Apple Crumb Cake
This Apple Crumb Cake is pure comfort! Tender cake, juicy apples, and a crunchy crumb topping make every bite a delight.
Equipment
- 9x13-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula and wooden spoon
- Peeler and knife
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 cups apples peeled and chopped
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts or pecans optional
Instructions
- In a small bowl, combine the brown sugar, flour, cinnamon, and chopped nuts (if using). Cut in the softened butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside while you prepare the cake batter.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cinnamon until well combined.
- Using a hand mixer or stand mixer, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Gently fold the peeled and chopped apples into the batter, ensuring they are evenly distributed.
- Pour the batter into the greased 9x13-inch pan, smoothing the top with a spatula. Sprinkle the crumb topping evenly over the batter. Bake in a preheated 350°F (175°C) oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for at least 15 minutes before slicing. Serve warm or at room temperature, perfect on its own or with a dollop of whipped cream.
Notes
- To prevent apples from sinking, toss them lightly in flour before folding into the batter.
- Store the cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- Reheat slices in the microwave for 15-20 seconds or in a 300°F oven for 10 minutes for a fresh-baked taste.