Homemade Apple Crumb Cake – Cinnamon Apple Drizzle

I still remember the first time I baked this recipe and the kitchen filled with warm spice and melted butter. That cozy scent hooked me, and the crunchy streusel and spiced fruit glaze made every forkful feel like a small celebration.

My goal is simple: a bakery-style coffee cake that is easy to make at home. I layer a tender batter, thinly spiced apples, and a chilled crumb so the topping stays chunky and golden as it bakes in a 9×13-inch pan.

You’ll roast this at 350°F for about 45–55 minutes until a skewer comes out clean. Let it cool 30–45 minutes before slicing so the topping and soft interior hold their shape. Store covered in the fridge up to five days or freeze for up to three months.

The layered textures here—soft base, juicy apples, and chunky topping—are what keep me coming back to this recipe. I build a sturdy, butter- and sour cream–rich cake batter that stays tender but holds the fruit and streusel without collapsing.

I toss sliced apples in a light sprinkle of cinnamon and lay them over the batter instead of folding them in. That simple move keeps the interior from getting soggy and gives clean, pretty slices every time.

The streusel is intentionally chunky: brown sugar, butter, and a hint of cinnamon pressed into big clumps. I chill that crumb before baking so it stays crisp and golden while the cake sets below.

I like a mix of tart and sweet fruit for balance—think tart Granny Smith paired with a sweet Gala or Honeycrisp. A thin vanilla, maple, or caramel drizzle brightens the finish and turns a simple coffee cake into something a bit more indulgent.

If you want a similar bakery-style dessert that’s just as satisfying, try my take on a classic coffee cake banana bread for more cozy baking ideas.

This recipe wins me over because it turns simple pantry items into a memorable, cozy treat. It’s an apple crumb cake that feels bakery-made but stays perfectly approachable at home.

The process is easy: mix the batter, layer sliced apples, press the crumb topping, and bake. Total hands-on time plus baking and cooling runs well under two hours, and it bakes about 45–55 minutes.

Using sour cream and butter yields a very moist, tender crumb that keeps the cake soft for days. I often make it for breakfast or brunch, then serve leftovers as an after-dinner treat.

• Simple steps and pantry staples—mix, layer, bake, and slice in minutes.
• Extra-moist texture thanks to sour cream and butter; stays fresh for up to five days refrigerated.
• Chunky, bakery-style crumb for contrast in every bite.
• Make-ahead friendly: assemble ahead, refrigerate or freeze for 1–3 months, then finish before serving.

I keep a small notebook of go-to recipes, and this one lives on the first page for its rich, buttery batter. Below are exact measurements for a 9×13-inch pan so you can assemble without guessing.

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt
• 3/4 cup (12 Tbsp) unsalted butter, softened
• 1 1/4 cups granulated sugar
• 3 large eggs; 1 cup full-fat sour cream; 2 teaspoons pure vanilla extract

• 3 cups peeled, chopped apples (about 2–3 large)
• 1/4 teaspoon ground cinnamon — toss to coat evenly so fruit spreads over the batter

• 1 cup packed brown sugar; 1/2 cup granulated sugar
• 1 Tablespoon ground cinnamon; 1/2 teaspoon salt
• 1 cup (16 Tbsp) unsalted butter, melted; 2 1/2 cups all-purpose flour
• Whisk together dry ingredients, then stir in butter until clumps form for a chunky streusel.

Maple, vanilla, or caramel icing works. Mix powdered sugar with milk and vanilla or maple extract to reach a pourable consistency.

Follow these numbered steps for a reliable, bakery-style result that holds its shape and delivers a crunchy top. I keep directions short and clear so you can bake with confidence.

1. Prep: Preheat the oven to 350°F. Grease or line a 9×13-inch pan with parchment and give a light spray so the cake releases easily.
2. Make the crumb topping: In a bowl, whisk together brown sugar, granulated sugar, cinnamon, and salt. Stir in melted unsalted butter, then add flour and mix gently until large crumbles form. Chill the streusel until cold-set.
3. Mix the batter: In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, sour cream, and vanilla. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Add the dry ingredients to the wet and mix just until smooth—do not overmix the batter.
4. Layer: Spread the thick batter evenly into the prepared pan. Arrange the spiced fruit over the batter. Scatter the chilled crumb topping across the surface and press the pieces down so they stick.
5. Bake: Place the pan on the center rack and bake 45–55 minutes, until a toothpick in the center comes out clean. If the edges brown too fast, tent loosely with foil for the remaining minutes.
6. Cool and finish: Cool the cake in the pan on a rack 30–45 minutes before drizzling any icing. Cooling lets the crumb set so slices cut cleanly.
7. Slicing tip: Use a long, sharp knife and wipe the blade between cuts to preserve neat squares or rectangles.
8. Notes: Room temperature ingredients help the batter blend smoothly. Keep mixing gentle to maintain a tender crumb and even rise.

I like to keep tips simple so you get consistent results. Small swaps and timing make this an easy recipe to adapt and store.

I love a mix: granny smith for tart structure plus Honeycrisp, Gala, or Fuji for sweetness. Firm fruit holds shape and avoids a mushy interior.

Full‑fat sour cream gives the most tender crumb; plain Greek yogurt works fine if you’re short. Use a 9×13 pan for classic squares or a 9‑inch square/springform for a thicker loaf—add a few minutes to baking time and test doneness.

• Assemble through layering, cover tightly, and refrigerate up to 2 days; bake cold—add a few minutes and check the center.
• Cool completely before freezing undrizzled; freeze up to 3 months, thaw at room temperature, then add glaze.
• Warm slices briefly to revive the crumb and keep the topping crisp; tent with foil during baking if the top browns too fast.

I always set out a few nonnegotiable tools before I mix ingredients or warm the oven. That small routine keeps the batter smooth and the streusel clumpy the way I like.

Here’s a clear breakdown of calories and macros for a single slice so you can enjoy it mindfully.

Serving size: 1 slice (1/12 of a 9×13-inch pan). These are estimates based on common ingredients and cup-to-gram conversions.

• Calories: ~470 kcal; Total Fat: ~23 g; Saturated Fat: ~14 g; Cholesterol: ~90 mg; Sodium: ~240 mg.
• Total Carbohydrates: ~62 g; Dietary Fiber: ~2 g; Total Sugar: ~38 g; Protein: ~5 g.
• Key contributors: butter, sour cream, sugar, flour, and the streusel; apples add moisture and natural sweetness.

Values vary by brand, exact measurements, and the final bake temperature and time. Bake to doneness in the center and cool to room temperature before slicing for best texture and the most accurate per-serving estimate.

If you like a richer finish, try the brown sugar cream version for a different balance of sugar and butter while keeping servings similar.

Mornings feel cozier when I slice a warm, spiced coffee cake and reach for a mug of strong brew.

I often serve a piece slightly warm for breakfast. A hot cup highlights the apples and vanilla notes and brings out the buttery crumb.

For brunch, I cut the pan into small squares and lay them out with fresh fruit and a bowl of lightly sweetened whipped cream. Guests can build their own bites.

• Breakfast: Slightly warmed, paired with a cup of coffee or tea.
• Brunch board: Small squares, berries, sliced fruit, and whipped cream.
• Dessert mode: A scoop of vanilla ice cream and an extra swirl of caramel.
• Café-style: Dust with powdered sugar and serve with cappuccinos.
• Holiday spread: Serve family-style from a 9×13 pan for easy sharing.

Quick tips: warm slices briefly to re-crisp the topping and refresh the buttery aroma. Garnish simple platters with thin apple fans or a light sprinkle of cinnamon for a neat finish.

Want a slightly different take? Try this favorite version for more coffee cake ideas: best apple coffee cake recipe.

Grab your mixing bowl—this easy recipe turns pantry staples into something special in under two hours. I’ll walk you through the batter, the chunky topping, and the steps that make a tender cake with real apples in every bite.

Ready to bake? Preheat to 350°F, measure flour, sugar, brown sugar, butter, cream, vanilla, and a pinch of salt, then mix the batter and press on a generous crumb. Bake until golden, then cool 30–45 minutes for clean slices before you drizzle.

Slice, plate, and share a photo—tag me so I can cheer you on. Leave a rating or comment with your favorite twist. Store cooled slices in the fridge or freeze for longer; this recipe becomes a go-to that wins over family and friends.