Apple Crumb Cake Cinnamon Drizzle

Nothing says fall like a generous square of warm apple crumb cake drizzled with cinnamon apple sauce. This is the kind of dessert that fills your kitchen with a buttery aroma and brings everyone to the table. I love how the tart apples balance the sweet crumb and the drizzle soaks into every bite for extra comfort. If you are looking for a cozy bake that is easy enough for a weeknight but special enough for guests this is the one to try.

When I first baked this for a family brunch everyone came back for seconds before I could even sit down. It quickly became the star of my autumn dessert lineup.

Gather Your Ingredients

• All purpose flour: provides structure for both the cake and crumb top always use fresh flour for the lightest results
• Baking powder: gives the cake its gentle rise check the expiry for best leavening
• Salt: balances the sweetness and brings out the flavor in every component
• Unsalted butter: adds richness and moisture to the cake and crumb if possible use European style for better flavor
• Granulated sugar: sweetens the cake and crumb topping use pure white cane sugar
• Large eggs: bind the batter together and add tenderness choose the freshest eggs for best results
• Vanilla extract: perfumes the cake with warmth opt for real vanilla instead of imitation
• Medium apples: bring tang and moisture Granny Smith are the classic pick because their acidity stands up to baking
• Ground cinnamon: enlivens both the crumb and drizzle always choose freshly ground for the boldest flavor
• Brown sugar: gives depth and a caramel note to the crumb and drizzle look for soft and moist brown sugar
• Milk: thins the cinnamon apple drizzle for easy pouring whole milk makes the sauce creamier
• A pinch of salt: ensures the drizzle does not taste flat even a small amount makes a difference

How to Make It

Prepare the Cake Batter:

Cream softened butter and granulated sugar together in a large bowl using a whisk or mixer. This should take about three minutes until the mixture is light and fluffy. Each minute spent here gives your cake a finer crumb.

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Prepare a 9 by 9 inch baking pan with butter and flour or line it with parchment so your cake releases easily later.

Mix the Wet and Dry:

Add eggs and vanilla to your creamed butter and sugar beating until just incorporated. In a separate bowl combine your flour baking powder and salt. Gently fold the dry mixture into the wet ingredients. Stir only until the streaks disappear to keep the batter tender.

Add Apples:

Fold in the chopped apples making sure they are evenly dispersed. Clusters of apple in each bite will make the cake juicy.

Spread in Pan:

Pour the batter into the prepared pan and smooth out the top with a spatula.

Make the Crumb Topping:

In another bowl combine flour cinnamon salt granulated sugar and brown sugar. Cold cubed butter goes in next. Work the mixture with your fingers or a pastry cutter until you see pea sized nuggets of butter. These bits give you that signature crumbly crisp topping.

Sprinkle Crumb Over Batter:

Evenly distribute the crumb topping over the cake batter. Press gently so it adheres but do not mash it in.

Bake:

Bake for 30 to 45 minutes. Check with a toothpick at the center. The edges should be golden and the middle should not jiggle. When ready let the cake rest a bit so it slices clean.

Make the Cinnamon Apple Drizzle:

Melt butter in a small saucepan over medium heat. Stir in brown sugar cinnamon milk and a pinch of salt. Let it cook for two to three minutes until smooth and glossy. The drizzle should trickle easily off a spoon.

Serve:

Drizzle the warm cinnamon apple sauce over squares of cake just before serving. The aroma alone is worth the wait.

I always reach for Granny Smith apples in this recipe. Their tartness makes every bite pop. My kids adore helping sprinkle on the crumb topping and it is now a tradition for us every September.

Flavor Boosters

Add a handful of fresh cranberries for a tart burst in winter or use pears along with apples for a delicate twist in early fall. Swirl in a ribbon of caramel for a deeper sweetness.

Serving Suggestions

I love serving this cake warm with a scoop of vanilla or cinnamon ice cream. The contrast in temperature makes it extra special. Fresh whipped cream is light and balances the richness of the crumb. A big mug of coffee or spiced tea makes this the ultimate comfort treat.

Creative Twists

Non dairy butter and plant based milk work well in both cake and drizzle for a dairy free dessert. Try almond flour in the crumb for a slightly nutty flavor. Any firm tart apple such as Braeburn or Pink Lady will do if you do not have Granny Smith. Egg substitute like flax egg can be used to make this vegan. Swap in maple syrup in the drizzle for a seasonal twist.

This apple crumb cake is always a hit at gatherings and a cozy treat for quiet nights in. Try it once and it just might become a new autumn tradition in your home.

Common Questions About This Recipe

→ Can I use other types of apples?

Yes, while Granny Smith apples are preferred for their tartness, you can use Honeycrisp, Fuji, or other firm varieties. Softer apples may result in a mushier texture.

→ How do I achieve a perfect crumb topping?

Use cold, cubed butter and gently mix with your fingertips or a pastry cutter until the mixture forms coarse crumbs. Avoid overworking for the best, crumbly result.

→ Is it possible to make this dessert gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend. Ensure your remaining ingredients are certified gluten-free as needed.

→ What is the best way to store leftovers?

Keep the cake in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cake for up to 3 months and thaw before serving.

→ Are there dairy-free options?

Yes, use non-dairy butter and plant-based milk in both the cake and drizzle for a fully dairy-free dessert.

→ How can I customize this dish?

Try adding caramel swirls, swapping walnuts or pecans into the crumb topping, or including cranberries or pears for seasonal twists. Mix warming spices like nutmeg for added complexity.