Why You’ll Love This Recipe

I love how this cake balances tender, moist layers with a crisp, nutty topping. It’s the kind of dessert that looks impressive but feels effortless to make. The pecans add a rich crunch, while the tart apples keep every bite fresh and balanced. I also appreciate that it pairs beautifully with a cup of coffee or even a scoop of vanilla ice cream for an extra treat. Whether I serve it at brunch or as a casual afternoon snack, it never fails to please everyone.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
2 large apples, peeled and diced (preferably Granny Smith or Honeycrisp)
1 cup pecans, chopped
1 tsp cinnamon
1/2 cup brown sugar (for crumb topping)
3/4 cup old-fashioned oats (for crumb topping)
Extra chopped pecans (for garnish)

Directions

1. I start by preheating the oven to 350°F (175°C). Then I grease and flour a 9×13-inch baking pan or line it with parchment paper for easy removal.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt, then set it aside.

3. Using an electric mixer, I cream the softened butter and granulated sugar until the mixture becomes light and fluffy — about 3 to 4 minutes.

4. I beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then I stir in the vanilla extract.

5. Next, I mix in the sour cream until everything is well combined.

6. I slowly add the dry ingredients to the wet mixture, stirring just until combined so the cake stays tender.

7. Then, I fold in the diced apples, chopped pecans, and cinnamon until evenly distributed throughout the batter.

8. For the crumb topping, I mix together the brown sugar, old-fashioned oats, and a pinch of salt in another bowl. I add melted butter and stir until the mixture turns crumbly.

9. I pour the cake batter into the prepared pan, spreading it evenly, and sprinkle the crumb topping all over the surface.

10. The cake bakes for about 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top turns golden brown.

11. After baking, I let it cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

12. Once cooled, I garnish it with extra chopped pecans, slice it into squares, and enjoy the sweet, nutty aroma that fills the kitchen.

Servings and Timing

This recipe makes about 12 servings. It takes around 20 minutes to prepare and about 40–45 minutes to bake, giving a total time of roughly 1 hour. It’s perfect for a medium-sized gathering or for enjoying throughout the week.

Variations

I like to switch up the flavors sometimes by adding a handful of raisins or dried cranberries for a fruity twist. Using walnuts instead of pecans gives a slightly different but equally delicious crunch. For a richer flavor, I sometimes drizzle a light glaze made from powdered sugar and milk over the cooled cake. If I want to make it a bit lighter, I replace the sour cream with Greek yogurt for a tangy touch.

Storage/Reheating

I keep leftover cake in an airtight container at room temperature for up to 3 days. If I want it to last longer, I store it in the refrigerator for up to a week. To reheat, I warm individual slices in the microwave for about 10–15 seconds, just enough to soften the crumb topping and bring back the cake’s fresh-baked feel. This cake also freezes beautifully—just wrap it tightly in plastic wrap and store it for up to 2 months.

FAQs

How do I prevent the cake from becoming too dense?

I make sure not to overmix the batter once I add the dry ingredients. Gentle folding helps keep the texture light and tender.

Can I use other types of apples?

Yes, I sometimes use Honeycrisp, Fuji, or Pink Lady apples for a sweeter flavor, but Granny Smith gives the best tart balance.

Can I make this recipe gluten-free?

Yes, I replace the all-purpose flour with a 1:1 gluten-free baking blend, and it still turns out great.

Can I make the cake ahead of time?

Absolutely. I bake it the day before and store it covered at room temperature; it tastes even better the next day.

How do I know when the cake is done?

When a toothpick inserted in the center comes out clean and the top looks golden brown, it’s ready.

Can I double this recipe for a crowd?

Yes, I simply double all ingredients and use two 9×13-inch pans or a larger sheet pan.

What can I use instead of sour cream?

I use Greek yogurt or buttermilk as a substitute when I don’t have sour cream on hand.

How can I make it less sweet?

I reduce the sugar slightly in both the batter and crumb topping without affecting the texture.

Can I add a glaze or icing?

Yes, a simple vanilla or maple glaze drizzled over the cooled cake makes it extra special.

What’s the best way to serve it?

I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent touch.

Conclusion

This Apple Pecan Crumb Cake is one of those recipes I keep coming back to for its comfort and versatility. I love how the tart apples, crunchy pecans, and buttery crumb topping come together so perfectly. Whether I’m baking for guests or simply treating myself, this cake always brings a sense of warmth and home-baked joy to the table.