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–+ servings

Easy Apple Crumb Cake

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A delightful cake featuring sweet and tart apples with a crunchy crumb topping, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups all-purpose flour Plus extra for greasing the pan
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 cups apples, peeled and chopped Use fresh, crisp apples for best flavor
For the Crumb Topping
  • 0.5 cup brown sugar
  • 0.25 cup rolled oats
  • 0.25 cup all-purpose flour
  • 0.5 teaspoon ground cinnamon
  • 0.25 cup unsalted butter, melted

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
  2. In a bowl, whisk together 2 cups of flour, baking powder, baking soda, salt, and 1 teaspoon of cinnamon.
  3. In a separate bowl, beat the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually mix in the dry ingredients and buttermilk alternately, starting and ending with dry ingredients.
  6. Fold in the chopped apples.
  7. Pour the batter into the prepared baking pan.
Crumb Topping
  1. For the crumb topping, mix together brown sugar, oats, 1/4 cup of flour, 1/2 teaspoon of cinnamon, and melted butter.
  2. Sprinkle the crumb mixture over the batter.
Baking
  1. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean.
  2. Allow to cool before serving.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 13gSaturated Fat: 8gSodium: 150mgFiber: 1gSugar: 15g

Notes

Serve warm or at room temperature; can be paired with whipped cream or vanilla ice cream. Store in plastic wrap or foil for up to three days at room temperature or a week in the refrigerator. Freezing is also an option for up to three months.
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