Apple Crumb Cake Cinnamon Drizzle

Apple Crumb Cake with Cinnamon Apple Drizzle is that nostalgic treat you crave when crisp apples meet a cozy crumbly topping and a sweet spiced drizzle. I love baking this cake during apple season and serving it with afternoon tea but honestly it is just as delicious any time of year. The tender base melts in your mouth and that warm cinnamon aroma always brings people to the kitchen before it is even out of the oven.

I remember making this cake for my neighbor’s birthday and everyone kept asking for the recipe. It is become the only apple cake my family requests each fall and sometimes I even pack up a slice for a lunchbox surprise.

Ingredients

• All purpose flour: provides a soft structure to the cake and crumb topping use a high-quality unbleached flour for best texture
• Baking powder: fresh baking powder makes the cake rise beautifully
• Baking soda: helps balance the acidity from the sour cream and apples for a light texture
• Ground cinnamon: adds warmth and spice always check that your cinnamon is still fragrant for best flavor
• Salt: enhances flavor and balances sweetness use fine sea salt for even distribution
• Unsalted butter: softened for the cake and cold for the crumb topping brings richness and moisture if possible use European style butter for even more depth
• Granulated sugar: makes the cake sweet and helps with browning look for fine grains that dissolve easily
• Brown sugar: packed into the crumb and drizzle for caramel notes make sure yours is fresh and not lumpy
• Large eggs: bind the batter and give structure grab the freshest eggs you can find
• Vanilla extract: deepens the flavor pure extract always beats imitation
• Sour cream: for moisture and a subtle tang choose full fat for the softest crumb
• Apples: Granny Smith or any tart crisp apple variety peeled and diced for even distribution through the cake
• Milk: for the drizzle creates a luscious smooth sauce whole milk works best for richness

Step-by-Step Instructions

Make the Crumb Topping:

Use a pastry cutter or your fingertips to blend cold cubed butter with flour brown sugar granulated sugar cinnamon and salt until clumps form. Keep this cold so the topping stays crumbly after baking and do not overwork or you will lose the signature crunch.

Mix the Cake Batter:

Cream softened butter with granulated sugar until pale and fluffy scraping the sides as needed. Beat in the eggs one at a time fully incorporating each before adding the next. Stir in vanilla extract and sour cream this keeps the cake ultra moist. Whisk together flour baking powder baking soda cinnamon and salt in a separate bowl then gently fold these dry ingredients into the wet mixture until just combined. Do not overmix or the cake will be dense.

Add Apples:

Fold in the diced apples using a spatula so they distribute evenly in the batter. A gentle hand ensures you do not break up the apple pieces too much.

Layer and Bake:

Spoon the batter into a greased and lined cake pan then sprinkle the chilled crumb mixture over the top evenly. Bake at 350 degrees Fahrenheit for about 60 minutes or until a toothpick comes out clean and the top is golden brown with crisp edges. Let the cake cool in the pan before removing to prevent cracking.

Prepare the Cinnamon Apple Drizzle:

While the cake cools melt butter in a small saucepan and add brown sugar cinnamon a pinch of salt and milk. Whisk constantly over low heat until smooth and bubbling then remove from heat. Drizzle this luscious sauce over the cooled cake before serving for an extra burst of apple cinnamon sweetness.

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My favorite part is the drizzle the way it glazes the crumb layer is simply irresistible. Every time I make this cake my family tries to sneak tastes of the crumb topping before it ever makes it onto the cake and we all agree the apples are what makes it unforgettable.

Storage Tips

This cake keeps well at room temperature for up to two days if stored in an airtight container. For longer storage refrigerate it which helps retain its moisture. To freeze wrap individual slices in plastic and then foil to prevent freezer burn. Thaw overnight in the fridge or gently warm slices in the microwave before serving.

Ingredient Substitutions

If you are out of sour cream try plain Greek yogurt for similar moisture and tang. Swap Granny Smith apples for Honeycrisp or Braeburn if you want a sweeter or fruitier flavor. Use coconut oil instead of butter for a subtle twist though it will slightly alter the taste. If brown sugar is not on hand blend extra granulated sugar with a touch of molasses.

Serving Suggestions

Serve warm slices with a scoop of vanilla ice cream for a decadent treat or alongside a mug of spiced chai tea for the ultimate cozy afternoon. For special occasions add toasted pecans or walnuts to the crumb topping. Sometimes we even double the drizzle and serve extra on the side so every slice gets bathed in cinnamon apple sauce.

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Cultural Context

This cake is a delicious spin on the classic coffee cake a tradition in many American and European homes where fruit and streusel were combined to use up seasonal harvests. The cinnamon apple glaze is inspired by old-fashioned apple crisp toppings which always filled kitchens with that homespun aroma. My grandmother used to make something similar every autumn and each bite reminds me of those crisp fall afternoons spent baking together.

Recipe FAQs

→ How do I prevent a soggy bottom on the cake?

Use firm apples and ensure they are chopped into small cubes. Pat apples dry if excessively juicy before adding them to the batter to help avoid extra moisture pooling at the base.

→ Can I use a different fruit instead of apples?

Pears make a great substitute in this cake, though other firm fruits like peaches or plums can be used. Adjust seasoning and sweetness as needed.

→ How should I store leftover cake?

Cover and store at room temperature for up to two days. For longer storage, refrigerate for up to five days, warming slices before serving for best texture.

→ Can I add nuts to the cake or topping?

Yes, chopped walnuts or pecans add delicious crunch to the crumb topping. Stir into the dry crumb mixture before adding the butter and mixing.

→ What type of apples work best?

Granny Smith apples are preferred for their firm texture and tartness, which balance the cake’s sweetness. Other firm varieties such as Honeycrisp or Fuji also work well.