Name: Apple Crumble Cake Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Ingredients: 1 1/2 cups all purpose flour; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 1/2 cup unsalted butter, softened to room temperature; 3/4 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 1/2 cup sour cream or plain Greek yogurt; 2 tablespoons milk; 2 large apples, peeled, cored, and thinly sliced; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon lemon juice; 3/4 cup all purpose flour; 1/2 cup light brown sugar, packed; 1/2 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; 6 tablespoons cold unsalted butter, cut into small cubes; powdered sugar, for dusting; warm caramel sauce, for drizzling

Apple Crumble Cake Recipe tastes like a cozy mash-up of apple pie and coffee cake, with a buttery crumb topping that stays crunchy over soft, cinnamon apples. It suits busy home bakers who want a crowd-pleasing dessert in about 1 hour and 10 minutes from start to finish. I tested this version so many times that my neighbors started “checking on me” right around dessert o’clock.

Why Apple Crumble Cake Recipe Is Worth It

This cake gives you the comfort of apple crumble and the structure of a sliceable cake, so you can serve it neatly without losing that rustic vibe. The tender vanilla base and juicy apples soak up the cinnamon sugar, while the crumble topping adds texture in every bite.

You can bake it with simple pantry ingredients and a couple of apples that sit on the counter a little too long. It works for brunch, potlucks, holidays, or a random Tuesday when you want the house to smell like a bakery.

“This Apple Crumble Cake Recipe tastes like a bakery classic and disappears in minutes at every family gathering.” ★★★★★

Ingredients You Need

For the cake batter

1 ½ cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon fine sea salt
½ cup unsalted butter, softened to room temperature
- I like Kerrygold or any good quality butter for rich flavor.
¾ cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
½ cup sour cream or plain Greek yogurt
- Sour cream gives a slightly richer crumb.
2 tablespoons milk
- Use whole milk for best texture, but 2 percent works in a pinch.

For the apple layer

2 large apples, peeled, cored, and thinly sliced
- Honeycrisp, Pink Lady, or Granny Smith hold shape and taste great.
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
1 teaspoon lemon juice
- Bottled lemon juice works fine if you do not have fresh.

For the crumble topping

¾ cup all purpose flour
½ cup light brown sugar, packed
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
6 tablespoons cold unsalted butter, cut into small cubes
- You can use salted butter and skip the added salt in the topping.

Optional finishing touch

Powdered sugar for dusting
Warm caramel sauce for drizzling
- Store bought caramel works great and saves time.

Equipment list

9 inch round springform pan or 9 inch square baking pan
Parchment paper
Two medium mixing bowls and one large mixing bowl
Hand mixer or stand mixer
Rubber spatula
Whisk
Measuring cups and spoons
Sharp knife and cutting board
Cooling rack

Quick Tips & substitutions

Use room temperature butter, eggs, and sour cream so the batter mixes smoothly and bakes evenly.
Slice apples thinly so they soften in the same time the cake bakes.
Swap sour cream with full fat Greek yogurt if you prefer a little tang.
Use a mix of tart and sweet apples for deeper flavor.
Line the pan with parchment and lightly grease the sides so slices release cleanly.
Chill the crumble topping in the fridge while you prep the batter so it bakes extra crisp.
Replace half the all purpose flour with white whole wheat flour for a slightly heartier cake.
Add a handful of chopped nuts to the crumble if you like extra crunch.
Use coconut sugar instead of brown sugar in the topping if you want a less refined option.
Bake on the middle rack so the crumble browns without burning.

How to Make Apple Crumble Cake Recipe

Step 1: Prep the pan and oven

Preheat the oven to 350°F (175°C). Grease a 9 inch pan, line the bottom with parchment, and lightly grease the parchment too. Set the pan aside while you mix the other components.

Step 2: Mix the crumble topping

In a medium bowl, whisk the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and rub them into the dry ingredients with your fingers or a pastry cutter. Stop when the mixture forms chunky crumbs about the size of peas, then place the bowl in the fridge while you make the cake batter.

Step 3: Toss the apples

Place the sliced apples in another bowl. Sprinkle with sugar, cinnamon, and lemon juice. Toss until every slice looks coated and set the bowl aside.

Step 4: Combine dry ingredients for the cake

In a large bowl, whisk the flour, baking powder, baking soda, and salt. Keep this bowl near your mixer so you can add it easily. This step keeps the leavening even throughout the batter.

Step 5: Cream butter and sugar

In a separate mixing bowl, beat the softened butter and granulated sugar with a hand mixer or stand mixer for about 2 to 3 minutes. Stop when the mixture looks pale and fluffy. Scrape the sides of the bowl once or twice so everything mixes evenly.

Step 6: Add eggs and vanilla

Beat in the eggs one at a time. Mix well after each egg so the batter stays smooth and glossy. Add the vanilla extract and mix again until combined.

Step 7: Add dry ingredients with sour cream and milk

Add half of the flour mixture to the wet ingredients and mix on low speed until just combined. Stir in the sour cream and milk, then add the remaining flour mixture. Mix on low only until no streaks of flour remain, then finish with a quick stir by hand with a spatula.

Step 8: Assemble the cake layers

Spread the cake batter evenly in the prepared pan. Arrange the cinnamon apples over the batter in an even layer. Sprinkle the chilled crumble topping over the apples, covering them as evenly as possible.

Step 9: Bake

Place the pan on the middle rack and bake for 40 to 50 minutes. Check around 40 minutes and test the center with a toothpick. Stop baking when the toothpick comes out with a few moist crumbs and the crumble looks golden brown.

Step 10: Cool and serve

Set the pan on a cooling rack and let the cake cool for at least 20 to 30 minutes. Run a knife around the edge of the pan, then release the springform or slice from the square pan. Dust with powdered sugar or drizzle with warm caramel right before serving.

Recipe Variations

Gluten free: Use a 1 to 1 gluten free baking flour in both the batter and crumble.
Dairy free: Swap butter with vegan butter sticks and use dairy free yogurt and milk.
Vegan: Use dairy free swaps plus two flax eggs in place of the eggs.
Low sugar: Cut the sugar in the cake by 2 tablespoons and use a sugar substitute in the crumble that measures like sugar.
Nutty: Add ½ cup chopped pecans or walnuts to the crumble topping.
Extra apple: Add one more apple and layer half in the middle of the batter and half on top.
Spice lover: Add nutmeg or cardamom along with the cinnamon for a warmer flavor.

Ways to Serve

Serve warm with a scoop of vanilla ice cream.
Offer slices at brunch with hot coffee, tea, or hot chocolate.
Pack cooled squares in lunchboxes as a sweet treat.
Top with a spoonful of vanilla yogurt for a dessert style breakfast.
Pair with a mug of warm apple cider on a chilly evening.

Storage Success

Let the Apple Crumble Cake Recipe cool completely before you cover it so condensation does not make the crumble soggy. Store it at room temperature in an airtight container for up to 2 days. Move leftovers to the fridge after that and keep them for another 3 days. Reheat slices in a low oven or toaster oven so the crumble topping turns crisp again.