This high altitude apple cornbread crumb cake is a unique and delicious fall twist on my classic cornbread recipe, with sweet grated apples in the batter, a hint of cinnamon and nutmeg, and buttery crumb topping.
You might also love these recipes for blackberry cornbread cake, whole wheat cornmeal pancakes, and cornbread muffins.
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Why You’ll Love This Recipe
Moist and Buttery. My high altitude cornbread is already the best cornbread recipe you’ll ever make, moist, buttery, and not at all dry. But the addition of the grated apples in the batter keep it extra moist, and add a lovely fall flavor, along with the hint of spices.
Not Too Sweet. This apple cornbread with crumb topping isn’t overly sweet, as the corn balances the sugar with its savory flavor.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Cornmeal. I prefer baking with yellow cornmeal, rather than white cornmeal.
- Spices. The spices in this cake are pretty subtle, just a little cinnamon and nutmeg to add a warm flavor.
- Apples. Use honey crisp or granny smith apples for the best flavor. The grated apples in the batter will help to keep the cake super moist.
Instructions
Cornbread
- Preheat the oven to 350 F, and position a rack in the center of the oven. Grease a 9×9 inch baking dish with non-stick baking spray.
- In a bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon and nutmeg.
- Separately, whisk together the melted butter, eggs, milk, and sour cream. Add the wet ingredients and the grated apples to the dry ingredients, and stir just until combined.
- Spread the batter into the pan.
Crumb Topping
- In a bowl, combine the flour, brown sugar, granulated sugar, salt and spices. Add the melted butter, and stir until moist and crumbly. Sprinkle the topping over the batter.
Bake
- Bake the cake for about 40 minutes, until a cake tester or sharp knife inserted in the center comes out clean, or with moist crumbs clinging to it.
- Cool the cake in the pan for about 30 minutes, then cut into slices and serve warm, or at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover cornbread cake in an airtight container for up to 3 days. It’s best reheated on 50% power in the microwave, for a warm, soft, just-baked texture.
You Might Also Like
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High Altitude Apple Cornbread Crumb Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Cornbread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour, fluffed, spooned and leveled
- ⅔ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, melted
- 2 large eggs
- ¾ cup whole milk
- ½ cup full-fat sour cream
- ¾ lb honey crisp apples (2 large or 4 small/medium) peeled, cored and grated
Crumb Topping
- 1 ¼ cups all-purpose flour, fluffed, spooned and leveled
- ½ cup light brown sugar, lightly packed
- ¼ cup granulated sugar
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 6 tbsp unsalted butter, melted
Instructions
Cornbread
- Preheat the oven to 350 F, and position a rack in the center of the oven. Grease a 9×9 inch baking dish with non-stick baking spray.
- In a bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon and nutmeg.
- Separately, whisk together the melted butter, eggs, milk, and sour cream. Add the wet ingredients and the grated apples to the dry ingredients, and stir just until combined.
- Spread the batter into the pan.
Crumb Topping
- In a bowl, combine the flour, brown sugar, granulated sugar, salt and spices. Add the melted butter, and stir until moist and crumbly. Sprinkle the topping over the batter.
- Bake the cake for about 40 minutes, until a cake tester or sharp knife inserted in the center comes out clean, or with moist crumbs clinging to it.
- Cool the cake in the pan for about 30 minutes, then cut into slices and serve warm, or at room temperature.
Notes
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