Description
This Apple Crumb Cake combines tender vanilla cinnamon-infused cake layers with juicy cinnamon-spiced apples and a buttery, crunchy crumble topping. Finished with a smooth maple glaze, this dessert offers a perfect balance of sweetness and spice, ideal for autumn gatherings or anytime you crave a comforting homemade treat.
Ingredients
Units
Scale
Cinnamon Apples
- 4 small or 3 large red gala apples, diced
- 1 1/2 tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
Crumble Topping
- 120 g all-purpose flour
- 200 g dark brown sugar
- 1 tsp ground cinnamon
- 85 g butter, room temperature
Vanilla Cinnamon Cake
- 340 g all-purpose flour
- 1/2 tsp ground cinnamon
- 2 1/4 tsp baking powder
- 1/2 tsp salt
- 125 g butter, room temperature
- 225 g granulated sugar
- 3 eggs, room temperature
- 225 g sour cream (14-18%), room temperature
- 40 g vegetable oil (e.g. canola oil)
- 1 1/2 tsp vanilla extract
Maple Glaze
- 125 g powdered sugar
- 1 tbsp maple syrup
- 1 tsp sour cream
- 1/2 tsp vanilla extract
- 1–2 tsp water (adjust for consistency)
Instructions
- Cinnamon Apples: Dice the apples into small cubes and toss them with granulated sugar and ground cinnamon. Allow the mixture to sit so the sugar draws out some of the liquid from the apples. When adding to the cake later, avoid including the excess liquid.
- Crumble Topping: In a separate bowl, combine flour, dark brown sugar, ground cinnamon, and room temperature butter. Mix by hand or with an electric mixer until a crumble texture forms. Set aside.
- Prepare Oven and Pan: Preheat the oven to 175ºC (350ºF) using the conventional baking setting. Line a 23 cm (9-inch) springform pan with parchment paper.
- Mix Dry Ingredients: Sift together all-purpose flour, baking powder, ground cinnamon, and salt. Set this dry mixture aside.
- Cream Butter and Sugar: In a large bowl, beat granulated sugar and room temperature butter with a stand mixer fitted with a paddle attachment or a hand mixer on high speed for 3 minutes until creamy and well combined.
- Add Eggs: Scrape down the bowl sides, then add eggs one at a time on low speed, mixing until each is fully incorporated.
- Combine Batter: On low speed, add half of the sifted flour mixture, mix until just combined. Then add sour cream, vegetable oil, and vanilla extract and mix. Finally, add the remaining flour mixture and mix until just blended. Scrape the bowl sides with a spatula to ensure even mixing.
- Assemble Cake: Pour half of the cake batter into the prepared springform pan; smooth the surface. Spread the cinnamon sugar apples evenly over the batter. Pour the remaining batter on top and smooth again. Finish by sprinkling the crumble topping evenly over the surface.
- Bake: Bake in the preheated oven for 1 hour and 5-10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool on a wire rack for 10 minutes. Run a thin knife around the edges of the cake to loosen it from the springform pan, then remove the ring and let the cake cool completely on the rack.
- Prepare Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, sour cream, vanilla extract, and 1-2 teaspoons of water until smooth. Adjust with extra water or powdered sugar to achieve a drizzle-friendly consistency.
- Glaze and Serve: Transfer the cooled cake to a serving dish. Drizzle the maple glaze evenly over the cake surface. Serve and enjoy!
Notes
- Use firm Gala apples for the best texture and natural sweetness.
- Ensure all dairy ingredients are at room temperature for smooth batter incorporation.
- Do not include the apple liquid when layering to avoid making the batter soggy.
- The crumble topping can be made ahead and refrigerated until use.
- Adjust baking time if using a different size or type of pan; smaller pans may require longer baking.
- The glaze consistency can be adjusted by adding more powdered sugar for thickness or more water for a thinner drizzle.
