Description

This Apple Crumb Cake is a moist and flavorful dessert featuring tender chunks of Granny Smith apples and plump raisins folded into a creamy sour cream cake batter. Topped with a crunchy, buttery crumb topping, this cake is perfect for breakfast, brunch, or a comforting dessert. The combination of tangy apples and sweet raisins with a rich crumb topping creates a delicious texture and balance of flavors.

Ingredients

Scale

Cake Batter

3 large eggs
1 cup granulated sugar
1 1/4 cups (10 oz) sour cream (regular, not low fat)
4 Tbsp unsalted butter (melted)
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
2 large Granny Smith apples (about 1 lb), peeled, cored, and chopped
3/4 cup raisins

Crumb Topping

2 Tbsp unsalted butter (softened)
4 Tbsp all-purpose flour
3 Tbsp granulated sugar

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Instructions

Prepare the batter: In a large mixing bowl, whisk together eggs and granulated sugar until pale and fluffy. Add sour cream, melted butter, and vanilla extract, mixing until smooth and well combined. In a separate bowl, sift together the all-purpose flour and baking powder, then gradually incorporate into the wet ingredients to form a thick batter.
Add apples and raisins: Fold in the chopped Granny Smith apples and raisins gently into the batter, ensuring even distribution without deflating the mixture.
Make crumb topping: In a small bowl, combine softened butter, flour, and sugar. Use your fingers or a fork to blend until the mixture resembles coarse crumbs.
Assemble the cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch or similar square baking pan. Pour the batter into the prepared pan and spread evenly. Sprinkle the crumb topping evenly over the batter.
Bake: Place the pan in the preheated oven and bake for 40 minutes or until a toothpick inserted in the center comes out clean and the crumb topping is golden brown.
Cool and serve: Remove from oven and let the cake cool in the pan on a wire rack for at least 20 minutes before slicing. Serve warm or at room temperature.

Notes

You can use regular or full-fat sour cream for best results; low-fat sour cream may alter texture slightly.
Make sure apples are chopped into small, even pieces for optimal baking and texture.
For added flavor, cinnamon or nutmeg can be sprinkled in the batter or crumb topping.
Store leftover cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
If you prefer a nutty twist, chopped walnuts or pecans can be added to the crumb topping.