Cedar-Spiced Apple Crumb Cake

Ingredients

• For the crumb topping: 3/4 cup all-purpose flour
• 1/3 cup packed light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon fine sea salt
• 5 tablespoons unsalted butter, melted
• For the cake: 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups peeled diced apples, about 2 medium apples

Instructions

1. Heat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting.
2. Make the crumb topping first. Stir together the flour, brown sugar, cinnamon, cardamom, and salt. Pour in the melted butter and stir until the mixture forms damp clumps. Set aside while you mix the cake.
3. Whisk the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. In another bowl, beat the softened butter and granulated sugar until pale and fluffy, about 2 to 3 minutes with a hand mixer.
4. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla. Scrape the bowl so the butter mixture is even and no dense streaks remain at the bottom.
5. Add half the dry ingredients and mix on low just until combined. Mix in the sour cream, then add the remaining dry ingredients. The batter should be thick and soft, not pourable.
6. Fold in the diced apples by hand. Spread the batter evenly in the prepared pan, pushing it into the corners with a spatula.
7. Scatter the crumb topping over the batter, squeezing some pieces together to create larger clusters. Cover the surface evenly but do not press the crumbs deeply into the cake.
8. Bake for 38 to 42 minutes, or until the crumb is golden and a toothpick inserted near the center comes out with moist crumbs but no wet batter.
9. Cool in the pan for at least 25 minutes before lifting out and slicing. The cake cuts more neatly once it is just warm rather than hot.

Tips

• Choose firm apples such as Honeycrisp, Pink Lady, Braeburn, or Granny Smith so the pieces soften without disappearing.
• Dice the apples small, about 1/2 inch, so every square gets fruit without creating wet pockets.
• Do not overmix after adding flour; a gentle hand keeps the crumb tender.
• If your crumb topping feels sandy, squeeze it in your palm to make clusters before scattering.
• Let the cake cool before slicing for the cleanest edges.

Storage

Store the crumb cake covered at room temperature for 1 day or refrigerated for up to 4 days. Bring slices to room temperature before serving, or warm briefly in a low oven. The crumb softens slightly after refrigeration but remains flavorful. Freeze individual slices tightly wrapped for up to 2 months.

Variations

• Use pears in place of apples for a softer, floral version.
• Add 1/3 cup chopped toasted walnuts to the crumb topping.
• Stir 1 teaspoon lemon zest into the batter for brightness.
• Replace cardamom with ginger if you prefer a sharper spice profile.

Nutrition note

Approximate nutrition depends on slice size, apple variety, and ingredient brands. This is a dessert-style coffee cake made with butter, flour, sugar, sour cream, and fruit; nutrition information should be treated as a general estimate only.

FAQ