Apple Crumble Cake
This Apple Crumble Cake brings together the best of two beloved classics – moist apple cake and crumbly streusel topping – creating a dessert that's greater than the sum of its parts. With layers of cinnamon-spiced cake, juicy apple pieces, and a generous blanket of buttery crumble, this cake delivers comfort in every bite while remaining surprisingly simple to make.
Equipment
- 9-inch Springform Pan
- Parchment Paper
- Electric Mixer
- Wire Rack
Ingredients
For the Cake Base
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free version)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup sour cream Greek yogurt works beautifully as well
- 3 medium apples peeled and diced (Honeycrisp or Granny Smith recommended)
- 1 tbsp lemon juice for tossing with diced apples
For the Crumble Topping
- 1 cup all-purpose flour
- 2/3 cup brown sugar packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup cold unsalted butter cubed
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C) and position the rack in the center. Grease and line a 9-inch springform pan with parchment paper, allowing some overhang for easy removal.
- Peel, core, and dice your apples into roughly ½-inch cubes. Toss the diced apples with 1 tablespoon of lemon juice to prevent browning and enhance flavor.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a separate large bowl, cream the butter and sugars until light and fluffy (about 3 minutes with an electric mixer).
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients.
- Fold in two-thirds of your diced apples, saving the remainder for the middle layer.
- Spread half of the batter into your prepared pan. Scatter the remaining diced apples over this layer, pressing them gently into the batter.
- In a medium bowl, combine the flour, brown sugar, cinnamon, and salt for the crumble. Using your fingertips, work the cold cubed butter into the mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Stir in the nuts if using.
- Carefully spread the remaining cake batter over the apple layer, then generously sprinkle the crumble mixture over the top, covering the surface completely. Gently press the crumble into the batter slightly so it adheres during baking.
- Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs. If the top begins to brown too quickly, loosely cover with aluminum foil after about 35 minutes.
- Allow the cake to cool in the pan on a wire rack for 20 minutes, then remove the sides of the springform pan. Let cool for another 20-30 minutes before slicing.
Notes
For a lighter version, you can replace half the all-purpose flour with whole wheat pastry flour, reduce sugar to ⅔ cup in the cake and ½ cup in the crumble, substitute applesauce for half the butter in the cake portion, and use Greek yogurt instead of sour cream.
For the cleanest cuts, use a sharp knife dipped in hot water and wiped clean between slices.
This cake actually improves in flavor after a day, making it ideal for advance preparation.
Nutrition
Calories: 385kcalCarbohydrates: 52gProtein: 5gFat: 18gSaturated Fat: 10gSodium: 215mgFiber: 2gSugar: 30g
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