This apple crumb cake is the sweetest way to start your morning! With a tender, cinnamon spiced cake, topped with a cinnamon apples and a thick, buttery crumb topping– it's fall in every bite. There's no better way to use up a surplus of apples.
If you enjoyed this blueberry crumb cake, then you've come to the right place. I originally published this apple crumb cake recipe back in 2018 and since have made adjustments for a thicker crumb topping, fresh photos and clearer instructions. Just like this recipe for pumpkin bread, it pairs perfectly with your morning coffee.
Why You'll Love This Apple Crumb Cake
- A soft, buttery, moist and tender cake
- Thick crumb topping with a layer of cinnamon-spiced apples underneath
- Made with simple ingredients
- Easy to make, nothing complicated and no mixer required!
- An extra special breakfast just like this cinnamon swirl bread or cinnamon spiced donuts– perfect for crisp fall mornings
- Not limited to just breakfast, enjoy for dessert too!
Grab These Ingredients
- Flour: All-purpose flour is the structure of the cake. It provides the support needed for the apples and crumb topping.
- Baking Soda & Baking Powder: Both help the cake rise.
- Butter: The butter adds flavor and helps provide structure in both the cake and crumb topping.
- Sugar: I use a combination of granulated sugar and brown sugar, just like in this moist banana bread recipe. It not only helps sweeten the cake, it also adds moisture and flavor. Plus, the brown sugar is the star of the crumb topping.
- Yogurt: The yogurt helps create a moist, more dense cake. Using greek yogurt is ideal, but you can also substitute with sour cream.
- Eggs: Three eggs add moisture and bind the ingredients together.
- Vanilla & Salt: Both add flavor.
- Cinnamon: Adds flavor in the cake and crumb topping.
- Apples: The star of the show! You need 2 apples, peeled and chopped. See below for the types of apples.
Best Apples for Apple Crumb Cake
The best part about this apple crumb cake is that you can use any variety that you enjoy! I personally love Granny Smith or Gala apples– those are also what I usually have on hand. For reference, here are some examples of sweet and tart apples:
- Sweet Apples: Honeycrisp, Pink Lady, Gala and Fuji
- Tart Apples: Granny Smith and Pacific Rose
Overview: How To Make Apple Crumb Cake
It's incredibly easy to make this crumb cake. The full detailed printable recipe is outlined, but let's walk through it. Note: The batter will be thick.
- Make the Crumb Topping: First you're going to stir together the brown sugar, cinnamon, and salt. Stir in the melted butter. Then, using a fork, gently mix in the flour until a crumble forms and the flour is mixed in. Set aside.
- Make the Cake: Whisk together the melted butter and both sugars. Then, add the eggs, yogurt, and vanilla until combined. Then, fold in the dry ingredients until completely combined. The batter will be thick. Spread into the prepared baking pan.
- Layer the Apples: Stir together the chopped apples and cinnamon until the apples are completely coated. Top the cake evenly with the cinnamon apples.
- Add the Crumb Topping: Sprinkle the crumb topping evenly and gently press the topping tightly into the cake so it sticks as it bakes.
- Bake: Bake as directed, covering halfway through to prevent the top from browning too much.
Apple Crumb Cake
Description
This apple crumb cake is the sweetest way to start your morning! With a tender, cinnamon spiced cake, topped with a cinnamon apples and a thick, buttery crumb topping– it's fall in every bite. There's no better way to use up a surplus of apples.
Ingredients
Crumb Topping
- 1 ½ cup light or dark brown sugar
- 1 Tablespoon ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, melted
- 2 ½ all-purpose flour
Cake
- 1 cup unsalted butter, melted
- ¾ cup granulated sugar
- ¾ cup light or dark brown sugar
- 3 large eggs
- 1 cup greek yogurt
- 2 teaspoons pure vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 2 cups peeled chopped apples, about 2 medium apples
- 1 ½ teaspoons ground cinnamon, divided
Optional Vanilla Icing
- 1 cup powdered sugar
- 3 Tablespoons heavy whipping cream
- ¼ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350ºF. Grease or line a 9x13-inch baking pan with parchment paper. Set aside.
- Make the crumb topping: Mix together the brown sugar, cinnamon and salt in a medium bowl. Then, stir in the melted butter. Using a fork, gently mix in the flour until a crumble forms. Do not overmix. You some pea-sized pieces with some larger chunks.
- Make the cake: Whisk the butter, granulated sugar, and brown sugar together until combined. Then, add the eggs, yogurt, and vanilla until smooth, about 1 minute. Add the flour, ½ teaspoon cinnamon, baking soda, baking powder, and salt. Fold together until combined. The batter will be thick.
- Toss together the apples and cinnamon. Set aside.
- Spread the batter evenly into the prepared baking pan. Top evenly with the cinnamon apples. Then, add the crumb topping. Press the crumb topping tightly into the cake so it sticks.
- Bake for 50-60 minutes. The baking time can vary, so keep an eye on it– mine took exactly 55 minutes. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. To prevent the top from browning too quickly, loosely cover with aluminum foil at the 30-minute mark. Remove the cake from the oven and allow to cool for 30 minutes before slicing and serving.
- Make the vanilla icing: Whisk together the powdered sugar, heavy cream and vanilla. Top with vanilla icing or sifted powdered sugar. Leftovers stay fresh covered tightly at room temperature for 3 days or in the refrigerator up to 5 days.
Notes
- Make Ahead Instructions: You can prepare the cake through step 6. Cover the cake tightly and refrigerate for up to 2 days. Allow to come to room temperature before serving. Top with vanilla icing or sifted powdered sugar.
- Freezing Instructions: Prepare the cake through step 6. Allow it to cool completely, cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature. Top with vanilla icing or sifted powdered sugar.
- Apples: Use any variety apples you enjoy. I usually use Granny Smith or Gala apples as it's typically what I already have on hand.
- Yogurt: Make sure you use full-fat Greek yogurt or sour cream. I don't recommend using a lower fat.
Nutrition
Calories: 676kcal | Carbohydrates: 90g | Protein: 7g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 328mg | Potassium: 167mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1083IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 2mg
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