nutty topping, stir 1/2 cup chopped pecans or walnuts into the crumbs. To add a little extra spice, mix a pinch of nutmeg or ground ginger into the cake batter. You can also use pears in place of some of the apples, or add a handful of raisins to the batter for a classic fall twist.
Serving Suggestions: What to Pair with Cinnamon Apple Crumb Cake
Serve the cake at room temperature or warm a slice briefly before serving. It’s lovely on its own, with a spoonful of whipped cream, or alongside vanilla ice cream. For a Thanksgiving dessert spread, pair it with pumpkin pie or a bowl of fresh fruit, and offer coffee or spiced tea.
Storage & Reheating Instructions
Once completely cool, store the cake covered at room temperature for up to 2 days, or refrigerate it in an airtight container for up to 5 days. To reheat a slice, warm it in the microwave in short bursts until just heated through. You can freeze individual slices, well wrapped, for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Memories Made Around the Table
I like setting this cake out after a big holiday meal, when everyone is ready to linger at the table a little longer. The cinnamon aroma brings a cozy feeling to the kitchen, and I always enjoy watching people reach for one more crumb-covered slice. It’s the kind of simple dessert that makes an ordinary afternoon or a family gathering feel memorable.
FAQs
Can I make cinnamon apple crumb cake ahead?
Yes. Bake it a day ahead, let it cool completely, and keep it covered. You can serve it at room temperature or warm individual slices just before serving.
Which apples work best in this cake?
Firm apples that hold their shape are a good choice. Granny Smith adds a pleasantly tart contrast, while Honeycrisp brings a sweeter flavor. A mix of the two works well, too.
How do I know when the cake is done?
The crumb topping should look golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If it has wet batter on it, bake for a few more minutes and check again.
Can I bake this cake in a different pan?
A similar-sized 8-inch square pan can work, though the cake may be a little thicker and need additional baking time. Check the center before taking it out of the oven.
Final Thoughts
This cinnamon apple crumb cake brings together tender fruit, cozy spice, and a generous crumb topping in an easy dessert worth sharing. Whether you make it for Thanksgiving or a relaxed weekend treat, it’s a comforting bake that’s simple to prepare ahead.
Cinnamon Apple Crumb Cake
Equipment
- 1 9-inch square baking pan
- 1 Parchment Paper
- 2 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer
- 1 Fork
Ingredients
Cake and apples
- 2 cups all-purpose flour divided
- 0.75 cup packed light brown sugar divided
- 0.333 cup granulated sugar
- 2 teaspoons ground cinnamon divided
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
- 0.5 cup unsalted butter softened
- 2 large eggs at room temperature
- 0.75 cup sour cream at room temperature
- 1 teaspoon alcohol-free vanilla extract
- 2 medium apples peeled, cored, and diced; about 2 cups
- 1 tablespoon lemon juice
Crumb topping
- 6 tablespoons unsalted butter melted
- 0.5 cup packed light brown sugar
- 0.75 cup all-purpose flour
- 1 teaspoon ground cinnamon
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment, leaving an overhang. Toss the diced apples with the lemon juice and 1/2 teaspoon cinnamon.
- In a medium bowl, stir together 3/4 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Pour in the melted butter and mix with a fork until large, moist crumbs form. Set aside.
- In a separate bowl, whisk together the remaining 1 1/4 cups flour, baking powder, baking soda, salt, and remaining 1/2 teaspoon cinnamon.
- Beat the softened butter with the granulated sugar and remaining 1/4 cup brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the sour cream and vanilla. Add the dry ingredients and mix just until combined. Fold in the apples.
- Spread the batter evenly in the prepared pan. Scatter the crumb mixture over the top, gently pressing a few larger crumbs into place. Bake for 40 to 48 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for at least 30 minutes before slicing. For neater pieces, cool completely, then lift it out using the parchment.