Apple Crumb Cake: My Cozy Fall Favorite with Drizzle (Print Version)

Apple Crumb Cake with Cinnamon Drizzle: Tender cake, buttery crumb, and the perfect cinnamon finish. Your new favorite for cozy evenings.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 90 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cake Base Essentials

01 - 2 cups (240g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup (113g) unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1 cup (240ml) whole milk
09 - 1 teaspoon vanilla extract

→ Apple Filling Magic

10 - 4-5 medium Granny Smith apples (about 4 cups sliced), peeled, cored, and sliced 1/4-inch thick
11 - 1/4 cup (50g) brown sugar, packed
12 - 1 teaspoon ground cinnamon
13 - 1 tablespoon lemon juice

→ Crumb Topping Dreams

14 - 1 cup (120g) all-purpose flour
15 - 1/2 cup (100g) brown sugar, packed
16 - 1/4 cup (50g) granulated sugar
17 - 1 teaspoon ground cinnamon
18 - 1/2 cup (113g) unsalted butter, cold and cubed

→ Cinnamon Drizzle Sparkle

19 - 1 cup (120g) powdered sugar
20 - 2-3 tablespoons milk (or cream)
21 - 1/4 teaspoon ground cinnamon

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C), okay? Then grab a 9x13 inch baking pan – I usually just use a standard one. Grease it well, and honestly, I always line the bottom with parchment paper too, just to be safe. Nothing worse than a beautiful Apple Crumb Cake sticking to the pan, am I right? It’s a small step, but it saves so much heartache later. I've had cakes stick before, and it was a real mess trying to pry them out!
02 - In a medium bowl, whisk together the flour, both sugars, and cinnamon for the crumb topping. Now, this is important: add your *cold, cubed* butter. Use your fingertips or a pastry blender (I just use my fingers, it's more fun!) to cut the butter into the dry ingredients until you have coarse crumbs. Some pieces will be larger, some smaller, and that’s exactly what you want. Don't overmix, or it'll turn into dough. I made that mistake once, and my crumbs were more like a sad shortbread.
03 - Next up, the apples! Peel, core, and slice them – about ¼-inch thick is perfect. Toss them into a bowl with the brown sugar, cinnamon, and a squeeze of lemon juice. Give it a good stir until those apple slices are beautifully coated. You'll start to smell that amazing cinnamon-apple aroma even now, which honestly, just makes me so excited for the finished Apple Crumb Cake. This step always reminds me of crisp autumn air!
04 - In a large bowl, cream together the softened butter and granulated sugar until it’s light and fluffy. This usually takes me about 2-3 minutes with an electric mixer. Then, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Don't rush this; it helps create that lovely, tender cake texture. I've tried to rush it before, and the batter just didn't feel as cohesive, you know?
05 - In a separate medium bowl, whisk together your dry cake ingredients: flour, baking powder, baking soda, and salt. Now, alternately add the dry ingredients and the milk to your wet butter mixture, starting and ending with the dry. Mix until *just* combined – don't overmix! Overmixing develops gluten, making your cake tough, and we want a tender Apple Crumb Cake, remember? I always try to stop mixing the second I don't see any more streaks of flour.
06 - Pour half the cake batter into your prepared pan, spreading it evenly. Next, spoon your spiced apple mixture over the batter. Then, carefully dollop the remaining cake batter over the apples. It doesn't have to be perfect; just try to cover most of the apples. Finally, generously sprinkle that crumb topping all over! Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. My kitchen smells divine at this point!
07 - Once your Apple Crumb Cake is golden and gorgeous, let it cool in the pan on a wire rack for about 15-20 minutes. While it's cooling, whisk together the powdered sugar, milk, and cinnamon for your drizzle until smooth. If it's too thick, add a tiny bit more milk; too thin, a little more powdered sugar. Then, drizzle it all over that warm cake! Slice it up and serve warm. This is where the magic happens, honestly.

# Notes:

01 - Don't overmix the cake batter or the crumb topping; it's the secret to tender cake and distinct crumbs!
02 - Store leftover cake tightly covered at room temperature for up to 3 days, or in the fridge for up to a week.
03 - If you don't have Granny Smiths, a mix of Honeycrisp and Fuji works, just reduce the sugar slightly for sweetness.
04 - Serve warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream for an extra special treat.

# Tools You'll Need:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - electric mixer (optional)
04 - whisk
05 - pastry blender (optional)
06 - parchment paper

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 22g
Total Carbohydrate: 60g
Protein: 5g

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