Big Apple Crumb Cake
Ingredients
- Apples
- 1 pound apples
peeled if you wish, cored, cut into 1/2-inch wedges, 3 medium or 2 large
- Juice of half a lemon
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar
- Crumbs
- 1/2 cup unsalted butter
melted, 4 ounces or 115 grams
- 1/3 cup light or dark brown sugar
65 grams
- 1/3 cup granulated sugar
65 grams
- 1 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1 1/3 cups all-purpose flour
175 grams
- Cake
- 6 tablespoons unsalted butter
softened, 85 grams
- 1/2 cup granulated sugar
100 grams
- 1 large egg
- 1/3 cup sour cream
80 grams
- 1 teaspoon vanilla extract
5 ml
- 1 cup all-purpose flour
130 grams
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- Finish
- Powdered sugar
for dusting
Directions
- 1
Heat oven: To 325°F (165°C). Lightly coat an 8-inch square or 9-inch cake pan with butter or nonstick spray. For extra security, line it with parchment paper.
- 2
Prepare apples: Toss apples with lemon juice, then cinnamon and sugar and set aside.
- 3
Make crumbs: Whisk butter, sugars, cinnamon, and salt together until evenly mixed. Add flour and mix until it disappears. It’s going to be very thick; set it it aside.
- 4
Make cake: Beat butter with sugar until lightened and fluffy. Add egg, sour cream, and vanilla and beat until combined. Sprinkle surface of batter with with baking powder and salt, and beat well to combine. Add flour and mix only until it disappears.
- 5
Assemble: Scrape batter into prepared cake pan and smooth it flat. Arrange apples on cake, slightly overlapped. I usually fit all but 2 wedges; those are cook’s snacks. Pour any cinnamon-apple juices in bottom of bowl over apples. Sprinkle crumbs over apple slices. For bigger crumbs, squeeze the crumbs into small fistfuls and break these up into a couple bigger chunks over the cake.
- 6
Bake: Bake the cake until a toothpick inserted into the apples doesn’t hit any crisp spots and if you look closely, you’ll see juices bubbling around some apples, about 50 to 55 minutes.
- 7
Cool to room temperature, if you can bear it, before cutting into squares or wedges. Dust generously with powdered sugar.
- 8
Cake keeps at room temperature loosely covered (in an airtight container, the crumbs eventually soften) for 3 days or in the fridge, well-wrapped, for 6 days.
Big Apple Crumb Cake
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About this Recipe
Craving a classic, comforting treat that delivers on flavor and indulgence? This Big Apple Crumb Cake is the ultimate answer, offering a lavish experience reminiscent of your favorite bakery.
What truly sets this recipe apart is its dedication to textural perfection. You'll find an incredible 50% crumb topping — a generous, bouldered layer of cinnamon-brown sugar goodness that perfectly complements the soft cake beneath. This isn't just a cake; it's a plush intersection of tender, baked apples and a rich, golden, sour cream-enriched cake, ensuring every bite is moist and flavorful.
Prepare for a truly satisfying dessert that promises a delightful contrast of textures. The cinnamon-spiced crumb topping is delightfully crisp and sweet, giving way to a wonderfully moist and tender cake base. Tucked within the golden cake, you'll discover pockets of tender, baked apples, adding a fruity brightness that cuts through the richness. It's a substantial, comforting cake that’s perfect for sharing, yielding 12 to 16 generous servings.
While delicious as is, you have a few options to make it your own. The recipe specifies using apples, and you can experiment with your favorite varieties, opting for firm, slightly tart apples like Honeycrisp or Granny Smith to balance the sweetness. The recipe also notes that peeling the apples is entirely optional, depending on your preference for texture. For an extra touch, a light dusting of powdered sugar at the end adds a beautiful finish.
This Big Apple Crumb Cake is ideal for a weekend brunch, a celebratory gathering, or simply as an indulgent afternoon treat. Serve it warm with a cup of coffee or alongside a scoop of vanilla ice cream for an extra special dessert.