The most delicious Apple Crumb Cake! It has a delicious moist spice cake topped with cinnamon sugar apples, a crumb topping and a maple glaze, that will send you straight to dessert paradise. This cake is full of warm spices and feels like a warm hug.
This apple crumb cake recipe is for any apple fans! It taste like a delicious apple pie. This apple cake has an incredible soft buttery cake that is topped with cinnamon apples, lots of crumble and a maple glaze. This is the ultimate fall layer cake and this apple crumble cake is bound to steal your heart and make you yearning for another slice.
WHY THIS RECIPE WORKS
- Spice cake: This cake is full of delicious spice flavor. This cake has both cinnamon and allspice.
- Cinnamon Sugar Apples: These apples are coated in a delicious cinnamon sugar.
- Crumble: This cake is topped with lots of crumble make it the perfect fall crumb cake.
- Maple glaze: For the perfect finish, this cake is drizzle with a maple glaze.
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- All-purpose flour: Gives a light and airy cake. I prefer using all-purpose flour with a protein amount that is between 10-11%
- Sugar: The granulated sugar helps sweeten, as well as give moister to the cake.
- Baking powder and baking soda: Help leaven and rise the cake, so it has light and fluffy texture.
- Salt: Helps enhance the flavor of the chocolate cake.
- Egg: Take it out of the fridge 1-2 hours before baking, so it comes to room temperature. (depending how warm your kitchen is).
- Oil: Use a flavor neutral oil, such as canola oil.
- Sour cream: Sour cream gives lots of moister to the cake, as well as helps give the cake a great structure.
- Butter: The butter is used in the cake and crumble. Bring it out and let it come to room temperature.
- Apples: I recommend using Gala apples but you can also use e.g. Granny Smith apples.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Apple Crumb Cake. This recipe doesn't need an electric mixer. Just two large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
STEP 1: For the cinnamon apples, dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cake when placing the apples. Set it aside.
STEP 2: For the crumble, add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set both toppings while making the cheesecake filling. Set it aside.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
STEP 3: Add granulated sugar and butter to a large bowl and using a stand mixer, with a paddle attachment, or a hand mixer, mix it together on high speed for 3 minutes.
STEP 4: Add the eggs one at a time into the mixture and on medium speed mix it in until combined. Continue by adding ½ of the dry ingredients and on low speed. Then add the sour cream, oil and vanilla extract and mix it in. Then add the other half of the dry ingredients and give it a final mix until just combined.
STEP 5: Pour the cake batter into the prepared baking dish. Then gently divide the cinnamon sugar apples first on top of cheesecake, followed by the crumble. Bake it for 1 hour and 10-20 minutes.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
Yes, it tastes amazing both with and without.
Yes, this cake last well and keeps moist in an airtight container, stored at room temperature. Wait to drizzle cake with the maple glaze until serving.
I recommend using a cake tester or a toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of the cake and once it comes out clean, with no cake batter on it, then it's done.
Yes, it can be switched out 1:1 with plain Greek yogurt.
Yes, absolutely. I recommend serving it with a scoop of vanilla ice cream.
Store the apple crumb cake in an airtight container at room temperature. I recommend not adding the maple glaze until ready to serve. It's best enjoyed within a 2-3 days.
Other Cake Recipes To Try
Apple Crumb Cake
- 2 red gala apple diced
- 1 tablespoon granulated sugar
- 1 teaspoon cinnamon
- 170 g all-purpose flour
- 125 g granulated sugar
- 50 g dark brown sugar
- 120 g butter room temperature
- 180 g all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 200 g granulated sugar
- 85 g butter room temperature
- 3 eggs room temperature
- 65 g vegetable oil e.g. canola oil
- 2 teaspoon vanilla extract
- 150 g sour cream room temperature
- 60 g powdered sugar
- 2 teaspoon maple syrup
- ¼ teaspoon vanilla extract
- Dice the apples into small cubes and toss them in granulated sugar and cinnamon. Overtime the sugar will drag out some of the liquid in the apples, avoid adding that to the cake when placing the apples. Set it aside2 red gala apple, 1 tablespoon granulated sugar, 1 teaspoon cinnamon
- Add flour, brown sugar and butter to another bowl. Mix it together by hand or with an electric hand mixer, until it forms a crumble structure. Set it aside.170 g all-purpose flour, 125 g granulated sugar, 50 g dark brown sugar, 120 g butter
- Preheat the oven at 175ºC/350ºF conventional oven and prepare a 20x20 cm /8 x 8 inch baking pan with parchment paper.
- Sift together the all-purpose flour, baking powder, baking soda, cinnamon, allspice and salt and set it aside.180 g all-purpose flour, ½ teaspoon ground cinnamon, ½ teaspoon ground allspice, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- Add granulated sugar and butter to a large bowl and using a stand mixer, with a paddle attachment, or a hand mixer, mix it together on high speed for 3 minutes.200 g granulated sugar, 85 g butter
- Scrape down the sides of the bowl and add the eggs one at a time into the mixture and on medium speed mix it in until combined.3 eggs
- Continue by adding ½ of the flour mixture and on low speed. Then add the sour cream, oil and vanilla extract and mix it in. Then add the other half of the flour mixture and give it a final mix until just combined. Scape down the sides of the bowl with a rubber spatula to make sure all the ingredients have been incorporated.65 g vegetable oil, 2 teaspoon vanilla extract, 150 g sour cream
- Pour the cake batter into the prepared baking pan. Then gently divide the cinnamon sugar apples first on top of cake, followed by the crumble.
- Bake it for 1 hour and 10-20 minutes.
- Let the cake cool on a cooling rack. After 15 minutes, gently remove the cake from the cake tin and let it cool down completely.
- Stir together all of the ingredients until smooth. Add extra maple or powdered sugar if needed. Drizzle it over the cake and it’s ready to be served.60 g powdered sugar, 2 teaspoon maple syrup, ¼ teaspoon vanilla extract