Rustic Apple Crumb Cake with Cinnamon Drizzle (Print Version)

Apple Crumb Cake with Cinnamon Drizzle: Bake this delightful treat! Warm apples, buttery crumbs & a sweet spiced finish. Your perfect comforting dessert awaits.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 85 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ For the Moist Cake Base

01 - 1/2 cup (1 stick) unsalted butter, softened
02 - 1 cup granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon vanilla extract
05 - 1 1/2 cups all-purpose flour
06 - 1 1/2 teaspoons baking powder
07 - 1/2 teaspoon baking soda
08 - 1/4 teaspoon salt
09 - 1/2 cup whole milk

→ For the Buttery Crumb Topping

10 - 1 cup all-purpose flour
11 - 1/2 cup light brown sugar, packed
12 - 1 teaspoon ground cinnamon
13 - 1/2 cup (1 stick) unsalted butter, cold and cubed

→ For the Tender Apple Filling

14 - 4-5 medium Gala or Fuji apples, peeled, cored, and thinly sliced
15 - 1 tablespoon granulated sugar
16 - 1 teaspoon ground cinnamon

→ For the Sweet Cinnamon Drizzle

17 - 1 cup powdered sugar
18 - 2-3 tablespoons milk
19 - 1/4 teaspoon ground cinnamon

# Instructions:

01 - First things first, let's get those apples ready! I usually grab about 4-5 medium-sized Gala or Fuji apples, peel 'em, core 'em, and then slice them pretty thin, maybe about 1/4 inch thick. You want them to cook down nicely but still have a bit of bite. Toss them in a bowl with a tablespoon of granulated sugar and a teaspoon of cinnamon. While they're chilling, grease and flour a 9-inch springform pan. I always forget to flour the sides, and then I have to go back and do it, making a mess. Learn from my mistakes!
02 - In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of light brown sugar, and a teaspoon of ground cinnamon. Now, for the butter: grab 1/2 cup (one stick) of *cold* unsalted butter and cut it into small cubes. Use your fingers or a pastry blender to work the butter into the dry ingredients until you have coarse crumbs – some pieces bigger than others, that's the rustic charm! Honestly, this is where I get messy, butter everywhere, but it's part of the fun. Pop it in the fridge while you make the cake.
03 - Preheat your oven to 350°F (175°C). In a large bowl, cream together 1/2 cup (one stick) of softened unsalted butter and 1 cup of granulated sugar until it's light and fluffy. Crack in two large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Slowly add the dry ingredients to the wet, alternating with 1/2 cup of milk, beginning and ending with the flour mixture. Don't overmix, just combine!
04 - Pour about half of your cake batter into the prepared springform pan, spreading it evenly. This can be a bit tricky, as the batter is a little thick, but just do your best. Now, arrange about half of your cinnamon-sugar apples over the batter. Then, dollop the remaining cake batter over the apples. It doesn't have to be perfect, honestly, it's a rustic cake! Top with the rest of the apples.
05 - Finally, grab that chilled crumb topping from the fridge and generously sprinkle it all over the top of the cake, covering the apples completely. This is my favorite part, watching it all come together. Place the pan on a baking sheet (just in case of any drips, because kitchen chaos is real) and bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The top should be golden brown and smell absolutely heavenly.
06 - Once baked, let the Apple Crumb Cake cool in the pan on a wire rack for about 15-20 minutes before carefully removing the springform ring. This is crucial for it to set properly; I've rushed it before and had a minor structural collapse. While it's cooling, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk and 1/4 teaspoon of cinnamon for your drizzle. Once the cake is mostly cool, drizzle it generously over the top. The final result should look inviting, smell like autumn, and taste like pure comfort!

# Notes:

01 - Don't overcrowd your pan; it makes for soggy cake, and nobody wants that.
02 - This Apple Crumb Cake freezes surprisingly well! Just wrap slices tightly in plastic, then foil. Thaw on the counter for a few hours.
03 - Ran out of Gala apples once, used Honeycrisp. It gave a slightly tarter bite, but honestly, it was still delicious!
04 - A tiny scoop of vanilla bean ice cream with a warm slice? Game changer, trust me.

# Equipment Needed:

01 - 9-inch springform pan
02 - mixing bowls
03 - whisk
04 - electric mixer (optional)
05 - pastry blender (optional)
06 - wire rack
07 - baking sheet

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 20g
Total Carbohydrate: 65g
Protein: 5g

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