Apple Crumb Cake with Cinnamon Drizzle: A Homestyle Treat (Print Version)

Homestyle Apple Crumb Cake with Cinnamon Drizzle. Discover a warm, spiced dessert that brings back memories, complete with crunchy crumb topping and sweet drizzle.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 75 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cake Batter Essentials

01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup (1 stick) unsalted butter, softened
04 - 2 large eggs, room temperature
05 - 1/2 cup milk
06 - 1 tsp baking powder
07 - 1/2 tsp baking soda
08 - 1/4 tsp salt
09 - 1 tsp vanilla extract
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground nutmeg

→ Spiced Crumb Topping

12 - 1 cup all-purpose flour
13 - 1/2 cup packed light brown sugar
14 - 1/4 cup granulated sugar
15 - 1 tsp ground cinnamon
16 - 1/2 cup (1 stick) unsalted butter, very cold and diced

→ Apple Filling

17 - 3-4 medium apples (Granny Smith or Honeycrisp), peeled, cored, and diced
18 - 1 tbsp granulated sugar
19 - Pinch of ground cinnamon

→ Cinnamon Drizzle

20 - 1 cup powdered sugar
21 - 2-3 tbsp milk
22 - 1/4 tsp ground cinnamon

# Instructions:

01 - First things first, let's get those apples ready. Peel, core, and dice about 3-4 medium apples. I usually go for a mix of Granny Smith and Honeycrisp for that perfect balance of tart and sweet. Toss them with a tablespoon of granulated sugar and a pinch of cinnamon – this just wakes them up a bit! Then, preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. I always forget to flour the sides and end up with a slightly sticky edge, but hey, it still tastes good!
02 - In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1 teaspoon ground cinnamon. Now, cut in 1/2 cup (1 stick) of very cold unsalted butter, diced into small pieces. Use your fingers or a pastry blender to work the butter into the dry ingredients until coarse crumbs form. This is where the magic happens! Don't overmix; you want those distinct crumbles. I once used room temperature butter, and it just turned into a doughy mess. Oops!
03 - In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon. Give it a good whisk to make sure everything is evenly distributed. This dry mix smells amazing already, doesn't it? It's like the promise of a delicious Apple Crumb Cake is already in the air. Set it aside for a moment.
04 - In another bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until light and fluffy. Beat in two large eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in 1 teaspoon vanilla extract. This is where the batter starts to look really inviting. I sometimes get a little too excited and add the eggs too fast, which can make the batter look curdled, but it usually smooths out in the end.
05 - Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, starting and ending with the dry. Mix until just combined – don't overmix! Overmixing can lead to a tough cake, and we're going for tender here. Fold in those diced, spiced apples gently. The batter will be thick, but that's what we want for this hearty Apple Crumb Cake.
06 - Pour the cake batter into your prepared springform pan, spreading it evenly. Then, generously sprinkle that glorious crumb topping all over the batter. Pop it into your preheated oven and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and the kitchen will smell absolutely divine. Let it cool in the pan for about 10 minutes before releasing the sides.
07 - While the Apple Crumb Cake is cooling, let's make that drizzle! In a small bowl, whisk together 1 cup powdered sugar, 2-3 tablespoons milk (add slowly until you reach your desired consistency), and 1/4 teaspoon ground cinnamon. You want it thick enough to cling, but thin enough to drizzle. Once the cake is mostly cool, drizzle it generously over the top. Honestly, this drizzle is the finishing touch that makes this Apple Crumb Cake truly special.

# Notes:

01 - Don't overmix your cake batter or the crumb topping; it's the secret to a tender cake and distinct crumbs.
02 - Store any leftover Apple Crumb Cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days.
03 - If you're out of milk, buttermilk can work as a substitute in the cake, just be mindful of the baking soda.
04 - Serve this warm Apple Crumb Cake with a scoop of vanilla bean ice cream for an extra special treat.

# Tools You'll Need:

01 - 9-inch springform pan
02 - large mixing bowls
03 - whisk
04 - rubber spatula
05 - pastry blender (optional)
06 - measuring cups and spoons

# Nutrition Facts (Per Serving):

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

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