Buttery Apple Crumb Cake With Cinnamon Apple Drizzle

Last weekend, my youngest decided she wanted to “help mom bake something cozy,” which in our house usually means flour on the floor, sugar on little fingers, and a whole lot of laughter. I reached for the apples sitting in the fruit bowl—slightly bruised but still crisp—and thought of the crumb cakes I used to bake during my pastry chef days. Back then, I’d carefully measure every crumb topping, but now, with three kids swirling around me, I lean into recipes that bring comfort without stress.

The moment this cake went into the oven, the house filled with the warm smell of cinnamon and butter. My husband wandered into the kitchen, nose first, asking if I’d hidden a pie somewhere. The kids pressed their faces against the oven door, waiting for the golden top to appear.

Baking this cake isn’t just about dessert—it feels like creating a little celebration in the middle of an ordinary day. That drizzle, glossy and sweet with a hint of spice, takes it from homey to bakery-worthy. And when I set it on the table, everyone grabbed their forks before I could even slice it.

This cake is my kind of baking: unfussy, family-friendly, and downright irresistible.

Short Description

A soft, moist apple crumb cake topped with buttery cinnamon crumbles and finished with a warm cinnamon apple drizzle. Perfect for cozy gatherings or a sweet afternoon pick-me-up.

Key Ingredients

For the Cake

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• 2 medium Granny Smith apples, peeled, cored, and chopped into small cubes

For the Crumb Topping

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup unsalted butter, cold and cubed
• ½ cup brown sugar, packed
• ¼ cup granulated sugar

For the Cinnamon Apple Drizzle

• 1 tablespoon unsalted butter
• ½ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• 2 tablespoons milk
• A pinch of salt

Tools Needed

• 9×9-inch baking pan
• Mixing bowls (medium and large)
• Electric mixer or whisk
• Pastry cutter or fork
• Saucepan
• Wire rack

Cooking Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch baking pan or line it with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes. Beat in the eggs one at a time, then stir in vanilla.

Alternate adding dry ingredients and sour cream, starting and ending with the dry. Fold in the chopped apples gently.

Step 2: Make the Crumb Topping

In a separate bowl, mix flour, cinnamon, salt, granulated sugar, and brown sugar. Add cold cubed butter and work it in with a pastry cutter or your fingers until the mixture looks crumbly with pea-sized bits. Sprinkle evenly over the cake batter.

Step 3: Bake the Cake

Bake for 55–65 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool in the pan for 15–20 minutes, then transfer to a wire rack to cool fully.

Step 4: Make the Cinnamon Apple Drizzle

Melt butter in a small saucepan over medium heat. Stir in brown sugar, cinnamon, milk, and a pinch of salt. Cook for 2–3 minutes, stirring until smooth.

Step 5: Drizzle and Serve

Once the cake is completely cool, drizzle the warm sauce over the top or serve on the side.

Why You’ll Love This Recipe

Make-ahead friendly: Stays moist for days.

Comforting flavor: Warm cinnamon, sweet apples, and buttery crumbs in every bite.

Bakery-worthy but easy: Simple steps with stunning results.

Family-friendly: A treat both kids and adults love.

Flexible: Enjoy for breakfast, dessert, or with coffee.

Mistakes to Avoid & Solutions

Overmixing the batter: This makes the cake dense. Solution: Mix only until just combined.

Warm butter for crumbs: Soft butter melts too quickly. Solution: Keep butter cold for that perfect crumbly topping.

Cutting the cake while warm: It will fall apart. Solution: Let it cool completely before slicing.

Using the wrong apples: Soft apples break down too much. Solution: Stick to firm varieties like Granny Smith.

Overbaking: A dry cake is never good. Solution: Start checking at 55 minutes and pull once crumbs, not wet batter, cling to the toothpick.

Serving and Pairing Suggestions

Serve warm with a scoop of vanilla ice cream.

Pair with hot coffee, spiced chai, or mulled cider.

Cut into small squares for brunch buffets or potlucks.

Serve plated with extra drizzle for a restaurant-style dessert.

Storage and Reheating Tips

Store at room temperature in an airtight container for 2–3 days.

Refrigerate for up to 5 days, tightly wrapped.

Freeze individual slices wrapped in plastic and foil for up to 2 months.

Reheat in the oven at 300°F for 8–10 minutes to keep the crumb topping crisp.

FAQs

1. Can I make this ahead of time?
Yes, bake the cake a day before and store it covered. Add the drizzle just before serving.

2. What if I don’t have sour cream?
Use Greek yogurt as a substitute—it keeps the cake just as moist.

3. Can I double the recipe?
Yes, bake in a 9×13-inch pan and increase bake time by about 10–15 minutes.

4. Why is my crumb topping sinking?
It usually happens if the batter is too thin. Double-check measurements and avoid overmixing.

5. Can I skip the drizzle?
Absolutely. The cake is delicious on its own, but the drizzle makes it extra special.

Tips & Tricks

Slice with a serrated knife for clean edges.

Chill the crumb topping while preparing the batter for extra crispiness.

Toss apple cubes lightly in flour before folding in to prevent sinking.

Line the pan with parchment for easy removal and neat slices.

For a glossy drizzle, add an extra splash of milk while cooking.

Recipe Variations

Mini Crumb Cakes: Divide the batter into muffin tins, bake 22–25 minutes, and drizzle before serving.

Apple-Pear Crumb Cake: Swap half the apples for pears for a softer, floral sweetness.

Nutty Crunch: Add ½ cup chopped pecans or walnuts to the crumb topping.

Caramel Drizzle: Replace the cinnamon drizzle with caramel sauce for a richer finish.

Spiced Version: Add ¼ teaspoon nutmeg and ⅛ teaspoon cloves to the cake batter.

Final Thoughts

This cake feels like a warm hug on a chilly afternoon, the kind of recipe that draws everyone into the kitchen with forks at the ready. It’s simple enough for a weeknight but impressive enough for guests. The drizzle is what seals the deal, it soaks just enough into the cake to keep each bite moist without making it soggy.