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–+ servings

Glazed Apple Crumb Cake

Moist, buttery cinnamon apple crumb cake piled high with a sweet cinnamon crumb topping and a warm vanilla glaze drizzled over top.
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Total Time: 50 minutes
Servings: 12

Ingredients

For the crumb topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter cold
  • 1/2 cup light brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground cinnamon

For the cake:

  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2/3 cup vegetable oil
  • 3/4 cups granulated sugar
  • 1/4 cup brown sugar
  • 1 egg
  • 1 egg white
  • 1 teaspoon vanilla
  • 1 apple peeled and diced into small chunks
  • 1/2 cup chopped walnuts

Warm Vanilla Glaze: (Skip the glaze if you don't like things too sweet!)

  • 1 1/2 Tablespoons butter melted
  • 1 1/2 Tablespoons brown sugar
  • 1 1/2 Tablespoons granulated sugar
  • 1 1/2 Tablespoons milk
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3/4 cup powdered sugar

Instructions

  • Preheat the oven to 350F degrees. Generously spray a 9x9 baking pan with nonstick spray. Set aside.
  • Make the crumb topping first: In a small bowl, toss the flour, brown sugar, salt, and cinnamon together.Cut in the cold butter using a pastry blender, a fork, or your hands. Mix to create clumps and crumbs. Set aside.
  • Make the cake: Sift together the flour, baking soda, cinnamon, nutmeg, and salt. Sift two more times and set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, egg, egg white, and vanilla together until combined. Pour the wet ingredients into the dry ingredients and stir until almost combined. Try not to overmix the batter. It will be very thick. Fold in apples and walnuts and mix until evenly combined.
  • Spoon/pour the batter into the prepared baking pan. Spread to make an even surface. Pour the crumb topping evenly on top and gently press them down into the batter.
  • Bake the cake for 30-35 minutes, or until the cake appears to be crispy around the edges and the batter doesn't jiggle when the pan is shaken. If the cake still looks uncooked after 30 minutes, bake the cake for 5 more minutes.
  • Make the glaze: In a small bowl, whisk the melted butter, brown sugar, granulated sugar, milk, vanilla, and salt together. Add the powdered sugar and whisk until just combined. Drizzle over cake. Enjoy cake warm or at room temperature. Cover cake tightly and store at room temperature or in the refrigerator for up to 3 days.