I finally perfected my Homemade Cinnamon Coffee Cake loaded with ultra-soft apple layers and an extra-thick crumb topping, and I’m sharing the one small trick behind it.

Jump to Recipe

I never thought a cake could hide so much personality. My Cinnamon Apple Crumb Cake looks almost humble but every slice reveals soft, tender crumbs and pockets of peeled, chopped apples that still have a little bite.

The batter gets a tang from sour cream which somehow makes the cake ultra soft, while that thick crumb layer gives you crunchy little surprises. It feels like an Apple Crumble Cake that learned to behave at brunch, and shows up in Cinnamon Coffee Cake Recipes Easy roundups for good reason.

I should warn you though, I kept sneaking spoonfuls straight from the pan.

Ingredients

Print Recipe (No Advertisments)

Adds sweet tart moisture, some fiber and vitamin C, gives cake a tender bite.
All purpose flour bulk up the cake with carbs and light structure, not much else.
Pure sweetness, mostly simple carbs that brown a bit, helps crust and rise.
Adds deep caramel notes, moist crumb, still sugar so watch portions and calories.
Cold butter in crumbs gives flaky, rich pockets, lots of fat and flavor.
Warm spice, almost no calories, great aroma and pairs well with apple sweetness.
Bind the batter, add protein and moisture, helps structure and tender crumb.
Gives tang and fat, keeps cake moist, adds some protein and richer flavor.

Ingredient Quantities

2 cups all-purpose flour (for batter)

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon (batter)

1/2 tsp fine salt

1 1/2 cups granulated sugar

2 large eggs

1 cup sour cream (or greek yogurt)

1/2 cup vegetable oil

1 tsp vanilla extract

3 medium apples (about 2 1/2 cups peeled, cored and chopped)

1 tbsp lemon juice

1 1/2 cups all-purpose flour (crumb topping)

1 1/4 cups packed light brown sugar

1/2 cup granulated sugar (crumb)

2 tsp ground cinnamon (crumb)

3/4 cup cold unsalted butter (12 tbsp), cubed

1/2 tsp fine salt (crumb)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and grease and line a 9 by 13 inch baking pan with parchment leaving an overhang so you can lift the cake out later.

2. Make the crumb topping: in a bowl combine 1 1/2 cups all purpose flour, 1 1/4 cups packed light brown sugar, 1/2 cup granulated sugar, 2 tsp ground cinnamon and 1/2 tsp fine salt. Add 3/4 cup cold unsalted butter, cubed, and cut it in with a pastry cutter or your fingers until mixture looks like coarse crumbs with some pea sized pieces. Set about half the crumbs aside for the top and leave the other half for pressing into the bottom.

3. Press the reserved bottom crumb mixture firmly into the prepared pan to form a crust. Don’t panic if it seems loose, pressing it hard helps it bind.

4. In a large bowl whisk 2 large eggs with 1 1/2 cups granulated sugar until combined, then stir in 1 cup sour cream (or greek yogurt), 1/2 cup vegetable oil and 1 tsp vanilla extract.

5. In a separate bowl whisk together 2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon and 1/2 tsp fine salt. Add the dry mix to the wet ingredients and stir gently until just combined. Don’t overmix or the cake will be dense.

6. Pour the batter over the crumb crust and spread it into an even layer.

7. Prep the apples: peel, core and chop 3 medium apples (about 2 1/2 cups). Toss them with 1 tbsp lemon juice so they don’t brown and to add a little brightness.

8. Scatter the apples evenly over the batter, pressing them lightly so they sink in a bit but remain mostly on top.

9. Sprinkle the remaining crumb topping evenly over the apples, covering the surface. If some larger buttery chunks remain, that is perfect.

10. Bake at 350 F for 45 to 55 minutes until the top is golden and a toothpick in the center comes out with moist crumbs not raw batter. Cool the cake in the pan on a wire rack at least 30 minutes before slicing so the crumb layer sets. Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days.

Equipment Needed

1. Oven (preheat to 350 F)
2. 9 by 13 inch baking pan lined with parchment paper, leaving an overhang
3. Large mixing bowl and a medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk
6. Pastry cutter or fork (or your fingers)
7. Rubber spatula or wooden spoon for folding and spreading
8. Chef’s knife and cutting board for the apples
9. Vegetable peeler (or use the knife)
10. Wire cooling rack and a toothpick to test doneness (dont forget)

FAQ

Q: What pan size and bake time should I use?

A: Use a 9×13 inch pan. Preheat oven to 350°F (175°C) and bake about 40 to 50 minutes, until the top is golden and a toothpick in the center comes out with only a few moist crumbs. Ovens vary so start checking at 35 minutes.

Q: Can I swap the sour cream for something else?

A: Yes, plain full fat Greek yogurt works 1:1 and gives the same tang and moisture. If you only have low fat, expect a slightly denser crumb.

Q: Which apples are best and do I need to do anything to them?

A: Firm tart or sweet-tart apples like Granny Smith, Honeycrisp or Braeburn are best. Peel, core and chop, toss with the 1 tbsp lemon juice and a tablespoon of flour if they're very juicy so they dont make the cake soggy.

Q: How do I get a big, crunchy crumb topping instead of dust?

A: Keep the butter very cold and cut it into the crumb mixture with a pastry cutter or food processor until you have coarse, pea to walnut sized crumbs. Press some bigger clumps together by hand for more texture.

Q: Can I make this ahead or freeze it?

A: Yes. Store at room temp for up to 2 days, or in the fridge up to 4 days. To freeze, wrap tightly and freeze up to 3 months. Thaw overnight in the fridge and warm at 325°F (160°C) for 10 to 15 minutes to freshen.

Q: Why did my cake sink in the middle or come out soggy?

A: Common causes are underbaking, too many wet apples, or overmixing the batter (which weakens the structure). Toss apples with a little flour, dont overload the pan, and bake until set. Let it cool before cutting so the center firms up.

Cinnamon Apple Crumb Cake Recipe Substitutions and Variations

All-purpose flour (batter): swap with whole wheat pastry flour 1:1 for a nuttier, tender cake, or use a 1:1 gluten free flour blend (add 1/4 tsp xanthan gum if the blend lacks it).
1 cup sour cream (or greek yogurt): use 1 cup buttermilk, or make a quick buttermilk by mixing 1 cup milk + 1 tbsp lemon juice or vinegar, let sit 5 mins, it’s almost the same.
1/2 cup vegetable oil: replace with 1:1 melted unsalted butter for richer flavor, or use unsweetened applesauce 1:1 to cut fat (if using applesauce, you might want to reduce sugar by 1-2 tbsp).
3/4 cup cold unsalted butter (crumb): swap with cold solid coconut oil 1:1 (gives a hint of coconut) or use chilled vegan butter sticks 1:1 for a dairy free crumb.

Pro Tips

1) Keep the butter cold when you make the crumbs, and dont overwork it. Cut the cubes small, toss them in a bowl or pulse a few times in the food processor so you get mostly coarse crumbs with some pea sized chunks. Those chunky bits give the topping that buttery, almost pastry feel.

2) To avoid a soggy bottom, either prebake the pressed crumb crust for about 8 to 10 minutes until it just firms, or toss the chopped apples with a tablespoon of flour or cornstarch before you scatter them. If your apples are super juicy, pat them a little with a paper towel first so they dont water down the batter.

3) Treat the batter gently. Once you add the dry mix to the wet, stir just until combined, dont overmix or the cake gets tough. Using room temperature eggs and sour cream helps everything blend smoothly so you spend less time stirring.

4) Watch the bake and cool right. If the top is browning too fast, loosely tent with foil and keep baking until a toothpick comes out with moist crumbs. Let the pan cool at least half an hour before you slice it, or chill it 15 to 30 minutes for cleaner slices, otherwise the crumb layer can fall apart.

Cinnamon Apple Crumb Cake Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I finally perfected my Homemade Cinnamon Coffee Cake loaded with ultra-soft apple layers and an extra-thick crumb topping, and I'm sharing the one small trick behind it.

Servings

servings

Calories

602

kcal

Equipment: 1. Oven (preheat to 350 F)
2. 9 by 13 inch baking pan lined with parchment paper, leaving an overhang
3. Large mixing bowl and a medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk
6. Pastry cutter or fork (or your fingers)
7. Rubber spatula or wooden spoon for folding and spreading
8. Chef’s knife and cutting board for the apples
9. Vegetable peeler (or use the knife)
10. Wire cooling rack and a toothpick to test doneness (dont forget)

Ingredients

2 cups all-purpose flour (for batter)
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon (batter)
1/2 tsp fine salt
1 1/2 cups granulated sugar
2 large eggs
1 cup sour cream (or greek yogurt)
1/2 cup vegetable oil
1 tsp vanilla extract
3 medium apples (about 2 1/2 cups peeled, cored and chopped)
1 tbsp lemon juice
1 1/2 cups all-purpose flour (crumb topping)
1 1/4 cups packed light brown sugar
1/2 cup granulated sugar (crumb)
2 tsp ground cinnamon (crumb)
3/4 cup cold unsalted butter (12 tbsp), cubed
1/2 tsp fine salt (crumb)

Directions

Preheat oven to 350 F and grease and line a 9 by 13 inch baking pan with parchment leaving an overhang so you can lift the cake out later.
Make the crumb topping: in a bowl combine 1 1/2 cups all purpose flour, 1 1/4 cups packed light brown sugar, 1/2 cup granulated sugar, 2 tsp ground cinnamon and 1/2 tsp fine salt. Add 3/4 cup cold unsalted butter, cubed, and cut it in with a pastry cutter or your fingers until mixture looks like coarse crumbs with some pea sized pieces. Set about half the crumbs aside for the top and leave the other half for pressing into the bottom.
Press the reserved bottom crumb mixture firmly into the prepared pan to form a crust. Don’t panic if it seems loose, pressing it hard helps it bind.
In a large bowl whisk 2 large eggs with 1 1/2 cups granulated sugar until combined, then stir in 1 cup sour cream (or greek yogurt), 1/2 cup vegetable oil and 1 tsp vanilla extract.
In a separate bowl whisk together 2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp ground cinnamon and 1/2 tsp fine salt. Add the dry mix to the wet ingredients and stir gently until just combined. Don’t overmix or the cake will be dense.
Pour the batter over the crumb crust and spread it into an even layer.
Prep the apples: peel, core and chop 3 medium apples (about 2 1/2 cups). Toss them with 1 tbsp lemon juice so they don't brown and to add a little brightness.
Scatter the apples evenly over the batter, pressing them lightly so they sink in a bit but remain mostly on top.
Sprinkle the remaining crumb topping evenly over the apples, covering the surface. If some larger buttery chunks remain, that is perfect.
Bake at 350 F for 45 to 55 minutes until the top is golden and a toothpick in the center comes out with moist crumbs not raw batter. Cool the cake in the pan on a wire rack at least 30 minutes before slicing so the crumb layer sets. Store leftovers covered at room temperature for 2 days or refrigerate up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.