I baked what I now call the Best Apple Crumb Cake, with sour cream batter, fresh diced apples, two layers of cinnamon streusel and a glossy apple cider glaze.

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I can’t stop thinking about this Perfect Sour Cream Apple Crumb Cake, it’s loaded with fresh diced apples and stacked with a thick crumb topping that falls apart when you slice it. The tang from the sour cream keeps the crumb tender while the apples stay bright and juicy, and somehow every forkful has a little surprise.

Sometimes I call it the Best Apple Crumb Cake, other times it leans toward an Apple Crunch Cake you’d want for breakfast or late night snacking. I mess with it more than I should, swapping tiny things, but every version somehow wins.

Ingredients

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All purpose flour: Gives structure and carbs, a neutral base that soaks up flavors.
Apples (Granny Smith or Honeycrisp): Provide fiber, tart and sweet juice, fresh apple bite.
Brown sugar: Adds deep caramel sweetness and moisture, mostly simple carbohydrates.
Butter: Rich in fat, gives flavor and tenderness, makes crumbs crisp and good.
Sour cream: Adds tang, moisture and richness, helps keep the cake tender.
Cinnamon: Warm spice, bright aroma, tiny antioxidant boost and extra cozy flavor.
Pecans or walnuts: Optional crunch, healthy fats, some protein, and earthy bite.

Ingredient Quantities

2 1/2 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1 cup granulated sugar

1/2 cup packed light brown sugar (for batter)

1/2 cup unsalted butter, softened (1 stick)

2 large eggs, room temp

1 cup sour cream (not fat free)

1 tsp vanilla extract

2 cups peeled diced apples (about 2 medium, Granny Smith or Honeycrisp)

1 1/2 cups packed light brown sugar (for streusel, i like dark sometimes)

1 1/2 cups all-purpose flour (for streusel)

2 tsp ground cinnamon (for streusel)

3/4 cup cold unsalted butter, cubed (for streusel)

Optional 1/2 cup chopped pecans or walnuts

1 1/2 cups confectioners sugar (for glaze)

3 to 4 tbsp apple cider (for glaze)

1 tbsp unsalted butter, melted (for glaze)

Pinch of salt

How to Make this

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1. Preheat oven to 350F and grease a 9×13 inch pan, line with parchment if you want an easy release later.

2. Make the streusel: in a bowl mix 1 1/2 cups packed light brown sugar, 1 1/2 cups all purpose flour, 2 tsp ground cinnamon and a pinch of salt. Cut in 3/4 cup cold cubed unsalted butter with a pastry cutter or fork until you have coarse crumbs, stir in optional 1/2 cup chopped pecans or walnuts. Reserve half the streusel for the top.

3. Whisk together the cake dry ingredients: 2 1/2 cups all purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt and 1 tsp ground cinnamon.

4. In a large bowl cream 1/2 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2-3 minutes. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.

5. Add the dry mixture to the butter mixture in three additions, alternating with 1 cup sour cream (not fat free), beginning and ending with the dry mix. Mix just until combined, dont overmix.

6. Fold in 2 cups peeled, diced apples (about 2 medium Granny Smith or Honeycrisp), gently so the batter stays thick.

7. Assemble the cake: spread about half the batter into the prepared pan, sprinkle half the streusel evenly over it, then dollop and gently spread the remaining batter on top, finish by sprinkling the remaining streusel.

8. Bake at 350F for 40 to 50 minutes until the top is golden and a toothpick inserted in the center comes out with moist crumbs not raw batter. If the streusel browns too fast tent loosely with foil.

9. Cool the cake in the pan 15 minutes then transfer to a rack. Whisk the glaze by combining 1 1/2 cups confectioners sugar, 3 to 4 tbsp apple cider (start with 3 and add more to thin), 1 tbsp melted unsalted butter and a pinch of salt until smooth. Warm the cider a little first if you want a thinner glaze fast.

10. Drizzle glaze over the still-warm cake, let set about 15 minutes, then slice and serve. Storage tip: keep covered at room temp for 2 days or refrigerate up to 5, bring back to room temp before serving.

Equipment Needed

1. 9×13 inch baking pan, greased and parchment lined if you want easy release
2. Mixing bowls (one large for batter, one medium for streusel and glaze)
3. Measuring cups and measuring spoons
4. Pastry cutter or fork to cut the cold butter into streusel
5. Electric hand mixer or stand mixer, or a sturdy whisk if you dont have one
6. Rubber or silicone spatula for folding apples and spreading batter
7. Chef’s knife and cutting board for peeling and dicing apples
8. Vegetable peeler
9. Whisk for the glaze and to help combine dry ingredients
10. Cooling rack, toothpick to check doneness, and oven mitts

FAQ

Q: Can I swap the apples or use something else?

A: Yes. Granny Smith or Honeycrisp are ideal, but any firm baking apple works. If your apples are very sweet use a slightly tarter one to balance. Toss the diced apples with 1 tsp cinnamon and 1 tbsp flour so they don’t sink or make the batter soggy.

Q: How do I keep the streusel crunchy and not soggy?

A: Keep the butter cold and cube it before cutting into the dry streusel mix, or pulse quickly in a food processor. For extra crunch, press some streusel off the cake pan edge so air can circulate, or bake the assembled cake a few extra minutes until the crumbs are nicely browned. If topping feels soft after baking, pop it back in the oven at 350 F for 8 to 12 minutes.

Q: How will I know the cake is done?

A: The top should be golden and the streusel set. Insert a toothpick into the center – it should come out with moist crumbs, not wet batter. For a 9×13 pan expect roughly 40 to 55 minutes at 350 F, but start checking at 35 to avoid overbaking.

Q: Can I make this ahead or freeze it?

A: Yes. Cool completely, do not glaze if freezing. Wrap tightly in plastic then foil and freeze up to 2 months. Thaw overnight in the fridge and warm 10 to 15 minutes in a 300 F oven before glazing. You can also bake, slice, and freeze single pieces for quick treats.

Q: Any swaps for sour cream or butter if I don’t have them?

A: Full fat Greek yogurt is the best swap for sour cream, equal amount. Butter is important in the streusel for that crisp, rich texture, so avoid swapping it for oil there. You can reduce butter slightly in the cake batter but expect a small change in flavor and crumb.

Q: How should I store leftovers and reheat them?

A: Store at room temp for up to 48 hours in an airtight container, or in the fridge up to 5 days. To revive the crumb and warm it, heat slices in a 300 F oven for 8 to 12 minutes or microwave 20 to 30 seconds, but the oven keeps the streusel crisp.

Apple Crumb Cake Recipe Substitutions and Variations

All-purpose flour — cake flour (use 1:1 for a softer, finer crumb), whole wheat pastry flour (1:1, gives nuttier, slightly denser cake; you may need 1–2 tbsp extra liquid), or a 1:1 gluten free baking blend (make sure it contains xanthan gum for structure).
Sour cream — full fat Greek yogurt (1:1, a touch tangier but same richness), crème fraîche (1:1, richer and milder), or buttermilk (use 1 cup but batter will be thinner so cut another liquid by 1–2 tbsp or add a little more flour).
Unsalted butter (batter) — salted butter (1:1, reduce added salt by about 1/4 tsp), coconut oil (solid, 1:1, adds a light coconut note and makes it a bit denser), or vegetable shortening (1:1, yields very tender crumb but less buttery flavor).
Peeled diced apples — Braeburn, Pink Lady, Fuji or Gala (all hold shape well but vary sweetness; Braeburn or Pink Lady for tartness like Granny Smith), Bosc pears (use firm ones, treat like apples), or frozen apple chunks (thaw and drain well, toss with a little flour to avoid soggy pockets).

Pro Tips

– Measure your flour the right way or the cake will come out dense. Spoon the flour into the cup then level it off with the back of a knife, or better yet weigh it if you can. Dont pack the cup, that adds too much flour.

– Keep the streusel butter cold and make some big crumbs, not just powder. Cold butter makes those lovely crunchy bits. If the streusel starts to melt into the batter, pop it in the fridge for 10 minutes before baking.

– Toss the diced apples with a teaspoon of lemon juice and one tablespoon of flour so they dont bleed color or sink to the bottom. Cut them evenly, and fold them in gently so you dont deflate the batter.

– Watch your oven and use an oven thermometer when you can, lots of ovens run hot. If the top browns too fast, loosely tent with foil. Test in the middle for moist crumbs not wet batter, and remember the center keeps cooking a bit after you pull it out.

– For best texture and flavor let the cake cool a little before glazing but do the glaze while the cake is still warm so it soaks in a little. You can warm the cider to thin the glaze quickly. To store, freeze slices unglazed and add the glaze after thawing, or keep at room temp up to 48 hours then refrigerate.