Description
This Apple Crumb Cake features a moist vanilla cinnamon cake base layered with sweet cinnamon-spiced diced gala apples and topped with a rich, crunchy brown sugar crumble. Finished with a smooth maple glaze, this cake offers a perfect balance of fruity, spiced, and buttery flavors with a delightful texture contrast, making it an ideal dessert for autumn or anytime you crave a comforting, flavorful treat.
Ingredients
Scale
Cinnamon Apples
- 4 small or 3 large red Gala apples, diced
- 1 ½ tablespoon granulated sugar
- 1 ½ teaspoon ground cinnamon
Crumble
- 120 g all-purpose flour
- 200 g dark brown sugar
- 1 teaspoon ground cinnamon
- 85 g butter, room temperature
Vanilla Cinnamon Cake
- 340 g all-purpose flour
- ½ teaspoon ground cinnamon
- 2 ¼ teaspoon baking powder
- ½ teaspoon 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 ½ teaspoon vanilla extract
Maple Glaze
- 125 g powdered sugar
- 1 tablespoon maple syrup
- 1 teaspoon sour cream
- ½ teaspoon vanilla extract
- 1–2 teaspoon water
Instructions
- Prepare the Cinnamon Apples: In a bowl, combine diced Gala apples with granulated sugar and ground cinnamon. Toss gently to coat the apple pieces evenly. Set aside to let the flavors meld while preparing the rest of the cake.
- Make the Crumble: In a mixing bowl, combine all-purpose flour, dark brown sugar, and ground cinnamon. Add softened butter and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Refrigerate the crumble mixture to keep it cool.
- Mix the Dry Ingredients for the Cake: In a separate bowl, whisk together flour, ground cinnamon, baking powder, and salt to ensure even distribution of leavening and spices.
- Cream Butter and Sugar: In a large mixing bowl, beat room temperature butter and granulated sugar together until light and fluffy, which should take about 3-4 minutes with an electric mixer on medium speed.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This helps maintain a smooth, aerated batter.
- Combine Wet Ingredients: In a separate bowl or measuring cup, mix sour cream, vegetable oil, and vanilla extract until well combined.
- Incorporate Dry and Wet Ingredients: Add the dry ingredients to the creamed butter mixture in three parts, alternating with the wet ingredients, beginning and ending with the dry mixture. Mix gently after each addition to avoid overmixing, which can toughen the cake.
- Assemble the Cake: Preheat your oven to 175°C (350°F). Grease and flour an appropriate cake pan (such as a 9×13-inch rectangular pan). Pour half of the batter into the pan and spread evenly. Layer the cinnamon apples evenly over the batter. Pour the remaining batter over the apples and smooth the top evenly.
- Add the Crumble Topping: Evenly sprinkle the chilled crumble mixture over the top of the cake batter.
- Bake: Place the cake in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean and the crumble topping is golden brown.
- Prepare the Maple Glaze: While the cake bakes, whisk together powdered sugar, maple syrup, sour cream, vanilla extract, and 1 teaspoon of water in a small bowl until smooth. Add additional water, little by little, if the glaze is too thick.
- Glaze and Serve: Once the cake is cooled slightly but still warm, drizzle the maple glaze evenly over the top. Allow the glaze to set before slicing and serving.
Notes
- Use room temperature ingredients for better batter consistency and rise.
- Adjust the amount of cinnamon in the crumble and cake to your taste preference.
- You can substitute red Gala apples with other firm, sweet apples such as Fuji or Honeycrisp.
- Store leftover cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- This cake can be frozen for up to 2 months; thaw overnight in the refrigerator before glazing and serving.
- For a dairy-free version, substitute sour cream and butter with plant-based alternatives.
Keywords: apple crumb cake, cinnamon apple cake, maple glaze cake, fall dessert, spiced cake, crumble topping cake