Best Apple Crumble Cake Recipe: Easy & Delicious Dessert

Apple Crum extractble Cake – just uttering those words conjures images of cozy kitchens, crisp autumn days, and the irresistible aroma of freshly baked goodness. There’s something truly magical about a dessert that perfectly marries the tender embrace of a moist cake with the vibrant tang of apples, all crowned with a golden, buttery, irresistible crumble. It’s a symphony of textures and flavors that has captivated hearts for generations, embodying the very essence of comfort food.

Historically, apple desserts have been a staple in homes across many cultures, celebrated for their simplicity and the hearty abundance of seasonal apples. This particular iteration, the Apple Crum extractble Cake, elevates the traditional apple dessert by combining the beloved elements of a classic apple cake and a crumble into one harmonious, show-stopping creation. It’s a testament to timeless baking, offering a nostalgic taste of home with every single bite.

I find that people adore this cake not just for its comforting warmth and incredible flavor – the sweet and tart apples softening beautifully within the tender cake, contrasted by that delightfully crunchy topping – but also for its wonderful versatility. It’s equally perfect as an elegant dessert for a dinner party, a delightful treat with afternoon tea, or even a comforting breakfast indulgence (I won’t tell!). The unique combination of textures, from the yielding cake to the juicy fruit and the crisp crumble, makes the Apple Crum extractble Cake an unforgettable experience that you’ll want to revisit time and time again.

this Recipe

Ingredients:

• For the Moist Cake Base:

• 2 ½ cups (300g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 1 ½ cups (300g) granulated sugar
• 3 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup (240ml) buttermilk, at room temperature (or 1 cup milk + 1 tablespoon lemon juice/vinegar, let sit for 5 minutes)
• Optional: ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg for a warmer cake base

• For the Tangy Apple Filling:

• 5-6 medium-sized apples (about 4 cups sliced), a mix of tart and sweet like Granny Smith and Honeycrisp, peeled, cored, and sliced about ¼-inch thick
• ¼ cup (50g) granulated sugar (adjust based on apple sweetness)
• 1 tablespoon all-purpose flour or cornstarch (to thicken)
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 1 tablespoon lemon juice (freshly squeezed is best)
• Optional: a pinch of ground cloves or allspice for added depth

• For the Golden Crumble Topping:

• 1 cup (120g) all-purpose flour
• ½ cup (100g) granulated sugar
• ½ cup (100g) packed light brown sugar
• ½ cup (113g) unsalted butter, very cold and cut into small cubes
• Optional: ¼ teaspoon ground cinnamon, pinch of salt

• For the Optional Vanilla Glaze:

• 1 cup (120g) powdered sugar (confectioners’ sugar)
• 2-3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract

Preparing Your Apple Crum Extractble Cake

Get ready to embark on a delightful baking journey to create the most incredible Apple Crum extractble Cake you’ve ever tasted! This recipe brings together a wonderfully moist cake base, a tender and spiced apple filling, and a crunchy, buttery crumble topping. It’s a symphony of textures and flavors that promises to be a hit. Before I even start mixing anything, I always make sure my oven is preheating and my baking pan is ready to go. This ensures a smooth and efficient process once I get into the swing of things. I like to use a 9×13 inch baking pan for this recipe, greased and floured, or lined with parchment paper for easy removal. Trust me, you’ll thank yourself later for the parchment paper!

For the Cake Batter:

1. Preheat and Prepare: First things first, I preheat my oven to 350°F (175°C). Then, I lightly grease and flour a 9×13 inch baking pan, or for even easier cleanup and serving, I line it with parchment paper, leaving an overhang on the sides to use as “handles” later. This simple step is vital for ensuring your beautiful Apple Crum extractble Cake doesn’t stick.
2. Whisk Dry Ingredients: In a medium bowl, I combine my all-purpose flour, baking powder, and salt. If I’m adding any optional spices like ground cinnamon or nutmeg to the cake base, now is the time to whisk them in thoroughly. This step is important because it evenly distributes the leavening agents and spices throughout the flour, which will lead to a perfectly risen and consistently flavored cake. I set this aside for a moment.
3. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), I beat the softened unsalted butter and granulated sugar together on medium-high speed until the mixture is light, pale, and fluffy. This usually takes about 3-5 minutes. Proper creaming incorporates air into the butter and sugar, which is fundamental for a light and tender cake texture. I make sure to scrape down the sides of the bowl periodically to ensure everything is well combined.
4. Add Eggs Gradually: Next, I crack in my large eggs, one at a time, beating well after each addition. It’s important not to rush this stage. I wait until each egg is fully incorporated into the butter mixture before adding the next. Then, I stir in the vanilla extract. The mixture might look a little curdled at this point, but don’t worry, it will come together beautifully once the dry ingredients are added.
5. Alternate Wet and Dry: Now, it’s time to add the dry ingredients mixture and the buttermilk to the creamed butter mixture. I add about one-third of the dry ingredients to the butter mixture and mix on low speed until just combined. Then, I pour in half of the buttermilk and mix until just incorporated. I repeat this process, ending with the last third of the dry ingredients. It’s crucial not to overmix the batter at this stage, as overmixing can develop the gluten in the flour too much, leading to a tough cake. I mix only until no streaks of flour remain. A few small lumps are perfectly fine.
6. Pour into Pan: I gently pour the cake batter into my prepared 9×13 inch baking pan and spread it evenly with a spatula. My cake base is now ready for the apple filling and crumble topping.

For the Tangy Apple Filling:

1. Prepare the Apples: I start by peeling, coring, and slicing my chosen apples into approximately ¼-inch thick pieces. I find that a mix of tart and sweet apples, like Granny Smith and Honeycrisp, provides the best balance of flavor for this Apple Crum extractble Cake. If I’m using apples that brown quickly, I’ll toss them with a little lemon juice immediately after slicing to prevent discoloration.
2. Cook the Apples: In a large skillet over medium heat, I melt the 2 tablespoons of unsalted butter. Once the butter is shimmering, I add the sliced apples, granulated sugar, lemon juice, ground cinnamon, and ground nutmeg (and any optional spices like cloves or allspice). I cook this mixture, stirring occasionally, for about 8-10 minutes, or until the apples have softened slightly but still retain some of their firmness. I don’t want them to turn into mush; they should still have a little bite to them, as they will continue to cook in the oven. This pre-cooking step also helps to release some of their moisture, preventing a soggy cake base.
3. Thicken the Filling: Once the apples are slightly tender, I sprinkle the tablespoon of all-purpose flour or cornstarch over them and stir well. I continue to cook for another 1-2 minutes, stirring constantly, until the juices have thickened slightly. This creates a lovely, syrupy consistency for the filling that won’t make the cake wet. I then remove the skillet from the heat and let the apple filling cool slightly while I prepare the crumble topping.

For the Golden Crumble Topping:

1. Combine Dry Ingredients: In a medium bowl, I combine the all-purpose flour, granulated sugar, packed light brown sugar, and any optional cinnamon or a pinch of salt. I whisk these dry ingredients together thoroughly with a fork or a balloon whisk to ensure they are well mixed. The brown sugar adds a wonderful molasses note and contributes to the crumble’s golden color.
2. Cut in Cold Butter: Now comes the fun part! I add the very cold, cubed unsalted butter to the dry ingredients. Using my fingertips, a pastry blender, or two knives, I work the butter into the flour mixture until it resembles coarse crumbs, with some larger pea-sized pieces of butter remaining. The key here is to keep the butter as cold as possible, as this is what creates that wonderful, flaky, and crumbly texture. If the butter gets too warm, the crumble will be greasy instead of light and crisp. If using my hands, I try to work quickly to avoid melting the butter with the warmth of my fingers.
3. Achieve Perfect Crumbs: I continue to mix until I have a good variety of sizes – from fine sandy bits to slightly larger, pea-sized clumps. These varying textures are what make the crumble so satisfying. My crumble topping is now ready to be generously sprinkled over the Apple Crum extractble Cake.

Assembling and Baking Your Apple Crum Extractble Cake:

1. Layer the Apples: With the cake batter spread evenly in the prepared pan, I now spoon the slightly cooled apple filling over the batter. I gently spread the apples into an even layer, making sure to distribute them across the entire surface of the cake. It’s okay if some of the batter peeks through; the goal is an even distribution of the delicious filling.
2. Add the Crumble: Next, I generously sprinkle the prepared crumble topping over the apple layer. I aim for an even layer of crumble, ensuring every bite of the finished Apple Crum extractble Cake will have that delightful crunch. Don’t be shy with the crumble; it’s a star of the show!
3. Time to Bake: I carefully place the baking pan into my preheated 350°F (175°C) oven. The baking time will vary, but it typically takes between 50 to 65 minutes. I look for the crumble topping to be beautifully golden brown and the cake to be set.
4. Check for Doneness: To check for doneness, I gently insert a wooden skewer or toothpick into the cake portion (avoiding the apple layer if possible). If it comes out clean or with just a few moist crumbs attached, my cake is ready. If the crumble topping starts to brown too quickly before the cake is fully cooked, I loosely tent the pan with aluminum foil for the remaining baking time. This protects the crumble from burning while allowing the cake to finish baking.
5. Cooling is Key: Once baked, I carefully remove the Apple Crum extractble Cake from the oven and place it on a wire rack to cool completely in the pan. This cooling process is incredibly important. It allows the cake to fully set, the flavors to meld, and the apple filling to firm up. Attempting to cut into it while warm might result in a slightly messy experience, though I must admit, sometimes the temptation is too great! I usually let it cool for at least 1-2 hours before even thinking about the glaze or slicing.

Finishing Touches:

1. Prepare the Glaze (Optional): If I decide to add a vanilla glaze (which I highly recommend for an extra touch of sweetness and visual appeal), I whisk together the powdered sugar, milk or cream, and vanilla extract in a small bowl until smooth. I start with 2 tablespoons of liquid and add more, half a teaspoon at a time, until I reach a pourable but not too thin consistency.
2. Drizzle and Serve: Once the Apple Crum extractble Cake has completely cooled, I can either remove it from the pan using the parchment paper overhangs or leave it in the pan. I then drizzle the vanilla glaze generously over the cooled crumble topping. The glaze will set slightly as it dries, creating a beautiful finish. I slice the cake into squares and serve. This cake is absolutely delightful on its own, but for an extra special treat, I love serving it warm with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. It’s perfect for cozy evenings or a celebratory dessert. Enjoy every single crumbly, appley, cakey bite!

Conclusion:

And there you have it, my wonderful readers! We’ve journeyed through the simple yet magical steps to create a dessert that truly transcends the ordinary. I hope you’re as excited as I am about the prospect of bringing this incredible treat to life in your own kitchen. Ultimately, what makes this recipe a true standout, a definitive must-try, is its unparalleled balance. We’re talking about the comforting warmth of tender, spiced apples, perfectly contrasted with a delightfully crisp, buttery crumble topping that offers an irresistible textural symphony in every single bite. It’s a dessert that speaks of home, of joy, and of pure, unadulterated comfort.

I genuinely believe this isn’t just another dessert recipe; it’s an experience waiting to unfold. It’s remarkably forgiving, making it an ideal project for bakers of all skill levels, from the novice finding their feet to the seasoned pro looking for a reliably delicious crowd-pleaser. The aroma alone, as it bakes, is enough to fill your home with an inviting embrace, promising sweet satisfaction long before the first slice is even cut. It’s the kind of dessert that gathers people around the table, sparking conversations and creating lasting memories. Trust me when I say, once you taste the harmonious blend of flavors and textures, you’ll understand why this particular rendition will quickly become a cherished favorite in your recipe repertoire.

Serving Up Perfection: More Than Just a Slice

While this delightful creation is absolutely divine on its own, served warm straight from the oven, I have to share some of my favorite ways to elevate the experience even further. For a classic indulgence, a generous scoop of vanilla bean ice cream melting into the warm crumble is simply heavenly – the cold creaminess against the warm fruit and crisp topping is a combination that dreams are made of. Alternatively, a dollop of freshly whipped cream, perhaps infused with a hint of vanilla or a dash of cinnamon, adds a luxurious lightness that complements the richness beautifully. And for those who appreciate a more traditional touch, a pour of velvety custard or crème anglaise turns each serving into a truly decadent affair, perfect for a cozy evening in.

But don’t stop there! Think outside the dessert plate. This extraordinary cake can make a surprisingly elegant and comforting breakfast. Imagine a slice, perhaps reheated gently, alongside a dollop of Greek yogurt and a sprinkle of toasted nuts for a sophisticated morning treat. It’s also absolutely magnificent as part of an afternoon tea spread, perhaps accompanied by a cup of your favorite brew. The versatility of this dessert is one of its hidden strengths, allowing it to seamlessly fit into various occasions, always bringing that signature smile to everyone’s face.

Your Creative Twist: Variations to Explore

One of the things I adore most about baking is the opportunity for personalization, and this recipe is incredibly adaptable. While I’ve given you the definitive guide to my favorite version, I wholeheartedly encourage you to experiment and make it your own! Consider trying different apple varieties – a mix of Granny Smith for tartness and Honeycrisp for sweetness can add another layer of complexity. You could also introduce other fruits into the mix; a handful of fresh cranberries or blackberries added to the apples would offer a lovely tart counterpoint, especially during seasonal changes. Imagine a pear and ginger variation, or even a rhubarb and apple blend – the possibilities are truly endless!

For the crumble topping itself, you’re free to get creative. Add a sprinkle of chopped pecans or walnuts for an extra layer of crunch and nutty flavor. A touch of ground ginger or cardamom alongside the cinnamon and nutmeg can introduce an exciting aromatic twist. If you’re looking for a slightly healthier crunch, a tablespoon or two of rolled oats mixed into the flour and butter blend works wonderfully. For those with dietary considerations, this recipe is quite flexible: gluten-free flour blends work beautifully for the topping, and dairy-free butter substitutes can be used in both the apple filling and the crumble to create an equally delicious, inclusive version. Truly, this Apple Crum extractble Cake is a canvas for your culinary imagination.

Your Turn: Bake, Savor, and Share!

Now, it’s over to you! I genuinely hope you feel inspired and empowered to try this recipe. There’s a special kind of satisfaction that comes from creating something so delicious from scratch, and I promise you, the smiles and appreciative murmurs you’ll receive will be your greatest reward. Don’t hesitate, gather your ingredients, preheat your oven, and prepare to fill your home with the most incredible aromas.

When you do bake it, I would absolutely love to hear about your experience! Did you stick to the recipe, or did you add your own unique twist? What did your family and friends think? Please share your photos, your stories, and your insights in the comments below or on social media. Your feedback and creativity not only make my day but also inspire other home bakers in our wonderful community. Let’s make this Apple Crum extractble Cake a shared culinary adventure. Happy baking!

Apple Crumble Cake

Apple Crumble Cake is the perfect dessert for cozy evenings. This cake brings together moist, spiced apple flavors and a buttery, crunchy topping that tastes like a classic crumble. Easy to make and delicious to eat, it’s a great way to use up fresh apples!

Prep Time
25 Minutes

Cook Time
60 Minutes

Total Time
25 Minutes

Servings
12 servings

Ingredients

• ½ cup yogurt (125g)
• ½ cup oil (108g)
• ¾ cup white sugar (150g)
• ¼ cup brown sugar (50g)
• 1 tsp non-alcoholic vanilla extract
• 1 ¾ cups all-purpose flour (220g)
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tbsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp freshly grated nutmeg
• 1 ½ cups diced apples

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. Step 2
   In a large bowl, whisk together 1 ¾ cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, 1 tbsp ground cinnamon, ½ tsp ground ginger, and ¼ tsp freshly grated nutmeg.
3. Step 3
   In a separate bowl, whisk together ½ cup yogurt, ½ cup oil, ¾ cup white sugar, ¼ cup brown sugar, and 1 tsp non-alcoholic vanilla extract.
4. Step 4
   Gradually add the dry ingredients mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Step 5
   Gently fold in 1 ½ cups diced apples until evenly distributed.
6. Step 6
   Pour the batter into the prepared 9×13 inch baking pan and spread evenly.
7. Step 7
   Bake for 50 to 65 minutes, or until the cake is golden brown and a wooden skewer inserted into the center comes out clean.
8. Step 8
   Remove from oven and let the cake cool completely in the pan on a wire rack before slicing and serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.