Who’s ready for fall baking? It may have been 80 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 portion of the program, I really have no words. I am a tried and true crumb kid. I was always snagging bits and pieces of crumb off the crumb cake as a kid, and I still do it today… I wanted the crumb to be generous and it definitely is.
It’s made with dark brown sugar (you can use light if that’s what you have on hand) and warm spices that scream cozy. You’ll mix everything together with melted butter and notice that you wind up with a mixture of different size bits and pieces. This is a good thing!
My biggest tip for the crumb topping is to make it first. You’ll notice that it’s the first step in the directions, and that’s because you want to give all the dry ingredients time to absorb the melted butter before you park it on top of the batter.
Growing up, I may have only showed up for the crumb, but this time I’m showing up for the whole show. The cake is divine all on its own, and once again, we’re adding all those warm spices you want and expect in a fall dessert, such as cinnamon, nutmeg and cloves. The addition of sour cream ensures a fantastic bake, and a pop of bourbon adds another hint of cozy.
The other star of the show is 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. The cake will bake for about 50-55 minutes, but about 15 minutes in, your house will smell like a fall wonderland.
Once it cools, lift it out of the pan by the parchment paper and dust it with a little powdered sugar. It’s not overly sweet and the crumb/cake ratio is on point! The warm brown sugar and spices are made for chilly fall mornings and every few bites you get the apple. All that’s left to do now is make some coffee!
Big thanks to all of you who’ve made and shared this cake over on Instagram! I’m thrilled you guys are loving it!
Happy baking!
Classic crumb cake gets a sweet upgrade with the addition of apples, warm spices, and an epic amount of crumb topping! This easy bake is a must for fall, and perfect for brunch, snacking, and dessert!
Ingredients
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/3 cup dark brown sugar
- 1 and 1/4 tsp. tsp. ground cinnamon
- Pinch freshly grated nutmeg
- 1/4 tsp. salt
- 3.5 ounces (7 tablespoons) unsalted butter, melted
- 5 ounces unsalted butter, room temperature
- 3/4 cup sugar
- 1/4 cup light brown sugar
- 2 eggs
- 1/2 tsp. vanilla extract
- 1 tbsp. bourbon
- 8 ounces sour cream
- 1 and 1/2 cups all-purpose flour
- 1 tsp. ground cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. fresh grated nutmeg
- 1&1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup peeled and diced granny smith apple (this is about 1 good size apple)
Instructions
- Mix all dry ingredients together in bowl.
- Pour in melted butter and mix together with a fork, making sure everyone gets coated. Set aside.
- Preheat oven to 350 degrees. Spray an 8x8" square pan with non-stick pan spray and line with parchment paper.
- In the bowl of an electric mixer, cream butter and sugars until light and fluffy, about 3-5 minutes.
- Mix in eggs, vanilla, and bourbon.
- Alternate adding dry ingredients and sour cream, starting and ending with dries.
- Stir in diced apples and pour batter into prepared pan. Even it out with a spatula if needed.
- Top with crumb topping and bake for 50-55 minutes until toothpick inserted comes out clean.
- Dust with powdered sugar before serving.
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Nikki says
Can’t wait to try this recipe!! One question, though: Does the apple have to be peeled or is it okay to leave the peel on? Thanks!
bblondie says
Hi Nikki, I suggest peeling the apple. Enjoy!
MrsJMc says
Looks wonderful. When do you add the bourbon? Can’t wait to try this. We harvested our Granny Smith apples today.
bblondie says
Thank you for pointing that out! Add the bourbon with the vanilla extract. Enjoy!
Tracy Bowman says
Just wanted to clarify the amount of butter in the Apple Cake itself. Is it 5 ounces, or 5 Tbsp? Thanks.
bblondie says
Hi Tracy, It’s 5 ounces of butter in the cake. Enjoy!
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!!
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?
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!
Jam says
Just made this and it is one of the best coffee cakes I’ve ever made (or tasted). Thanks!
bblondie says
Glad to hear you enjoyed it! Thank you for the comment!
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
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.
Maggy says
Great recipe. I would love to give these as Xmas gifs. Could I bake the day before or freeze them?
bblondie says
You sure can! Make them the day before or a few days before and freeze them. Hope you enjoy them, Maggy!
Maggy says
This cake does not stay longer than eight hours in my home. Delicious. Thanks
Gabby Fletcher says
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!!!!
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!
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.
bblondie says
Hi Ellie – Thank you so much! You can use any type of apple you’d like. Enjoy!
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.
bblondie says
So happy to hear you enjoyed it! Thanks for the comment!
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!
bblondie says
Hi Katie! Glad to hear you enjoyed it – twice!! Thanks for the comment 🙂
Dina says
they look yummy!
Jennie @themessybakerblog says
Why wait, really? I’ll take a delicious apple cinnamon crumb cake any day. This looks amazing!
amy @ fearless homemaker says
Crumb cake is one of my all-time favorite treats and this fall-ed up apple version looks amazing!
Jocelyn (Grandbaby Cakes) says
Seriously swooning and day dreaming about this cake now.
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
bblondie says
Thanks Jaime! Sounds absolutely perfect with a cup of tea!
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
bblondie says
Glad we’re on the same page! Thanks Terra!
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
bblondie says
Thanks so much for your kind words, my friend! Thanks for pinning too, I hope you enjoy the cake! Wish I could share with you 🙂
Beverley says
Me too. Maybe one day xoxo
Katrina @ Warm Vanilla Sugar says
This cake is soooo lovely looking. Crumb cakes rock!
bblondie says
Yes they do! Thanks Katrina!
Cathy Pollak ~ Noble Pig says
Apple cake is my absolute fave. I made one last week but I love the idea of a crumb
topping!!
bblondie says
Me too! The crumb topping is the best part! 🙂
Jessica @ A Kitchen Addiction says
This looks incredible! Definitely worth heating up the house to make this!
bblondie says
Thanks Jessica!
Stacy | Wicked Good Kitchen says
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!
bblondie says
Thanks Stacy! Can’t wait to see the cake!!
Jennifer @ Peanut Butter and Peppers says
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! 🙂
bblondie says
Thanks Jen!