Apple Crumble Cake
Make apple crumble cake with a tender cake base, fresh apple layer and crisp topping. Get tips for controlling moisture and keeping crumbs distinct.
Servings 12 slices
Calories 320kcal
Equipment
- 9-inch deep-dish pie pan
- Mixing bowl
- Measuring cups
- Measuring spoons
Ingredients
Cake
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 2 teaspoons ground cinnamon
Crumb Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter, melted
- 2 large Granny Smith apples, peeled and sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the crumb topping by mixing 1/2 cup flour, 1/2 cup brown sugar, and 1/2 teaspoon cinnamon in a bowl. Add 1/4 cup melted butter and mix until crumbly.
- Prepare the apple filling by mixing sliced apples, 2 tablespoons granulated sugar, and 1 teaspoon cinnamon in a bowl.
- Mix the cake batter by combining 2 1/4 cups flour, 1 1/2 cups granulated sugar, 1/2 teaspoon baking powder, and 1/4 teaspoon salt in a large bowl.
- Add 1/2 cup melted butter, 2 large eggs, 1 teaspoon vanilla extract, and 3/4 cup sour cream to the dry ingredients. Mix until well combined.
- Assemble the cake by spreading half of the cake batter in a 9-inch deep-dish pie pan, followed by the apple filling, and then the remaining cake batter.
- Top the cake with the crumb topping and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes before serving.
Notes
Nutritional information:
- Calories: 320
- Protein: 3g
- Carbohydrates: 44g
- Fat: 14g
- Saturated fat: 8g
- Cholesterol: 40mg
- Sodium: 200mg
- Potassium: 150mg
- Fiber: 2g
- Sugar: 24g