Apple Crumble Cake Recipe fans, this one hits that sweet spot between cozy apple pie and a crumb-topped coffee cake. I bake it when the crisper holds a few lonely apples, and the house starts to smell like a cinnamon candle in the best way. You get a tender, moist cake, a layer of juicy apples, and a chunky, buttery streusel that begs for a fork and a big mug of coffee. I call it the dessert that saves sad apples and turns them into something worth bragging about.
Homemade Apple Crumble Cake Recipe
You only need pantry basics and a couple of apples to pull this off, so you skip complicated steps and specialty ingredients. The batter mixes quickly, the crumb comes together in a bowl, and the oven does the rest. I can bake it on a weeknight and still clean the kitchen before bedtime.
The texture balance wins every time: soft cake, warm spiced apples, and a thick, crunchy crumble. The flavor leans cozy without clobbering you with sugar, so it works for brunch and dessert. I slice it warm with vanilla ice cream, and I sneak cold squares from the fridge the next morning.
Ingredients You’ll Need
Crumble topping
- 1 cup (125 g) all-purpose flour
- 1/2 cup (100 g) brown sugar, packed
- 1/4 cup (50 g) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon fine salt
- 1/2 cup (113 g) cold unsalted butter, diced
- Optional: 1/2 cup (50 g) chopped pecans or walnuts
Apple layer
- 3 cups (about 350–400 g) peeled, diced apples (1/2-inch pieces; Honeycrisp, Granny Smith, or Pink Lady)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- Pinch of nutmeg or cardamom (optional)
Cake batter
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) milk, room temperature
- Optional: 2 tablespoons sour cream or Greek yogurt for extra moisture
Optional vanilla glaze
- 1/2 cup (60 g) powdered sugar
- 1–2 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
- Pinch of salt
How to Make Apple Crumble Cake
- Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9-inch springform or 8–9 inch square pan with parchment and grease the sides.
- Mix the crumble: Combine flour, brown sugar, granulated sugar, cinnamon, and salt. Cut in the cold butter with a fork or fingertips until clumps form. Stir in nuts if you use them, then chill the bowl while you make the batter.
- Season the apples: Toss diced apples with lemon juice, cornstarch, cinnamon, and nutmeg. Set the bowl aside.
- Whisk dry ingredients: In a small bowl, whisk flour, baking powder, salt, and cinnamon.
- Cream butter and sugar: In a large bowl, beat the softened butter and sugar until fluffy, about 2 minutes. Beat in eggs one at a time, then add vanilla. Mix in sour cream or yogurt if using.
- Finish the batter: Add half the dry ingredients, mix on low, then add all the milk. Add the rest of the dry mix and stir just until smooth. Stop as soon as the flour streaks disappear.
- Assemble: Spread the batter evenly in the pan. Scatter the apple mixture over the batter in an even layer. Crumble the topping over the apples, squeezing it into big clumps.
- Bake: Set the pan on the middle rack and bake 45–55 minutes, until the top looks golden and a toothpick in the center comes out with a few moist crumbs.
- Cool and glaze: Let the cake cool in the pan for 20 minutes. Whisk the glaze ingredients until smooth, then drizzle over the warm cake. Slice and serve warm or at room temp.
Variations I’ve Tried
- Gluten-free: Use a 1:1 gluten-free baking flour for both cake and crumble.
- Dairy-free: Swap plant butter for the butter and use almond or oat milk.
- Whole wheat touch: Sub 1/2 cup (60 g) whole wheat flour for part of the cake flour.
- Oat crumble: Replace 1/3 cup (40 g) of crumble flour with rolled oats.
- Apple swap: Use pears, or add 1/2 cup fresh or frozen cranberries for a tart pop.
- Spice blends: Add cardamom or allspice, or grate in fresh lemon zest.
- Extra nutty: Fold 1/2 cup chopped nuts into the crumble or batter.
Pro Tips
- Use firm apples so the pieces hold shape and keep a nice bite.
- Dice apples small and even so they cook through with the cake.
- Chill the crumble for thicker, chunkier clumps that bake crisp.
- Spoon and level your flour so you avoid a dense cake.
- Line the pan with parchment for easy lifting and tidy slices.
- Keep ingredients at room temperature to help the batter emulsify and rise well.
- Check doneness early at 45 minutes; ovens vary and you want moist crumbs, not wet batter.
What to Serve with Apple Crumble Cake
- A scoop of vanilla ice cream or cinnamon ice cream for classic comfort.
- Lightly sweetened whipped cream with a pinch of cinnamon or cardamom.
- Salted caramel drizzle for a cozy finish.
- Strong coffee, chai, or hot apple cider for a fall bakery vibe.
- Greek yogurt and fresh berries if you want a brunch-leaning plate.
Make-Ahead and Storage Tips
This apple crumble cake keeps so well that I bake it on Sunday and snack like a champion all week.
Make-Ahead: Bake the cake and store it for the week, or prep the crumble and diced apples in advance. Freeze the unbaked crumble in a zip-top bag for up to 3 months, and keep diced apples tossed with lemon juice in the fridge for 1 day. Assemble and bake when you want fresh cake.
To Refrigerate: Store cooled cake in an airtight container in the fridge for up to 4 days.
Freezing: Freeze whole or sliced cake (well wrapped) for up to 3 months. Thaw in the fridge overnight.
To Reheat: Warm slices in a 300–325°F oven or air fryer for 8–12 minutes, or microwave in 15–20 second bursts until the crumb softens and the apples feel cozy again.
Apple Crumble Cake Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the softened butter with sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in yogurt and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced apples, then spread the batter evenly into the prepared cake pan.
- To make the crumble topping, mix flour, brown sugar, and cinnamon in a small bowl. Add cold, cubed butter and rub with fingers until the mixture resembles coarse crumbs. Sprinkle the crumble over the cake batter.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.