Apple Crumble Cake

One weekend, we took a spontaneous drive to a nearby orchard—no plans, just a picnic basket and a craving for fresh air. We ended up bringing home far too many apples, their skins still cool from the trees.

The next morning, with the scent of coffee filling the kitchen and a cool breeze sneaking through the window, I reached for those apples and started peeling. I didn’t want pie, I wanted something softer, cozier—like cake, but with a crumble on top. Something you could eat warm, with a spoon if you felt like it.

And just like that, this Apple Crumble Cake was born. It’s now our go-to recipe whenever fall rolls around or we simply want something familiar and comforting.

Short Description

This Apple Crumble Cake combines soft, cinnamon-spiced apples with a tender vanilla cake base and a buttery crumb topping. It’s a comforting dessert that tastes like the perfect blend of coffee cake and apple pie—ideal for chilly afternoons, holiday tables, or just because.

Ingredients You’ll Need

For the Cake Base

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream

For the Apple Filling

• 2 large apples (Granny Smith or Honeycrisp), peeled and diced
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• 1 tbsp lemon juice

For the Crumble Topping

• ¾ cup all-purpose flour
• ¼ cup brown sugar
• ¼ cup granulated sugar
• ½ tsp cinnamon
• 6 tbsp cold unsalted butter, cubed

Directions

Step 1: Prepare the Apples
In a pan over medium heat, cook diced apples with brown sugar, cinnamon, nutmeg, and lemon juice for 5–7 minutes until tender but not mushy. Let cool.

Step 2: Make the Cake Batter
Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well. Stir in vanilla and sour cream. In a separate bowl, whisk dry ingredients. Fold dry mix into wet just until combined.

Step 3: Prepare the Crumble
In a bowl, combine flour, sugars, and cinnamon. Add cold butter cubes and rub with your fingers until the mixture resembles coarse crumbs.

Step 4: Assemble and Bake
Preheat oven to 350°F (175°C). Grease a 9-inch round or square pan. Spread cake batter into the pan. Top with cooled apple filling. Sprinkle crumble generously over the top.
Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Let it cool for at least 15 minutes before slicing.

Helpful Tips and Cooking Notes

Use tart apples like Granny Smith for a contrast to the sweet topping.

Don’t overmix the cake batter—just fold until you no longer see streaks of flour.

If the crumble topping browns too quickly, loosely cover with foil during the last 10 minutes of baking.

Nutritional Benefits and Fun Facts

Did you know apples are rich in fiber and vitamin C, and their pectin supports gut health? This cake may be indulgent, but you still get the goodness of real fruit in every bite. Plus, cinnamon has been shown to help regulate blood sugar—so we’ll count that as a win!

Fun fact: Crumble toppings originated in the UK during wartime rationing, when pie crusts were a luxury. Turns out, simplicity is delicious.

Final Dish and Serving Suggestions

This cake is best served warm, either solo or with a generous scoop of vanilla ice cream melting into the crumble.

Try it as a brunch treat with coffee, or late at night when you’re in fuzzy socks and everything feels still.

I’ve even served it as a holiday dessert, dressed up with whipped cream and a light caramel drizzle.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5.

Reheat slices in the microwave for 20–30 seconds or warm them in the oven at 300°F for 5–10 minutes.

Frequently Asked Questions (FAQs)

1. Can I use canned apple pie filling instead of fresh apples?
Yes, but reduce the sugar in the filling and taste it first—canned fillings can be very sweet.

2. Can I make this cake ahead of time?
Absolutely! It keeps well for a few days, and the flavors deepen overnight.

3. What kind of apples are best?
I recommend Granny Smith for tartness or Honeycrisp for a balanced sweet-tart bite. Avoid soft apples like Red Delicious—they break down too much.

4. Can I freeze the cake?
Yes. Wrap tightly in plastic and foil, then freeze for up to 2 months. Thaw in the fridge and reheat gently.

Final Thoughts

There’s something grounding about baking with apples. This Apple Crumble Cake is my go-to when I want the house to smell like love, the table to feel welcoming, and the moment to slow down.

It’s a humble cake, but it never fails to create connection—whether you’re sharing it with family, gifting it to a neighbor, or quietly enjoying a slice after a long day. So if you’re in need of comfort, this recipe is ready for you. Every warm, spiced bite is a reminder that small things can be the sweetest.