The Best Apple Crumb Cake – the apple crumb cake of your dreams, with tons of apples and the best crumb topping ever!
If you are a fan of crumb topping like me, you will love this cake! Just as much as my Cinnamon Coffee Cake Muffins, Cherry Pie Crumb Bars or the Best Pumpkin Coffee Cake.
APPLE CRUMB CAKE
What is the best part of a crumb cake? Crumb topping! So often you have a crumb cake and just wish there was less cake in it and more (much, much more!) of the crumb topping.I set out to make it all happen! My goal: make a crumb cake with good amount of cake but the best amount of crumb topping. The BEST crumb cake in the world!
It took me three tries to get this cake just like I wanted. And it is glorious! You can actually taste the apples and the cake doesn’t overwhelm. Before arranging the apple slices over the batter, I toss them gently in sugar, cinnamon and apple cider vinegar. It helps them cook perfectly between the layers of the cake and the topping. Next, layer the apple slices over the cake batter. Sprinkle crumb topping on top and bake!
How to make Apple Crumb Cake?
- Start by making the crumb topping. Combine all ingredients in a bowl and stir with a fork until it resembles crumbs. Set aside.
- Prepare the apple layer, by slicing apples and tossing them with lemon juice (to prevent browning) and spices.
- Make the cake batter and pour into a cake pan. Arrange apple slices on top of cake batter.
- Sprinkle crumb topping over apple layer.
- Bake cake until the topping is golden brown.
How to make the best crumb topping?
If you look at my recipe, you will notice that I use melted butter in making my crumb topping. It may sound strange since most recipes for desserts with crumb topping call for very cold butter that gets cut into the flour-sugar mixture. In that case, if your butter is not perfectly cold, it can melt the whole topping over your cake or muffins. Using melted butter prevents this possibility. This recipe if foolproof! I always make crumb topping with melted butter, in bars or muffins, and it always works. The crumb topping here is really shining!
Tools you need to make this crumb cake:
- 2 mixing bowls
- whisk
- fork
- springform cake pan
Tips for making the best apple crumb cake:
- use granny smith or gala apples
- make sure the melted butter is cooled completely before mixing with topping ingredients
- if the topping is browning too fast, cover it loosely with aluminum foil
- cool cake completely before slicing into perfect triangles
- serve with caramel sauce and vanilla ice cream
More Recipes for Desserts with Apples:
Cinnamon Apple Bundt Cake from Yellow Bliss Road
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
BEST APPLE CRUMB CAKE RECIPE:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup + 2 Tablespoons of milk
- 3/4 teaspoon pure vanilla extract
- 1/4 cup + 2 teaspoons vegetable or canola oil
- 1 large egg
- 2 to 3 medium apples washed, peeled, cored and sliced ( I used Red Delicious and Golden Delicious)
- 2 Tablespoons granulated sugar
- 1/2 teaspoons ground cinnamon
- 1 Tablespoon apple cider vinegar
- 1/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted and cooled
- 1 and 1/2 cup all-purpose flour
- Grease and flour an 8" round springform pan. Set aside.
- Preheat oven to 375 degrees F.
- In a medium bowl, whisk together both sugars, cinnamon, salt and flour. Add melted butter and fluff with fork until mixtures creates crumbs. Set aside.
- In a medium mixing bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda and salt. In a large measuring cup, mix together milk, vanilla, oil and egg. Whisk until smooth.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon. Do not over mix. Few lumps in the batter are okay.
- Pour the cake batter into the prepared pan.
- In a medium bowl, toss together apple slices with two tablespoons of sugar, 1/2 teaspoon of cinnamon and the apple cider vinegar. Set aside.
- Arrange apple slices over the batter.
- Sprinkle crumb topping over the apples covering completely.
- Bake the cake for 30 to 35 minutes or until the topping is golden brown.
- Let cool completely in the pan.
- Transfer onto a serving plate or stand. Slice and serve.
- Keep in a covered container for up to 4 days.
I highly recommend drizzling caramel sauce over each slice just before serving. It makes it that much more amazing. Try my Microwave Caramel Sauce - it's the easiest and the best caramel sauce ever! You can make it while the cake cools! You can also top it with a scoop of delicious sweet vanilla ice cream.
Michelle says
October 13, 2019 at 8:57 pmHi Anna, I’m so happy I stumbled across your recipe! This cake is awesome and the crumb topping is perfect, because really, if the crumble isn’t good then the whole recipr is a waste. Thank you for sharing!
Michelle
Anna says
October 13, 2019 at 11:20 pmHi Michelle! That’s fantastic! I am so glad the cake was a hit. I totally agree, the crumb topping is very important. 😀 Thank you for trying my recipe!
FJ says
October 10, 2019 at 8:44 amI rarely comment but this recipe is wonderful. I used about 10 crab apples from our tree (they are small and tart). I didn’t measure the apples but am estimating there was about a cup and a half. I also added a third cup of chopped nuts to the topping mix just cuz I am a nut and love them. A really nice cake and will definitely keep this recipe for future bakings. Thank you!
Sheila says
October 9, 2019 at 2:13 pmDEAR ANNA!
I just sent an email praising your eggplant lasagna and realized I had addressed you as
Sara, by mistake, from reading all the comments!
Please go ahead and correct it, so no one is confused and you get the credit you deserve!
Your site is SO AMAZINGLY the most perfect site I have ever been to for cooking, baking and probably more, as I cannot wait to explore it MORE!
Thanks SO MUCH, “Anna!”
Anna says
October 9, 2019 at 10:50 pmNo worries at all! 😀 I am so glad that you found my website and that you are enjoying browsing through the recipes. Thank you!
Jesstina says
October 11, 2019 at 3:27 pmcan you make it with box cake mix would love to make it but afraid to make homemade also can you use apple pie filling
Anna says
October 11, 2019 at 3:52 pmHi Jesstina! I did not test the recipe with a cake mix or apple pie filling. I encourage you to try the recipe as it is written. Good luck!
Denise says
October 6, 2019 at 9:37 amThis cake is so delicious!
Mc says
September 29, 2019 at 7:10 pmI made this tonight, it was absolutely incredible. Someone commented “this tastes like fall”. I agree.
Anna says
September 29, 2019 at 10:29 pmThank you so much! I am so glad the cake was a hit!
Blanca says
October 2, 2019 at 9:11 pmHello!
What if I don’t have a springform pan?
Can I use a pie pan?
Thank you!
Blanca
Anna says
October 2, 2019 at 10:50 pmHi Blanca! Yes, you can use a pie pan as long as it’s a deep dish. The batter won’t fit in a regular pie pan. Hope this helps!
Stacy says
August 25, 2019 at 7:32 amCould this cake be made ahead and frozen?
Ann Rotolo says
May 11, 2019 at 6:14 pmI am going to make this tomorrow. It looks & sounds delicious!!
Anna says
May 12, 2019 at 8:28 pmAwesome! I hope you love it, Ann!
Trieraggie says
March 7, 2019 at 5:40 pmI made this several times, easy to make and it’s delicious. I freeze it in small portions and my husband has a piece for dessert and pops it in microwave for a few seconds. We skip the caramel sauce because of calories. Thanks for recipe.
Henny says
October 15, 2018 at 10:05 amThis cake is amazingly delicious. I out did myself when I baked this cake. It reminded me of a wonderful dessert you’d get at a high end restaurant. Thank you so much for sharing. The only difference I would do next time, is cook the caramel sauce over the stop top.
Anna@CrunchyCreamySweet says
October 18, 2018 at 4:31 pmHi Henny! WOW! Your comment just made my day! THANK YOU! I am so happy to know you made my recipe and that you enjoyed the cake. 😀
Rachael Yerkes says
September 17, 2018 at 4:30 pmApple season is finally here and I can’t wait to make this!
Krissy Allori says
September 17, 2018 at 1:38 pmYour pictures are making my mouth water! Can’t wait to try it!
Jessica says
September 17, 2018 at 11:40 amOkay this is amazing! Thank you so much!
Charity says
September 17, 2018 at 11:37 amWe just bought apples from a farm market yesterday. Now I know what to do with them!
Jamielyn says
September 17, 2018 at 11:29 amThis looks INCREDIBLE! Perfect for fall!
James Conroy says
February 18, 2018 at 10:51 amThe name fits the results. I made this for some friends without trying it first they simply loved it! It will be my go to cake!!!
Alicia says
February 11, 2018 at 6:56 pmWe don’t have all-purpose flour in Australia and so I used plain flour. Even though it tasted amazing, my cake did not rise as well as yours. Should I use self raising flour instead to get that nice rise? Thanks again for your fabulous recipe! I’ll definitely be makig it again.
Cathy says
December 20, 2017 at 8:33 amIs it possible to use frozen apple slices in this recipe? If so do I have to adjust the recipe at all?
Anna@CrunchyCreamySweet says
December 21, 2017 at 1:04 amHi Cathy! I did not test this recipe with frozen apples. So sorry! I think they will release too much water during baking and the batter won’t bake properly. I hope this helps!
Shellie Kleiman says
December 14, 2017 at 1:50 pmCan this be made in a 9″ springform pan? Do I need to adjust anything?
Margie says
November 19, 2017 at 9:26 pmI need to double the recipe . What size pan should I bake it in?
Thanks,
Anna@CrunchyCreamySweet says
November 21, 2017 at 12:58 amHi Margie! I think a 13″ x 9″ pan will work just fine. I recommend metal pan, not glass. I hope this helps! Let me know how it goes!
Donna Robey says
November 9, 2017 at 3:58 pmHi can I make this delicious cake in a 13 by 9 dish?
Hermum says
November 9, 2017 at 11:09 amHi!!! Thank you for sharing this recipe. I want to try to make this beautiful cake but I don’t have apple cider vinegar. Can I replace it? Thank you very much
Anna@CrunchyCreamySweet says
November 9, 2017 at 12:11 pmHi! You can use lemon juice instead. I hope this helps! Enjoy!
Amalia says
November 7, 2017 at 5:02 pmWow this really is the best apple crumb cake!
I m fairly new to baking and i still nailed it. It tastes amazing and looks so good!!!!
My crumbs though don’t come out as good looking as yours even though i follow the measurements to the letter. They dont all stick together and i end up with some big lumps and a lot of tinnier almost powder ones. Maybe more butter?
Cant thank you enough for sharing Anna, i sent this recipe to pretty much everyone i know.
Anna@CrunchyCreamySweet says
November 8, 2017 at 12:30 amAmalia, your comment just made my day! THANK YOU! I am so happy to know you made the recipe and it was such a hit! And thank you for spreading the love! As far as the crumb topping, the butter has to be cooled. If it’s still warm when you mix it with the flour and sugar mixture, it will sort of cook it. It will form big clumps. I hope this helps! I’ve made a lot of crumb toppings over the years and learned that when it comes to melted butter, it just has to be cool. Still liquid so not cold but cooled, not warm to the touch. Have a beautiful day! -Anna
Linda says
October 22, 2017 at 10:33 pmI was wondering what went wrong! My batter didn’t cook properly. It was still runny in the middle. I did use pears instead of apples, could this make a difference? I double checked my ingredients before putting together. I even baked it in a 9″ Springform pan since I didn’t have an 8″ and baked at 375 for 30 min. So I would have thought it would have baked through. It was hard to test batter for doneness as the skewer came out clean when I checked it. Maybe the fruit swiped it clean when I tested it. Believe it or not I am an experienced baker. Thanks.
Gail says
November 3, 2018 at 9:16 pmI had the same problem, mine did not cook in the middle – very runny. Part of the problem was that I doubled the recipe. Next time, and I WILL make it again, I’ll do it in a 9×13 pan, that may cook better. The part that was cooked was delicious. I gave it 5 starts, since I’m sure the part that wasn’t cooked was my fault.
ashley says
September 19, 2017 at 10:12 amI am having trouble finding an 8″ springform pan. I have a 9in x2 5/8in springform. Would this work? I have an 8 in square but I really wanted a round cake.
Thanks!
Anna@CrunchyCreamySweet says
September 19, 2017 at 12:08 pmHi Ashley! Thank you for the question. It should be fine. It may bake faster so watch it at the end or maybe shorten the bake time by 5 to 10 minutes. I hope this helps! Let me know how it goes. Also, I think I got a set of three springform pans ( 8″, 9″ and 10″) from Bed Bath and Beyond. -Anna
christy says
December 13, 2014 at 5:01 amhello, i made this once and they were amazing! i am wondering how long should i bake them for if i want to make it in muffin size?
Anna@CrunchyCreamySweet says
December 31, 2014 at 1:52 pmHi Christy! One of my friends made it in a muffin pan and she baked it for 18 to 20 minutes. Hope this helps!
Krystal Fernandez says
November 25, 2014 at 5:10 pmHello I made this and it was absolutely delicious!!!! I am going to double the cake recipe but I’m not too sure how much longer I should bake it….any ideas??
Anna@CrunchyCreamySweet says
November 25, 2014 at 10:29 pmHi Krystal! I am so glad you tried my cake recipe! If you want to double the cake, I would add about 15 more minutes and maybe cut the apple amount in half. Let me know how it goes! Thank you!
Cindy Calland says
November 24, 2014 at 1:34 pmI made this a couple of weeks ago and my husband said it was the best dessert I’ve ever made! I’ll be making one for Thanksgiving and I need another one for the Saturday after Thanksgiving. Have you tried freezing the apple crumb cake? Would be nice to make two at one time and pop one in the freezer.
Anna@CrunchyCreamySweet says
November 24, 2014 at 2:02 pmHi Cindy! I am so happy to hear that! Thank you so much for letting me know! I am getting a lot of questions about freezing this cake. I have not tried it but I will tell you that you can treat it like an apple pie because the apple layer is quite thick here. If you had a success with freezing an apple pie in the past, go ahead with it. If not, I would recommend making the topping in advance and storing in a ziploc bag. Same with apples, you can prepare them ahead. Just make sure they are well coated with the lemon juice or vinegar so they won’t turn brown. You can make the cake layer and bake everything together on the day of serving. I hope this helps! Please, let me know what you end up doing and how it goes! Have a wonderful holiday week!
Nofar says
November 22, 2014 at 4:46 pmHow long before can I make it? And do I store it in the fridge?
dewinolli says
November 19, 2014 at 12:27 amHi.. may i subtitute the vegetable oil with butter? I only have butter on hand.
Anna@CrunchyCreamySweet says
November 19, 2014 at 10:21 amHi! Yes, you can use melted butter. Let me know how it goes! Thanks!
Randa says
November 2, 2014 at 3:36 pmOh my…this was delicious. I didn’t have any Apple cider vinegar so I substituted lemon juice, it turned out amazing. My husband, who rarely eats any sweets, helped himself to two big pieces. Thank you so much for sharing this wonderful recipe!
Jiveney says
October 26, 2014 at 1:08 pmHi there,
I am making this today. Just wondering where the 2tbsp of granulated sugar comes in for the cake? Do I sprinkle it over the apples once they are placed on the batter or does it just go in with the 1/4 cup of sugar?
Thanks so much!!
Anna@CrunchyCreamySweet says
October 26, 2014 at 1:36 pmHi! Sprinkle the sugar over the apples (see photo of apple slices in the bowl) and toss them together. Sorry if it’s not clear in the recipe. Hope this helps! Let me know how you like the cake! Thank you!
Meira says
October 23, 2014 at 1:16 pmHi, What did you use as the drizzle in your first picture???? It looks awesome.
Anna@CrunchyCreamySweet says
October 23, 2014 at 1:49 pmHi Meira! I used my Microwave Caramel Sauce! It’s a perfect pairing! Here is the link to it: https://www.crunchycreamysweet.com/microwave-caramel-sauce/ Thank you!
Heidi says
October 19, 2014 at 7:39 pmI found this on pinterest and made this today for a dinner party! I doubled the cake part and instead of using a caramel drizzle, I used a confectioners sugar drizzle. It was FANTASTIC! I will be making this over and over again. Thanks!
Jen says
October 19, 2014 at 6:35 pmHave you tried making mini cakes with this recipe?
Anna@CrunchyCreamySweet says
October 19, 2014 at 9:51 pmHi Jen! I have not but one of my friends did and she loved them! Thank you!
tammy says
October 19, 2014 at 11:26 amI just made this and my husband and son gobbled it up! Thank you, I can’t wait to make it again 🙂
Elise says
October 15, 2014 at 1:11 pmThis looks delicious! Can’t wait to use my apple orchard apples for it! Would I be able to use a bundt pan instead?
tammy says
October 19, 2014 at 11:27 amI just made this cake and it is fabulous. It has a crumb topping so a bundt pan is not ideal. I would suggest a tube pan instead.
Anna@CrunchyCreamySweet says
October 19, 2014 at 3:35 pmHi Elise! I wouldn’t recommend a bundt pan. Like Tammy said, the crumb topping won’t bake properly. Try 8″ square pan instead. Hope this helps!
Darcie says
October 7, 2014 at 6:11 pmWould an 8×8 pan work or 9×13? I am yet to find my springform pan in our move. 🙁 Thank you!
Anna@CrunchyCreamySweet says
October 7, 2014 at 9:27 pmHi Darcie! Thank you for the question! You can use 8″ square pan or a muffin pan. The 9×13 will be too big. Hope this helps!
Debbie P. says
October 7, 2014 at 8:59 amcan you use buttermilk?
Katie says
October 4, 2014 at 8:12 amHow long will it keep? Thinking about making this for a brunch but will need to make ahead of time.
Anna@CrunchyCreamySweet says
October 4, 2014 at 3:16 pmHi Katie! It’s just like with an apple pie – it’s the best fresh. I wouldn’t make it days in advance, maybe one day ahead. Keep if covered until serving. Hope this helps!
Curry and Comfort says
September 23, 2014 at 7:31 pmOh Wow!! Now that’s one delicious looking apple cake!
CrunchyCreamySw says
September 23, 2014 at 11:13 amThank you so much, Ashley!
CrunchyCreamySw says
September 23, 2014 at 11:11 amHi Elaine! I used golden delicious apples. Thanks!
Mandy @ Baking with Blondie says
September 22, 2014 at 8:49 amSeriously?! This thing is the BOMB! I can’t wait to try it! That crumb topping needs to be in my life. Like right now.
CrunchyCreamySw says
September 23, 2014 at 11:11 amThank you so much, Mandy!
Becca Heflin says
September 21, 2014 at 10:13 pmI can’t even…. this is so swoon worthy, I just can’t handle it! <3 <3
CrunchyCreamySw says
September 23, 2014 at 11:12 amThank you, Becca and thank you for making it into adorable muffins!
Amanda @ Once Upon a Recipe says
September 21, 2014 at 9:42 pmI am loving the heavy crumb to cake ratio! The cake looks beautiful too. My friend just gave me a bunch of apples from her tree and I think this might be the perfect way to use them!
CrunchyCreamySw says
September 23, 2014 at 11:12 amThanks, Amanda!
Tutti Dolci says
September 21, 2014 at 6:20 pmI love that crumb topping, so good!
CrunchyCreamySw says
September 23, 2014 at 11:12 amThanks, Laura!
wearenotmartha says
September 21, 2014 at 4:58 pmPretty sure I need this RIGHT NOW. I’ve been all about the apples this week!! This looks incredible.
Sues
CrunchyCreamySw says
September 23, 2014 at 11:12 amThanks, Sues!
Jessica |Portuguese Girl Cooks says
September 21, 2014 at 3:52 pmOne of my fall favourites. This cake looks awesome, Anna!
CrunchyCreamySw says
September 23, 2014 at 11:13 amThank you, Jessica!
Auntiepatch says
September 21, 2014 at 1:51 pmI’m going in for minor surgery this week and I think I’ll take one of these to the surgery nurses.
CrunchyCreamySw says
September 21, 2014 at 2:05 pmI love this idea! Hope the surgery goes well! Hugs!
Stephanie @ Girl Versus Dough says
September 21, 2014 at 1:50 pmWHOA. I love the height of this cake! And that crumb topping = major swoon.
CrunchyCreamySw says
September 21, 2014 at 2:05 pmThank you, sweet Stephanie!