This Apple Crumb Cake is a fluffy, buttery delight, bursting with apples and topped with a crunchy streusel and a sweet apple cider cinnamon glaze. It’s a perfect dessert for fall, easy to make, and so much better than apple pie. Imagine the taste of apple crisp, but even better in cake form!
Tips for Making Apple Crumb Cake:
- Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature for a smooth batter.
- Don’t Overmix: Mix the batter just until combined to keep the cake moist and fluffy.
- Bake Just Right: The cake is ready when a toothpick comes out clean and the top is set.
- Apple Choices: Use Gala, Honeycrisp, Granny Smith, Fuji, or Pink Lady apples.
- Apple Size: Chop the apples into pieces about ⅜ inch thick.
Apple Crumb Cake
Ingredients
Streusel Crumb:
- ⅔ cup all-purpose flour 76 grams
- 3 tbsp granulated sugar 42 grams
- 3 tbsp light brown sugar 42 grams
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅓ cup unsalted butter room temperature (5 ⅓ tbsp or 75 grams)
Apples:
- 2 ½ cups chopped apples about 2 medium apples or 312 grams
- 2 tsp cinnamon
- ¼ tsp nutmeg
Cake Batter:
- 1 ½ cups all-purpose flour 191 grams
- 1 tsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon
- ¾ cup unsalted butter room temperature (1 ½ sticks or 170 grams)
- 1 cup granulated sugar 200 grams
- 3 large eggs
- ½ tbsp vanilla extract
- ⅓ cup buttermilk 78 ml
Apple Cider Cinnamon Glaze:
- ¼ cup cream cheese room temperature (2 oz or 56 grams)
- 1 tbsp unsalted butter 14 grams
- ¼ cup powdered sugar 31 grams
- ½ tsp cinnamon
- 1-3 tbsp apple cider
Instructions
Streusel Crumb:
- Make Crumb: Mix the flour, granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Add the butter in small cubes and mix with a fork until crumbly. Chill in the fridge while you make the cake batter.
Apples:
- Prepare Apples: Peel and chop apples into ⅜ inch pieces. Toss with cinnamon and nutmeg. Set aside.
Cake Batter:
- Preheat Oven: Set oven to 350°F.
- Prepare Pan: Line an 8″ or 9″ springform pan with parchment paper and spray with oil. Ensure the 8″ pan is deep enough to hold all the batter.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Cream Butter and Sugar: Beat butter with an electric mixer for 1 minute until creamy. Add the sugar and beat for 2 more minutes until light and fluffy, scraping the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Mix in the vanilla.
- Add Buttermilk and Dry Ingredients: Mix in the buttermilk. Add the flour mixture and mix on low or fold with a spatula until just combined.
- Assemble Cake: Spread ⅔ of the batter in the prepared pan. Layer with half the apples. Top with the remaining batter and smooth out. Add the rest of the apples and sprinkle with the streusel crumb.
- Bake: Bake for 55-65 minutes. If the crumb browns too quickly and the center isn’t done, cover with foil and continue baking until a toothpick comes out clean. Let the cake cool completely.
Apple Cider Cinnamon Glaze:
- Make Glaze: Beat the cream cheese, butter, powdered sugar, cinnamon, and 1 tbsp apple cider with a hand mixer or whisk until smooth. Add more apple cider to reach the desired consistency for drizzling.
To Serve:
- Decorate and Serve: Drizzle the glaze over the cooled cake.
Notes
Storage:
- Room Temperature: Store the cake without glaze in a sealed container for up to 2 days.
- Fridge: With glaze, store in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezer: Wrap tightly with plastic wrap and store in an airtight container for 1-2 months. Thaw in the fridge overnight and bring to room temperature before serving.
- Buttermilk Substitute: Mix 1 teaspoon of vinegar with regular milk and let it sit for 2 minutes, or use a mix of ½ cup sour cream and ¼ cup milk instead of buttermilk.
- Baking Times: If using a 9″ pan, the cake may cook faster as it will be thinner. Adjust baking time accordingly.
- Glaze Variations: Use milk, apple juice, or lemon juice instead of apple cider for the glaze if preferred.
- Apple Choices: Best apples include Gala, Honeycrisp, Granny Smith, Fuji, or Pink Lady.
- Pan Preparation: Line the springform pan with parchment paper and spray with oil for easy removal. Cutting slits in the parchment helps fit it into the pan.