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Irresistible Apple Crumb Cake with Cinnamon Apple Drizzle

This simple yet exquisite Apple Crumb Cake features soft, moist cake layered with a crispy apple topping and a sweet cinnamon drizzle, perfect for family gatherings or cozy nights at home.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 cups peeled and chopped apples Use firm varieties like Granny Smith or Honey Crisp.
For the Crumb Topping
  • 1/2 cup rolled oats
  • 1/4 cup melted butter For crumb topping.
  • 1/2 cup chopped walnuts or pecans (optional)
For the Drizzle
  • 1/2 cup powdered sugar
  • 1 tablespoon milk

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with butter and dust it with flour.
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Stir well.
  3. In another bowl, cream the softened butter until smooth, then add the eggs and vanilla extract. Mix until well combined.
  4. Gradually add the dry mixture to the creamed butter and egg mixture, alternating with the milk. Mix until just combined.
  5. Gently fold in the chopped apples and optional nuts until evenly distributed.
Crumb Topping
  1. In a small bowl, combine rolled oats, melted butter, and a sprinkle of cinnamon. Mix until crumbly.
Baking
  1. Pour the cake batter into the prepared cake pan and spread it evenly. Sprinkle the crumb topping over the cake mixture.
  2. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Once baked, allow the cake to cool completely.
  4. For the drizzle, whisk powdered sugar with 1 tablespoon of milk until smooth and drizzle over the cooled cake.

Notes

Store the cake wrapped tightly in plastic wrap or aluminum foil in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat individual portions in the microwave for about 15-20 seconds or warm whole slices in a low oven (around 300°F) for about 10-15 minutes.