Why You’ll Love This Recipe

I love this cake because it offers a bakery-worthy taste with minimal effort. The crumb topping bakes up golden and crisp, giving way to a moist apple-studded cake underneath. The drizzle is what really makes it shine — buttery, cinnamon-scented, and just thick enough to soak into the crumbs. It’s a crowd-pleaser that works for casual coffee breaks, holiday dinners, or gifting. Plus, it’s easy to customize with nuts, caramel, or even a scoop of ice cream.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake Ingredients:

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ¾ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ½ cup sour cream

  • 2 medium apples, peeled, cored, and chopped (preferably Granny Smith)

Crumb Topping Ingredients:

  • 1 cup all-purpose flour

  • 1 teaspoon ground cinnamon

  • ¼ teaspoon salt

  • ½ cup unsalted butter, cold and cubed

  • ½ cup packed brown sugar

  • ¼ cup granulated sugar

Cinnamon Apple Drizzle Ingredients:

  • 1 tablespoon unsalted butter

  • ½ cup packed brown sugar

  • 1 teaspoon ground cinnamon

  • 2 tablespoons milk

  • Pinch of salt

Directions

Prepare the Cake Batter

  1. I preheat the oven to 350°F (175°C) and grease or line a 9×9-inch square baking pan.

  2. In a medium bowl, I whisk together the flour, baking powder, baking soda, cinnamon, and salt.

  3. In a large mixing bowl, I cream the softened butter and sugar until light and fluffy, about 2–3 minutes.

  4. I beat in the eggs one at a time, then stir in the vanilla.

  5. Alternating, I add the dry mixture and sour cream to the butter mixture until just combined.

  6. I fold in the chopped apples gently so they’re evenly distributed.

Prepare the Crumb Topping

  1. In a separate bowl, I combine the flour, cinnamon, salt, brown sugar, and granulated sugar.

  2. I cut in the cold butter with a pastry cutter or my fingers until the mixture resembles coarse crumbs.

  3. I sprinkle the crumbs evenly over the cake batter.

Bake the Cake

  1. I bake the cake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

  2. I let the cake cool in the pan for 15–20 minutes, then move it to a wire rack.

Make the Drizzle

  1. In a small saucepan, I melt the butter over medium heat.

  2. I stir in the brown sugar, cinnamon, milk, and salt, cooking until the sugar dissolves and the mixture is smooth (about 2–3 minutes).

  3. Once the cake is fully cooled, I drizzle the warm sauce over the top before slicing.

Servings and Timing

This recipe makes 12–16 slices. The total time is about 1 hour 30 minutes — 20 minutes of prep and 60 minutes of baking, plus cooling time. Each serving has roughly 300–350 calories.

Variations

  • Nutty topping: I sometimes add chopped pecans or walnuts to the crumb for extra crunch.

  • Caramel twist: A drizzle of caramel sauce along with the cinnamon glaze makes it extra indulgent.

  • Layered apples: For more apple flavor, I scatter thin slices of apple between the batter and the crumb layer.

  • Spiced cake: I’ve added nutmeg or cardamom to the batter for a deeper spice profile.

  • Bundt version: This batter also bakes beautifully in a bundt pan with adjusted baking time.

Storage/Reheating

I store leftovers covered at room temperature for up to 2 days or in the fridge for up to 5 days. For longer storage, I freeze individual slices (without drizzle) for up to 2 months and add the sauce after reheating. To reheat, I warm a slice in the microwave for 15–20 seconds — it tastes like it just came out of the oven.

FAQs

Can I make this cake ahead of time?

Yes, I often bake the cake a day in advance. I wait to add the drizzle until just before serving so the topping stays fresh.

What apples work best?

I prefer Granny Smith for their tartness, but Honeycrisp or Fuji also work if I want a sweeter cake.

Can I double this recipe?

Yes, I double the ingredients and bake it in a 9×13-inch pan. The bake time may increase slightly.

Why is my crumb topping sinking?

That usually happens if the butter is too soft. I keep it cold and cubed for a crumbly, crisp topping.

Can I skip the drizzle?

Absolutely. The cake is delicious with just the crumb topping, but the drizzle adds an extra layer of flavor and moisture.

Conclusion

This Apple Crumb Cake with Cinnamon Apple Drizzle is a dessert I come back to again and again — soft, moist cake with tender apples, a buttery crumb topping, and a spiced drizzle that makes it unforgettable. It’s a true comfort bake, perfect for sharing at gatherings or enjoying with a cup of coffee on a quiet afternoon. Every bite tastes like autumn comfort, no matter the season.

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Apple Crumb Cake with Cinnamon Apple Drizzle

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  • Author: Mia
  • Total Time: 1 hour 30 minutes
  • Yield: 12–16 slices
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Description

A soft and moist apple cake topped with buttery crumbs and finished with a warm cinnamon apple drizzle—this comforting dessert is perfect for fall or any time of year.

Ingredients

Cake:

1½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp ground cinnamon

¼ tsp salt

¾ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream

2 medium apples, peeled, cored, and chopped (Granny Smith preferred)

Crumb Topping:

1 cup all-purpose flour

1 tsp ground cinnamon

¼ tsp salt

½ cup unsalted butter, cold and cubed

½ cup brown sugar, packed

¼ cup granulated sugar

Cinnamon Apple Drizzle:

1 tbsp unsalted butter

½ cup brown sugar, packed

1 tsp ground cinnamon

2 tbsp milk

Pinch of salt

Instructions

Preheat Oven:
Preheat to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line with parchment.

Mix Dry Ingredients:
In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.

Cream Butter and Sugar:
In a large bowl, beat softened butter and sugar until light and fluffy (2–3 minutes).

Add Eggs and Vanilla:
Beat in eggs one at a time, then add vanilla.

Combine Batter:
Alternate mixing in dry ingredients and sour cream until just combined. Fold in chopped apples.

Prepare Crumb Topping:
Mix flour, cinnamon, salt, sugars, and cold butter until crumbly with pea-sized chunks. Sprinkle evenly over batter.

Bake:
Bake 55–65 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15–20 minutes, then transfer to a rack.

Make Drizzle:
In a saucepan, melt butter, then stir in brown sugar, cinnamon, milk, and salt. Cook 2–3 minutes until smooth.

Finish Cake:
Drizzle sauce over cooled cake before serving.

Notes

Best Apples: Use tart apples like Granny Smith for balance.

Texture Tip: Don’t overmix the batter to keep the cake light and fluffy.

Crumb Topping: Use cold butter for the best crumble.

Serving Ideas: Pair with ice cream, whipped cream, or hot coffee/tea.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert, Cake
  • Method: Baking
  • Cuisine: American

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