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:
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:
The Best Apple Crumb Cake Recipe
Ingredients
for the cake:
- 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
for the topping:
- 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
Instructions
- Grease and flour an 8" round springform pan. Set aside.
- Preheat oven to 375 degrees F.
to make the topping:
- 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.
to make the cake:
- 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.
Notes
Nutrition
Cathy says
This is a keeper! There is plenty of crunchy crumb topping, I’ll be making it a lot!
Anna says
Yay! That’s fantastic! Thank you so much, Cathy!
Stephanie Murrile says
This turned out amazing. I love this recipe so much. I have made it 3 times in one month. I am about to try using peaches instead of apples today. I’ll post the result. Thank you so much Ana for your recipe and hard work.
Nina says
Did you try it with peaches yet? Wondering how it turned out.
Helen says
Wow! This is a cake my GermanGrandmother used to make for us. I didn’t even remember her doing it until I tasted it. Thank you so much for this recipe. It was delicious on top of bringing back a beloved memory of my grandmother😋
Anna says
Aww! Thank you so much for sharing the special memory, Helen! I am so happy to know you enjoyed the cake!
Patricia says
Hi
I’ve made this recipe once and it was just perfect. I want to do it again and au wonder if I can add some blueberries
Thanks
Anna says
Hi Patricia! Blueberries would be a great addition!
Mona says
Thank you so much I’ve doubled the recipe and it was amazing 👏
Cathy Yonek says
This was amazing. Even better the next day. I used a 9 inch cake pan, it worked fine.
Laura says
Made cake and it looks amazing! If, and that’s a big if, not finished in one sitting – do I refrigerate.
Anna says
Hi Laura! Haha! I love that! I do not refrigerate this cake but I do keep it covered to prevent drying. I use a cake stand with a cloche lid. If you want to keep the leftovers for longer than 2 days, refrigeration is recommended. I hope this helps! Enjoy the cake!
Rachel says
Would this freeze well? Cook before or after freezing?
Lowana says
The best apple crumble I have made.
Anna says
Yay! Thank you so much, Lowana!
Helen Romain says
This is certainly the best apple crumble cake. I followed your recipe and didn’t change anything. It was delicious. Thanks for sharing
Helen
Markus says
Hey I’m German and i absolutely wanna bake this cake but the oage cinverts it into metric and it just seems to be way less flour for everything for example the dough is it really only 93,5 grams of flour? I’m just curious i don’t wanna mess it up but the German recipes all use like 200gr of flour but their cakes all look dry and not as tasty as yours that’s why i wanna make yours not the German
Sorry if my English is bad just let me know if or whatever you didn’t understand and I’ll try to ask better 😅😅
Lill says
I made this with the amount of flour suggested, my family couldn’t get enough of it. Came out amazing
Jae says
Hello,
This looks amazing and I’m looking forward to trying this recipe this weekend. If I want to make in a 9” springform pan rather than 8”, by how much do I need to adjust the recipe to not lose any height in the cake? Thank you!
hibah says
hi! can i turn these into muffins?!
Anna says
Hi! Here is my recipe for Apple Crumb Muffins: https://www.crunchycreamysweet.com/apple-crumb-muffins/
Edward Wilson says
Great recipe and so easy. I used a 9” springform Pan, used more apples. Although I didn’t have enough crumb topping for a crust that went very far up the sides, it was sufficient with enough for the top as well. Increase the baking time for more apples, sliced very thin. But excellent results!
J says
Ever make something so good you’re convinced you didn’t actually make it and bought it instead?! That’s this recipe, after trying it I couldn’t believe I had made something this delicious! Thanks for the easy and wonderful recipe, I will def be making this again 😁
Anna says
Yay! I am so glad you love it! Thank you so much for making my recipe and for the review!
Jazmin says
Incredibly tasty and crunchy cover with delicious filling, very good recipe, thank you for sharing it !!
Abigail says
Hi, I’d love to make this, but I only have Fuji Apples on hand. Will it change the taste drastically?
Patricia says
I made it yesterday. Fantastic recipe and very easy to make.
Laura says
Excellent recipe! I’m not a great baker, but this turned out fantastic! I used gluten free baking flour. I added a few dried cranberries on top of the batter and beneath the apples. I also used a loaf pan and lowered the baking temp to 350 and added 15 minutes. It was perfect.
Abigail says
Hi, can I ask, what’s your loaf pan size for this recipe? I’m also thinking of using a loaf pan
Anna says
This recipe was DELICIOUS….we are gluten free and lactose intolerant here, so I just substituted with GF flour and almond milk and it came out PERFECT!!
It’s a keeper!!!
Anna says
Fantastic! I am so glad you love the cake, Anna! Thank you for sharing your GF substitutes!
Dee says
My husband said amazing and it was!! I only had a 9” spring pan and baked about 40 minutes. The only thing I did differently was I added chopped pecans which we love. The topping was perfect. Melting the butter, letting it cool made it so easy. Thanks, this is one of our favorite recipes
Stacey says
Wow this was perfect! I didn’t change the recipe at all and it came out exactly as pictured. In case it’s helpful to anyone, I didn’t have a springform pan, so this is what I did:
Spray a cake pan thoroughly, then cover the bottom with parchment paper. Spray the paper too.
When the cake’s done and cooled a bit, cover the whole thing with aluminum foil, tuck it in over the edges of the pan. Tip over onto a plate. It’ll come loose. Remove pan. Put another plate on it upside down, flip the whole thing over like a plate sandwich, and take off the top plate and foil.
Frith says
Made this for today’s ‘playing in the kitchen’. I substituted one cup of ground almonds for one cup of the flour in the crumble topping and used ground cardamom as the spice as significant other is not a fan of cinnamon (what is that about even?). It looks amazing and smelled divine. Now I have an essay to write. Why am I here writing comments? Must. Work.
Shirley says
Hi,
I only have a 9 inches springform pan. Could you please tell what adjustments do l need to do and how long to bake it.
Thanks,
Shirley
Brandon Anthony Gatti says
You can either adjust everything by 20 percent or you can just decrease the bake time due to the batter being spread thinner. I bake this recipe at 32 minutes so I would just go down to 28 minutes.
Katharina says
This IS the BEST apple crumble cake ever!!! Just as you described it. I was a bit sceptic about the melted butter but followed your recipe and YES it works perfect. This is the only apple crumble cake I will ever be making. And what a great option to have metric measures as well on your recipes!!!!
Best regards from Rhodes/Greece
Heather says
Hi there,
How thick should you slice the apples.
Thank you
Heather
Stacey says
We did about 1/4 to 1/3 inch
Joy says
Hi Anna, thank you so much for this recipe – I made this for my Mum’s birthday and it was soo yummy, everybody loved it!! And the crumb was perfection 😋💕
Just wondering, after arranging the apples over the batter, should I have added the remaining ACV liquid? I discarded the liquid when I made this, but it didn’t look as saucy as your pics..
Still super delicious though, can’t wait to make it again!! ❤️
Peggy Cornett says
Ok , This is so GOOD. I looked at, studied reviews and finally made it. It is so AMAZING. I am so HAPPY. I made in a 9inch pan. I used 3 Fugi apples. Cooked 45 min. Placed foil on top last few minutes.
MAKE THIS. YOU WILL LOVE. SMELLS OF FALL.
Anna says
Hi Peggy! Yay! I am so glad the cake was a hit! Thank you so much for giving my recipe a try!
Lena says
My I’ma used to make a crumb cake just like this one except she sprinkled icing sugar in top after it cooled. We haven’t been able to translate her recipes as they are in hand writing and German. This is that cake our favorite cake . She always made it when we would come to visit. Often apple but sometimes plum or peach. Thank you sooo much
Sue McCormack says
Made this exactly as the recipe is written….turned out awesome. Used an 8 inch springform pan. Perfect recipe….I will be making this often. In the past I have had difficulty with making crumbles, but your tip about melting the butter and cooking it worked beautifully. Thank you so much for sharing this recipe!
Anna says
Thank you for giving it a try, Sue! I am so glad it was a hit!
Kate says
Apparently the best cake I have ever made!! I have made it 3 times and will be making it again this weekend as it’s now the family favorite.
Anna says
Yay! That’s wonderful, Kate! I am so glad it is such a big hit! Thank you so much for making my recipe!
Deb says
I want to make this in a 9X13 pan. Would I just have to double the recipe?
Karin Sedor says
Afternoon,
I am about to make this for the first time and wanted to see if you had the increased measurments to do a 10 inch spring pan.
Cant wait.
Thank you,
Karin
Kike says
Great recipe! Is there a way I can incorporate a similar recipe like this but for a vegan apple crumble cake?
Sara says
It was the first time I used your recipe and the result was awesome…THANK YOU 🙂
Amanda says
If I use a 10” springform pan I know the cake will be lower. Will it be to low?
Zariana Vitti says
I used a 10” and it was definitely low but still delicious
Sally says
I just made this cake with my daughter and it is DELICIOUS!! I added an extra 15mins in the oven to ensure it was cooked through. Thank you for this fab recipe.
Anna says
Thank you so much, Sally! I am thrilled that you love the cake!
Lunga says
3rd time making it, perfect every time!
Anna says
Yay!! That’s awesome! Thank you, Lunga!
Sharon Rosenthal says
Hi Anna,
Made this last night. It’s all gone this morning. I followed your recipe using 3 apples. I always use more vanilla. I used 1 tablespoon. I love an oaty nutty topping. I used 1/2 cup less flour and replaced with oats. I found I need more oats and a little more flour and added chopped pecans. I just made sure the topping was moist and not dry. Adding more oats until I got the right consistency. That topping was to die for. Delicious! This is now a new family favorite. I was skeptical about the amount of batter thinking it too little. It was perfect. Only had 9” pan. Everything cooked a little longer. Probably 12 minutes more. – More apples and topping. Thank you! Great recipe.
Maricar says
Hi Sharon,
Can you please share the changes in measurements for the crumble topping? I want to try mine with oats and nuts as well.
Thank you!
Maricar
Caz says
I doubled the ingredients for 9 tin
Manosi says
Just tried this recipe on a whim and it was amazing!! Super easy to make and extremely tasty. Thank you for the recipe!! 🙂
Anna says
Thank you so much for giving it a try! I am so glad you love it!
Julie De Smith says
Who cares? Sharon, you made something completely different.
Christine says
Hi Anna
We made this a few weeks ago and the whole family thought it was delicious – thank you! One question – I found the taste of the apple cider vinegar a bit overpowering. Would the recipe still work if we eliminate the vinegar?
Thanks!
Anna says
Hi Christine! I am so glad the cake was a hit! If you don’t like the vinegar, use lemon juice. Hope this helps!
Madeleine Fuchs says
Dear Anna,
Thank you for the recipe. I really liked the tip about cooling the butter for the topping.
Madeleine
Anna says
Thank you so much for giving it a try, Madeleine!
Mary says
Hi Anna,
I’m a pretty skilled baker and home chef, so when I come across a recipe I almost always make a few changes to make it better. I made your apple cake as written (no changes) and it is the most delicious cake. I’m excited to play around with it and make a berry cake or use peaches!
Anna says
Hi Mary! Yay! That’s absolutely wonderful! I am so glad the cake was a success. The berry and peach versions sound amazing. Thank you for giving my recipe a try!
Sarika says
Fab… the cake turned out so yum!!!
Anna says
Fantastic! Thank you so much, Sarika!
Rozann says
This looks fabulous! I would like to try single serving cheese cake pans 4×2″. How many do you think I would need with this recipe? Thank you.
Anna says
Hi Rozann! It’s hard to say, as I did not test this recipe in that kind of pan.
Adele says
I made this recipe as written and it came out perfect. I’m not sure I’ve ever heard to many mmmmm’s and ahhhhh’s. Winner! I did increase the recipe to a little over 1 1/2 to accommodate my 10” springform and cooked about an hour. I used 4 apples total: 2 Granny Smith, and 2 Honeycrisp.
Anna says
Hi Adele! That’s wonderful! I am so glad you enjoyed the cake. Thank you for trying my recipe!
Karin Sedor says
Adele,
I just made this cake using your advice for the 10 inch pan. Worked out GREAT. Thank you so much.
Karin
Lubeena says
Hey
Can I use a loaf pan?
Anna says
I am afraid the batter won’t fit in a loaf pan.
Desiree says
Do you need to use a springform cake pan when making this?
Nancy says
Sorry to ask about a change, but my granddaughter is vegan and I was wondering if you think I could replace the butter with coconut oil or maybe???
Thank you, Nancy
Anna says
Hi Nancy! I did not test this recipe with coconut oil so I can’t guarantee the result.
Michelle says
Hi 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
Hi 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
I 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
DEAR 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
No 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
can 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
Hi 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!
Rachel says
Hi Anna,
I really want to make this cake but with rhubarb instead. Do you think this will work? If so, how would you advice doing so?
Thank you.
Mary says
I think rhubarb is a lot more watery than apples. Maybe you could cook the rhubarb first, adding sugar and lemon juice and cooking off some of the liquid before putting it on top of the batter.
Denise says
This cake is so delicious!
Mc says
I made this tonight, it was absolutely incredible. Someone commented “this tastes like fall”. I agree.
Anna says
Thank you so much! I am so glad the cake was a hit!
Blanca says
Hello!
What if I don’t have a springform pan?
Can I use a pie pan?
Thank you!
Blanca
Anna says
Hi 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
Could this cake be made ahead and frozen?
Ann Rotolo says
I am going to make this tomorrow. It looks & sounds delicious!!
Anna says
Awesome! I hope you love it, Ann!
Trieraggie says
I 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
This 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
Hi 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
Apple season is finally here and I can’t wait to make this!
Krissy Allori says
Your pictures are making my mouth water! Can’t wait to try it!
Jessica says
Okay this is amazing! Thank you so much!
Charity says
We just bought apples from a farm market yesterday. Now I know what to do with them!
Jamielyn says
This looks INCREDIBLE! Perfect for fall!
James Conroy says
The 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
We 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.
NB says
All purpose flour is “plain flour” in Australia. Same thing.
Cathy says
Is it possible to use frozen apple slices in this recipe? If so do I have to adjust the recipe at all?
Anna@CrunchyCreamySweet says
Hi 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
Can this be made in a 9″ springform pan? Do I need to adjust anything?
Margie says
I need to double the recipe . What size pan should I bake it in?
Thanks,
Anna@CrunchyCreamySweet says
Hi 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
Hi can I make this delicious cake in a 13 by 9 dish?
Hermum says
Hi!!! 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
Hi! You can use lemon juice instead. I hope this helps! Enjoy!
Amalia says
Wow 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
Amalia, 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
I 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
I 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
I 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
Hi 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
hello, 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
Hi 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
Hello 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
Hi 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
I 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
Hi 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
How long before can I make it? And do I store it in the fridge?
dewinolli says
Hi.. may i subtitute the vegetable oil with butter? I only have butter on hand.
Anna@CrunchyCreamySweet says
Hi! Yes, you can use melted butter. Let me know how it goes! Thanks!
Randa says
Oh 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
Hi 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
Hi! 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
Hi, What did you use as the drizzle in your first picture???? It looks awesome.
Anna@CrunchyCreamySweet says
Hi 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
I 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
Have you tried making mini cakes with this recipe?
Anna@CrunchyCreamySweet says
Hi Jen! I have not but one of my friends did and she loved them! Thank you!
tammy says
I just made this and my husband and son gobbled it up! Thank you, I can’t wait to make it again 🙂
Elise says
This 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
I 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
Hi 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
Would an 8×8 pan work or 9×13? I am yet to find my springform pan in our move. 🙁 Thank you!
Anna@CrunchyCreamySweet says
Hi 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
can you use buttermilk?
Katie says
How long will it keep? Thinking about making this for a brunch but will need to make ahead of time.
Anna@CrunchyCreamySweet says
Hi 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
Oh Wow!! Now that’s one delicious looking apple cake!
CrunchyCreamySw says
Thank you so much, Ashley!
CrunchyCreamySw says
Hi Elaine! I used golden delicious apples. Thanks!
Mandy says
Seriously?! This thing is the BOMB! That crumb topping needs to be in my life. Like right now.
CrunchyCreamySw says
Thank you so much, Mandy!
Becca says
I can’t even…. this is so swoon worthy, I just can’t handle it! <3 <3
CrunchyCreamySw says
Thank you, Becca and thank you for making it into adorable muffins!
Amanda @ Once Upon a Recipe says
I 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
Thanks, Amanda!
wearenotmartha says
Pretty sure I need this RIGHT NOW. I’ve been all about the apples this week!! This looks incredible.
Sues
CrunchyCreamySw says
Thanks, Sues!
Jessica says
One of my fall favourites. This cake is awesome, Anna!
CrunchyCreamySw says
Thank you, Jessica!
Auntiepatch says
I’m going in for minor surgery this week and I think I’ll take one of these to the surgery nurses.
CrunchyCreamySw says
I love this idea! Hope the surgery goes well! Hugs!
Phoebe says
Hi Anna,
I am planning to make this using my cake maker. Is this possible? Thank you!
Stephanie says
WHOA. I love the height of this cake! And that crumb topping = major swoon.
CrunchyCreamySw says
Thank you, sweet Stephanie!