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10-Minute Apple Crumble Cake

Alright, imagine this: you’re craving something sweet and cozy, but your day’s already packed to the brim. Enter this 10-Minute Apple Crumble Cake — yes, you heard me right, TEN minutes to get the batter ready! The magic here is how quick prep meets that warm, cinnamon-spiced aroma that instantly fills your kitchen like a comforting hug. The crumble topping adds that perfect crunchy contrast to the soft, tender apples baked within, making it a crowd-pleaser without the wait. Trust me, this cake is a total game-changer when you want homemade dessert without the usual fuss — and it’s one of my absolute go-to sweet fixes for busy afternoons or last-minute sweet tooth emergencies.

Quick Facts

Yield: Serves 6-8
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Ingredients

For the Main Dish:

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
1 tsp ground cinnamon
¼ tsp salt
½ cup unsalted butter, melted
¾ cup granulated sugar
1 large egg
1 tsp vanilla extract
½ cup sour cream (or plain Greek yogurt)
2 medium apples, peeled, cored, and chopped (a crisp variety like Granny Smith or Honeycrisp works best)

For the Crumble Topping:

½ cup all-purpose flour
⅓ cup brown sugar, packed
½ tsp ground cinnamon
¼ cup unsalted butter, cold and cubed

How I Make It

Step 1:

Preheat the oven to 350°F. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. This will make sure your dry ingredients are evenly mixed before adding moisture.

Step 2:

In another bowl, combine the melted butter and sugar until smooth and glossy. Toss in the egg and vanilla extract, mix well, then fold in the sour cream. This makes the batter wonderfully tender and rich.

Step 3:

Slowly stir the dry ingredients into the wet mix until just combined — don’t overmix or you’ll lose the fluffiness. Then gently fold in the chopped apples so they’re nestled throughout the batter.

Step 4:

Pour the batter into a greased 8-inch square or round baking pan. Spread it evenly, but don’t worry about a perfectly smooth surface — a little texture adds character!

Step 5:

To make the crumble topping, mix the flour, brown sugar, and cinnamon together. Cut in the cold, cubed butter with your fingers or a pastry cutter until the mixture resembles coarse crumbs. Sprinkle this generously over the top of the batter.

Step 6:

Bake for about 35-40 minutes, or until the crumble is golden brown and a toothpick inserted into the center comes out clean. Let the cake cool slightly before slicing — the aroma alone makes waiting worth it!

Variations & Tips

For a nuttier crunch, toss ⅓ cup chopped walnuts or pecans into the crumble topping.
Swap sour cream for yogurt if you want a tangier bite and a lighter cake.
Add a pinch of nutmeg or ginger to the flour mix for extra warmth and depth.
If you don’t have time to peel apples, just give them a good scrub and chop with skins on for extra texture and nutrients.
Use brown sugar in the batter for a richer flavor and moister crumb.
If you prefer, replace half the apples with pears for a mellow sweetness.

How I Like to Serve It

This cake is fantastic warm from the oven with a scoop of vanilla ice cream or a generous dollop of whipped cream. It’s a perfect way to end a chilly autumn dinner or a casual weekend brunch companion. If you’re feeling extra cozy, pour a little caramel sauce on top for that sweet, buttery finish.

Notes

Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 4 days.
To reheat, pop a slice in the microwave for 20-30 seconds to bring back that fresh-baked softness.

Closing: Trust me, this simple apple crumble cake always hits the spot when you want something sweet, homey, and ready in a flash.

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