There’s something about the aroma of apples and cinnamon wafting through the kitchen that just feels like home, warm, nostalgic, grounding. And if you’ve ever found yourself torn between wanting a cozy fall dessert and not spending half your day baking, this Apple Crumb Cake with Cinnamon Apple Drizzle is your perfect middle ground.
It’s not just a cake. It’s layers of tender, spiced apple-studded crumb that give way to a buttery crunch on top, all hugged by a warm, cinnamon-sweet drizzle that seeps into every bite. Think of it as the lovechild of coffee cake and warm apple pie, but easier, faster, and frankly, more crave-worthy.
This recipe isn’t just made for fall. It’s made for moments, lazy Sundays, rainy afternoons, or the kind of nights when you need something to go with your chai. You don’t need advanced baking skills or fancy gadgets either. Just a mixing bowl, some pantry staples, and a little bit of heart.
Table of contents
Ingredients for Apple Crumb Cake with Cinnamon Apple Drizzle
Let’s break it down: everything you need to make this buttery, crumb-loaded apple cake with that glossy cinnamon drizzle.
For the Cake (Soft, Moist, and Apple-Packed):
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter (softened, this makes the crumb extra tender)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream (adds moisture + tang don’t skip it)
- 2 medium apples, peeled and diced (Granny Smith for that tart snap)
For the Crumb Topping (Crisp, Buttery, Irresistible):
- 1 cup all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter (cold and cubed for maximum crumble)
- ½ cup brown sugar (packed deep molasses flavor)
- ¼ cup granulated sugar
For the Cinnamon Apple Drizzle (Glossy, Spiced Finish):
- 1 tablespoon unsalted butter
- ½ cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 2 tablespoons milk
- Pinch of salt
What kind of apples work best?
Granny Smith is ideal tart enough to cut through the sweetness and firm enough to hold their shape while baking. But Honeycrisp or Fuji will still get the job done if that’s what you have on hand.
How to Make Apple Crumb Cake with Cinnamon Apple Drizzle
No fancy skills needed. Just follow these cozy, crumb-filled steps and prepare to wow yourself.
Step 1: Prep Your Pan & Oven
- Preheat your oven to 350°F (175°C).
- Greasing or lining a 9×9-inch baking pan with parchment makes cleanup a dream.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1 ½ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- Set it aside. You’ll need it soon.
Step 3: Cream the Wet Stuff
- In a large bowl, cream the softened butter + sugar until light and fluffy (2–3 mins).
This step gives your cake that melt-in-the-mouth texture. Don’t rush it. - Add eggs one at a time, mixing well.
- Stir in vanilla extract.
Step 4: Combine the Two
- Alternatively, add your dry mix and sour cream.
Start and end with dry, it keeps the batter balanced. - Don’t overmix. Just blend until combined. Think gently, not a gym session.
Step 5: Fold in the Apples
- Gently fold in your diced apples. You want them scattered, not smashed.
Imagine little apple pockets waiting to burst with flavor.
Step 6: Make the Crumb Topping
- In a clean bowl, mix:
- 1 cup flour
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup brown sugar
- ¼ cup granulated sugar
- Add the cold cubed butter. Use fingers or a pastry cutter until it looks like wet sand with chunky bits.
This step is therapeutic. Crumble away.
Step 7: Assemble
- Pour the cake batter into your prepared pan.
- Sprinkle the crumb topping evenly over it. Don’t pack it you want loose, craggy crumbs.
Step 8: Bake
- Bake for 55–65 minutes, or until golden and a toothpick comes out mostly clean (a few moist crumbs are fine).
- Cool in the pan for 20 minutes, then transfer to a wire rack.
Step 9: Make That Cinnamon Drizzle
- In a small saucepan, melt 1 tbsp butter over medium heat.
- Stir in:
- ½ cup brown sugar
- 1 tsp cinnamon
- 2 tbsp milk
- Pinch of salt
- Simmer for 2–3 mins until glossy and smooth.
Want it thicker? Let it simmer another minute.
Step 10: Drizzle & Serve
- Once your cake is cool-ish (but still slightly warm? dreamy), drizzle that cinnamon sauce generously over the top.
- Or serve the drizzle on the side for dramatic dipping moments.
Can I make this ahead of time?
Absolutely. You can bake the cake a day ahead and drizzle just before serving. The flavors deepen overnight. Win-win.
Serving Ideas for Your Fall Apple Dessert
You didn’t just bake a cake, you crafted an experience. Now let’s serve it like it deserves.
Serving Ideas That Hit Different
- Warm and Cozy: Slightly reheat your slice, then drizzle fresh sauce and pair it with a steaming mug of chai or cinnamon-spiced coffee. The contrast? Heaven.
- With a Scoop: Vanilla ice cream on top of warm crumb cake? Let’s be honest, this is how cravings were meant to end.
- Light and Creamy: A dollop of whipped cream balances the richness. Bonus if it’s spiked with a touch of cinnamon or maple.
- Fancy but Lowkey: Serve mini squares on a rustic platter with apple slices and drizzle on the side, instant fall-themed brunch flex.
Tiny Tips That Make a Big Difference
- Use tart apples like Granny Smith. They stay firm and give the cake a tangy balance. Sweet apples go mushy.
- Don’t overmix the batter. If you do, you’ll lose that soft, pillowy crumb and end up with dense disappointment.
- Chill your butter for the crumb. Cold cubes = coarse crumbs = crunchy top. Don’t skip this. Room-temp = sad topping.
- Don’t rush cooling. The drizzle needs a warm, not hot, cake. Pour too soon, and it vanishes. Pour too late, and it sits awkwardly. Aim for that just-cooled middle ground.
Can I double this recipe?
Yes, for a crowd, double the recipe and bake in a 9×13-inch pan. Just add about 10 more minutes to the bake time and check for doneness around the edges first.
Variations of Apple Crumb Cake Recipes
Once you’ve made this cake once, it’s hard not to experiment. Here are 5 variations that keep the cozy vibe but add their unique spin:
1. Caramel Apple Crumb Cake
Swirl thick caramel sauce through the batter before adding the crumb topping. The result? Sticky, indulgent layers that feel like a mashup of apple pie and salted caramel blondies. Overkill? Maybe. Worth it? Absolutely.
2. Maple Cinnamon Drizzle Instead
Swap brown sugar for pure maple syrup in the drizzle. The flavor gets woodsy, mellow, and richer — perfect for fall mornings with coffee. Add a pinch of nutmeg to take it deeper.
3. Pecan Crunch Topping
Chop up some toasted pecans and mix them into the crumb layer. Not only does it add a buttery crunch, but it also gives a nostalgic pie-like twist that plays beautifully with the apples.
4. Spiced Pear Crumb Cake
Replace half (or all) of the apples with ripe, diced pears. Add a touch of ground cardamom and cloves — suddenly the cake gets a floral, fragrant depth that feels surprisingly elegant.
5. Vegan Version
Use vegan butter, swap eggs for flax eggs (1 tbsp flax + 2.5 tbsp water per egg), and replace sour cream with unsweetened coconut yogurt. Bonus: the drizzle works great with oat milk.
Can I mix fruit — like apples and berries?
Yes! A handful of cranberries, blueberries, or even chopped dried apricots can create little flavor bursts. Just be mindful of extra moisture. Sprinkle fresh berries with a bit of flour first so they don’t sink.
Storage Tips for Apple Cinnamon Crumb Cake
Let’s be real, this cake probably won’t last long. But on the off chance you’ve got leftovers (or you’re the prep-ahead type), here’s how to store them like a pro.
Short-Term Storage (1–4 days)
- Store at room temperature in an airtight container.
- Keep it loosely covered if you want the crumb topping to stay crisp.
- Still moist and dreamy after day 2, honestly, some say it’s better after sitting a bit.
Long-Term Freezing (up to 3 months)
- Once the cake is fully cooled, wrap individual slices in plastic wrap, then foil (or use a freezer bag).
- Skip the drizzle until after thawing; it can get grainy when frozen.
- To reheat: let thaw overnight in the fridge or gently microwave. Drizzle just before serving.
Make-Ahead Move
- You can bake this a day before any event. Just rewarm slightly and add a fresh drizzle on top. It’ll taste like it just came out of the oven.
Should I refrigerate the cake?
Not unless you have to. Refrigeration can dry out the crumb. If you live somewhere humid and need to chill it, wrap it well and bring it to room temperature before serving.
FAQs
Can I use sweet apples instead of tart ones?
Sure, but it’ll change the flavor vibe. Tart apples like Granny Smith cut through the richness and keep the flavor balanced. If you go sweet (like Fuji or Gala), consider adding a bit more lemon juice or reducing the sugar slightly.
What if I don’t have sour cream?
You’ve got options. Greek yogurt (plain, full-fat) works well; it still gives that creamy tang. Even buttermilk in a pinch, though your batter will be slightly thinner. Just don’t skip a moisture-booster altogether, or you’ll miss the soft crumb magic.
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend that includes xanthan gum. The texture holds up surprisingly well, especially with the crumb topping helping mask any textural shifts.
My crumb topping sank — what happened?
A few culprits:
- Batter too wet
- Crumbs too fine (you want chunky, buttery clumps)
- You pressed them down too hard; just gently scatter them
Don’t worry, it still tastes amazing. Just call it a “streusel layer cake” and pretend it was on purpose
Is this the same as coffee cake?
Close, but not quite. Apple crumb cake is like coffee cake’s cozy fall cousin, a little juicier, a little richer, and focused on apple-cinnamon goodness.
Other Apple Recipes to Try
Apple Crumb Cake with Cinnamon Apple Drizzle
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease or line a 9×9-inch pan.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry mix and sour cream. Mix just until combined.
- Fold in diced apples. Pour batter into pan and level the top.
- Mix crumb topping ingredients. Cut in butter until coarse crumbs form.
- Sprinkle crumb topping over the batter. Do not press down.
- Bake for 55–65 minutes. Cool in pan for 20 mins, then on a wire rack.
- For the drizzle: melt butter, add sugar, cinnamon, milk, and salt. Simmer 2–3 mins until smooth.
- Drizzle warm sauce over cooled cake before serving.
Notes
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