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–+ servings

Apple Cinnamon Crumb Cake

Brenda Lanzilli
Syrupy cinnamon apples baked over a rich and moist NY-style cake topped with brown sugar and cinnamon butter crumbs. A perfect breakfast treat on a brisk autumn morning alongside a hot cup of coffee.
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Servings 16
Calories 494 kcal

Ingredients
  

Cinnamon Apples:

  • 2 pound apples 6 medium/small or 3 large, peeled, cored, and thinly sliced
  • Juice of half a lemon
  • 2 teaspoon ground cinnamon
  • 2 tablespoon granulated sugar

Cake:

  • 1 ½ cup canola oil or 12 tbsp of unsalted butter
  • 1 cup granulated sugar
  • 2 large egg
  • ⅔ cup sour cream
  • 2 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 2 ½ teaspoon baking powder
  • 1 ½ teaspoon kosher salt

Crumb Topping:

  • 1 cup 2 sticks unsalted butter, melted
  • ⅔ cup dark brown sugar
  • ⅔ cup granulated sugar
  • 2 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • 2 ½ cups all-purpose flour

Instructions
 

  • Heat oven: To 325°F. Lightly coat two 9-inch pie dishes or one 9×13 cake pan with butter or nonstick spray.
  • Prepare apples: Toss sliced apples with lemon juice, then cinnamon and sugar, and set aside.
  • Make crumbs: Whisk butter, sugars, cinnamon, and salt together until evenly mixed. Add flour and mix until it disappears. It will look like wet clumpy sand. Set aside.
  • Make cake: Beat oil (or butter) with sugar until lightened and fluffy. Add eggs, sour cream, and vanilla and beat until combined. Sprinkle surface of batter with baking powder and salt, and beat well to combine. Add flour and mix only until it disappears.
  • Assemble: Scrape batter into prepared cake pan and smooth it flat. Arrange apples on cake, slightly overlapped. Pour any cinnamon-apple juices in bottom of bowl over apples. Sprinkle crumbs over apple slices.
  • Bake: Bake the cake until a toothpick inserted into the middle of cake comes out without any wet batter, you’ll see juices bubbling around some apples, about 50 to 55 minutes.
  • Serve: Cool to room temperature and then dust generously with powdered sugar. Cut into squares or wedges to serve.

Notes

Cake willl keep at room temperature loosely covered for 3 days or in the fridge, well-wrapped, for 6 days.

Nutrition

Calories: 494kcalCarbohydrates: 67gProtein: 5gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 26mgSodium: 306mgPotassium: 197mgFiber: 3gSugar: 38gVitamin A: 121IUVitamin C: 3mgCalcium: 62mgIron: 2mg
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