Are you ready for fall baking? Cinnamon Apple Crumb Cake is the perfect dessert for crisp weather coming up, just like this Caramel Apple Cinnamon Roll Lasagna. But, if you are not a big fan of pumpkin treat, then you must try this coffee cake loaded with apples and crunchy brown sugar-cinnamon streusel crumbs, drizzled with apple cider glaze.
Being a food blogger is not such a simple thing as many of my friends think it is. This time I’m not talking about the usual problems that happen in the kitchen like an unsuccessful frosting of a perfectly backed cupcake or the filling is thin for the 1000. time even though you did everything by the book.
But I’m talking about is the reputation that doesn’t allow you any mistakes. And my friends, sitting with a dessert, usually say “Oh, Vera, this is simply fantastic! And you always succeed in everything you try. But I could never do that, and so it’s better that I come to your place for a sweet bite like this”
A few days ago, answering the phone, I heard my best friend: “Vera, when do you have time for me? I have something very important to tell you! I’ll be there in a few hours. And please, make one of your sweet desserts so we could eat something sweet while talking”. And – click, that was it.
If I had the phone number, I would surely have called Superman because I knew what was coming to me! First, searching on Pinterest. Cheesecake, Cupcakes, Cookies?Nooo, maybe this quick Poke Cake? Hmmm these Apple Muffins look fantastic, too. After an “easy” 45 minutes, the decision was made – Cinnamon Apple Crumb Cake!
And even though it all looks so simple, there are a few completely logical questions: “Have I used all the apples on Apple Cookies?”. Of course, then I had to spend 30 minutes in the shop for buying a few apples. After two hours, luckily without any new problems, Apple Crumb Cake began to spread it’s smell through my home, and I remembered my blog.
Well, it wouldn’t be bad to make a photo of this beautiful coffee cake. And of course, as is common in situations like this, the display was showing the (in)famous message “Change the battery”. 30 more minutes for charging the battery and as soon as the photo session was over, I got the SMS “I’m coming in 20 minutes”. Just enough for washing the dishes, too.
And so, 30 minutes later, talking about the newest gossip and enjoying the Cinnamon Apple Crumb Cake, came the usual “Vera, you really are a genius. Only you can make such a sweet cake without any problems. You have to give me the secret one day”.
“Well, it’s really nothing, my dear. You can do it. All you need is a little good will and things are done by themselves!” 🙂
Craving for more delicious apple desserts!? Check these too:
Apple Cinnamon Bread Recipe is moist, sweet and packed with fresh apples and cinnamon for perfect fall treat.
Apple Pie Cookies – sticky and chewy, bite sized caramel apple pies.
These warm and comforting Apple Dumplings are incredible by themselves or served with ice cream.
Cinnamon Apple Crumb Cake
Prep Time: 20- Cook Time: 40
- Total Time: 60
Yield: 12 1x
Category: Dessert
Method: baking
Cuisine: American
Print Recipe
Pin RecipeDescription
Are you ready for fall baking? Cinnamon Apple Crumb Cake is the perfect dessert for crisp weather coming up.
Ingredients
For cinnamon streusel crumb:
- 1 and 1/2 cups flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup butter -melted
- 1/2 teaspoon vanilla
- 1 large (or 2 small) tart apples-peeled and chopped
For the cake:
- 4 Tablespoons butter
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup sour cream
- 1 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
Apple cider glaze:
- 1/2 cup powdered sugar
- 1 and 1/2 – 2 Tablespoons apple cider
Instructions
- Preheat the oven to 350 F. Grease 8 inch springform pan and line the bottom with parchment paper, set aside.
- To make cinnamon streusel crumb, first in a bowl, whisk together dry ingredient. Then add melted butter and vanilla and stir until the mixture is evenly moist, set aside, too.
- To make the cake in a large bowl, cream together 4 tbsp butter with 1/2 cup sugar until light and fluffy, then add egg and beat well. Finally, add vanilla and sour cream and beat again.
- In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
- Spread half the batter at the bottom of the pan ( it will be very thin layer). Spread the apple chunks evenly over the batter, then sprinkle about 1 cup of the cinnamon streusel crumbs over the apples. Spread the remaining batter over the crumbs and on top spread the rest of the cinnamon streusel.
- Bake 35-40 minutes or until a tester inserted in the center comes out clean.
- Before remove the ring of springform pan run a thin knife around the cake.
- To make the glaze, whisk together powdered sugar with apple cider and drizzle over the cake.
Notes
Adapted from neighborfoodblog.com
Nutrition
- Serving Size: 1
246 comments
[…] Cinnamon Apple Crumb Cake from Oh My God Chocolate Desserts […]
Does this need refrigerated when saving or can in be left out?
I leave mine on the counter in a covered glass cake dish.
This recipe is delicious! I had a bit of a hard time spreading the 1/2 cake batter over top of the apples & streusel, so I whipped up another 1/2 batch of batter. Coverage was much better for me, and I only had to add an additional 5 minutes of baking time. So, so good!
★★★★★
[…] Cinnamon Apple Crumb Cake | OMG Chocolate Desserts […]
Hi!
I have a problem with cinnamon streusel crumb.
How many grams is 1 cup?
AWESOME !!! & EASY! !!
★★★★★
I do don’t have a spring pan. Could I make this like an upside down cake… Flip it out and put the icing on it? Would it turn out OK? Thanks in advance.
I am also wondering if I can make this as an upside down cake in a bundt pan. I don’t have a springform pan.
I’ve made it in a tube pan with no problem
★★★★★
I make mine in a loaf tin often… my spring form is too large so I’m doubling the recipe so I can do it in the spring form this time
Apple cider vintager for the strudel ?
Love it
★★★★★
Can you use canned apples in this?
Don’t be put off by the scant amount of dough and the problematic spreading of the top layer of batter. It works out and bakes up perfectly in the end. An excellent coffee cake … not a bite left!
Apple cider…vinegar…packet for the instant drink, or apple cider juice?? Need that to be explained a little better please 🙂
Hi Nikki, it’s apple cider juice.
Thank yiou! This was my question also, sounds yummy!
Actually, the apple cider viniger mixed with the icing sugar is really good as the topping! Except I only put 1 1/2 table spoons but it’s perfect with it! A bit tart but not over-bearing 🙂
Do you think I could substitute plain Greek yogurt for the sour cream?
Hi Sarah, you can use Greek yogurt
What can I use if I don’t have sour cream or yogurt. I have cream cheese??
Hi Yvonne, sour cream or yogurt soul give it moisture. Cream cheese is not good idea.
This may be a dumb question, but will this cake be fine in a regular cake pan or a baking dish?
Hi Nicole, you can use other dish.
What other kind of dish or pans could you use.
i have a similar question i will be using a bunt cake pan… is that okay? please respond soon as i am making this with in the next hour. Thank you 🙂
How did it turn out in the bundt pan? I am making this for thanksgiving.
I is a hit. Delicious and easy. I give a 5 star, but not able. *****
★★★
looks great on Pinterest but SOOOOO Many Ads popping up I can’t read the recipe! I can Barely write this. Interrupted 8 times iN 3 lines by ads! Holy cow!
I agree, too annoying 🙁
Does this need refrigerated or can it be left out?
You don’t have to refrigerate it for day or two, but for longer storage I suggest to place it in the fridge.
We have have an apple tree in our yard and have a bumper crop this year . I made this today and it was awesome !!!
★★★★★
Anyone else have trouble getting this to cook through in the center? Used an 8″ springform as suggested.
I just made this last night I think it need up in the oven for about a hour before the center was done…….tasted great and am making another today for tomorrow’s get together. Hope this helps
I had to bake for an extra 35 minutes… It’s still too hot to take out of the spring form yet, so I won’t know how evenly it’s cooked for a couple of hours. I think it’s just that I’m at a higher elevation though… ??? for it though! It still smells AMAZING!
Would use suggest a 9×13 or 8×8 pan?
Hi Holly, use 8×8 inch pan if you don’t have 8 or 9 inch springform pan.
I’ve recently come across this delicious looking recipe. So excited to make it. My question is. I don’t not have a 8 inch springform pan. I have 9 inch springform pans. But I was wondering. Can this recipe be doubled for a 13 x 9 baking pan?
I just made this and we loved it. Wondering if I can make ahead and freeze for the holidays?
Hi Mary Anne, I haven’t tried to freeze it so I can’t help you about that
Yes, this freezes well! I took this to work on Friday (it’s my office’s favorite). We couldn’t eat it all so I froze the remainder. It was great many weeks later!
I don’t have a 8 inch spring pan. Could I use a 9 inch? And do I need to add more ingredients?
★★★★
Hi Crystal, I think you should add more, at least 1/4 more for the cake batter,or you won’t have enough to spread in the bottom of the pan, it’s very thin layer even for 8-inch pan.
weird that you would have a PIN button and then report the PIN as a copywrite infringement ….
I made this cake in a 9 inch springform pan. Instead of layering I put cake batter first then apples next and topped with crumb mixture. Baked 35 min, came out perfect. Topped with a salted caramel glaze! So delicious!!
★★★★★
This is currently in the oven 🙂 can’t wait to see how it turns out! One question: has anyone tried making this with twice as much cake batter? It was fairly difficult to spread the bottom layer of batter as well as the middle layer, and I think doubling the amount of batter might just do the trick.
I just had the same issue. I doubled the batter and it’s going 20 minutes past the bake time now; probably needs additional time, too.
When it came to spreading the batter; yes it was a very small amount, and I too was worried it wouldn’t spread very well. I used a rubber spatula and sprayed it with nonstick cooking spray. It made spreading the batter very easy. The cake is currently in the oven-hoping it turns out! 🙂
I ended up doubling the batter. I put 1/2 of the original amount into the pan and it just didn’t seem right, so I put the whole amount in. The batter was very thick, almost too dry. I quickly made a second batch of the batter for the top. It didn’t take too much longer – about another 10-15 minutes. Despite the sour cream, the cake seemed dry.
I agree, it was very sticky and hard to spread also. Hoping it still turns out well!
I agree, however for me I nearly always end up adding more liquid to coffee cake recipes and they come out perfect. I suppose it could be that I live a mile high (not Denver but I grew up there so I’m accustomed to altitude). Coffee cake batters almost always seem too thick to me so I add extra of whatever liquid is called for in the recipe. I did it with this recipe and it turned out perfectly. I’m making it tonight for a meeting tomorrow morning and I’m thinking about doubling all the ingredients and cooking it in a nine inch spring form pan. That will give me leftovers for next week.
I just assembled this and also found it very difficult to spread the batter (both the bottom and top.) Actually the top was harder since it was over the crumbs. I’m sure it will come out fine, but if it is a hit I am going to try to double the batter next time. Thanks 🙂
★★★★★
I found the same…Very hard to spread. The cake tasted great but was very thin. Is that the way it’s suppose to be. I thought it would be higher adding the baking pwd. but it wasn’t.
If you keep dipping your knife in a cup of hot water it will be easier to spread.
[…] Cinnamon Apple Crumb Cake […]
Hi! i wanna ask about the flour. Do we use all purpose flour? or cake flour?
Hi Regina, use all-purpose flour.
Any time a recipe calls for flour – PLUS baking soda, baking powder and salt, that means use plain flour.
Self-rising already has these additives.
Can I substitute the sour cream with something non dairy? Like maybe applesauce?
Hi Amy, sorry but I can’t help you with that, I tried only like it said in the recipe.
this is for Amy’s question about non-dairy ingredient. I substitute Greek Yogurt but don’t know your reason for substitute.
This was the best cake in the world! The only things I added was I used 2 large apples (an apple per layer, because I can’t get enough apples!) and I made this cinnamon brown sugar glaze thing by melting 4 tbs of butter and adding the brown sugar and cinnamon to my liking. I just spread this mixture on top of the batter for each layer before adding the apples and crumbs. I found that this helped with spreading the top layer. Also, I added about 1/4-1/2 a cup of buttermilk because I thought my batter looked a bit dry.
★★★★★
The batter was a bit thick and dry. Hard to spread. It was almost like it needed a bit of milk added.
Sorry but won’t be back to try this or any recipes because of all the ads. I know you make a living from it but such intrusive ads covering the page with no way to stop them have to be hurting your bottom line.
Super simple to make and smells heavenly as it bakes. Great texture and flavor. 5 stars!
★★★★★
Thanks Elizabeth 🙂 Glad you liked it
It was very fun to make and is in the oven right now! I’m excited to see how it turns out! Can you do something different for the glaze? Can you do something without the apple cider?
★★★★★
You can use milk.
This cake was amazing! I took the advice of someone below who said to put more apples (almost one on each layer) and a cinnamon, Sugar, and butter drizzle on each layer (4T butter, 1/3 cup brown sugar, and 1/2 t cinnamon), and double the batter or it won’t be enough to spread. I actually tripled the recipe for a 9×13 pan. It makes a big cake but that’s how we like it at my house. It cooked for almost an hour and a half. Amazing! Make this cake! Thanks for sharing the recipe.
★★★★
Thanks Cindy 🙂
This was one of the best coffee cakes I have made in a long time.Definitely a keeper! Thanks for sharing!
Hello, I was wondering if I could use a 9 inch springform pan instead of an 8 inch?
How much would it change the baking time ?
Hi Shane, you won’t have enough batter for 9 inch pan.
I only have 9 inch spring form pans. Would a 8 inch cake pan work instead?
You could try it.
I made it in a 9 inch spring form and it worked just fine
I made this cake at the weekend and my husband said its the best cake ever, and my family who were visiting also loved it. Will be making many more times in the future. Highly recommend this recipe.
Thanks Maggie, I’m glad you like it 🙂
This looks delicious! Any tips or suggestions for baking it at high altitude (7,200 feet)? I haven’t tried baking anything since I moved from sea level!
Hi Emma, I’m sorry I can’t help you with that.
Emma, you are going to have to make adjustments to your baking. Here is a link to an article on adjustments on the King Arthur flour site https://www.kingarthurbaking.com/learn/resources/high-altitude-baking . I’ve always lived at altitude and use this site constantly. You also probably want to use extra liquid to keep it from being too dry.
This cake is amazing!! It’s super moist, light and soft, I’m in love! I used greek yogurt instead of sour cream and used self raising flour, it came out perfect. For people who are unsure about whether to double the recipe or not, you can increase the baking powder to 2 tablespoons. It may look thin in the pan, but it will rise to the perfect height. Thank you for this recipe, I’ll definitely be coming back to this 🙂
Thanks Ashley 🙂
Hi!
Thanks for the recipe! I made the cake yesterday in a 9 inch pan and baked 20 minutes overtime, and still the middle wasn’t completely set. I made it with 1 apple and 1 pear, but would also suggest using at least double the amount of fruits, because the batter is quite thick.
Can you use 2 8inch round pans?
Made it today. DELICIOUS! I used low fat plain Greek yogurt instead of sour cream. No apple cider, so mixed topping with almond extract and added sliced almonds on top. Will be making this again!
Also, doubled the batch and baked it in 8″ square pans.
Hi
Do i need to cook apples first ?
No, you don’t need to cook them.
I just ordered an 8in spring form pan from Amazon this morning to be able to make this cake over the weekend for my family. I’m concerned about all of the comments saying to double the recipe, and to add more fruit..
One of the best things I’ve made!! It taste just like apple pie. It’s like fall in your mouth:)
Thanks Eva 🙂
I made this the other day and it was delicious! I have to agree, that it was the best coffee cake that I have had in a long time. Can’t wait to make it again, but next time I will double the cake recipe, just so we can have more of it!
Thanks Teri 🙂
how do you get the parchment paper off the bottom of the cake? might be dumb question lol. can i just use a disposable pan instead with no parchment paper?
Hi Stephanie, I thing you could use it. About the parchment paper, when you take off the ring from springform pan just lift a little one edge of the cake and pull down the paper, it will peel off easily and the cake is very dense so it won’t pull apart while you do that.
I made this for the family today and it was fabulous! All four tasters gave it 5 dessert spoons! I even allowed seconds on dessert! I only had a 9 inch springform and substituted milk when I had no apple cider, but it was still great. I will get cider next time, because I will definitely make this again!
Thanks Cathy 🙂
I’ve been so excited to make this and have a fresh bag of apples I picked with my boys over the weekend. Just pulled out the springform and it’s 10″, not 8″. It’ll need more batter, I’m sure… Do you think I should double or triple the batter?
I made this last night and it was a hit! I actually used a 9 Inch springform pan and it worked fine. The layer on the bottom was thin but everyone thought it was great. Didn’t even think to measure the pan. The batter was thick but I spread it with a knife and did great. Can’t wait to make again. Thanks!
Thanks Michelle 🙂
Nice cake! I really enjoyed making it. Since I’m Swedish I had to translate the recipe and its measures in order to follow it. So if anyone is interested, here is a Swedish translation:
Kanelströsselsmulor
3 on halv dl mjöl
1.20 dl granulerat socker
Halv tesked salt
1 tesked kanel
En fjärdedels tesked muskot
1.20 dl smör
halv tesked vanilj
För kakan
4 matskedar smör
1 stort äpple skalat och skuret
1.20 dl granulerat socker
1 stort ägg
1 tesked vanilj
1.20 dl gräddfil
2.37 dl mjöl
1 fjärdedels tesked bikarbonat
1 fjärdedels tesked salt
en halv tesked bakpulver
Äppelciderglasyr
1.20 dl florsocker
2 matskedar äppelcider
Förfarande
1. Värm ugnen till 176 grader. Smörj den löstagbara kanten på en 20 cm bred form och spänn fast ett smörpapper på botten.
2. För strösselsmulet: blanda ihop de torra ingredienserna först, lägg sedan i det smälta smöret och vaniljsockret och blanda tills blandningen är jämnt fuktig.
3. För kakan: vräk samman smör och och socker luftigt, tillägg ägg och vispa, därefter vaniljsocker och gräddfil och vispa igen.
4. I en annan skål, vräk samman 2,5 dl mjöl, bikarbonat, salt och bakpulver och lägg i smörblandningen, blanda tills det är jämnt blandat.
5. Bred ut halva smeten över formens botten (det blir ett tunt lager). Fördela äppelbitarna jämnt över smeten, strössla därefter 2.5 dl av kanelströsselsmulet över äpplena. Bred slutligen ut den återstående smeten över strösslet och ovanpå denna sista smet, krön verket med kvarstoden strösselsmul.
6. Skjutsa in i ugnen 35-40 minuter, eller testa med en sticka och se om den är ren.
7. Innan du befriar kakan från formen, för en vass kniv längs kanten.
8. Vispa samman äppelcider och florsocker för att skapa glasyren, vilken du sedan låter rinna över den ångande kakan.
I used apple sauce instead of sour cream, and this beautiful cake turned out perfectly!
This better taste good because it’s a lot of work! How do you get the second layer of batter over the apple and streusel mixture?
I made this amazing cake. It was very delicious. My five children and I enjoyed it emensly. Loved it !!!!!!
Thanks Lynda, I’m so happy you liked it 🙂
What size springform pan do you need to make this or does it not matter? Can I make it in cupcake pans for individual crumb cakes?
Hi Gail, you can make it as cupcakes.
I’ve made this twice now, and it was perfect both times! The first time I did it in a 9 inch springform pan. I had to bake it 45-50 minutes until it felt done in the center. The second time I doubled the recipe and made it in a 9×13 pan, and didn’t line with parchment paper. It was a lot easier to spread the first layer of batter, and it didn’t stick at all. It took about an hour to bake in the 9×13 pan. I also used a bit more apple the second time, and put some on the top layer as well. This is a serious crowd pleaser! Thank you for this delicious recipe!
Thanks Jen 🙂 I’m really happy to hear that!
Can I bake it on a 9×5 loaf pan?
And for how long?
I really want to do this but I only have a 9″ inches springform pan.
Thanks!!
Hi Adriana, I don’t know about the loaf pan, but you could make 1 1/2 recipe and bake in 9 inch springform pan.
Hi! I am thinking about making this for a bridesmaid luncheon, but that would mean it wouldn’t be warm because I would need to make it a day early! Is it still just as good room temp? I feel like apple cinnamon stuff is better warm! Thanks!
Hi Ashley, it’s great the next day,too. You could keep it room temperature, and maybe make the glaze the day you’ll serve it.
Its Thanksgiving morning and I have this in the oven now. All the individual parts taste amazing, so I am sure it will be scrumptious! Next time though, I would double the cake batter, it was tough to spread such a small amount on the pan, and even tougher to spread the top layer though. But I followed the recipe to a T. Can’t wait to try it!!
Thanks Jennifer, I hope you’ll like it
I’ve made this a few times and I just have to tell you how amazing it is!! I followed the recipe exactly the first time and it was so delicious, but since then I started adding more apples (1.5 large or 3 small) and did a caramel drizzle instead of the apple cider glaze.
Thanks Debbie 🙂
I had to bring something to my first Thanksgiving dinner with my in-laws. We got married in April and I’ve only met these people twice. You can imagine my fear. You don’t take store bought to your mother-in-laws house. I found this cake and I fell in love!! It looked fantastic!! (And simple…) I thought I would surely have enough time to make a trial cake before he big day. Did I mention that I’m due to have a baby next week? And I have two at home. So, needless to say, time got away from me, and I was baking this cake for the first time Thanksgiving morning praying for the best. I get us and the cake very carefully to my mother-in-laws house. It was fantastic!!!!! Shew!!!! What a relief!!! She even texted me the next day thanking me for bringing the cake!!! You saved my Thanksgiving!! And possibly my future with my mother-in-law. 🙂
Hi Alysin. I’m so happy to hear that 🙂
[…] You can find complete recipes of this Cinnamon Apple Crumb Cake in omgchocolatedesserts.com […]
[…] is Someday! Apple crumb cake in a springform pan here I […]
Forgot to line the bottom with parchment paper, will it still come out alright?
My batter came out thick & hard to spread especially on top. Is that normal?
I hope it will be as yummy as it looks but I had a very hard time spreading the batter, especially over the apple layer, as the batter was so thick. I ended up just dropping spoonfuls on top and hoping it all works out. Smells great in the oven!
Well, despite how hard it was to spread the batter, this was amazing. Took it to a meetup with some friends and all New Years resolutions were cast aside! Absolutely delicious and I will definitely put this in the dessert rotation.
Thanks Jeanne
Happy New Year:)
Sounds delicious. I have to try it.
I’ve tried it but it didn’t work out at all the crumble sank into the cake
Hi Katia, I’m sorry it didn’t work out.
[…] Cinnamon Apple Crumb Cake at Oh My Goodness Chocolate Desserts […]
Made this tonight! It was Delish!!!
Thanks Pixie 🙂
[…] Cinnamon Apple Crumb Cake […]
This looks absolutely devine. I can’t wait to try it. Thank you for sharing.
[…] Recipe adapted from OMG Chocolate Desserts […]
[…] Cinnamon Apple Crumb Cake from OMG Chocolate Desserts […]
Are you referring to Apple cider vinegar for the glaze??
Can I use apple juice instead of apple cider? Can’t seem to find the cider in my local grocery store…
Can I use apple juice instead of apple cider? Can’t seem to find the cider in my local grocery store…
Thanks
Hi Sarah, you can use apple juice.
[…] 1. Cinnamon Apple Crumb Cake Recipe […]
I just want to say how delicious this turned out. I had no issues and it was a hit with my family!
Thanks Lin 🙂
[…] The perfect dessert for crisp fall and winter weather coming up! Cinnamon Apple Crumb Cake Recipe | CLICK HERE for the RECIPE: OMG Chocolate Desserts […]
[…] Cinnamon Apple Crumb Cake Recipe | OMG Chocolate Desserts […]
Great recipe, the bread turned out amazing! Definitely a recipe I will make again!
Thanks Megan 🙂
Can I use a 9in bundt pan for this recipe? If not I have an 8×8 pan or would it work in an 8×11 dish?
Hi Meredith, try 8×8 inch pan, you won’t have enough batter for 8×11″ dish.
Will a 9″ spring form work? Is it possible to add 1/3 to the recipe?
Hi Allison, you can do that Happy baking 🙂
Can I use regular cake pan
Hi Donna,you can use it but it’s easier to serve when it’s baked in springform pan. If use 8 inch round pan it must be deep to have enough volume.
Very delicious recipe! As many have commented, the batter is very thick and challenging to spread. On my second try, I made a few changes: I increased all the ingredients by 50% and baked in a 9″ spring form at 350 on the middle rack for 60 minutes and it came out perfect. With the additional batter, spreading was much easier. I’d suggest at least 50% of the batter at the bottom and don’t forget the parchment paper as it helps reduce burning of the bottom. Thanks very much Vera!
Thanks Robin 🙂
This was absolutely delicious! I took advice from some of the previous comments and I am glad that I did. I increased each ingredient amount by 50% (example:1 cup=1 & 1/2 cups) for the cake batter using a 9′ inch springform pan and it was perfect. This was such a huge hit with my family and I will definitely be making this again. Thanks!!
Thanks Lisa:-)
Great coffe cake! Loved it!
★★★★★
Thanks Barbara!
Hi!
I’m from Brazil and I would like to do this cake today or maybe tomorrow, but we don’t have sour cream here. So, I was wondering if I can replace it for some other igredient? Maybe yogurt? Do you have any suggestions for me?
Thank you!
Hi Mariana 🙂
Yogurt will work,too!
[…] you remember that I had a lot of recipes for coffee cakes and similar treats. However, I always had the perfect excuse to eat all these desserts for […]
[…] Link: https://omgchocolatedesserts.com/cinnamon-apple-crumb-cake/ […]
I will be attempting this damn recipe for the third time today. First time I dropped the pan right as it was about to go in the oven. Second time, I didn’t have enough batter for the top layer. This time I am tripling the batter, and its going to work or I am shoving myself down the garbage disposal!
Third time was a charm! I used a 9 inch springform pan, and tripled the batter (though I did not use all of it). I had to bake it about an hour and fifteen minutes (I’m high altitude though, and did not adjust the temperature, so YMMV). Thanks for the recipe!
This was delicious! Followed the recipe exactly and didn’t have any issues with the amount of batter. I used a small offset spatula and put the batter on in spoonfuls all over the pan which makes it easier to spread. Will make3 this again and again.
★★★★★
Thanks so much Barbara! I’glad to hear that!
This is one of my go-to recipes. Always a hit. I use 2 to 3 apples. Amazing.
Thanks Beth 🙂
[…] From: OMGChocolateDesserts […]
loved it
[…] great ideas from these bloggers…. Peanut Butter Chocolate Layer Cake | Life, Love & Sugar Cinnamon Apple Crumb Cake | OMG Chocolate Desserts […]
[…] a few weeks ago, so we had roughly 1000 pounds of apples. After plenty of baking, we both enjoyed this cinnamon apple crumb cake. I only tweaked the recipe slightly: I included oats in the crumble, because why not. Also, the […]
Will be making this tomorrow for National Night Out. I went to the original recipe and am going to be using a 9 X 13 pan to bake this in. I have a spring form pan but I need at least 12 – 15 slices. Will let you know how it came out.
[…] image […]
[…] Cinnamon Apple Crumb Cake […]
[…] Cinnamon Apple Crumb Cake From OMG Chocolate Desserts […]
Thanks for sharing! How far ahead of time can I make it?
[…] Apple Cider Donut Holes/ 14 Cinnamon Apple Crumb Cake / 15 Apple Cider/ 16 Cinnamon Ice […]
Absolutely fabulous!! Doubled the crumbs, tripled the batter and subbed ripe pears for apples. I folded the fruit into the dough. Baked in a 13×9 springform pan for 45 minutes couldn’t have turned out better. Will definitely be making this one again.
★★★★★
Thanks Ellen 🙂
[…] you ready for fall baking? Cinnamon Apple Crumb Cake is the perfect dessert for crisp weather coming […]
[…] staying with the season, I made this Cinnamon Apple Crumb cake. It’s a dense coffee cake with apples, brown sugar streusel, and apple cider glaze. Mmm, it […]
[…] Cinnamon Apple Crumb Cake from OMG Chocolate Desserts […]
[…] crumb topping on OMG Chocolate Desserts Cinnamon Apple Crumb Cake is […]
This recipe is great! I invited friends over for coffee and dessert. This apple crumb cake did not last more then 20 mins. I would however make an extra layer next time to make it thicker.
Thank you for sharing!
★★★★
Thanks Amanda 🙂 I’m so happy to hear that!
[…] Get it here […]
I substituted gluten free flour and added 1/4 tsp xanthum gum. It came out so great, really delicious. I highly recommend this recipe.
★★★★★
Thanks Alison 🙂
For the glaze-is that regular apple cider or apple cider vinegar?
Hi Christi, it’s regular apple cider.
Awesome Crumb Cake Recipe! 🙂 Thank you Vera!
I made this today. It was awful. So disappointed.
★
Could I ask what you thought was so awful about it? Just saying it was awful doesn’t help me.
Because the pic looked so good we decided to try this particular recipe as there are many apple crumb cake ones to choose from. I was surprised tho how many people said it needed revision… and that there was not enough batter to cover a layer or enough apples . So I guess I will try the recipe exactly and see what I will need to do for the next one. I did not like it that I had to sift thru ads to get to the instructions..”
[…] Recipe: omgchocolatedesserts.com […]
Hello. I was wondering if you could answer a few questions I have about this recipie.
Do you have any expirience cooking this cake in a convection oven? Mine doesn’t have an option to turn the fan off and I wantes to know how it would effect the cooking temperature and time.
Also for how many days does this cake stay fresh if kept in refrigerator?
Lastly, if I’d want to serve this cake hot but at the same time make it ahead of time what would be the best temeperature and time to reheat it at?
Hi Laura, i think you should preheat the oven to 350 F, and reduce the temp to 325 F when place the cake in the oven. Start checking if it’s done after 28-30 minutes. Maybe you’ll need to tent the top with aluminum foil if it starts browning too much. Prepare the cake trough step 6. Cool completely, cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring the cake to room temperature, add glaze and serve.
I haven’t tried to reheat it. Maybe you could reheat it at 210-220 F maximum, wrapped in aluminum foil, for about 20 minutes,but I’m not completely sure about this.
Any time a recipe calls for flour – PLUS baking soda, baking powder and salt, that means use plain flour.
Self-rising already has these additives.
I’ve made this cake 4 times now and everyone loves it! The first time I didnt have a fresh apple handy so substituted unsweetened applesauce. Turned out great! The last two times I’ve baked it in a 9 muffin tin (larger than cupcakes) using cupcake liners. Worked perfectly and gives us one more serving than my spring form pan.
Thanks Karen!
[…] Cinnamon Apple Crumb Cake at Oh My Goodness Chocolate Desserts […]
I just want to say it looks so delicious i will make for my family!
★★★★★
This is the second recipe I’ve made off your blog in 3 days and it is fantastic!!! I only have a 9 inch spring form pan, so I doubled the recipe and had no issues. Took 45 mins to bake. I’m thinking I’m going to spend the next few months baking through your blog! All of your pictures look great, and they catch my eye, which is why I tried the recipes!!
★★★★★
[…] Cinnamon Apple Crumb Cake. Pic Source & Instruction: OMG Chocolate Desserts […]
[…] you ready for fall baking? Cinnamon Apple Crumb Cake is the perfect dessert for crisp weather coming […]
[…] Cinnamon Apple Crumb Cake […]
[…] You can find complete recipes of this CINNAMON APPLE CRUMB CAKE in omgchocolatedesserts.com […]
From the picture, I can’t wait to taste this!! But then I read the ingredients. Seems like a lot of flour for the topping; is that measurement right? Going to make it today and see.
O.M. G. I was craving dessert but also wanted to make this for my boyfriend because he LOVES coffee cake and to have something quick for breakfast before work. So I made this tonight so it’s ready tomorrow and I just had to try a slice right after it came out of the oven! I subbed vegan butter and vanilla Greek yogurt and it’s just so rich and moist and soft! I can’t even describe it! I also used vanilla almond milk instead of apple cider vinegar. And it just came out amazing. First time ever making a crumb/coffee cake and this will be my go to recipe! Thank you!!
★★★★★
Thanks so much!
[…] Go to the recipes omgchocolatedesserts.com […]
[…] 4. Cinnamon apple crumb cake […]
[…] Image From: omgchocolatedesserts.com […]
Hello, I made the recipe as followed and it turned out fine. My coworkers enjoyed it! I just was wondering if the flour, baking soda, and baking powder mixture really is supposed to go into the “butter mixture”, step 4? Thank you!
[…] Recipe: omgchocolatedesserts.com […]
[…] Cinnamon Apple Crumb Cake Recipe by OMG Chocolate Desserts. […]
i made this for a party and it was absolutely delicious!!!! everyone loved it and im definitely gonna make again!!
Thanks Don!
I made this recipe which was good! When I went to make it again I then noticed there is a section not listed on ingredients !! Here it is, it is #4
on the recipe
In another bowl, stir together 1 cup flour, baking soda, salt, and baking powder and add to the butter mixture, stir until just combined.
It does not have these items listed or the amount to use. This really needs to be fixed for who ever is making this.
Hi Katie, they are listed as ingredients for the cake:1 cup flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
hey i made this recipe and found great taste, thanks for sharing recipe
★★★★★
[…] From: OMGChocolateDesserts […]
I’ve made this twice. Everyone loves it! Delicious cake <3
Ok, here’s the deal. I read most of the comments. I decided to bake the exact recipe and see how it went.
Was the dough too thick to spread? Yes. I didn’t spread it to the edges, expecting it to expand while cooking.
Should the dough be doubled? Yes. I will do this next time. The finished cake was only 1” tall, and it could have used more cake.
Was it amazing? Absolutely.
The crumble was perfect, and the apples were a great addition to normal coffee cake. This cake is going in my keep file for sure.
Thanks for the great recipe!
– Double Dipped Life
Did you take this recipe from Jay’s Baking World? Because the picture looks exactly like hers!
I’ve pined your recipe on my pinterest board and pinterest removed it because they received a copyright complaint. I’ve repined it (and some more recipes) from your pinterest board; i hope they let me keep it this time.
Just made this and it came out delicious, I didn’t make the drizzle on here I made my own cream cheese drizzle, and added extra apples to the first and second layer! Although it took longer to bake than recommend it took me about 1hr 15 mins. Either than that I would absolutely recommend this tasty recipe!
★★★★★
Thanks, Rachel!
I love this
★★★★★
This was absolutely delicious!!! My husband and I really enjoyed it and I will be making it again in the near future. I too thought the batter was thick and hard to spread, especially over the crumb mixture, but it worked out
★★★★★
Hi Vera, I just made your Apple Cinnamon Crumb Cake and it tastes lovely. Not sure why my drizzle disappeared into the cake. It’s hardly noticeable. What did I do wrong? Would love to show you a photo of it but not sure how to post it.
★★★★★
Hi,
add more powdered sugar next time to make a thicker glaze.
Hi,
Could I make this sugar free? Can’t wait to try it!!
Vera,
It looks like I never reported what a hit this coffee cake was with my Sunday School class. This coffee cake is absolutely AMAZING! I make A LOT of coffee cakes and this is now my favorite! I had some apples that needed to be used so I decided to give this a try. MAN!!!!!! It is delicious! I believe it may become my “go to” coffee cake. And I can see myself substituting blueberries with lemon , cranberries with orange…
Thanks so much Patricia!
This recipe takes far more than 40 minutes baking time if you are using juicy apples. Otherwise, it’s a good recipe and not particularly hard to make. The streusel is especially good.
This recipe is just perfect for the fall season. I did use 1/2 cup milk instead of sour cream and doubled the cake mix recipe as I was using a bigger dish and many comments suggested it. The doubled cake mix was a perfect amount especially for the top layer that’s hard to spread over the crumbs I just plopped spots on the top and let the cake mix settle by itself and put some oil or Pam on a spoon or spatula to spread it gently. The coffee cake is in the oven now, and the temptation from the smells are real! I cannot wait to try to make the mini apple crumb cheesecakes from this website next!!!
★★★★★
It’s not letting me give any stars but this is a 2 star recipe, and that’s ONLY for taste. Yes this cake tastes good, but it’s impossible to execute. I’ve made this cake twice. The first time I used a 9 inch spring form pan and did 1.5x recipe. The 2nd time I used an 8 inch spring form pan and did the recipe as written. The batter is WAY too thick to spread. This should not be a layered cake with crumbs in the middle. The 2nd time I made it, I mixed the apples into the batter and poured it all in as 1 layer and topped it with the crumbs. So much easier that way. Never again will I try to make this as written because it was so stressful and really just turned into a mess of batter mixed with crumb rather than 2 separate layers.
★
I read through comments and made this cake, expecting a great cake. It was dense, dry and not very apply flavor. I even added extra apples as to one comment. I will find another receipe for next time.
I was worried about making this at first! I used a 9 inch springform , thats all i had. It worked great! So much easier than I thought. Batter was only hard to mix on top of the streusel topping, besides that turned out great! Better than expected, tasted so good! If your hesitant to make , dont be , go for it!!!
Mine turned out thinner than pictured , but so great!
★★★★★
After reading all the comments about how difficult it is to spread the batter over the apples, I am going to put the batter in a disposable piping bag and pipe it over the apples and then smooth out. I do this with another recipe I was having trouble doing the same thing and what a difference it made. I know it’s another step, but it was so much easier to get everything spread out evenly. A ziplock bag would work as well cutting a corner off. This looks delicious.