Let me rundown the reasons you should make this Apple Crumb Cake…

The original recipe is from Smitten Kitchen, and well, duh, of course, I’m going to make it.

Recommended by Ipso-Fatto, one of my favorite blogs. Her recommendations are SPOT ON. I put any recipe with her ringing endorsement on my bake it, bake it now list.

Apples and a boatload of crumb topping.  What’s Not to Love?

Finally, an excuse to buy yet another baking pan, because everyone knows you absolutely need a 12×5.5 biscotti pan, LOL.

How do you like them apples…in a cake, please

It never ceases to amaze me just how many variety of apples are now available. I snagged a bag of Crimson Crisp apples, along with Pink Ladies, and Jonagolds at the Farmer’s Market.  Back in the day, Red Delicious was the Big Kahuna, the only Kahuna (totally dating myself).  Crimson Crisp are sweet, with just a hint of tartness, an all-around apple good for snacking or baking. Or, feel free to use any apple you like as long as it will hold its shape after baking.

The original recipe calls for 1/2-inch thick slices randomly placed on the batter.  But, I chose to cut my apples in approximately 1/4 to 3/8-inch slices and form two rows of overlapping slices.  Do not cut the apples any thinner as the apple flavor and texture will be lost under the crumbs.  If you use all sweet apples like Golden Delicious, be generous with the lemon juice.

BaBaBaBaBap…Cake On the Bottom

The cake layer is reminiscent of a fine crumb, not quite as dense as pound cake, snack cake  A nice foil for the apples and the topping. The batter is very thick, not really pourable. Scoop it into your pan and use an offset spatula to spread it evenly in the pan.  I used my nifty new biscotti pan (12×5.5 inches) which is equivalent to the called for 8×8 baking pan. The salt and baking powder are sprinkled on the butter, sugar, egg mixture, and blended before adding the flour.  Not sure why, my best guess is to make sure the baking powder and salt are evenly distributed in the batter.

How the Cake Crumb-les

Starting with melted butter makes the crumb topping effortless. I left the crumb in random small pieces which resulted in a pebbly finish which I love.  Squeeze the crumbs together for bigger clumps of topping.  Add nuts, if you like, I tossed in half a cup of chopped pecans for texture and flavor.  It is ALOT of crumble so if that’s not your thang, leave some out.

This is a delicious snack cake that highlights both apples and crumb topping.  Put it on your bucket bake list!

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5 from 1 vote

Big Apple Crumb Cake

From Smitten Kitchen, a delicious snacking cake topped with apples and a generous layer of crumb topping.

Course Cake

Cuisine American

Keyword apple, crumb cake

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Ingredients

The Apples

• 1 pound apples, 3 medium or 2 large, peeled, cored, cut into 1/4 -1/2-inch wedges
• Juice of half a lemon
• 1 teaspoon ground cinnamon
• 1 tablespoon granulated sugar

The Crumbs

• 1/2 cup unsalted butter, melted 4 ounces or 115 grams
• 1/3 cup light or dark brown sugar 65 grams
• 1/3 cup granulated sugar 65 grams
• 1 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• 1 1/3 cups all-purpose flour 175 grams
• 1/2 cup coarsely chopped nuts, any kind optional

The Cake

• 6 tablespoons unsalted butter, softened 85 grams
• 1/2 cup granulated sugar 100 grams
• 1 large egg room temperature
• 1/3 cup sour cream 80 grams
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour 130 grams
• 1 1/4 teaspoon baking powder
• 3/4 teaspoon kosher salt
• Powdered sugar for dusting

Instructions

• Heat oven: To 325°F (165°C). Lightly coat an 8-inch square or 9-inch cake pan with butter or nonstick spray and line with parchment paper that hangs over the long sides. Makes it easy to remove the cake after baking.
• Slice apples into 1/4 min to 3/8 inch thick slices. Toss apples with lemon juice. Mix cinnamon and sugar together and then add to apples. Mix thoroughly and set aside.
• Make crumbs: Whisk melted butter, sugars, cinnamon, and salt together until evenly mixed. Add flour and mix until it disappears. Add nuts if using. Set aside.
• Beat butter with sugar until light and fluffy. Add egg, sour cream, and vanilla and beat until combined. Sprinkle surface of batter with baking powder and salt, beat well to combine. Add flour and mix only until it disappears. The batter will be very thick and not really pourable.
• Scrape batter into prepared cake pan and smooth it flat. Arrange apples on cake, slightly overlapped. Resist the urge to pile all the apples on, single layer of overlapping apples is good. If you pile extra apples on, the cake may not bake evenly. Pour any cinnamon-apple juices from bottom of bowl over apples. Sprinkle crumbs over apple slices. For bigger crumbs, squeeze the crumbs into small fistfuls and break these up into a couple bigger chunks over the cake.
• Bake the cake until a toothpick inserted into the apples doesn’t hit any crisp spots and comes out fairly clean, about 50 to 55 minutes.
• Cool to room temperature, if you can bear it, before cutting into squares or wedges. Dust generously with powdered sugar.
• Cake keeps at room temperature loosely covered in an airtight container for 3 days or in the fridge.

Notes

PSA: Get yourself a scale, soooo much easier 🙂