I had a huge bowl of green apples left over from a photoshoot. Mmmm … what to make with them? What. to. make….. apple crumb cake with cinnamon and oats atop a moist sour cream cake with a hint of almond extract. Yep. That’s it. Start peeling apples.

Let’s be honest, crumb cake is just an excuse to eat cake for breakfast. Breakfast or not, this cake would be incredible served warm with a big scoop of vanilla ice cream and a drizzle of caramel. So. Good.


Apple Crumb Cake

1/2 cup + 1 tablespoon butter (room temperature)
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 eggs
1/2 cup sour cream
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4-5 Granny Smith apples peeled, halved, cored and sliced
1 1/2 cups all-purpose flour
2/3 cup brown sugar
1/2 cup rolled oats
1 teaspoon vanilla extract
2 1/8 teaspoons cinnamon
1/2 cup + 1 tablespoon unsalted butter melte


Preheat the oven to 350 degree F. Butter a 10-inch springform pan.


To make the cake, in a large bowl of an electric mixer fitted with a paddle attachment, beat the butter, sugar, vanilla, and almond extract for a few minutes or until light and fluffy. Add the eggs, 1 at a time, incorporating each egg in before adding the next. Beat for 2 to 3 minutes or until creamy. Add sour cream and mix until just incorporated. Add flour, baking powder, and salt and mix for 1 minute or until well combined. Scrape the batter into the buttered springform pan and arrange the apples on top, pushing the apples slices gently into the batter.


For the crumble, whisk together the flour, brown sugar, oats, vanilla, and 2 teaspoons cinnamon in a large bowl. Add the melted butter and mix wit your hands until crumbles form. Sprinkle the crumble over the fruit.


Transfer to the oven and bake for 50-60 minutes or until golden on top. Test doneness by inserting a skewer into the center—it will come out clean when cake is done. Let the cake cool for at least 15 minutes before taking it out of the pan.

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