This apple crumb cake combines tender, cinnamon-spiced cake layers with fresh apple chunks and a buttery streusel topping that creates the perfect sweet-tart balance. Whether you’re serving it for breakfast, dessert, or an afternoon snack, this apple crumb cake delivers bakery-quality results right from your home kitchen.
SERVES: 4 | PREP: 25 MIN | COOK: 45 MIN | TOTAL: 70 MIN
Ingredients
For the Crumb Topping
| Ingredient | Amount |
|---|---|
| All-purpose flour | ¾ cup |
| Brown sugar | ½ cup |
| Ground cinnamon | 1 teaspoon |
| Cold butter, cubed | 6 tablespoons |
| Salt | ¼ teaspoon |
For the Cake
| Ingredient | Amount |
|---|---|
| Medium apples, peeled and diced | 2 cups |
| All-purpose flour | 1½ cups |
| Granulated sugar | ¾ cup |
| Baking powder | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Salt | ½ teaspoon |
| Eggs | 2 large |
| Whole milk | ½ cup |
| Melted butter | ⅓ cup |
| Vanilla extract | 2 teaspoons |
| Lemon juice | 1 tablespoon |
Step-by-Step Instructions
Phase 1: Crumb Topping Preparation (5 minutes)
Step 1: Position your oven rack in the center and preheat to 350°F (175°C). This ensures even heat distribution for uniform baking.
Step 2: Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides. This creates handles for easy removal later and prevents sticking.
Step 3: In a medium bowl, whisk together ¾ cup flour, ½ cup brown sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Mix until the brown sugar has no lumps.
Step 4: Add 6 tablespoons cold cubed butter to the flour mixture. Using a fork or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces. The cold butter is crucial—it creates those crispy, crunchy topping clusters we love.
Step 5: Place the crumb mixture in the refrigerator while you prepare the cake batter. Keeping it cold ensures the topping stays distinct and doesn’t melt into the cake.
Phase 2: Apple Preparation (5 minutes)
Step 6: Peel 2 medium apples (Granny Smith or Honeycrisp work beautifully), then dice them into ½-inch cubes. Uniform size ensures even cooking.
Step 7: Toss the diced apples with 1 tablespoon lemon juice in a small bowl. This prevents browning and adds brightness that balances the sweetness. Set aside.
Phase 3: Cake Batter Assembly (10 minutes)
Step 8: In a large mixing bowl, whisk together 1½ cups flour, ¾ cup sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt. Whisking aerates the dry ingredients for a lighter texture.
Step 9: Create a well in the center of your dry ingredients. This traditional technique helps ingredients blend more smoothly without overmixing.
Step 10: In a separate bowl, whisk together 2 eggs, ½ cup milk, ⅓ cup melted butter (cooled slightly), and 2 teaspoons vanilla extract until well combined and slightly frothy.
Step 11: Pour the wet ingredients into the well of the dry ingredients. Using a rubber spatula, fold gently just until no flour streaks remain. The batter should look slightly lumpy—this is perfect! Overmixing creates tough, dense cake.
Step 12: Gently fold in the prepared apple pieces, distributing them evenly throughout the batter. The apples will sink slightly during baking, creating pockets of fruity goodness.
Phase 4: Assembly and Baking (45 minutes)
Step 13: Pour the batter into your prepared pan, using the spatula to spread it evenly into corners. Tap the pan gently on the counter twice to release air bubbles.
Step 14: Retrieve the crumb topping from the refrigerator. Sprinkle it evenly over the batter, covering the entire surface. Don’t press it down—loose crumbs create better texture.
Step 15: Place the pan in the preheated oven on the center rack. Bake for 42-45 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The top should be golden brown and the edges pulling slightly from the pan.
Step 16: Remove from the oven and place on a cooling rack. Let cool in the pan for 15 minutes before using the parchment overhang to lift the cake out. This prevents the crumb topping from falling off and allows the structure to set.
Step 17: Allow the apple crumb cake to cool for at least 30 additional minutes before slicing. This helps the apples finish steaming and the cake to firm up for cleaner cuts.
Chef’s Notes
Timing is everything. The cake is done when the center springs back lightly when touched and the edges are golden. Overbaking dries out the apples and makes the cake crumbly.
Apple variety matters. Tart apples like Granny Smith hold their shape beautifully and provide contrast to the sweet cake. If you prefer softer apples with more sweetness, try the combination in our apple and chocolate cake for inspiration.
Room temperature ingredients blend better. Let eggs and milk sit out for 20 minutes before mixing. This creates a smoother batter that rises more evenly.
Crumb topping texture is adjustable. For larger, chunkier crumbs, squeeze some of the mixture together before sprinkling. For finer crumbs, keep the mixture loose and sandy.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 485 |
| Protein | 7g |
| Carbohydrates | 68g |
| Fat | 21g |
Delicious Variations
Caramel Apple Crumb Cake: Drizzle 3 tablespoons caramel sauce over the batter before adding the crumb topping. The caramel melts into the cake creating pockets of gooey sweetness.
Spiced Pear Version: Replace apples with 2 cups diced pears and add ¼ teaspoon ground nutmeg and ⅛ teaspoon ground cloves to both the cake and topping for fall spice depth.
Cream Cheese Swirl: Beat 4 ounces softened cream cheese with 2 tablespoons sugar and 1 egg yolk. Drop spoonfuls onto the batter and swirl with a knife before adding topping. For more cream cheese inspiration, check out these apple cheesecake bars.
Nutty Streusel: Add ⅓ cup chopped pecans or walnuts to the crumb topping for extra crunch and richness.
Storage & Reheating
Room temperature: Cover tightly with plastic wrap and store for up to 3 days. The crumb topping may soften slightly but remains delicious.
Refrigeration: Wrap individual slices in plastic wrap and refrigerate for up to 5 days. The cold actually enhances the apple flavor.
Freezing: Wrap the entire cooled cake (or individual slices) in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven for 8-10 minutes to revive the crumb topping’s crispness. Fresh from the oven is always best!
Troubleshooting Guide
Problem: Soggy crumb topping Your butter was too soft or you pressed the topping into the batter. Always use cold butter and sprinkle loosely. If the topping seems to be browning too quickly, tent with foil for the last 15 minutes.
Problem: Dry, crumbly cake Overbaking is the usual culprit. Check doneness at 40 minutes. Also ensure you’re measuring flour correctly by spooning it into the measuring cup rather than scooping, which packs it down.
Problem: Apples turned mushy You likely used a soft apple variety like Red Delicious or McIntosh. Stick with firm apples that hold their shape. Also, cutting pieces larger than ½-inch helps them maintain structure.
Problem: Cake sank in the middle Opening the oven door too early releases heat and causes collapse. Wait until at least 35 minutes before checking. Also, expired baking powder loses potency and won’t provide adequate rise.
Problem: Uneven baking Your oven may have hot spots. Rotate the pan 180 degrees halfway through baking. An oven thermometer helps ensure accurate temperature—many ovens run hot or cold.
Equipment Essentials
- 8-inch square baking pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Peeler and sharp knife
- Fork or pastry cutter
- Cooling rack
- Toothpick for testing
Shopping List
Produce Section
- 2 medium apples (Granny Smith or Honeycrisp)
- 1 lemon (for juice)
Dairy Section
- Butter (½ cup plus 2 tablespoons total)
- Whole milk
- Eggs
Baking Aisle
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking powder
- Vanilla extract
- Ground cinnamon
- Salt
Success Secrets
1. Cold butter is non-negotiable. The crumb topping depends on solid butter pieces that melt during baking. Room temperature butter creates a paste instead of distinct crumbs.
2. Don’t skimp on apple prep. Uniform ½-inch cubes ensure every bite has fruit and they all finish cooking simultaneously.
3. The toothpick test needs interpretation. A few moist crumbs are perfect—completely clean means overbaked. Wet batter means underbaked.
4. Let it cool completely before cutting. Warm cake is structurally fragile. Patience rewards you with neat slices that hold together beautifully.
5. Serve it warm with vanilla ice cream. The temperature contrast and creamy complement elevates this apple crumb cake from delicious to unforgettable.
This apple crumb cake transforms simple ingredients into something extraordinary. The tender cake provides the perfect canvas for tart apples and that irresistible buttery crumb topping. Make it once, and it’ll become your go-to recipe for every occasion.
