Description
A cozy, comforting cake perfect for autumn afternoons or any time you crave the warm flavors of baked apples and cinnamon. This cake combines tender spiced apples with a buttery crumble topping for a dessert that’s both moist and crunchy, making it a perfect treat for family gatherings, holiday celebrations, or a simple weekend indulgence.
Ingredients
For the Cake:
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2 ½ cups all-purpose flour
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2 teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon ground cinnamon
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½ teaspoon ground nutmeg
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¾ cup unsalted butter, softened
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1 cup granulated sugar
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½ cup brown sugar, packed
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2 large eggs
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1 teaspoon vanilla extract
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1 cup sour cream
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3 medium apples, peeled, cored, and diced
For the Crumble Topping:
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¾ cup all-purpose flour
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½ cup brown sugar, packed
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½ teaspoon ground cinnamon
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¼ teaspoon salt
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½ cup unsalted butter, cold and cubed
Instructions
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Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
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Beat in the eggs one at a time, then stir in the vanilla extract.
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Alternately add the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
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Gently fold in the diced apples until evenly distributed.
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In a small bowl, combine flour, brown sugar, cinnamon, and salt for the crumble. Cut in cold butter until the mixture resembles coarse crumbs.
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Pour the batter into the prepared pan, spreading it evenly. Sprinkle the crumble topping over the cake.
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Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. The topping should be golden brown and fragrant.
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Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack. Serve warm or at room temperature, optionally with ice cream or whipped cream.
Notes
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Choose firm, slightly tart apples like Honeycrisp or Granny Smith for best results.
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Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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The cake tastes even better the next day as the flavors meld.
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For a crispier crumble, keep the butter cold until just before baking.
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- Prep Time: 20 minutes
- Cook Time: 50 minutes