This recipe describes how to make an “Apple Cinnamon Crumb Cake Loaf,” a moist and tender cake baked in a loaf pan, brimming with chunks of sweet apple and a generous cinnamon-infused crumb topping, all finished with a delicate glaze. The image shows a loaf of the cake, with one slice cut, revealing its soft, light-colored interior speckled with pieces of apple and swirls of brown crumb mixture. A thin, glossy glaze drizzles over the top and down the sides, enhancing its appealing appearance. This cake is a perfect comforting treat for breakfast, brunch, or dessert, offering a delightful combination of textures and warm, inviting flavors.
Ingredients:
For the Apple Cinnamon Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick or 113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) buttermilk, at room temperature (or ½ cup milk + ½ tablespoon white vinegar/lemon juice, let sit 5 mins)
- 1 ½ cups (about 2 medium) apples, peeled, cored, and diced into ½-inch pieces (Granny Smith, Honeycrisp, or Fuji work well)
For the Cinnamon Crumb Topping:
- ½ cup (60g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (55g) packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ cup (½ stick or 56g) unsalted butter, melted
For the Simple Glaze:
- ½ cup (60g) powdered sugar (confectioners’ sugar), sifted
- 1-2 tablespoons milk (or water)
- ¼ teaspoon vanilla extract (optional)
Equipment:
- 9×5 inch loaf pan
- Large mixing bowls (2)
- Medium mixing bowl
- Electric mixer (stand mixer with paddle attachment or handheld mixer)
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Wire cooling rack
Instructions:
Part 1: Prepare the Crumb Topping
- Combine Dry Ingredients: In a medium bowl, whisk together ½ cup all-purpose flour, ¼ cup granulated sugar, ¼ cup packed light brown sugar, and ½ teaspoon ground cinnamon.
- Add Melted Butter: Pour the ¼ cup melted unsalted butter into the dry crumb mixture.
- Mix into Crumbles: Use a fork or your fingertips to mix the butter into the dry ingredients until coarse crumbs form. Set aside.
Part 2: Prepare the Apple Cinnamon Cake Batter
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides to easily lift the cake out later.
- Whisk Dry Ingredients: In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt. Set aside.
- Cream Butter and Sugar: In another large mixing bowl, using an electric mixer on medium speed, cream together ½ cup softened unsalted butter and ¾ cup granulated sugar for 2-3 minutes until light and fluffy.
- Add Egg and Vanilla: Beat in the large egg until well combined, then stir in the 1 teaspoon vanilla extract. Scrape down the sides of the bowl as needed.
- Alternate Dry and Wet: Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients (e.g., 1/3 dry, 1/2 buttermilk, 1/3 dry, remaining buttermilk, 1/3 dry). Mix until just combined after each addition. Do not overmix.
- Fold in Diced Apples: Gently fold in the diced apples using a rubber spatula until they are evenly distributed throughout the batter.
Part 3: Assemble and Bake the Loaf Cake
- Layer Batter and Crumb: Pour half of the cake batter into the prepared loaf pan and spread it evenly. Sprinkle about half of the prepared crumb topping over this layer of batter.
- Add Remaining Batter and Crumb: Carefully spoon the remaining cake batter over the crumb layer, gently spreading it to cover the crumbs. Sprinkle the rest of the crumb topping generously over the top of the cake batter.
- Bake: Bake for 55-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. If the crumb topping starts to brown too quickly, you can loosely tent the loaf pan with aluminum foil during the last 15-20 minutes of baking.
- Cool in Pan: Remove the loaf pan from the oven and place it on a wire cooling rack. Let the cake cool in the pan for 15-20 minutes. This helps the cake set before removal.
- Remove from Pan: After cooling slightly, use the parchment paper overhang (or carefully invert) to lift the cake out of the pan and place it on the wire cooling rack to cool completely.
Part 4: Prepare and Apply the Simple Glaze
- Whisk Glaze Ingredients: In a small bowl, whisk together the ½ cup sifted powdered sugar and 1 tablespoon of milk (or water). If using, add ¼ teaspoon vanilla extract.
- Adjust Consistency: Add more milk (or water), ½ teaspoon at a time, until you reach a smooth, pourable glaze consistency. You want it thick enough to visibly coat the cake but thin enough to drip down the sides.
- Glaze Cooled Cake: Once the Apple Cinnamon Crumb Cake Loaf is completely cool, drizzle the glaze over the top, allowing it to naturally drip down the sides of the cake.
- Allow Glaze to Set: Let the glaze set for about 15-20 minutes before slicing.
Part 5: Serve and Store
- Slice and Serve: Slice the cooled and glazed Apple Cinnamon Crumb Cake Loaf into thick pieces and serve.
- Enjoy: This cake is wonderful on its own, with a cup of coffee or tea, or as a delightful dessert.
- Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices, wrapped tightly in plastic wrap and then aluminum foil, for up to 2-3 months. Thaw at room temperature before serving.
Tips and Variations:
- Apples: Choose firm apples that hold their shape well during baking. Granny Smith apples will add a nice tart contrast, while Fuji or Honeycrisp will contribute more sweetness.
- Buttermilk Substitute: If you don’t have buttermilk, the milk + vinegar/lemon juice substitute works perfectly.
- Spices: For an extra kick, you can add a pinch of nutmeg or allspice to the cake batter or the crumb topping.
- Nuts: For added crunch, you could fold in ½ cup of chopped pecans or walnuts into the crumb topping or the cake batter.
- Glaze Alternatives: Instead of a simple glaze, you could dust the cooled cake with powdered sugar, or omit the glaze entirely if you prefer.
- Baking Tips: Always ensure your oven is preheated to the correct temperature. Using room temperature ingredients for the cake batter helps in achieving a smoother and more uniform mixture.
- Moisture is Key: For recipes like the Cauliflower “Fish” Cutlets, ensuring moisture is removed is key for crispiness. For cakes, proper liquid ratios, like in the Jamaican Banana Bread or Chocolate Bundt Cake, contribute to a moist crumb.
- Diverse Inspirations: This crumb cake shares similarities with various other baked goods. It combines fruit and cake like the Peach Cobbler Pound Cake or Pineapple Coconut Cake. The crumb topping adds a texture element similar to what you might find on certain muffins or coffee cakes. The principle of a well-baked cake with a glaze is seen in many recipes, from pound cakes to banana bread.