September 25th, 2013

Apple Crumb Cakes

My husband has a deep love of all things apple.  He also holds on to a childhood love of Hostess crumb cakes.  Naturally when I saw these fresh Apple Crumb Cakes I knew I found the perfect key to his heart . . . These little gems are filled with fresh apple and topped off with streusel; they stay moist and melt-in-you mouth delicious due to the sour cream and spices added in.  Perfect for breakfast, dessert,  an  afternoon snack {or to show someone special how much you love them!}



Who could resist?




Apple Crumb Cakes


Streusel Topping
1/2 cup flour
1/2 cup brown sugar
1/4 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces

Crumb Cakes

1 1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 stick cold unsalted butter, cut into small pieces
3/4 cup sour cream
1 large egg, beaten
2 cups peeled and finely diced Granny Smith apple (approx. 2)


Preheat the oven to 350°.   In the bowl of a standing mixer fitted with the paddle, combine the flour with the brown sugar and salt.  Add the butter pieces and mix at medium-low speed until the mixture resembles coarse meal; continue mixing the streusel until very small clumps form.  You can also use a pastry cutter and mix the topping by hand.  Transfer the streusel to a large plate and refrigerate until it is well chilled, about 10 minutes.

Prepare standard-sized muffin tins with cooking spray (24 cups).    In the mixer bowl, combine the flour with the granulated sugar, salt, baking powder, baking soda and cinnamon.  Add the butter pieces and beat at low speed until the mixture resembles coarse meal.  Add the sour cream and beaten egg and beat until the batter is smooth.  Add the diced apple and beat just until incorporated.

Fill the muffin cups halfway with the crumb cake batter. Press the streusel into clumps and sprinkle on top. Bake the crumb cakes in the center of the oven for about 30 minutes, until risen, golden and springy to the touch; rotate the pans halfway through baking. Let the crumb cakes cool slightly before serving.

Make Ahead The crumb cakes can be made 1 day ahead and kept in an airtight container.  Rewarm before serving.


recipe adapted from Food and Wine





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4 Responses to “Apple Crumb Cakes”

  1. I love crumb cakes too!

  2. These look totally yum!

  3. You’ve got a typo in the cake recipe. It says 1/2 cups flour instead of 1 1/2. I made them with the 1/2 cup and they didn’t come out right. Great flavor, but didn’t hold together. Looking forward to trying again!

  4. Angela – Thanks for catching my mistake! So sorry you were the first to figure it out . . . I hope you’ll try them again – we love them! 🙂


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