Apple Crumb Cake with Cinnamon Apple Drizzle – The Fall Dessert Recipe You’ll Make on Repeat

When the leaves turn golden and there’s a slight nip in the air, I start dreaming about apple crumb cake. This is not your run-of-the-mill coffee cake. Oh no—this is a soft, moist apple cake crowned with buttery crumbs and drizzled with a warm cinnamon apple drizzle that makes the whole kitchen smell like a Hallmark movie set.

It’s the kind of dessert that makes you feel instantly at home, even if you’re just visiting. Perfect for Sunday baking, a cozy dessert after dinner, or as a “just because” treat with coffee on a weekday morning. And while it looks fancy enough to impress guests, it’s surprisingly easy to whip up.

So if you’re in the mood for a fall dessert recipe that’s as comforting as your favorite sweater, grab those apples and let’s get baking.

Why You’ll Love This Apple Crumb Cake

• Moist and tender: Thanks to sour cream and fresh apples.

• Cinnamon-scented comfort: That drizzle is pure magic.

• Crowd-pleaser: Great for potlucks, holidays, or a family treat.

• Make-ahead friendly: Tastes even better the next day.

Ingredients

For the Cake:

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp salt

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

• 2 medium Granny Smith apples, peeled, cored, diced

For the Crumb Topping:

• 1 cup all-purpose flour

• 1 tsp ground cinnamon

• ¼ tsp salt

• ½ cup unsalted butter, cold and cubed

• ½ cup packed brown sugar

• ¼ cup granulated sugar

For the Cinnamon Apple Drizzle:

• 1 tbsp unsalted butter

• ½ cup packed brown sugar

• 1 tsp ground cinnamon

• 2 tbsp milk

• Pinch of salt

Step-by-Step Instructions

1. Prep the oven & pan: Preheat to 350°F. Grease and flour a 9×9-inch pan or line with parchment.

2. Mix dry ingredients: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Set aside.

3. Cream the butter & sugar: In a large bowl, beat softened butter with sugar for 2–3 minutes until light. Beat in eggs one at a time, then vanilla.

4. Combine wet and dry: Alternate adding the dry mixture and sour cream to the butter mixture, starting and ending with dry. Mix gently.

5. Add apples: Fold in diced apples. Spread batter evenly in the pan.

6. Make the crumb topping: Combine flour, cinnamon, salt, brown sugar, and granulated sugar. Cut in cold butter until coarse crumbs form. Sprinkle over batter.

7. Bake: 55–65 minutes, or until golden and a toothpick comes out clean. Cool 15–20 minutes before transferring to a rack.

8. Make the drizzle: In a small saucepan, melt butter. Stir in brown sugar, cinnamon, milk, and salt. Cook 2–3 minutes until smooth. Drizzle over cooled cake.

Baking Tips for a Perfect Cake

• Apple choice matters: Granny Smith apples hold their shape and balance the sweetness.

• Don’t overmix: It keeps the crumb tender.

• Extra drizzle? Double the sauce and serve warm over ice cream.

• Make ahead: Bake a day early; the flavors deepen overnight.

• Check early: Oven temps vary—start checking at 50 minutes.

My Favorite Apple Cake Memory

I first made this apple crumb cake for a neighborhood fall block party. The plan was to bring it for dessert, but after my husband “tested” a piece and the kids asked for slices “to tide them over,” I had to bake a second one just to have enough.

By the end of the night, there wasn’t a crumb left (pun intended). A neighbor even asked for the “bakery’s” number, thinking I’d bought it. This cake is now my unofficial autumn ambassador—it makes an appearance every year when the weather starts cooling down.

What to Serve with Apple Crumb Cake

• Hot coffee or tea: A must for cozy mornings.

• Vanilla ice cream: Melts into the warm cake like a dream.

• Whipped cream: Light and airy contrast to the dense crumb.

• Apple cider: Because you can never have too much apple in fall.

How to Store

• Room temp: Keep covered for up to 2 days.

• Fridge: Store in an airtight container for up to 5 days.

• Freezer: Wrap slices individually in plastic wrap, then foil. Freeze up to 3 months. Thaw overnight in the fridge.

To refresh, warm slices in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes.

FAQs

Can I use a different apple variety?

Yes! Honeycrisp, Fuji, or Pink Lady work well—just slightly sweeter.

Can I make this in a larger pan?

You can double the recipe for a 9×13-inch pan; adjust baking time to 65–75 minutes.

What if I don’t have sour cream?

Use plain Greek yogurt for a similar texture and tang.

Can I make it gluten-free?

Swap in a good 1:1 gluten-free baking flour blend.

Does the drizzle need to be served warm?

Not necessarily, but warm drizzle seeps into the crumbs beautifully.

Final Thoughts

This apple crumb cake has everything you want in a fall dessert recipe—a tender, moist apple cake base, a sweet-spiced crumb topping, and that irresistible cinnamon apple drizzle. It’s a dessert that feels like a warm hug, and honestly, I don’t think you’ll stop at just one slice.

So, next time you’re in the mood for some autumn baking, skip the store-bought pastries. This homemade beauty will win over your family, your friends, and maybe even your “I don’t eat dessert” neighbor.

Discover more delicious recipes by following me on Facebook and Pinterest.

Apple Crumb Cake

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• Author: Olivia Hartwellen
• Total Time: 1 hour 15–25 minutes
• Yield: 9 servings 1x
• Diet: Vegetarian

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Description

This Apple Crumb Cake with Cinnamon Apple Drizzle is the ultimate fall dessert—moist, buttery, and packed with fresh apples. It features a tender sour cream apple cake base, a generous layer of cinnamon-spiced crumb topping, and a warm, buttery cinnamon drizzle that ties it all together. Perfect for cozy weekends, potlucks, or holiday gatherings.

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Ingredients

Scale 1x2x3x

For the Cake:

• 1½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp ground cinnamon

• ¼ tsp salt

• ¾ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup sour cream

• 2 medium Granny Smith apples, peeled, cored, diced

For the Crumb Topping:

• 1 cup all-purpose flour

• 1 tsp ground cinnamon

• ¼ tsp salt

• ½ cup unsalted butter, cold and cubed

• ½ cup packed brown sugar

• ¼ cup granulated sugar

For the Cinnamon Apple Drizzle:

• 1 tbsp unsalted butter

• ½ cup packed brown sugar

• 1 tsp ground cinnamon

• 2 tbsp milk

• Pinch of salt

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Instructions

• Prep oven and pan: Preheat oven to 350°F (175°C). Grease and flour a 9×9-inch pan or line with parchment paper.

• Make cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, cream butter and sugar until light and fluffy (2–3 minutes). Beat in eggs one at a time, then vanilla. Alternate adding the dry mixture and sour cream, starting and ending with the dry mixture. Fold in diced apples. Spread batter evenly into the pan.

• Prepare crumb topping: Combine flour, cinnamon, salt, brown sugar, and granulated sugar in a bowl. Cut in cold butter with a pastry cutter or fork until coarse crumbs form. Sprinkle evenly over the cake batter.

• Bake: Bake for 55–65 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool in the pan for 15–20 minutes, then transfer to a wire rack.

• Make drizzle: In a small saucepan, melt butter. Stir in brown sugar, cinnamon, milk, and salt. Cook for 2–3 minutes until smooth. Drizzle over cooled cake.

Notes

Granny Smith apples provide a nice tart contrast, but other firm varieties like Honeycrisp or Pink Lady also work.

Don’t overmix the batter—this keeps the crumb tender.

Double the drizzle for extra indulgence.

Cake tastes even better the next day as flavors meld.

• Prep Time: 20 minutes
• Cook Time: 55–65 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American