Apple Crumb Cake
A delightful cake with sweet and tart apples, a tender crumb, and a crunchy topping that’s perfect for any occasion.
Equipment
- Oven
- Mixing Bowl
- 9x13-inch baking pan
Ingredients
- 2 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 0.5 cup Unsalted Butter softened
- 1 cup Brown Sugar
- 1 teaspoon Baking Powder
- 0.5 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground Cinnamon
- 0.5 cup Milk
- 2 large Eggs
- 2 cups Peeled and Chopped Apples your choice of variety
- 0.5 cup Oats
- 0.5 teaspoon Vanilla Extract
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with milk until just combined.
- Fold in the chopped apples gently.
- Pour the batter into the prepared baking pan and spread evenly.
- In a small bowl, mix oats, flour, brown sugar, cinnamon, and softened butter to create a crumb topping.
- Spoon the crumb topping over the batter evenly.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan before slicing.
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.