My neighbor, Evelyn, once brought me a warm slice of apple cake wrapped in a dish towel, the cinnamon scent clinging to the fabric like a secret. She didn’t say much—just smiled and said, “Tell me what you think.” That was the kind of woman she was: humble, kind, and an absolute wizard in the kitchen. That moment, years ago, inspired the version of Apple Cinnamon Crumble Cake I make today.
This cake feels like a blend of two seasons. In summer, I make it with early apples from the backyard tree—still tart, still young. In fall, it becomes a cozy staple, wrapped in spice and crumbly sweetness. I’ve baked this for church picnics, quiet afternoons with a cup of tea, and once for a student’s wedding. (Yes, they served it right next to the lemon squares!)
I’ve adjusted the recipe over time, but the core has never changed. The softness of the cake, the juicy bits of apple tucked inside, and that crumb topping that melts into a golden crown—it’s a dessert with memory in every bite. It’s not flashy, and it doesn’t need to be.
Some recipes impress. Others comfort. This one does both. And when you serve it warm, with a scoop of vanilla ice cream or a dusting of powdered sugar, don’t be surprised if someone asks for a second slice… or the recipe.
Short Description
A soft, cinnamon-spiced cake studded with juicy apple pieces and topped with a buttery brown sugar crumble. Perfect for any season and easy to make with pantry staples.
Key Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup apple, peeled and diced (firm varieties like Granny Smith work best)
- ½ cup brown sugar (for the crumble topping)
For Crumble Topping
- ½ cup brown sugar
- 2 tablespoons butter, softened
- ¼ cup all-purpose flour
Tools Needed
- Mixing bowls (at least two)
- Hand mixer or stand mixer
- Rubber spatula
- Measuring cups and spoons
- 9×9-inch or 8×8-inch cake pan
- Oven mitts
- Wire cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease your cake pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour and cinnamon until evenly combined. Set aside.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and creamy—about 2–3 minutes. This gives the cake a tender crumb.
Step 4: Add Eggs and Dry Mix
Beat in the eggs, one at a time. Then, slowly add the dry ingredients to the bowl. Mix just until combined—don’t overmix.
Step 5: Fold in the Apples
Gently fold the diced apples into the batter. Their moisture adds natural sweetness and keeps the cake soft.
Step 6: Pour into Pan
Transfer the batter into the prepared cake pan. Spread it evenly using a spatula.
Step 7: Prepare the Crumble
In a small bowl, combine the brown sugar, butter, and flour. Mix with a fork or fingers until it forms a crumbly texture. Sprinkle evenly over the cake batter.
Step 8: Bake
Bake for 35–40 minutes. The top should be golden, and a toothpick inserted into the center should come out with a few moist crumbs. Let cool in the pan for 15 minutes, then transfer to a wire rack.
Why You’ll Love This Recipe
– Easy to make with simple ingredients
– Moist, tender crumb with sweet apple chunks
– Crunchy crumble topping adds texture
– Great for breakfast, dessert, or snacking
– Naturally nut-free and easy to adapt for dietary needs
Mistakes to Avoid & Solutions
Mistake 1: Using very soft apples
Solution: Use firm apples like Honeycrisp or Granny Smith. Soft apples can turn mushy and disappear into the batter.
Mistake 2: Overmixing the batter
Solution: Once the flour is added, mix gently. Overmixing develops gluten and can lead to a dense cake.
Mistake 3: Skipping the crumble topping
Solution: Don’t! It adds a buttery, sweet crunch that elevates the entire dish.
Mistake 4: Baking too long
Solution: Start checking at 35 minutes. The top should be golden, and the center just set.
Mistake 5: Not cooling before slicing
Solution: Let the cake rest at least 15 minutes before cutting. This helps set the texture and prevents crumbling.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla bean ice cream or a dollop of whipped cream.
Dust with powdered sugar for a simple, elegant finish.
Pair with hot tea, spiced cider, or strong coffee.
Lovely on a dessert tray, brunch table, or afternoon tea spread.
Try cutting into small squares for potlucks or buffets.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Wrap individual slices tightly and freeze for up to 2 months.
Reheat: Warm in the microwave for 20–30 seconds, or reheat in a 300°F oven for 10 minutes to refresh the crumble topping.
Tip: Place a paper towel under the cake in the container to absorb excess moisture.
FAQs
1. Can I use applesauce instead of fresh apples?
Fresh apples are best for texture, but you can substitute ¾ cup of unsweetened applesauce. The cake will be softer and slightly denser.
2. Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Add 5–10 minutes to the baking time, but check for doneness at 40 minutes.
3. What kind of apples work best?
Granny Smith, Honeycrisp, or Fuji are great choices. They hold their shape and add a balance of sweet and tart.
4. Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend designed for baking. You may need to add 1–2 tablespoons of milk if the batter is too thick.
5. Why did my crumble sink into the cake?
It might be too wet or overmixed. Make sure the topping is crumbly, not creamy, and gently scatter it without pressing down.
Tips & Tricks
Dice apples small for even distribution and quicker baking.
Let the cake cool slightly before slicing—it sets up better.
Add a pinch of nutmeg for extra warmth.
For deeper flavor, brown the butter before adding it to the crumble.
Add a splash of vanilla or almond extract to the batter for a twist.
Recipe Variations
1. Apple Walnut Crumble Cake
Add ½ cup chopped walnuts to the batter with the apples for a nutty crunch. Toast them lightly for more flavor.
2. Maple Glazed Version
Drizzle the cooled cake with a glaze made from ½ cup powdered sugar and 2–3 teaspoons maple syrup. Stir until smooth and pour over top.
3. Pear & Ginger Crumble Cake
Swap apples for diced pears and add ½ teaspoon ground ginger to the flour mixture. This version has a brighter, slightly spiced flavor.
4. Whole Wheat Twist
Replace 1 cup of all-purpose flour with whole wheat flour. This gives a heartier, more rustic texture.
5. Vegan Version
Use vegan butter and replace the eggs with ½ cup applesauce or 2 flax eggs (2 tbsp flaxseed + 5 tbsp water). Still moist and full of flavor!
Final Thoughts
I hope this cake brings a little warmth to your home the way it has to mine. Whether you bake it for a special occasion or just to make a weekday feel softer, this cake has a way of making people smile.
Don’t worry if it’s not perfect the first time—baking, like life, is a little sweeter when we embrace the imperfections. What matters most is the joy you get from sharing it.
And when your kitchen smells like cinnamon and apples, you’ll know you’ve done something right.
Apple Cinnamon Crumble Cake
Print ThisIngredients
- 3 cups all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 cup apple, peeled and diced (firm varieties like Granny Smith work best)
- ½ cup brown sugar (for the crumble topping)
- For Crumble Topping
- ½ cup brown sugar
- 2 tablespoons butter, softened
- ¼ cup all-purpose flour
Instructions
Step 1: Preheat the Oven
Preheat to 350°F (175°C). Grease or line your cake pan with parchment paper.
Step 2: Mix Dry Ingredients
Whisk flour and cinnamon in a medium bowl. Set aside.
Step 3: Cream Butter and Sugar
Beat softened butter with sugar until light and fluffy (2–3 minutes).
Step 4: Add Eggs and Dry Mix
Add eggs one at a time, mixing after each. Gradually mix in dry ingredients until just combined.
Step 5: Fold in Apples
Stir in diced apples gently to keep the batter airy.
Step 6: Pour into Pan
Spread batter evenly into the prepared pan.
Step 7: Make the Crumble
Mix brown sugar, flour, and butter until crumbly. Sprinkle over the batter.
Step 8: Bake
Bake 35–40 minutes until golden and a toothpick comes out with moist crumbs. Cool 15 minutes in pan, then transfer to a wire rack.
