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Cinnamon Apple Crumb Cake

Cinnamon apple crumb cake with a thick, buttery cinnamon-sugar crumb topping and apple-studded, moist cake. Baked until golden, then finished with a light powdered sugar dusting.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For crumb topping
  • 1.5 cup flour
  • 1 cup brown sugar
  • 2 tsp cinnamon
  • 0.75 cup butter melted
For cake
  • 2 cup flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.25 tsp salt
  • 0.5 cup butter softened
  • 0.75 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 0.75 cup sour cream
  • 2 cup apples diced
For serving
  • 1 powdered sugar to serve

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x13 dish so the cake releases cleanly after baking.
Make cinnamon crumb topping
  1. Combine flour, brown sugar, and cinnamon, then drizzle in melted butter and toss until large crumbs form with a sandy, clumpy texture.
Mix the cake batter
  1. Beat butter and sugar until smooth, then add eggs and beat again until incorporated.
  2. Beat in vanilla and sour cream until the mixture looks creamy and evenly blended.
  3. Fold in the dry ingredients and diced apples until no dry streaks remain and the apples are evenly distributed throughout the batter.
Assemble and bake
  1. Spread the batter in the prepared 9x13 dish, then scatter the crumb topping generously over the surface.
  2. Bake at 350F for 45-50 minutes, watching for a golden top and a set center when lightly tapped.
  3. Let the cake cool briefly, then dust with powdered sugar before serving for a sweet finish.

Notes

For the best crumb, toss until the butter creates visibly clumpy crumbs rather than fine sand. Store covered in the refrigerator up to 4 days; rewarm slices in the microwave for 15–20 seconds. Freezing is yes: cool completely, wrap tightly, and freeze up to 2 months. For a lighter option, swap sour cream for plain Greek yogurt 1:1 to keep the cake moist with a tangy flavor.