Apple Crumb Cake
Apple crumb cake is a soft, buttery treat filled with fresh apple pieces, topped with a golden cinnamon crumb, and finished with a sweet glaze. This cozy apple cake is perfect for breakfast, dessert, or pairing with coffee on a crisp fall day.
Ingredients
Cake:
- ½ cup butter softened
- ½ cup white sugar
- ¼ cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ¾ cup milk
- 1 large green apple peeled and chopped
Crumb Topping:
- ½ cup butter softened
- ¾ cup brown sugar packed
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
Glaze:
- ¼ cup powdered sugar
- ½ teaspoon vanilla
- 1 teaspoon milk
Instructions
- Preheat your oven to 350°F. Then, line an 8x8-inch baking pan with parchment paper and spray it lightly with nonstick cooking spray; set aside.
- Peel and chop the apple and set it aside.
- Add the butter, white sugar, brown sugar, egg, and vanilla to a large mixing bowl and beat until the mixture is smooth and creamy.
- Next, mix in the flour, salt, and baking powder until combined.
- Then add the milk and beat until a smooth batter forms.
- Spread half the batter evenly into your prepared pan, then layer the chopped apples on top.
- To make the crumb topping, combine butter, brown sugar, flour, and cinnamon in a medium bowl. Cut the butter into the mixture until it forms a crumbly texture. Sprinkle half of the crumbs over the apples.
- Spread the remaining batter evenly over the apples and crumbs, then top with the remaining crumb mixture.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool, then prepare the glaze and drizzle it over the cake before serving.
Notes
Storage Tips
- Apple crumb cake can be kept at room temperature, covered, for up to 2 days. Store in an airtight container or wrap the pan tightly with plastic wrap or foil to keep it from drying out.
- For longer storage, place the cake into an airtight container and refrigerate for up to 5 days. When kept in the fridge, the crumb topping might soften a little, but it will still taste great.
- This cake freezes really well. Wrap the whole cake or individual slices tightly in plastic wrap, then in foil, or place them in a freezer-safe container. Freeze for up to 2 months. To serve, thaw the dish overnight in the refrigerator and warm it slightly in the oven.
Nutrition
Serving: 1serving | Calories: 489kcal | Carbohydrates: 69g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 408mg | Potassium: 138mg | Fiber: 2g | Sugar: 41g | Vitamin A: 702IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 2mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.