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Warm Apple Crumb Cake

A simple yet delightful cake featuring a tender crumb and a crunchy, buttery streusel, perfect for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 9 pieces
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crumb topping
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/3 cup dark brown sugar
  • 1 1/4 tsp ground cinnamon
  • a pinch freshly grated nutmeg
  • 1/4 tsp salt
  • 3.5 oz unsalted butter, melted
For the apple cake
  • 5 oz unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 tbsp bourbon (optional; can substitute apple juice) For a kid-friendly version, exclude bourbon.
  • 8 oz sour cream
  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp fresh grated nutmeg
  • 1 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup peeled and diced Granny Smith apple Can substitute with Gala or Honeycrisp for a sweeter flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Spray an 8x8" square pan with non-stick spray and line it with parchment, allowing excess to hang over two sides.
  2. Make the crumb topping by combining flour, granulated sugar, dark brown sugar, cinnamon, nutmeg, and salt in a bowl. Pour in the melted butter and stir until clumps form. Set aside.
Batter Preparation
  1. In a mixer, cream room-temperature butter with granulated sugar and light brown sugar until light and fluffy (approximately 3–5 minutes).
  2. Add eggs, vanilla, and bourbon (if using) and mix until combined.
  3. In a separate bowl, whisk together flour, cinnamon, cloves, nutmeg, baking powder, baking soda, and salt.
  4. With the mixer on low, alternate adding the dry ingredients with sour cream, starting and ending with dry ingredients. Mix just until combined — do not overmix.
  5. Gently fold in the diced Granny Smith apples.
Baking
  1. Spread the batter evenly in the prepared pan and sprinkle the crumb topping over it.
  2. Bake for 50–55 minutes until the top is golden and a toothpick in the center comes out clean. If browning too fast, tent with foil for the last 10–15 minutes.
Serving
  1. Cool in the pan for at least 10 minutes, then lift out using the parchment and dust with powdered sugar before slicing and serving warm.

Notes

Store in an airtight container for up to 2 days at room temperature, 4–5 days in the fridge, or wrap tightly and freeze for up to 3 months. Reheat briefly before serving.