I love serving Cinnamon Apple Crumb Cake at Thanksgiving because it brings warm cinnamon, tender apples, and a generous buttery crumb topping to the dessert table. It is easy to make ahead, lovely with coffee, and just as welcome after a holiday meal as it is at brunch.
Why You’ll Love This Cinnamon Apple Crumb Cake
This cake has a soft, tender crumb with sweet apple pieces tucked throughout and a crisp, cinnamon-scented topping. It feels special enough for Thanksgiving, but the ingredients and steps are simple enough for any fall afternoon. Serve it warm or at room temperature, with a scoop of ice cream if you like.
Cinnamon Apple Crumb Cake Ingredients & Substitutions
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon alcohol-free vanilla
- 2 medium apples, peeled, cored, and diced
- 1 teaspoon ground cinnamon, divided
- 1/4 cup packed light brown sugar
- 3/4 cup all-purpose flour, for the crumb topping
- 1/4 cup packed light brown sugar, for the crumb topping
- 1/4 cup unsalted butter, melted, for the crumb topping
- 1/4 teaspoon ground cinnamon, for the crumb topping
Choose firm apples that hold their shape as they bake, such as Granny Smith, Honeycrisp, or Braeburn. Plain yogurt can replace the sour cream, and a dairy-free butter and milk can be used if preferred.
Step-by-Step Instructions to Make Cinnamon Apple Crumb Cake
1. Prepare the pan and oven
Heat the oven to 350°F (175°C). Grease and line a 9-inch square baking pan with parchment, leaving a little overhang to help lift out the cake.
2. Make the crumb topping
In a small bowl, stir together 3/4 cup flour, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon. Pour in the melted butter and mix until large, clumpy crumbs form. Set aside.
3. Mix the cake batter
Whisk 1 1/2 cups flour, granulated sugar, baking powder, salt, and 1/2 teaspoon cinnamon in a medium bowl. In a separate large bowl, beat the softened butter until creamy. Beat in the eggs, then mix in the sour cream, milk, and alcohol-free vanilla. Add the dry ingredients and mix just until combined.
4. Add the apples
Fold the diced apples gently into the batter. Spread the batter evenly in the prepared pan.
5. Top and bake
Scatter the crumb mixture over the batter, breaking up any extra-large pieces with your fingers. Bake for 40 to 48 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool and serve
Let the cake cool in the pan for at least 20 minutes before slicing. For neater pieces, allow it to cool completely.
Tips for Success
- Bring the eggs, sour cream, and milk to room temperature so they blend smoothly into the batter.
- Mix the batter only until the flour disappears. Overmixing can make the cake dense.
- Cut the apples into small, even pieces so they soften at the same rate.
- Keep the crumb topping in clumps when adding it to the cake for a varied, crisp top.
- Check the cake near the end of baking, since oven temperatures and apple moisture can vary.
Variations of Cinnamon Apple Crumb Cake
- Add nuts: Fold 1/3 cup chopped pecans or walnuts into the crumb topping.
- Try a spiced topping: Add a pinch of nutmeg or cardamom along with the cinnamon.
- Use pears: Replace some or all of the apples with diced firm pears.
- Make it extra festive: Add 1/3 cup dried cranberries to the batter for a tart note.
Serving Suggestions: What to Pair with Cinnamon Apple Crumb Cake
For a Thanksgiving dessert spread, pair a slice with vanilla ice cream, lightly sweetened whipped cream, or a spoonful of thick yogurt. It also makes a cozy breakfast treat with hot coffee or tea. If you are serving several desserts, cut the cake into small squares so guests can sample a little of everything.
Storage & Reheating Instructions
Cover the cooled cake and keep it at room temperature for up to 3 days. For longer storage, refrigerate it in an airtight container for up to 5 days. Warm individual slices in the microwave for about 10 to 15 seconds. You can also freeze well-wrapped slices for up to 2 months, then thaw them overnight in the refrigerator or at room temperature.
Memories Made Around the Table
When I make this cake for Thanksgiving, I like to bake it early in the day and let the cinnamon and apple aromas settle into the kitchen. I set it out with coffee after dinner, and people tend to come back for one more small slice. It is the sort of unfussy dessert that makes a holiday table feel warm and welcoming.
FAQs
Can I make Cinnamon Apple Crumb Cake ahead of time?
Yes. Bake it a day ahead, let it cool completely, and cover it well. Serve it at room temperature or warm individual slices briefly before serving.
Do I need to peel the apples?
Peeling gives the cake a softer, more even texture, but you can leave the skins on if you prefer. Dice the apples into small pieces either way.
How can I tell when the cake is done?
The crumb topping should look golden, and a toothpick inserted into the center should come out clean or with a few moist crumbs. If you see wet batter, bake for a few more minutes and check again.
Can I freeze this cake?
Yes. Freeze the cooled cake in airtight portions for up to 2 months. Thaw before serving, then warm briefly if you enjoy it slightly warm.
Final Thoughts
Cinnamon Apple Crumb Cake is a comforting choice for Thanksgiving dessert, with soft apples, fragrant spice, and a crunchy crumb topping in every slice. Make it for the holiday table, or save a piece to enjoy with a quiet cup of coffee the next day.
Cinnamon Apple Crumb Cake
Equipment
- 1 9-inch square baking pan
- 1 Parchment Paper
- 2 Mixing Bowls
- 1 Whisk
Ingredients
Cake
- 1.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter softened
- 2 large eggs at room temperature
- 0.5 cup sour cream
- 0.25 cup milk
- 1 teaspoon alcohol-free vanilla
- 2 medium apples peeled, cored, and diced
- 1 teaspoon ground cinnamon divided
- 0.25 cup packed light brown sugar
Crumb Topping
- 0.75 cup all-purpose flour
- 0.25 cup packed light brown sugar
- 0.25 cup unsalted butter melted
- 0.25 teaspoon ground cinnamon
Instructions
- Heat the oven to 350°F (175°C). Grease and line a 9-inch square baking pan with parchment, leaving a little overhang to help lift out the cake.
- In a small bowl, stir together 3/4 cup flour, 1/4 cup brown sugar, and 1/4 teaspoon cinnamon. Pour in the melted butter and mix until large, clumpy crumbs form. Set aside.
- Whisk 1 1/2 cups flour, granulated sugar, baking powder, salt, and 1/2 teaspoon cinnamon in a medium bowl. In a separate large bowl, beat the softened butter until creamy. Beat in the eggs, then mix in the sour cream, milk, and alcohol-free vanilla. Add the dry ingredients and mix just until combined.
- Fold the diced apples gently into the batter. Spread the batter evenly in the prepared pan.
- Scatter the crumb mixture over the batter, breaking up any extra-large pieces with your fingers. Bake for 40 to 48 minutes, until the top is golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for at least 20 minutes before slicing. For neater pieces, allow it to cool completely.