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Graham Apple Crumb Layer Cake


Delicious apple layer coffee cake with a graham streusel topping.

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Rate this recipe 4.5/5 (21 Votes)


  • Crumb Topping
  • 3/4 cup all-purpose flour
  • 1/3 cup graham cracker crumbs (or 2 whole graham crackers, ground in a food processor)
  • 1/4 cup packed light-brown sugar
  • 5 Tbsp plus 1 tsp (1/3 cup) stick butter, softened
  • CAKE
  • 1 1/2 sticks (3/4 cup) butter, softened
  • 1 1/4 cups packed light-brown sugar
  • 2 tsp vanilla extract
  • 1 1/2 tsp cinnamon
  • 1 tsp each baking powder and baking soda
  • 1/2 tsp salt
  • 3 large eggs
  • 2 1/4 cups all-purpose flour
  • 1 1/2 cups reduced-fat sour cream, at room temperature
  • 3 large Golden Delicious apples, peeled, halved, cored and very thinly sliced (about 4 cups)
  • Garnish: confectioners'; sugar



Step 1

1. Heat oven to 350F. Line a 13 x 9 x 2-in. baking pan with nonstick foil, letting foil extend 2 in. above ends of pan.

2. Topping: Mix flour, cracker crumbs and sugar in a medium bowl. Add butter and rub in with fingertips until large crumbs form.

3. Cake: In a large bowl with mixer on low speed, beat butter, sugar, vanilla, cinnamon, baking powder, baking soda and salt 3 minutes or until creamy. Beat in eggs 1 at a time until blended. With mixer on low speed, add flour alternately with sour cream, beginning and ending with flour and beating just until smooth.

4. Spoon 1/2 into prepared pan; spread evenly. Cover with 1/2 the apples, the remaining batter, then remaining apples. Crumble topping over apples.

5. Bake 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Holding foil ends, lift cake from pan to rack to cool. Dust with confectioners'; sugar. Cut in squares with a serrated knife and serve warm, or cool before cutting.

Planning Tip: Wrap airtight in pan and store at room temperature up to 3 days, or remove from pan, wrap and freeze up to 2 months.


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