Easy Cinnamon Apple Crumb Cake Recipe for Fall Brunch

This easy cinnamon apple crumb cake is a tender, buttery coffee cake layered with juicy apples and finished with a generous cinnamon streusel. The cake is soft without being heavy, the apples turn jammy at the edges, and the crumb topping adds just enough crunch to make every bite feel special. It is a dependable fall bake for breakfast, afternoon coffee, or a simple dessert.

You do not need a mixer or fancy ingredients. A bowl for the batter, a bowl for the crumb topping, and a square baking pan are all it takes. Choose a firm, tart-sweet apple so the fruit holds its shape while the cake bakes.

Why You’ll Love This Easy Cinnamon Apple Crumb Cake

• Soft and flavorful: Sour cream keeps the crumb moist while cinnamon and vanilla warm the whole cake.
• Plenty of apple: Thin slices or small cubes distribute fruit in every serving instead of leaving one heavy layer.
• Simple method: Mix by hand and avoid the extra cleanup of a stand mixer.
• Make-ahead friendly: The cake stays tender overnight and slices beautifully the next day.
• Flexible finish: Serve it plain, dusted with sugar, or drizzled with a quick vanilla glaze.

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup sour cream
• 2 medium apples, peeled, cored, and diced small

For the Cinnamon Crumb

• 3/4 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1 teaspoon ground cinnamon
• Pinch of salt
• 5 tablespoons unsalted butter, melted

How to Make Easy Cinnamon Apple Crumb Cake

1. Prepare the pan. Heat the oven to 350°F. Grease an 8-inch square baking pan and line it with parchment, leaving a little overhang on two sides.
2. Make the crumb topping. Stir the flour, brown sugar, cinnamon, and salt in a bowl. Pour in the melted butter and mix with a fork until irregular crumbs form. Set aside.
3. Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a separate bowl.
4. Cream the butter and sugar. In a large bowl, stir the softened butter and granulated sugar until smooth and slightly fluffy. A hand mixer is optional, but a sturdy whisk and soft butter work well.
5. Add the eggs and vanilla. Whisk in the eggs one at a time, then add the vanilla. Scrape down the bowl so the mixture is even.
6. Finish the batter. Add half of the dry mixture and fold gently. Add the sour cream, then the remaining dry ingredients. Stop as soon as the flour disappears.
7. Add the apples. Fold in the diced apples with a spatula. Keep a few pieces aside if you want to arrange them on top.
8. Layer the cake. Spread the batter into the pan. Sprinkle the crumb mixture evenly over the top and press it very lightly so it stays in place.
9. Bake. Bake for 42 to 52 minutes, until the crumb is golden and a toothpick inserted into the center comes out with a few moist crumbs.
10. Cool and slice. Let the cake cool in the pan for 20 minutes, then lift it onto a rack. Slice warm for a soft dessert or wait until completely cool for the cleanest squares.

Tips and Variations

• Choose the right apples: Honeycrisp, Granny Smith, Pink Lady, and Braeburn all work well. Avoid very soft apples that release too much liquid.
• Cut evenly: Small, even pieces soften at the same rate and make the cake easier to slice.
• Do not overmix: Fold the batter gently after the flour goes in so the cake stays tender.
• Add nuts: Mix 1/2 cup chopped pecans or walnuts into the crumb topping.
• Try pears: Replace half of the apple with firm pear for a delicate variation.
• Add raisins: Fold 1/3 cup golden raisins into the batter for a more traditional coffee-cake flavor.
• Make a glaze: Whisk 1/2 cup powdered sugar with 1 tablespoon milk and a drop of vanilla, then drizzle it over the cooled cake.
• Use a different pan: A 9-inch square pan produces a thinner cake and may finish 5 to 8 minutes sooner.

If you enjoy fruit-forward desserts, try this homestyle rhubarb crisp for a tart, spoonable option. For brunch, serve the cake beside a puffy Dutch baby and fresh fruit. A dollop of homemade whipped cream makes a warm square feel like a restaurant dessert.

Storage and Reheating

Cover the cooled cake and keep it at room temperature for up to 2 days. Refrigerate it for up to 5 days if your kitchen is warm or you added a dairy glaze. Bring slices to room temperature before serving, or warm one in the microwave for 10 to 15 seconds. The crumb topping softens slightly overnight but remains pleasantly buttery.

Freeze individual squares on a tray until firm, then wrap them well and store them for up to 2 months. Thaw on the counter for about an hour. Reheat thawed pieces in a 300°F oven for 8 to 10 minutes if you want the edges warm again.

Frequently Asked Questions

How do I make Easy Cinnamon Apple Crumb Cake: Your Go-To Delicious Fall Treat?

Mix a sour-cream cake batter, fold in diced apples, cover it with cinnamon streusel, and bake in an 8-inch square pan at 350°F until the center is set.

Should I use peeled apples?

Peeling gives the cake a softer, more uniform texture. If you like a little color and texture, leave the peel on thin-skinned apples and dice them very small.

Why is my crumb topping disappearing?

The butter may have been too hot, or the topping may have been mixed into a paste. Let the melted butter cool briefly and keep the mixture in coarse crumbs before sprinkling.

Can I make this cake in a round pan?

Yes. Use a 9-inch round pan and begin checking around 40 minutes. Leave enough room for the batter to rise without reaching the rim.

Can I make it without sour cream?

Plain full-fat yogurt is the closest substitute. Buttermilk also works, but use 2 tablespoons less so the batter does not become too loose.

Serving Ideas

Serve the cake with coffee in the morning, tea in the afternoon, or vanilla ice cream after dinner. A light dusting of powdered sugar looks pretty against the crumb topping. For a holiday brunch, cut the cake into small squares and arrange them with apple slices, toasted nuts, and a small pitcher of glaze so guests can add as much sweetness as they like.

Make-Ahead and Baking-Day Notes

Prepare the crumb topping up to three days ahead and keep it covered in the refrigerator. You can also dice the apples a few hours early; toss them with a teaspoon of lemon juice to slow browning, then blot away extra moisture before folding them into the batter. Bake the cake close to serving time when possible, because the warm cinnamon aroma is part of the experience. When baking for family or friends, the USDA’s egg-safety guidance is a useful reminder to handle batter and eggs carefully.

For a sharper apple flavor, use Granny Smith. For a sweeter, softer bite, choose Honeycrisp or Pink Lady. Whichever variety you choose, keep the pieces small and dry so the crumb stays light rather than soggy.