Cinnamon Apple Crumb Cake
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A soft and tender cinnamon apple crumb cake topped with lots of jumbo crumbs! I love adding walnuts to the topping because it adds so much texture. This is seriously the perfect accompaniment to a cup of coffee on a crisp fall morning!
Today’s post is sponsored by California Walnuts! We are using their delicious walnuts in the crumb topping of this fall-inspired apple crumb cake.
This apple crumb cake has been my breakfast // snack // dessert of choice more times this month than I’d actually like to recall at the moment. And while I’m starting Monday off with all the honesty, I might as well tell you that you’ll also occasionally (read: almost always) find me stealing all the crumbs off of hubby’s cake as well. There’s just something about a good buttery crumb topping that just makes fall mornings a little more perfect.
When I say my crumb cakes are ‘crumby’, I mean they are extra super-duper heavy on the crumbs. Would you ever OR have you ever heard anyone say, ‘this cake has too much crumb?’ I’ll tell you why. Because there’s no such thing!
We’re talking about three amazing layers all jam-packed into one cinnamon apple crumb cake. And so much taste and texture in each bite. It starts with cinnamon, butter, sugar, and walnut jumbo crumbs. Then you get these thinly sliced apples that are soft and salty-sweet from being bake between a vanilla cake and buttery crumbs. And finally comes the vanilla-scented cake base. Talk about heart emojis x 10.
Let’s get baking.
Lets put the crumb in cinnamon apple crumb cake
The recipe starts with the easy crumb topping. You’re going to melt the butter in the microwave in a small bowl while you whisk together a little AP flour, light brown sugar, granulated sugar, cinnamon, and ½ a cup of California Walnuts in another bowl. The walnuts add such nice texture and nuttiness to the crumb cake. Plus, melted butter, flour, and sugar-coated walnuts become crunchy little tidbits when they get a little baking time in. Which literally makes my morning cup of joe, extra perfect.
The next main component – apples. This is a cinnamon apple crumb cake after all. When I think of fall desserts the very first thing to go through my mind are apples. Growing up right outside of Chicago guaranteed two things come October, there would be colorful leaves everywhere and loads of apple picking to be done. My brother and I would come back with a few brown paper bags overflowing with them each year. Never tasted an apple as good as one that was hand-picked. And till this day the smell of apple cinnamon cakes reminds me of my childhood.
Now that we’re in the thick of apple-picking season, it’s only appropriate that we make a cinnamon apple crumb cake to celebrate! Also, if you went or are going apple-picking, pick a shiny one out just for me. My search for an ‘apple farm’ in Houston is still ongoing!
This is the best cinnamon apple crumb cake recipe
The cake portion of the apple coffee cake is pretty straightforward. It starts with whipping the butter and adding in the sugar, followed by the vanilla to add lots of flavor. Follow it up with the eggs, one by one until each is incorporated completely before adding the next. Once that’s taken care of, we’ll add the flour mixture in three additions alternating it first with ¼ cup of greek yogurt and the second time with 2 tablespoons of milk. This really helps keep the cake both tender and moist.
Once it’s all ready to go, we’ll add the apple cake batter to a prepared pan. I find a springform pan works best for this recipe because it makes it super easy to get the cake out of the pan. Follow up the cake batter with the thinly sliced apples. And finally, top with all the crumb topping.
Now, just sit back while the oven works its magic. The incredible smell of cinnamon, apples, and vanilla waft through the whole house. Hands down, better than any fall-scented candle I’ve ever bought. Plus there’s crumb cake to enjoy at the end of the rainbow.
It’s a win-win situation for sure!
If you like this recicpe, you might also like:
- One Bowl Olive Oil Pound Cake
- Caramel Apple Cinnamon Rolls
- Warm & Cozy Spice Cake with Cream Cheese Frosting
- Old-Fashioned Sour Cream Coffee Cake
- Bright Citrusy Italian Orange Cake
- ½ cup butter, melted (see notes)
- ½ cup chopped California Walnuts
- 1 ¼ cup all purpose flour
- 1/3 cup light brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons cinnamon
- 2 cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup butter, room temperature (see notes)
- ¾ cup granulated sugar
- 1 tablespoon vanilla extract
- 3 large eggs
- ¼ cup greek yogurt
- 2 tablespoons milk
- 2 medium apples, quartered, cored and thinly sliced (such as granny smith and pink lady)
- CRUMB TOPPING: In a medium bowl combine the walnuts, flour, brown sugar, granulated sugar, and cinnamon whisk together using a fork. Use the fork to stir while you pour in the melted butter. You'll notice the crumbs start to form. Break up any huge crumbs with the fork. Place the bowl in the refrigerator while you make the batter.
- Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9-inch springform pan with cooking spray, set aside.
- CAKE BATTER: In a medium bowl whisk together the flour, baking powder, and baking soda. In the bowl of an electric mixer, beat the butter for 2 minutes until it's light and fluffy. Add the sugar and vanilla and continue to beat for an additional 1-2 minutes. Add the eggs, one at a time until each is incorporated before adding the next. Stop the mixer and scrape down the sides. With the mixer on low speed, add the dry ingredients in three editions alternating with the greek yogurt the first time and the milk the second time. Do not overmix. The batter with be quite thick and it's okay if it has a few lumps.
- Spread the batter into the prepared pan. Top with the sliced apples followed by the crumb topping and bake for 45-55 minutes or until a skewer inserted in the center of the cake comes out mostly clean (or with just a few crumbs). Let cool for 15-20 minutes before removing from springform pan.
- I like to use salted butter for most of my baking. If you're using unsalted butter, add in ¼ teaspoon of salt for EACH the crumb topping and the cake batter.
- I suggest using a 9-inch springform for this recipe as it makes it so much easier to get the coffee cake out.
Thank you to our friends over at California Walnuts for sponsoring this post. We truly love working with companies that promote good, wholesome ingredients!
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