When I want a dessert that feels right at home on a Thanksgiving table, I reach for Cinnamon Apple Crumb Cake. It has soft pieces of apple, plenty of cinnamon, and a buttery crumb topping that makes each slice feel special.
Why You’ll Love This Cinnamon Apple Crumb Cake
This cake brings together the comfort of apple pie and the ease of a simple snack cake. The tender, sour cream-enriched crumb stays moist, while the cinnamon topping bakes into a crisp, buttery layer. It’s easy to make ahead and just as lovely served with coffee the next morning as it is after Thanksgiving dinner.
Cinnamon Apple Crumb Cake Ingredients & Substitutions
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 1/2 teaspoons ground cinnamon, for the cake
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/4 cup milk
- 2 medium apples, peeled if you like, cored, and cut into small pieces, about 2 cups
- 3/4 cup all-purpose flour, for the crumb topping
- 1/2 cup packed light brown sugar
- 1 teaspoon ground cinnamon, for the crumb topping
- 6 tablespoons unsalted butter, melted and slightly cooled
Use a firm baking apple such as Granny Smith, Honeycrisp, or Braeburn so the pieces hold their shape. For a tangier cake, use Greek yogurt in place of the sour cream.
Step-by-Step Instructions to Make Cinnamon Apple Crumb Cake
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper, leaving a little overhang to lift out the cake later.
2. Make the crumb topping
In a medium bowl, stir together the topping flour, brown sugar, and 1 teaspoon cinnamon. Pour in the melted butter and mix with a fork until you have a mix of fine crumbs and larger clumps. Set aside.
3. Mix the dry ingredients
In a separate bowl, whisk together the 2 cups flour, baking powder, baking soda, salt, and 1 1/2 teaspoons cinnamon.
4. Make the cake batter
Beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time. Mix in the sour cream, then add the milk. Add the dry ingredients and mix on low just until no dry streaks remain. Fold in the apple pieces gently.
5. Add the topping and bake
Spread the batter evenly in the prepared pan. Scatter the crumb mixture over the top, breaking up any very large clumps with your fingers. Bake for 40 to 48 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool and serve
Let the cake cool in the pan for at least 30 minutes before lifting it out and slicing. The crumb topping is delicate while hot, so a little patience makes cleaner slices.
Tips for Success
- Measure flour by spooning it into the cup and leveling the top. Scooping directly can pack in too much flour and make the cake dense.
- Bring the butter, eggs, and sour cream to room temperature so they combine smoothly.
- Cut the apples into small, even pieces so they soften evenly without weighing down the batter.
- Stop mixing as soon as the flour disappears. Overmixing can make the cake tough.
- Check the center with a toothpick near the end of baking. If the topping is browning quickly, loosely cover the pan with foil.
Variations of Cinnamon Apple Crumb Cake
For a nutty crunch, add 1/3 cup chopped pecans or walnuts to the crumb topping. You can also add 1/4 teaspoon ground nutmeg to the cake batter for extra warmth. For a more rustic finish, leave the apple peels on. If you prefer a lighter topping, reduce the crumb mixture by about one quarter and scatter it in a thinner layer.
Serving Suggestions: What to Pair with Cinnamon Apple Crumb Cake
Serve a slice slightly warm or at room temperature. It pairs beautifully with coffee, black tea, or a scoop of vanilla ice cream. For Thanksgiving, add it to a dessert spread with pumpkin pie, fruit, or a bowl of lightly sweetened whipped cream.
Storage & Reheating Instructions
Once completely cool, cover the cake and store it at room temperature for up to 2 days, or refrigerate it for up to 5 days. To freeze, wrap individual slices or the whole cooled cake tightly and freeze for up to 2 months. Thaw in the refrigerator overnight. Warm individual slices in the microwave for about 10 to 15 seconds, or heat them in a 300°F (150°C) oven until just warm.
Memories Made Around the Table
I love how the smell of cinnamon and apples makes a kitchen feel welcoming before dessert even reaches the table. This is the kind of cake I like to set out after a long holiday meal, where everyone can take a small piece, come back for another, and linger a little longer over conversation.
FAQs
Can I make Cinnamon Apple Crumb Cake ahead?
Yes. Bake it a day ahead, let it cool completely, and cover it well. Serve at room temperature or warm slices briefly before serving.
Which apples work best in this cake?
Firm apples that keep their shape during baking work best. Granny Smith adds a tart note, while Honeycrisp and Braeburn give the cake a sweeter flavor.
How do I know when the cake is baked?
The top should look golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. Avoid testing directly in a large apple piece.
Can I bake this in a round pan?
Yes. A 9-inch round cake pan works well. Begin checking for doneness around 40 minutes, since oven times can vary.
Final Thoughts
Cinnamon Apple Crumb Cake is an easy, comforting dessert with a tender apple-filled center and a generous cinnamon crumb top. Bake it for Thanksgiving, share it with guests, and save a slice for the next day.
Cinnamon Apple Crumb Cake
Equipment
- 1 9-inch square baking pan
- 2 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer
- 1 Fork
Ingredients
Cake
- 2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine salt
- 1.5 teaspoons ground cinnamon for the cake
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 2 large eggs at room temperature
- 0.5 cup sour cream at room temperature; Greek yogurt can be substituted
- 0.25 cup milk
- 2 medium apples peeled if desired, cored, and cut into small pieces (about 2 cups); use a firm baking apple
Crumb Topping
- 0.75 cup all-purpose flour
- 0.5 cup light brown sugar packed
- 1 teaspoon ground cinnamon for the crumb topping
- 6 tablespoons unsalted butter melted and slightly cooled
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line it with parchment paper, leaving a little overhang.
- In a medium bowl, stir together the topping flour, brown sugar, and 1 teaspoon cinnamon. Pour in the melted butter and mix with a fork until you have fine crumbs and larger clumps. Set aside.
- In a separate bowl, whisk together the 2 cups flour, baking powder, baking soda, salt, and 1 1/2 teaspoons cinnamon.
- Beat the softened butter and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes. Beat in the eggs one at a time. Mix in the sour cream, then add the milk. Add the dry ingredients and mix on low just until no dry streaks remain. Gently fold in the apple pieces.
- Spread the batter evenly in the prepared pan. Scatter the crumb mixture over the top, breaking up any very large clumps with your fingers. Bake for 40 to 48 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for at least 30 minutes before lifting it out and slicing.