Cinnamon Apple Crumb Cake

Today I’m going to show you how to make a Cinnamon Apple Crumb Cake. If you like the aroma of cinnamon, sweet apple filling and crumb topping, you will love this cake.

Unlike other recipes where you need to make a cake batter and crumb topping, in this recipe we’ll make crumb cake dough and use it for the top and the bottom of the cake. We also will cook the apples with a little bit of butter and a lot of cinnamon to get a soft and delicious filling.

Cinnamon Apple Crumb Cake is one of my favorite Thanksgiving dessert recipes and I hope this recipe will go into your fall baking recipe box.

Ingredients for the dough:

400g flour
150g sugar
1 tsp baking powder
2 eggs at room temperature
120g soften butter
Pinch of salt (optional)

Ingredients for the filling:

4 apples (I use Granny Smith and Fuji apples)
2 tbsp lemon juice
80g sugar
2 tsp cinnamon powder
1 tbsp butter

Step 1

Start by washing and peeling the apples. Then, cut them in half and remove the cores. Cut each half of the apple across into slices any thickness you prefer. Then dice the apples across into cubes.

Step 2

Transfer the apples into a large mixing bowl, add lemon juice, sugar and cinnamon. Mix well, so each apple piece is covered with seasoning.

Step 3

Melt the butter in a medium size saucepan and add the apples. Bring the mixture to a simmer while stirring constantly. Then lower the heat and cook until the apples have softened, about 10-15 minutes. Transfer the apple filling into a bowl to cool down.

Step 4

In a large mixing bowl combine the flour, sugar, baking powder and give it a stir.

Add the eggs and soften butter. Using your hands combine all the ingredients until it turns into a crumb. Feel free to use a food processor or a blender for this step.

Step 5

Divide the dough mixture into two and transfer one half into a baking pan covered with parchment paper. Gently press the dough crumbs, so the crumbs are evenly distributed on the bottom and toward the side as well. Fill the bottom of the cake with apple mixture, living all the juices in the bowl and spread it evenly. Spread the remaining dough crumbs over the apple filling.

Bake the cake at 350 F degrees for 40-45 minutes or until you get a beautiful golden-brown top. Let the cake cool down in the baking pan then holding onto the baking paper, gently pull it out.

Incredibly fragrant Cinnamon Apple Crumb Cake is ready! You can serve it worm with a spoon of ice cream or a drizzle of caramel. My favorite way to eat this crumble cake is the next day straight out of refrigerator. It has become a little bit hard, but I like a cold piece of cake with my hot cup of coffee…

Notes:

Take the butter and eggs out of the fridge about an hour before starting to make the dough.
It’s best to use a mix of sweet (Jazz, Honeycrisp, Pink Lady, Gala, Fuji) and tart (Granny Smith, Braeburn, Jonathan, Pacific Rose) apples.
If you will not be using the filling immediately, store it in containers in the refrigerator for 2 to 3 days.

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