Apple Crumble Cake
This Apple Crumble Cake brings together the best of two beloved classics – a moist, tender apple cake with a crisp, butter-rich crumble topping that creates the perfect textural contrast in every bite. The marriage of warm cinnamon-spiced apples and that irresistible crumbly topping creates a dessert that works equally well for casual family gatherings or more formal occasions.
Equipment
- 9-inch Springform Pan
- Electric Mixer
- Mixing Bowls
- Parchment Paper
- Wire Rack
Ingredients
For the Cake
- 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup unsalted butter softened (or coconut oil for dairy-free option)
- 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 as a substitute
- 3 medium apples peeled and diced (Granny Smith or Honeycrisp recommended)
For the Crumble Topping
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 6 tbsp cold unsalted butter cubed
- 1/2 cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the crumble topping: In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt. Add the cold butter cubes and use your fingertips to work the mixture until it resembles coarse crumbs. If using nuts, fold them in now. Refrigerate while preparing the cake batter.
- Prepare the apples: Peel, core, and dice the apples into roughly 1/2-inch pieces.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Cream the butter and sugars: In a large bowl using an electric mixer, beat the butter and both sugars until light and fluffy, about 3-4 minutes.
- Add the wet ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and sour cream, mixing until just combined.
- Combine wet and dry mixtures: Gradually fold the flour mixture into the wet ingredients, being careful not to overmix. Stop when just a few streaks of flour remain visible.
- Fold in the apples: Gently fold in the diced apples until evenly distributed throughout the batter.
- Assemble and bake: Pour the batter into the prepared pan, smoothing the top with a spatula. Remove the crumble topping from the refrigerator and sprinkle it evenly over the batter, gently pressing it into the surface slightly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
- Cool and serve: Allow the cake to cool in the pan for 15-20 minutes before removing the sides of the springform pan. Let it cool completely on a wire rack before slicing.
Notes
Feel free to swap the apple varieties based on what's available. Firm apples that hold their shape when baked work best.
For a dairy-free version, substitute the butter with coconut oil and the sour cream with dairy-free yogurt.
Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
Individual slices can be frozen for up to 3 months.
For a dairy-free version, substitute the butter with coconut oil and the sour cream with dairy-free yogurt.
Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 5 days.
Individual slices can be frozen for up to 3 months.
Nutrition
Calories: 320kcalCarbohydrates: 42gProtein: 4gFat: 16gSaturated Fat: 9gSodium: 185mgFiber: 2gSugar: 26g
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