Big apple crumb cake from Smitten Kitchen by Deb Perelman

View complete recipe

Ingredients

sour cream
apples
Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

phillyecogirl on January 01, 2026

Reduce salt in crumb
michalow on September 24, 2022

I reduced the crumb topping by half, and this was the right balance for me. Agree with those who've said (here and on the recipe page) that there's a bit too much salt, but overall very tasty.
averythingcooks on November 27, 2021

I used an 8 inch pan, 2 very large Cortland apples and I also skipped the icing sugar. This recipe did not disappoint....this cake is delicious.
anya_sf on November 16, 2021

This was just delicious. I used a 9" square pan, so the bottom was quite thin, but not too thin. Baked about 55 min. The cake was plenty sweet so I didn't bother with powdered sugar.
sarahkalsbeek on November 06, 2021

Absolutely amazing! Used four apples of various types but actually might use one more next time. I used a bit too much salt. Cooked for 55 minutes, plus maybe a few more (I forgot to set a timer for the last five minutes - yikes!)
Kinhawaii on October 28, 2021

Love this- the crumb layer is big & the cake layer thin. Used peeled honeycrisp apples but I had a hard time seeing any bubbling around the apples because of the crumb-& at 50 minutes was a tiny bit crunchy. Used a 9 inch pan. Because of what I read online on her site & at lower temperatures my oven runs cooler, left it in for another 10 minutes as others did. Eating it the next day it was moist & the topping was still crunchy.