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Apple Cinnamon Crunch Cake
This easy Cinnamon Apple Cake recipe is a simple dessert that comes together in just about 30 minutes. The sour cream vanilla apple cake is so soft, tender and moist with a crunchy buttery cinnamon sugar topping. Make this any time of the year for breakfast, brunch or dessert. It is impossible to resist!
Ingredients
Cake batter:
- 1 ½ cups (215g) all purpose flour
- ¾ cup (150g) granulated sugar
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cups peeled, chopped red or green apple (about 1 large or 1 ½ small apples cut into ½ inch pieces)
- 1 large egg, at room temperature
- ¼ cup (60ml) oil (sunflower, canola or vegetable oil)
- ½ cup (120ml) full fat sour cream, at room temperature
- ¼ cup (60ml) whole milk, at room temperature
- 1 teaspoon (5ml) pure vanilla extract
Cinnamon Crunch topping:
- ¼ cup (50g) granulated sugar
- 1 teaspoon (3g) all-purpose flour
- 1 teaspoon ground cinnamon
- 1 tablespoon (14g) butter, melted
Cinnamon Sugar glaze:
- ½ cup (60g) powdered sugar, sifted
- 1 tablespoon (15ml) milk
- ⅛ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F and line an 8-inch round cake pan with a round of parchment paper.
- Make the cake batter. Combine flour, sugar, baking powder, baking soda and salt in a large bowl and whisk very well until evenly blended. Add chopped apples and toss them through the dry ingredients so they are evenly coated.
- Combine egg, oil, sour cream, milk and vanilla extract in a medium bowl and whisk until completely smooth and well blended.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Fold it all together gently with a spatula being sure to get down to the bottom and bring up any dry pockets. Stop right when the batter is fully combined and be careful not to over mix.
- Spread the batter evenly into your prepared pan using an offset spatula. Combine cinnamon topping ingredients in a small bowl until evenly blended and sprinkle it randomly over the batter. Bake for 35-40 minutes until a skewer inserted into the center comes out clean. Let cool for 20 minutes in the pan, then run a knife or offset spatula around the edges to release the cake and transfer it to a cooling rack to finish cooling.
- Make the glaze. Combine powdered sugar, milk and cinnamon in a medium bowl and whisk until completely smooth. Place the cake on a wire rack and set the rack over parchment-lined tray. Pour the glaze over the cake letting it drip over the edges. Scrape up the glaze that drips off the cake onto the parchment and spoon it back over the cake. If you want, you can also add more powdered sugar to make a thicker icing, but I like this donut-glazed effect. Serve immediately or store covered to serve later.
