Cinnamon Apple Crumb Cake



Crumb Topping Layer:

1/2 Cup sugar

1 Teaspoon cinnamon

1 Stick unsalted butter, melted

1 1/2 Cups all purpose flour

Dash of salt

Cake Layer:

6 Tablespoons unsalted butter (at room temperature)

3/4 Cup sugar

2 Eggs

1 Teaspoon vanilla

1 Teaspoon grated lemon zest

2/3 Cup sour cream

1 1/4 Cups all purpose flour

1 Teaspoon baking powder

1/4 Teaspoon baking soda

1/2 Teaspoon salt

1 Teaspoon cinnamon

2 Apples, peeled, cored and diced *

Confectioner’s sugar for dusting


To make the crumb topping, combine the sugar, salt and cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.


To make the cake, cream the butter and sugar together using either a stand mixer or a hand mixer. Add the eggs, vanilla, lemon zest and sour cream and continue mixing until combined. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Stir into the batter. Add the apples and mix just until combined.

*I used Red Delicious apples because I like a softer consistency.If you prefer a firmer texture, use Granny Smith apples instead.

To assemble the cake, pour the cake layer batter into a greased 9″ round spring-form pan (you can also bake this in a 9″ square baking dish). Crumble the crumb topping evenly over the batter and bake in a pre-heated 350 degree oven for approximately 1 hour or until a cake tester comes out clean. Allow to cool completely before removing from the spring-form pan. Dust the top with confectioner’s sugar before serving. Makes approximately 10 servings.