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A slice of crumb-topped apple cake sits on a blue plate, with whole green and red apples and more cake visible in the background.
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5 from 4 votes

Easy Apple Crumble Cake Recipe

Moist and easy apple crumble cake with buttery streusel topping. A simple fall dessert packed with caramelized apples and warm cinnamon flavor.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: World
Keyword: apple
Servings: 12 yields
Calories: 228kcal

Equipment

Ingredients

Caramelized Apples:

  • 3 medium Apples peeled and grated
  • 1 tablespoon Lemon juice
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Butter unsalted
  • 2 tablespoons Milk
  • 1 tablespoon Honey brown sugar

Crumble Topping:

  • 3 tablespoons Brown sugar
  • 3 tablespoons Butter COLD
  • 1 teaspoon Vanilla extract
  • 3 tablespoons Ground almonds (almond meal)
  • ½ cup All-purpose flour
  • ½ teaspoon Cinnamon

Cake Batter:

  • 3 Eggs large
  • ½ cup + 2 tablespoons Sugar
  • ¾ cup + 1 tablespoon Oil neutral, such as canola or sunflower
  • ¾ cup + 1 tablespoon Milk or buttermilk (read notes)
  • 1 teaspoon Vanilla extract
  • ¼ teaspoon Salt
  • 2 cups All-purpose flour
  • 2 teaspoons Baking powder
US Customary - Metric

Instructions

  • Prepare the Pan & Oven: Preheat oven to 350°F (175°C). Grease and line a 9-inch (23cm) round cake pan with parchment paper.
  • Caramelize the Apples: Grate the peeled apples and toss with lemon juice.
  • In a pan, melt butter with honey (or brown sugar) and milk over medium heat. Add the apples and vanilla, cook for 4–5 minutes, stirring often, until softened and slightly golden. Set aside to cool.
  • Make the Crumble: In a bowl, combine sugar, flour, ground almonds, cinnamon, vanilla, and cold butter. Rub together with your fingertips (or a fork) until crumbly. Chill in the fridge while preparing the cake.
  • Make the Cake Batter: In a large bowl, whisk eggs, sugar, and vanilla until pale and doubled in volume.
  • Gradually pour in oil and milk while whisking. Sift in flour, baking powder, and salt. Fold gently until just combined.
  • Assemble: Pour the cake batter into the prepared pan. Spread the caramelized apples evenly over the top, then sprinkle with the crumble mixture.
  • Bake: Bake for 35–40 minutes, until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 10 minutes, then release and let cool completely on a wire rack.

Video

Notes

  • Apples: Any firm variety works. Granny Smith adds tartness, while Fuji or Honeycrisp give extra sweetness.
  • Crumble Texture: For extra crunch, add a tablespoon of oats or chopped nuts to the crumble mix.
  • Oil Substitute: Replace oil with melted butter for a richer flavor.
  • Make Ahead: The cake tastes even better the next day once the flavors settle. Store covered at room temperature for up to 2 days, or refrigerate up to 5 days.
  • Freezing: Wrap well and freeze for up to 2 months. Thaw overnight in the fridge.
  • Serving Idea: Dust with powdered sugar or serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
  • Nut-Free Option: Swap almond meal for the same amount of flour.
  • Buttermilk Option: Swap the milk in the cake batter with the same amount of buttermilk for an even softer, more tender crumb.

Nutrition

Calories: 228kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 169mg | Potassium: 109mg | Fiber: 2g | Sugar: 12g | Vitamin A: 210IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg