Apple Crumb Cake

This apple crumb cake is one of my favorite recipes when I want a rich, cozy bake that feels both comforting and indulgent. I love how the soft apple cake, caramelized spiced apples, and thick brown sugar crumble come together in perfect layers. Every slice feels bakery-worthy, yet I enjoy making it right in my own kitchen.

Why You’ll Love This Recipe

I love this recipe because it delivers big flavor and texture without being complicated. The crumble topping is buttery and deeply caramelized thanks to brown sugar and warm spices. The apples are precooked, which keeps the cake moist but never soggy. Using apple butter in the batter gives the cake a bold apple flavor that really stands out. This is the kind of cake I like to serve for brunch, dessert, or a cozy afternoon break.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the crumble topping
1/2 cup (112 g) unsalted butter, softened
1 cup (220 g) brown sugar, packed
1 cup (125 g) all purpose flour, spooned and leveled
2 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
pinch of salt

For the spiced apples
2 cups (268 g) apples, peeled and diced into 1/2 inch pieces (about 2 large apples)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch of allspice
2 tablespoons (28 g) brown sugar

For the apple cake
1 3/4 cups (219 g) all purpose flour, spooned and leveled
1 tablespoon cinnamon
1 teaspoon nutmeg
1/4 teaspoon allspice
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (112 g) unsalted butter, softened
1 cup (200 g) granulated white sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup (244 g) unsweetened apple butter
3/4 cup (180 ml) buttermilk, at room temperature

For the cream cheese frosting drizzle
2 oz (56 g) cream cheese, softened
2 tablespoons (30 ml) pure maple syrup
3 to 4 tablespoons (25–32 g) powdered sugar
1 tablespoon (15 ml) whole milk

Directions

I begin by making the crumble topping. I add the butter, brown sugar, flour, cinnamon, nutmeg, allspice, and salt to a bowl and mix until thick, coarse crumbs form. I place the crumble in the refrigerator so it firms up while I prepare the rest of the cake.

Next, I make the spiced apples. I add the diced apples, brown sugar, cinnamon, nutmeg, and allspice to a pan over medium heat. I cook them for about 10 minutes, stirring occasionally, until the apples are slightly tender and the juices have thickened. I remove them from the heat and let them cool.

For the cake batter, I preheat the oven to 350°F and grease a 9×9-inch light-colored metal baking pan, lining it with parchment paper. I whisk together the flour, cinnamon, nutmeg, allspice, baking soda, and salt in a bowl and set it aside.

In a large bowl, I cream the butter and sugar together until pale and fluffy. I add the eggs and vanilla and mix until smooth. Then I mix in the apple butter and buttermilk. The batter may look slightly curdled, but I continue by adding the dry ingredients and mixing just until combined.

I pour the batter into the prepared pan, spread the spiced apples evenly over the top, and finish by sprinkling the chilled crumble over everything. I bake the cake for 65 to 80 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs. If the top browns too quickly, I loosely cover it with foil. I let the cake cool before removing it from the pan.

While the cake cools, I make the frosting drizzle by mixing the cream cheese and maple syrup until smooth. I gradually mix in the powdered sugar, then add the milk. Once the cake is completely cooled, I drizzle the frosting over the top and slice.

Servings And Timing

I cut this cake into 16 slices.
Prep time: about 45 minutes
Bake time: 65–80 minutes
Cooling time: about 30 minutes
Total time: approximately 2 hours

Variations

When I want to switch things up, I sometimes add chopped nuts to the crumble for extra crunch. I also enjoy skipping the frosting drizzle for a more classic coffee cake feel. Adding a pinch of cloves or cardamom to the apple layer is another variation I like for deeper spice.

Storage/Reheating

I store this apple crumb cake at room temperature in an airtight container for up to three days. To reheat, I warm individual slices in the microwave for about 15 to 20 seconds, just until soft and fragrant.

FAQs

Can I Make This Cake Ahead Of Time?

I often bake it a day in advance and store it covered at room temperature. I add the frosting drizzle just before serving.

Why Do I Need To Cook The Apples First?

I precook the apples to release excess moisture, which helps keep the cake fluffy instead of soggy.

What Apples Work Best For This Recipe?

I prefer using Honeycrisp or Pink Lady apples because they hold their shape and have great flavor.

Can I Skip The Frosting Drizzle?

I sometimes skip it, and the cake is still delicious. The crumble and apple layers provide plenty of sweetness.

Can I Make This Recipe Gluten Free?

I’ve had success using a 1:1 gluten free baking flour designed to replace all-purpose flour.

Conclusion

This apple crumb cake is a recipe I truly love baking and sharing. The layers of spiced apples, soft apple cake, and buttery crumble make it feel special every time. It’s comforting, flavorful, and perfect for any occasion where I want a homemade dessert that really stands out.

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