How do I know when the cinnamon apple crumb cake is done?

The edges will be lightly golden, and a toothpick inserted in the center should come out with moist crumbs but no raw batter.

Can I use canned apple pie filling instead of fresh apples?

Yes, just drain and chop the filling to avoid excess moisture. Fresh apples will yield better texture and flavor.

Is this cinnamon apple crumb cake freezer-friendly?

Absolutely. Freeze slices individually for quick treats. Just wrap tightly and reheat gently.

Can I double this cinnamon apple crumb cake recipe?

Yes. Use a 9x13 inch pan and double all ingredients. Bake for 55–65 minutes, checking for doneness with a toothpick.

What’s the best way to reheat leftover cinnamon apple crumb cake?

Warm it in a 300°F oven for about 10 minutes, or microwave individual slices for 20 seconds.

Cinnamon Apple Crumb Cake with Buttery Topping

Cinnamon Apple Crumb Cake

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This cinnamon apple crumb cake is a cozy, bakery-style treat featuring a tender vanilla cake layered with juicy cinnamon-spiced apples and topped with a thick, buttery crumb topping. It’s perfect for breakfast, brunch, or dessert during the fall and holiday seasons.

Author: Elena
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 70 minutes
Yield: 9 slices
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 1/4 cups all-purpose flour (for crumb topping)
1/2 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted
2 large apples, peeled and diced
1 teaspoon cinnamon (for apple layer)
1/3 cup brown sugar (for apple layer)
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour (for cake batter)
1 1/2 teaspoons baking powder
1/4 teaspoon salt (for cake batter)
1/4 cup milk
1/4 cup sour cream

Instructions

Preheat the oven to 350°F (175°C) and grease or line an 8×8 inch baking pan with parchment paper.
In a bowl, mix 1 1/4 cups flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Stir in melted butter until large crumbs form. Set aside.
Peel and dice the apples, then toss with 1 teaspoon cinnamon and 1/3 cup brown sugar. Set aside.
In a large bowl, cream 1/2 cup softened butter and 3/4 cup sugar until light. Beat in eggs one at a time, then stir in vanilla.
In a separate bowl, whisk together 1 1/4 cups flour, baking powder, and 1/4 teaspoon salt. Gradually add dry ingredients to the wet mixture, alternating with milk and sour cream. Mix until just combined.
Spread the batter evenly in the prepared pan. Layer the apple mixture over the batter and top evenly with the crumb topping.
Bake for 50 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no wet batter.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before serving.

Notes

Granny Smith or Honeycrisp apples work best for this recipe.
Greek yogurt can replace sour cream if needed.
To make it gluten-free, substitute a 1:1 gluten-free flour blend.
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for 5 days.

Find it online: https://www.recipebyelena.com/cinnamon-apple-crumb-cake/