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 A soft, tender, easy-to-make crumb cake, topped with cinnamon apples and heavy on the crumbs! Get the recipe at runlifteatrepeat.com!

Apple Crumb Cake

A soft, tender, easy-to-make crumb cake, topped with cinnamon apples and heavy on the crumbs!
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert

Ingredients
  

CRUMB CAKE

  • 4 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 3 teaspoons ground cinnamon, divided in half
  • 5 large eggs, room temperature
  • 1 and ½ cups plain or vanilla dairy-free yogurt*
  • ½ cup packed light brown sugar
  • 1 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 and ½ cups unrefined coconut oil, melted*
  • 3 large apples, peeled & chopped (gala, granny smith, etc.)
  • 1 teaspoon lemon juice

CRUMB TOPPING

  • 2 and ¼ cup all-purpose flour
  • 1 and ¼ cup packed light brown sugar
  • ¾ cup unrefined coconut oil, melted & cooled
  • ½ teaspoon ground cinnamon

VANILLA ICING

  • 1 cup powdered sugar
  • 1 and ½ teaspoons vanilla extract
  • 2-3 Tablespoons unsweetened almond milk*

Instructions
 

  • Preheat the oven to 350°F. Line a 9x13 baking dish with parchment paper or spray with non-stick spray.
  • Make the cake: Whisk together the flour, baking powder, baking soda, and 1 and ½ teaspoons cinnamon in a medium mixing bowl. Set aside. In a large mixing bowl, whisk together the sugars, eggs, yogurt, and vanilla. While whisking, slowly add in the coconut oil. Add the dry ingredients into the wet ingredients and fold together — the batter will be thick. Do not overmix. Spread the batter into the prepared baking dish. Set aside.
  • For the apples: In a small bowl, add the chopped apples. Add the lemon juice and the remaining cinnamon. Stir together and set aside.
  • Make the crumb topping: Using a fork, mix together the flour, brown sugar, and cinnamon in a small bowl. Stir in the coconut oil until crumbs form — make sure the coconut oil is slightly cooled so it doesn't melt the ingredients.
  • Assemble the cake: Sprinkle the apples evenly on the top of the batter. Then, sprinkle on the crumb topping. Press the apple and crumb topping into the cake so it sticks to the batter.
  • Bake for 50-55 minutes. Baking times may vary, so keep an eye on it. The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Remove the cake from the oven and allow to cool for 5-10 minutes.
  • Make the icing: While the cake cools, whisk together the powered sugar, vanilla and almond milk. If to thick, add a little more almond milk. Drizzle as much or as little on the cake. Slice & serve!

Notes

My preferred brand of dairy-free yogurt is KiteHill, but any brand can be used. OR regular yogurt can be substituted.
It's best to use refined coconut oil for no coconut flavor.
The cake is best when eaten in 1-2 days. However, it can be stored in the refrigerator for up to 5 days when covered tightly.
Tried this recipe?Let us know how it was!