Apple Crumble Cake Recipe

Apple Crumble Cake Recipe tastes like a cozy mash-up of apple pie and coffee cake, with a buttery crumb topping and soft, cinnamon-spiced apples. It works for busy home bakers who want a crowd-pleasing dessert in about 1 hour 10 minutes from start to finish. I baked a version of this on a Tuesday night “just to test it” and my family ate it for breakfast, so I feel pretty confident about sharing it with you.

Why You Should Try This Apple Crumble Cake Recipe

This apple crumble cake recipe gives you the comfort of apple crisp and the structure of a tender snack cake in one pan. You get a thick, moist vanilla cake base, a juicy layer of cinnamon apples, and a crunchy, buttery crumble on top.

The recipe uses simple pantry ingredients and does not require a mixer if you do not feel like dragging it out. You can serve it warm, at room temperature, or cold from the fridge, and it still tastes great.

“This Apple Crumble Cake Recipe tastes like a bakery treat that secretly uses pantry staples and zero fancy skills. ★★★★★”

Ingredients You’ll Need

You can pull this apple crumble cake recipe together with basic baking staples and a few fresh apples. I list some brand notes and easy substitutions so you can use what you already have.

For the crumble topping

• 1 cup all-purpose flour
• ½ cup light brown sugar, packed
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ teaspoon fine sea salt
• ½ cup unsalted butter, melted and slightly cooled
  • Use real butter, not margarine, for the best crumb texture.
  • If you only have salted butter, reduce the added salt to a pinch.

For the apple layer

• 3 medium apples, peeled, cored, and thinly sliced (about 3 cups)
  • Use firm baking apples like Honeycrisp, Granny Smith, Pink Lady, or Fuji.
  • Mix two varieties for more flavor.
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon lemon juice
  • Bottled lemon juice works fine here.
• 1 teaspoon cornstarch
  • You can use all-purpose flour instead, in the same amount, if needed.

For the cake batter

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon fine sea salt
• ½ cup unsalted butter, softened
  • I like using a good quality American butter like Challenge or Tillamook, but any real butter works.
• ¾ cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
  • Use real vanilla extract, not imitation, for deeper flavor.
• ½ cup whole milk, at room temperature
  • You can use 2% milk in a pinch.
  • For a richer cake, use half-and-half and thin with a tablespoon of water if it feels too thick.

Equipment list

• 8-inch or 9-inch square baking pan (metal or glass)
• Parchment paper (helps with easy removal and cleaner slices)
• Two medium mixing bowls and one large mixing bowl
• Whisk and rubber spatula
• Measuring cups and spoons
• Knife and cutting board for apples
• Cooling rack

Tips & Tricks

• Use room temperature butter, eggs, and milk so the cake batter mixes smoothly and bakes evenly.
• Slice the apples thin and even so they soften fully and tuck nicely into the cake.
• Toss the apples with cornstarch so the juices thicken and do not soak the cake.
• Do not overmix the cake batter; mix just until the flour disappears to keep the crumb tender.
• Pack the crumble topping into small clumps with your fingers so it bakes into chunky, crunchy bits.
• Check the cake early at 40 minutes; every oven runs a little different, and you want a clean toothpick in the center.
• Let the cake cool at least 20 to 30 minutes before slicing so it sets and does not fall apart.
• Line the pan with parchment and leave a little overhang so you can lift the whole cake out for easy cutting.
• Use a mix of apple varieties if you can; the flavor tastes deeper and more interesting.
• If the top browns too quickly, tent the pan loosely with foil during the last 10 minutes of baking.

How to Make Apple Crumble Cake Recipe

Step 1: Prep the pan and oven

Preheat your oven to 350°F (175°C). Grease an 8-inch or 9-inch square pan with butter or nonstick spray, then line it with parchment so it hangs over two sides. Lightly grease the parchment as well so nothing sticks.

Step 2: Mix the crumble topping

In a medium bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, and salt. Pour in the melted, slightly cooled butter. Stir with a fork until the mixture forms moist crumbs and small clumps, then set the bowl aside while you prep the apples and cake batter.

Step 3: Prep the apple layer

Place the peeled, cored, thinly sliced apples in another medium bowl. Add the sugar, cinnamon, lemon juice, and cornstarch. Toss until every slice looks coated and glossy, then set the bowl aside.

Step 4: Combine the dry ingredients for the cake

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Keep this bowl nearby because you will add the wet ingredients right into it. This saves dishes and keeps the recipe simple.

Step 5: Cream butter and sugar

In a separate medium bowl, add the softened butter and granulated sugar. Beat with a hand mixer on medium speed for 2 to 3 minutes until the mixture looks light and fluffy. Scrape down the sides of the bowl once or twice so everything mixes evenly.

Step 6: Add eggs and vanilla

Add the eggs to the butter mixture one at a time, beating well after each addition. Pour in the vanilla extract and mix again until the mixture looks smooth and creamy. If the mixture looks slightly curdled, do not worry; it will smooth out once you add the dry ingredients and milk.

Step 7: Combine wet and dry ingredients

Pour the butter mixture into the large bowl with the dry ingredients. Add the milk. Mix gently with a spatula or on low speed until the batter looks smooth and no dry flour streaks remain, but stop as soon as it comes together.

Step 8: Assemble the cake layers

Spread the cake batter evenly into the prepared pan, smoothing the top with a spatula. Arrange the cinnamon apples in an even layer over the batter, spreading them out so they cover the surface. Sprinkle the crumble topping over the apples, squeezing some of it into small clumps as you go.

Step 9: Bake the apple crumble cake

Place the pan in the center of the preheated oven. Bake for 40 to 50 minutes, depending on your pan size and oven, until the top looks golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. If you see wet batter on the toothpick, bake a few more minutes and test again.

Step 10: Cool and slice

Set the pan on a cooling rack and let the apple crumble cake cool at least 20 to 30 minutes. Lift the cake out using the parchment overhang if you lined the pan that way. Slice into squares and serve warm, at room temperature, or chilled.

Optional: Simple glaze

If you want a sweet finish, whisk ½ cup powdered sugar with 1 to 2 tablespoons milk and a tiny splash of vanilla. Drizzle the glaze over the cooled cake in thin lines. Let it set for about 10 minutes before serving so it does not smear.

What to Serve with Apple Crumble Cake Recipe

Serve this apple crumble cake recipe warm with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. A drizzle of warm caramel sauce tastes amazing with the cinnamon apples and crumb topping. You can also pair it with a mug of hot coffee, chai, or cocoa for a cozy afternoon snack. I like to serve small squares at brunch with yogurt and fresh fruit on the side to balance the sweetness.

Storage Options

• Store leftover apple crumble cake covered at room temperature for up to 1 day if your kitchen stays cool.
• Keep it in an airtight container in the fridge for 4 to 5 days; the crumble softens slightly but still tastes great.
• Freeze individual slices tightly wrapped in plastic, then place them in a freezer bag for up to 2 months.
• Reheat slices in a 300°F oven or toaster oven for 8 to 10 minutes, or in the microwave in 10 to 15 second bursts until warm; the oven method keeps the crumble topping a bit crisper.