Can I use any type of apple for this Cinnamon Apple Crumb Cake?

Yes, you can use any type of apple, but firmer apples like Granny Smith, Honeycrisp, or Gala are ideal. These apples hold their shape well during baking and provide the perfect balance of sweetness and tartness.

Can I make this Cinnamon Apple Crumb Cake ahead of time?

Absolutely! This cake keeps well for up to three days at room temperature, and the flavor actually improves after a day. You can also freeze individual slices for up to three months, making it an easy dessert to enjoy later.

How do I know when the Cinnamon Apple Crumb Cake is done baking?

To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with just a few crumbs, the cake is ready. If the toothpick is covered in batter, continue baking for a few more minutes.

Cinnamon Apple Crumb Cake – Easy Recipe for Fall

Description

This Cinnamon Apple Crumb Cake is a delightful combination of moist cake, sweet cinnamon apples, and a buttery crumb topping. Perfect for fall, it offers comforting flavors that are sure to please everyone at the table.

Ingredients

Scale

2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 cup butter, softened
2 large eggs
1 tsp vanilla extract
2 cups apples, peeled, cored, and chopped
1/2 cup brown sugar
1/2 cup rolled oats

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Instructions

Preheat the oven to 350°F (175°C) and grease a 9×9-inch baking pan.
Prepare the apples by peeling, coring, and chopping them into small cubes. Set aside.
Make the crumb topping: In a small bowl, combine brown sugar, flour, oats, cinnamon, and butter. Mix until the mixture resembles coarse crumbs. Set aside.
In a large bowl, whisk together the flour, baking powder, salt, and cinnamon.
In a separate bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract. Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Gently fold the chopped apples into the batter.
Pour the batter into the prepared pan and spread it evenly. Sprinkle the crumb topping over the batter.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy!

Notes

Use firmer apples like Granny Smith or Honeycrisp for the best texture.
If you prefer a less sweet version, reduce the amount of sugar.
The cake keeps for up to three days at room temperature and can also be frozen for up to three months.
Ensure the cake is fully cooled before storing to prevent condensation.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 35g
Sodium: 150mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 3g
Cholesterol: 50mg