18. Apple Cinnamon Crumble Cake
This Apple Cinnamon Crumble Cake perfectly marries the comforting warmth of a classic apple crumble with the satisfying structure of a tender cake. Imagine moist, cinnamon-spiced cake studded with chunks of sweet, tender baked apples, all crowned with a buttery, perfectly crisp streusel topping. It’s an impressive bake that delivers layers of soft cake, gooey fruit, and crunchy texture in every slice. For the best flavor, make sure your apples are slightly tart to balance the sweetness of the cake batter.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 medium apples, peeled, cored, and chopped
- 1 tablespoon lemon juice
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/4 cup unsalted butter, cold and cubed
- 1/4 cup brown sugar
Directions
Preheat the oven to 175°C (350°F). Grease and flour a 23cm (9-inch) round cake pan.
In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt; set aside.
In a large bowl, cream together the granulated sugar and softened butter until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and sour cream.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the chopped apples and lemon juice.
Pour the batter into the prepared cake pan and spread evenly.
For the topping, combine the flour, oats, cinnamon, and brown sugar in a small bowl.
Cut in the cold cubed butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
Sprinkle the topping evenly over the batter.
Bake for 45-50 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 to cool completely.
Frequently Asked Questions
How should I properly store leftover Apple Cinnamon Crumble Cake to keep it fresh?
Store the cooled Apple Cinnamon Crumble Cake in an airtight container at room temperature for up to 3 days. If you plan to keep it longer, refrigeration is best, but allow it to come slightly closer to room temperature before serving for the best texture. Freezing individual slices, well-wrapped, is also an excellent option for up to two months.
Can I substitute the all-purpose flour in this cake recipe with a gluten-free alternative?
Yes, you can substitute the 2 cups of all-purpose flour with a high-quality 1-to-1 gluten-free flour blend. Ensure you use the same measurement, but be aware that the resulting texture might be slightly denser due to the lack of gluten development during the creaming process.
What is the best way to ensure the top crumble layer of this cake bakes evenly?
To ensure even baking, make sure your oven is fully preheated to 175°C (350°F) before placing the cake inside. If the crumble seems to be browning too quickly before the center is done (after about 40 minutes), loosely tent the top with aluminum foil for the remaining cook time.
