Apple Cinnamon Crumb Cake

Apple Cinnamon Crumb Cake |

Who’s ready for fall baking?  It may have been 90 degrees this week, but I couldn’t wait any longer! Warm apple crumb cake filled with cinnamon and fresh nutmeg, topped with epic amounts of crumb – yeah, this was definitely worth turning on the oven!

What I love most about this crumb cake, besides all that crumb love, is how simple it is to make.  It’s one of those no fuss recipes that people always swoon over and ask me for the recipe.  I think the big secret here is the nutmeg and I’m not talking about the stuff in a jar.  You have to get whole nutmeg and grate it.  When you do that, it releases all the oils and adds the most wonderful warm flavor to baked goods.  Trust me on this one.

As for the crumb, I really have no words.  All I can tell you is all those spices and dark brown sugar make it really hard to keep your paws off of it.

Apple Cinnamon Crumb Cake |

Once it cools, just lift it out of the pan and dust it with a little powdered sugar.  It’s not overly sweet and the crumb/cake ratio is perfect.  The warm brown sugar and spices are made for chilly fall mornings and every few bites you get the apple.  I do recommend using granny smith apples for this recipe.  It holds up really well and adds a nice little pop of flavor throughout the cake.

All that’s left to do now is make some coffee!  Have a great weekend and happy baking!

Apple Cinnamon Crumb Cake |

Apple Cinnamon Crumb Cake


    Crumb Topping
  • 1 cup AP flour
  • 1/4 cup sugar
  • 1/3 cup dark brown sugar
  • 1 and 1/4 tsp. teaspoons ground cinnamon
  • pinch freshly grated nutmeg
  • 1/4 tsp. salt
  • 3.5 ounces (7 Tablespoons) unsalted butter-melted
  • Apple Cake
  • 5 ounces unsalted butter
  • 3/4 cup sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 8 ounces sour cream
  • 1 and 1/2 cups AP flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. fresh grated nutmeg
  • 1&1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup diced granny smith apple (this is about 1 large apple)


    Crumb Topping
  1. Mix all dry ingredients together in bowl.
  2. Pour in melted butter and mix together with a fork making sure everyone gets coated. Set aside.
  3. Apple Cake
  4. Preheat oven to 350 degrees. Spray an 8x8" square pan with non-stick and line with parchment.
  5. Cream butter and sugars till light and fluffy.
  6. Mix in eggs and vanilla.
  7. Alternate adding dries and sour cream starting and ending with dries.
  8. Stir in diced apples and pour batter into prepared pan. Even it out with a spatula if needed.
  9. Top with crumb topping and bake at 350 degrees for 50-55 minutes till toothpick inserted comes out clean.

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42 Responses to “Apple Cinnamon Crumb Cake”

  1. 1

    Yum! Your crumb cake looks delish! So thick and hearty and the topping, yes please!!! I don’t blame you for wanting to bake when it’s hot out, I’m the same way! :)

  2. 2

    Girl, your apple crumb cake looks divine! LOVE all the crumbs. And, I agree with you. Whole nutmeg and a grater…freshly grated nutmeg is the way to go! It is my favorite spice. I can’t wait to share my great grandmother’s streusel recipe in a fall cake soon. But, I need to make your apple crumb cake ASAP!

  3. 3

    This looks incredible! Definitely worth heating up the house to make this!

  4. 4

    Apple cake is my absolute fave. I made one last week but I love the idea of a crumb

  5. 5

    This cake is soooo lovely looking. Crumb cakes rock!

  6. 6
    Beverley says:

    How did you know this is one of my favorite desserts and I’m not a huge dessert eater at all. I have pinned and bookmarked this recipe. Thank you and hope you are having a good weekend. Oh who gets to eat your baked goods when you are finished photographing them. Btw you are also a wonderful photographer xoxo

  7. 7
    Terra says:

    I am definitely ready! Our temps are still just a bit high, but I decided it was time for Fall recipes too:-) Your crumb cake looks soooooo good, perfect Fall treat:-) Hugs, Terra

  8. 8
    Jaime says:

    Meghan, this just looks perfect for Autumn!! It’s started to get really cold in London and I can just imagine sitting down to a warm cup of tea, with a slice of your apple crumb cake, loking out the window, watching the leaves fall. Bliss! xx

  9. 9

    Seriously swooning and day dreaming about this cake now.

  10. 10

    Crumb cake is one of my all-time favorite treats and this fall-ed up apple version looks amazing!

  11. 11

    Why wait, really? I’ll take a delicious apple cinnamon crumb cake any day. This looks amazing!

  12. 12
    Dina says:

    they look yummy!

  13. 13
    Katie says:

    Thanks for the great recipe. I’ve tried it twice and both times were a success. I’m always looking for good apple recipes to help me use all the fruit from my tree. I actually had to switch up the sour cream with 1 cup full fat yogurt and teaspoon baking soda because that’s all I had, but it worked!

  14. 14
    Neary says:

    I found this recipe yesterday, and ended up making it first thing this morning. So delicious, and a great way to start putting a dent into the case of apples my hubby brought me. Thank you for sharing. I will definitely be making this to share with my family when we visit this holiday season.

  15. 15
    Ellie says:

    I need to bake for a family get-together before Friday and I was wondering if I could substitute a Granny Smith with a Fiji? By the way, your apple cinnamon crumb cake looks absolutely amazing and to die for! Can’t wait to try it out! Please get back to me soon.

  16. 16

    [...] the not so original words apple crumb cake, you might have already stumbled across this recipe from buttercreamblondie. It is a go to this fall for apple cake. I researched quite a few recipes and am not sure how this [...]

  17. 17

    Hey I am 11 years old and I made this for my dad who loves crumb cake and he loved it I went to school and I came home and it was completely gone it was so good and I make it all the time know thank you for this recipe it is really good!!!!! Happy Holidays!!!!

    • 17.1
      bblondie says:

      Hi Gabby! Thank you so much for the comment! I’m so happy you made the crumb cake and that your dad loved it!! Happy Holidays to you and your family!

  18. 18
    Maggy says:

    Great recipe. I would love to give these as Xmas gifs. Could I bake the day before or freeze them?

  19. 19
    Kristen says:

    I’ve baked this cake three times now and it is always such a big hit. I’m trying it in cupcake form now and was wondering if you had any advice as far as adjusted baking time or temperature.

  20. 20
  21. 21
    Abbie says:

    Delicious! Spices are just right. This is a decadent recipe. Very buttery, lots of crunchy crumble! My large Granny Smith apple was 2 cups when diced small. I used it all (don’t like raw Granny Smith) So, the cake was very moist. I baked it for 60-65 minutes I’m sure the cake would’ve been moist without the extra cup of apples. Thanks for the recipe. I enjoyed your blog and the wonderful photography. I’ll be back

  22. 22
    Jam says:

    Just made this and it is one of the best coffee cakes I’ve ever made (or tasted). Thanks!

  23. 23
    Brooke kearins says:

    this is delicious! my husband requested it again right after he finished the first one.
    Question, why do you have to use parchment paper? can you just cook it in a pan coated with non stick spray and/or flour?

    • 23.1
      bblondie says:

      Thanks, Brooke! Glad to hear you both enjoyed it! I always line the pan with parchment paper so that when the cake cools, I can lift it right out of the pan by the parchment paper. You don’t have to use it. I just find it makes life easy and makes for easy clean-up. Happy baking!

  24. 24

    […] with warm Fall spices, packed with apples and topped with an epic amount of crumb, Apple Cinnamon Crumb Cake is a must for brunch.  It’s also one of those cakes I always find myself wandering back into […]

  25. 25
    Mark says:

    I tried baking this crumble “to a t” and it came out perfect! (even though here in Australia, I had to convert the oz to grams/kilos), it still came out perfect. It even looks the same!!! Thanks for the recipe! Definitely novice baker friendly!!

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