This cinnamon apple crumb cake brings tender apples, warm spice, and a buttery crumb topping to the Thanksgiving dessert table. I love how it feels special enough for a holiday gathering but simple enough to bake on a cozy afternoon.
Why You’ll Love This Cinnamon Apple Crumb Cake
Each slice has a soft, cinnamon-scented cake, little pockets of sweet apple, and a generous layer of crisp, buttery crumbs. It is easy to prepare with familiar baking ingredients, and you can serve it warm or at room temperature. The cake also makes a lovely addition to a Thanksgiving dessert spread when you want something a little different from pie.
Cinnamon Apple Crumb Cake Ingredients & Substitutions
- 1 1/2 cups all-purpose flour, for the cake
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt, divided
- 1 teaspoon ground cinnamon, for the cake
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 teaspoon alcohol-free vanilla extract
- 1 1/2 cups peeled, diced apples, about 2 medium apples
- 3/4 cup all-purpose flour, for the crumb topping
- 1/2 cup packed brown sugar
- 1 teaspoon ground cinnamon, for the crumb topping
- 6 tablespoons unsalted butter, melted
- 1/2 cup powdered sugar, for an optional glaze
- 1 tablespoon milk, for an optional glaze
Firm, tart-sweet apples such as Granny Smith or Honeycrisp hold their shape well in the cake. Plain Greek yogurt can stand in for the sour cream. If you prefer a less sweet finish, simply leave off the glaze.
Step-by-Step Instructions to Make Cinnamon Apple Crumb Cake
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper, leaving a little overhang to help lift out the cake.
2. Mix the crumb topping
In a medium bowl, stir together the topping flour, brown sugar, cinnamon, and 1/4 teaspoon of the salt. Pour in the melted butter and mix until large, moist crumbs form. Set aside.
3. Combine the dry ingredients
In a separate bowl, whisk together the cake flour, baking powder, baking soda, remaining 1/4 teaspoon salt, and 1 teaspoon cinnamon.
4. Make the cake batter
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then mix in the sour cream and alcohol-free vanilla. Add the dry ingredients and mix just until combined. Fold in the diced apples.
5. Add the topping and bake
Spread the batter evenly in the prepared pan. Scatter the crumb mixture over the top, gently pressing a few larger pieces into place. Bake for 40 to 48 minutes, until the center is set and a toothpick inserted into the cake comes out with a few moist crumbs.
6. Cool and glaze
Let the cake cool in the pan for at least 20 minutes. For an optional glaze, whisk the powdered sugar and milk until smooth, then drizzle over the cooled cake before slicing.
Tips for Success
- Measure the flour by spooning it into the measuring cup and leveling the top. Too much flour can make the cake dense.
- Dice the apples into small, even pieces so they soften during baking and distribute nicely through each slice.
- Stop mixing as soon as the flour disappears. A light touch helps keep the cake tender.
- Check the cake near the 40-minute mark. If the topping is browning quickly but the center needs more time, loosely cover the pan with foil.
- Let the cake cool before glazing so the drizzle stays visible on top.
Variations of Cinnamon Apple Crumb Cake
Stir 1/2 cup chopped pecans or walnuts into the crumb topping for extra crunch. For a little more autumn spice, add 1/4 teaspoon ground nutmeg to the cake batter. You can also swap half of the diced apples for diced pears, or skip the glaze and serve each piece with a spoonful of whipped cream.
Serving Suggestions: What to Pair with Cinnamon Apple Crumb Cake
Serve this cake slightly warm or at room temperature with coffee, tea, or spiced cider. For Thanksgiving, it pairs nicely with vanilla ice cream or softly whipped cream and works well alongside pumpkin and pecan desserts. Cut it into small squares for a dessert buffet or larger slices for a relaxed after-dinner treat.
Storage & Reheating Instructions
Once completely cool, store the cake covered at room temperature for up to 2 days, or refrigerate it for up to 5 days. To freeze, wrap individual slices or the whole cooled cake tightly and freeze for up to 2 months. Thaw overnight in the refrigerator. Warm a slice in the microwave for about 10 to 15 seconds, or heat several pieces in a 300°F (150°C) oven until just warm.
Memories Made Around the Table
I love the way cinnamon and apples make the kitchen feel welcoming before the cake even reaches the table. At Thanksgiving, I like setting out a plate of small slices so everyone can enjoy one after dinner, or save a piece to have with coffee the next morning. The crunchy topping always seems to invite one more bite.
FAQs
What apples work best in cinnamon apple crumb cake?
Granny Smith, Honeycrisp, and Braeburn are all good choices because they keep their shape as they bake. A mix of tart and sweet apples also works nicely.
Can I make this cake ahead for Thanksgiving?
Yes. Bake it a day ahead, let it cool completely, and store it covered. Add the optional glaze shortly before serving for the neatest finish.
How do I know when the cake is done?
The center should look set, and a toothpick inserted into the cake should come out with a few moist crumbs but no wet batter. Start checking at 40 minutes since oven times can vary.
Can I bake this in a round pan?
Yes. A 9-inch round cake pan works well. Check for doneness around 38 to 45 minutes, and make sure the pan is at least 2 inches deep.
Final Thoughts
This cinnamon apple crumb cake is a cozy, straightforward bake with plenty of flavor and a topping that makes every slice feel festive. Keep it in mind for Thanksgiving dessert, a fall gathering, or any day that calls for warm apples and cinnamon.
Cinnamon Apple Crumb Cake
Equipment
- 1 8-inch square baking pan
- 1 Mixing Bowls
- 1 Whisk
- 1 Electric Mixer
Ingredients
Cake
- 1.5 cups all-purpose flour for the cake
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt for the cake
- 1 teaspoon ground cinnamon for the cake
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 2 eggs large, at room temperature
- 0.5 cup sour cream at room temperature
- 1 teaspoon alcohol-free vanilla extract
- 1.5 cups apples peeled and diced, about 2 medium apples
Crumb Topping
- 0.75 cup all-purpose flour for the crumb topping
- 0.5 cup brown sugar packed
- 1 teaspoon ground cinnamon for the crumb topping
- 0.25 teaspoon salt for the crumb topping
- 6 tablespoons unsalted butter melted
Optional Glaze
- 0.5 cup powdered sugar for an optional glaze
- 1 tablespoon milk for an optional glaze
Instructions
- Heat the oven to 350°F (175°C). Grease an 8-inch square baking pan and line it with parchment paper, leaving an overhang to help lift out the cake.
- In a medium bowl, stir together the topping flour, brown sugar, cinnamon, and 1/4 teaspoon of the salt. Pour in the melted butter and mix until large, moist crumbs form. Set aside.
- In a separate bowl, whisk together the cake flour, baking powder, baking soda, remaining 1/4 teaspoon salt, and 1 teaspoon cinnamon.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then mix in the sour cream and alcohol-free vanilla. Add the dry ingredients and mix just until combined. Fold in the diced apples.
- Spread the batter evenly in the prepared pan. Scatter the crumb mixture over the top, gently pressing a few larger pieces into place. Bake for 40 to 48 minutes, until the center is set and a toothpick inserted into the cake comes out with a few moist crumbs.
- Let the cake cool in the pan for at least 20 minutes. For an optional glaze, whisk the powdered sugar and milk until smooth, then drizzle over the cooled cake before slicing.