Fall Apple Crumb Cake with Cinnamon Crumb Topping
Cozy up with this Fall Apple Crumb Cake made with tart apples, a cinnamon-spiced sour cream batter, and layers of buttery crumb topping. Topped with creepy crumb skeletons, this moist and fluffy cake is perfect for autumn gatherings, Halloween parties, or a sweet family treat.
Link to skull mold here: https://amzn.to/47CcNlL
Link to skull mold here: https://amzn.to/47CcNlL
Fall Apple Crumb Cake
Prep Time: 35 minutes
Cook Time: 45–55 minutes
Total Time: 1 hour 15 minutes
Yield: 1 (8x8-inch) cake, serves 9–12
Storage: Keeps 2–3 days covered at room temperature, or up to 5 days refrigerated
Link to skull mold here: https://amzn.to/47CcNlL
Ingredients
For the Crumb Topping:
2 ¼ cups flour
¾ cup brown sugar
¼ cup granulated sugar
½ teaspoon salt
2 teaspoons cinnamon
¾ cup unsalted butter, melted (1 ½ sticks)
1 teaspoon vanilla extract
For the Coffee Cake:
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 1/2 teaspoons cinnamon
8 tablespoons unsalted butter, melted
1 cup granulated sugar
2 large eggs, room temp.
1 teaspoon vanilla paste or extract
1 cup full-fat sour cream
4 cups peeled and chopped tart apples (4 large apples)
2 tablespoons lemon juice (for tossing apples)
Directions
Prepare apples – Peel, core, and chop apples into small 1/2” pieces. Toss with fresh lemon juice and set aside.
Make the crumb topping – In a medium bowl, combine flour, brown sugar, granulated sugar, salt, and cinnamon. Stir in melted butter and vanilla until mixture resembles coarse crumbs. Fill one silicone skull with the crumb mixture and use your fingers to press down the wet crumbs firmly into the mold. Freeze mold for thirty minutes and set remaining bowl of crumbs aside.
Mix the cake batter. Whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add dry ingredients alternately with sour cream until just combined. Fold in apples. Batter will be thick. preheat your oven to 350 Degrees F.
Using a large ice cream scoop, add 6 scoops of the batter to the bottom of a greased, parchment lined 8”x8” pan.
Sprinkle ½ of the crumb topping evenly over the batter. Scoop remaining batter on top of the middle crumb layer. Add the remaining crumb topping and then carefully pop out the crumb skeletons and place them decoratively on top of the cake.
Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing. Top with salted Carmel sauce and enjoy warm or at room temperature.
