Cinnamon Apple Crumb Cake with Cinnamon Apple Drizzle
This Cinnamon Apple Crumb Cake with Cinnamon Apple Drizzle is a delightful autumn treat, combining moist cake, juicy apples, a buttery crumb topping, and a luscious cinnamon drizzle. It's perfect for family gatherings, holidays, or simply enjoying a slice of autumnal bliss.
Equipment
- 9x13 inch baking pan
- Medium bowl
- Large bowl
- Whisk
- Electric mixer
- pastry blender or fork
- Small saucepan
- Wooden skewer or toothpick
- Measuring cups and spoons
- cooling rack
- Spatula
Ingredients
- 2 ½ cups all-purpose flour for cake
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon for cake
- ¼ teaspoon ground nutmeg for cake
- 1 ¾ cups granulated sugar for cake
- 2 large eggs
- 1 teaspoon vanilla extract for cake
- 1 cup sour cream
- 3 cups peeled and diced apples mix of Granny Smith and Honeycrisp
- 1 cup all-purpose flour for crumb topping
- ½ cup packed light brown sugar
- ½ cup granulated sugar for crumb topping
- ½ teaspoon ground cinnamon for crumb topping
- 4 tablespoons unsalted butter for drizzle
- ¼ cup apple cider
- 2 cups powdered sugar
- 1 teaspoon ground cinnamon for drizzle
- ¼ teaspoon ground nutmeg for drizzle
- ½ teaspoon vanilla extract for drizzle
- 2-4 tablespoons milk or more apple cider, for drizzle
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg (for the cake).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the diced apples.
- In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon (for the crumb topping). Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour the cake batter into the prepared baking pan.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 45-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before frosting.
- In a small saucepan, melt the butter (for the drizzle). Stir in the apple cider, powdered sugar, cinnamon, nutmeg, and vanilla extract. Whisk until smooth.
- Add milk or more apple cider, 1 tablespoon at a time, until the desired consistency is reached.
- Drizzle the cinnamon apple drizzle over the cooled cake. Slice, serve, and enjoy!
Notes
For best results, use room temperature ingredients for the cake batter. Chill the crumb topping for 15-20 minutes before baking for an extra-crispy texture. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. Consider adding chopped nuts like pecans or walnuts to the crumb topping for added flavor and crunch. A mix of tart and sweet apples, such as Granny Smith and Honeycrisp, provides the best flavor and texture.