Description
Tender apple-studded cake, a buttery cinnamon crumb topping, and a warm apple-cinnamon drizzle — this dessert is pure fall comfort in every slice. Doubling the recipe means enough for a crowd or plenty of leftovers to enjoy with coffee.
Ingredients
Cake:
3 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cups unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
1 cup sour cream
4 medium apples, peeled, cored, and chopped (preferably Granny Smith)
Crumb Topping:
2 cups all-purpose flour
2 tsp ground cinnamon
1/2 tsp salt
1 cup unsalted butter, cold and cubed
1 cup brown sugar, packed
1/2 cup granulated sugar
Cinnamon Apple Drizzle:
2 tbsp unsalted butter
1 cup brown sugar, packed
2 tsp ground cinnamon
4 tbsp milk
Pinch of salt
Instructions
Preheat oven to 350°F (175°C). Grease and line two 9×13-inch baking pans.
For the cake: In a medium bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then vanilla. Mix in sour cream. Gradually add dry ingredients until combined, then fold in apples. Spread evenly into pans.
For the crumb topping: Mix flour, cinnamon, salt, brown sugar, and granulated sugar. Cut in butter until crumbly. Sprinkle evenly over cake batter.
Bake 40–45 minutes, or until a toothpick comes out clean.
For the drizzle: In a saucepan, melt butter over medium heat. Stir in brown sugar, cinnamon, milk, and salt. Bring to a gentle simmer, stirring until smooth.
Drizzle over warm cake before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 320 / Square
- Sugar: 28g / Square
- Sodium: 180mg / Square
- Fat: 15g / Square
- Carbohydrates: 45g / Square
- Protein: 3g / Square