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Caramel Apple Crumb Cake with Brown Sugar Streusel

Caramel apple crumb cake bakes up soft and tender beneath a cinnamon brown sugar streusel, with Granny Smith apples tucked into every slice. A warm drizzle of caramel finishes this easy 9x13-inch cake.
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Prep Time 20 minutes
Cook Time 48 minutes
Cooling 30 minutes
Total Time 1 hour 38 minutes
Servings: 15 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the streusel
  • 1 cup all-purpose flour
  • 0.75 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 6 tbsp unsalted butter melted
For the cake
  • 0.5 cup canola oil divided
  • 1 tsp canola oil divided
  • 2.5 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 1 cup granulated sugar
  • 2 eggs large
  • 1 cup sour cream
  • 2 tsp vanilla extract
  • 2 Granny Smith apples medium, peeled, cored, and cut into 1/2-inch dice (about 2 cups)
For the caramel topping
  • 0.5 cup caramel sauce

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the pan
  1. Heat the oven to 350°F.
  2. Lightly grease a 9x13-inch baking dish with 1 teaspoon of the canola oil.
Make the streusel
  1. In a medium bowl, whisk together the flour, brown sugar, and cinnamon.
  2. Stir in the melted butter with a fork until clumps form, then set aside.
Make the cake
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. In a large bowl, whisk the granulated sugar and eggs until combined.
  3. Whisk in the remaining 1/2 cup canola oil, sour cream, and vanilla until smooth.
  4. Add the flour mixture to the wet mixture and fold just until no dry streaks remain.
  5. Gently fold in the apples.
Bake and finish
  1. Spread the batter evenly in the prepared dish.
  2. Scatter the streusel over the top.
  3. Bake for 40 to 48 minutes, until the top is golden and a toothpick inserted into a cake-only spot comes out with a few moist crumbs.
  4. Cool the cake in the dish on a wire rack for at least 30 minutes.
  5. Warm the caramel sauce in a microwave-safe bowl for 10 to 15 seconds.
  6. Stir until pourable, then drizzle over the cake.

Notes

For the cleanest crumb topping, leave the streusel in clumps when scattering it over the batter. Store covered in the refrigerator for up to 4 days; freezer-friendly, ideally without the caramel topping. Plain Greek yogurt can replace the sour cream.