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Home » Recipes » Desserts » Cakes and Cupcakes » Apple Crumb Cake Recipe

Apple Crumb Cake Recipe

October 19, 2011 by Faith 24 Comments

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This Apple Crumb Cake Recipe is a lovely aromatic spice cake with shredded apples, roasted pears, and crumbly streusel topping.

Apple-Pear Crumb Cake 1

Before I tell you about this cake, I want to give a huge, heartfelt thank-you to all of you who commented on my last post! Your kind thoughts and words of encouragement meant the world to me. Thank you for your support and for reading my blog! xoxo, Faith

And now for the cake! I have found my ultimate autumn cake. Which, oddly enough, does not contain pumpkin, lol.

And if you’re a fan of New York-style crumb cake (you know, the coffee cake with the mile-high layer of streusel on top), this will likely be one of your favorites as well!

Apple Crumb Cake Recipe

In this cake, shredded apple is stirred into a spiced batter. Roasted pears form the middle layer, and the whole thing is topped with streusel.

A little bit of crème anglaise poured on top would be divine, but that really is gilding the lily.

Now, I’m not saying this is a healthy cake or anything because it has its fair share of butter and sugar. However, it does have whole wheat flour, a pound of apples, and four whole pears, which has to count for something, right?

Make this Apple Crumb Cake Recipe for a special occasion. Or if the occasion you’re making it for is just a Wednesday night, save a slice for yourself and pack the rest up to send to work with your hubby, lol.

Easy Apple Crumb Cake with Description

How to Store Apple Crumb Cake

Wrap the cake with plastic wrap and store it at room temperature for up to 3 days.

After that, move the cake to the fridge for up to 2 days longer.

If you still have some of this Apple Crumb Cake left after that, you can wrap it first in plastic wrap and then aluminum foil for up to 6 months in the freezer.

More Fall Cakes to Try:

  • Caramel Apple Cake
  • Red Velvet Marshmallow Spiderweb Cake
  • Pumpkin New York Style Crumb Cake
  • Spice Cake with Cream Cheese Frosting

Apple-Pear Crumb Cake 2
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Apple-Pear Crumb Cake

Apple Crumb Cake Recipe

This Apple Crumb Cake Recipe is a lovely aromatic spice cake with shredded apples, roasted pears, and crumbly streusel topping.
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 14 servings
Calories: 450kcal
Author: Faith Gorsky

Ingredients

Crumble Topping:

  • 3/4 cup unsalted butter slightly softened
  • 1 cup brown sugar lightly packed
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract

Cake:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar lightly packed
  • 2 large eggs
  • 1/4 cup milk
  • 1 teaspoon pure vanilla extract
  • 1 pound apples peeled, cored, and shredded
  • 4 roasted pears diced (see Note)

Other:

  • Butter for greasing the pan
  • All-purpose flour for flouring the pan
  • Powdered sugar for dusting the top (optional)
US Customary - Metric

Instructions

For the Crumble Topping:

  • Use a fork to cut together all ingredients for crumble topping in a large bowl (the mixture will look like large crumbs); set aside.

For the Cake:

  • Preheat oven to 350F; butter and flour a 9-inch springform pan.
  • In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside.
  • In a large bowl, beat together the butter and sugars; then beat in the eggs until light and fluffy. Beat in the milk and vanilla. Gradually stir the dry ingredients into the wet, then fold in the shredded apple, being careful not to over-mix.
  • Spread 2/3 of the batter in an even layer in the bottom of the prepared pan. Add the pears and spread in an even layer, leaving a rim along the outside of about 1/4 inch. Spread the remaining 1/3 of the batter evenly on the top of the pears. Sprinkle on the crumble topping.
  • Bake until a toothpick inserted in the center comes out clean, about 50 to 60 minutes. Cool completely, then dust with powdered sugar (if using) and serve.

Helpful Tips

  • This is the recipe for roasted pears I use. You can substitute canned pears if you’re short on time.

Nutrition

Calories: 450kcal | Carbohydrates: 70g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 183mg | Potassium: 260mg | Fiber: 4g | Sugar: 39g | Vitamin A: 578IU | Vitamin C: 4mg | Calcium: 74mg | Iron: 2mg
Tried this recipe?Mention @anediblemosaic or tag #anediblemosaic!

Apple Crumb Cake Recipe Pin

This post was first published on An Edible Mosaic on October 19, 2011. I updated it with more information on May 20, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Filed Under: Cakes and Cupcakes Tagged: Apple Crumb Cake, Apples, Baking, Crumb Cake, Crumb Cake Recipe, Pears, Recipes, Spice Cake, Streusel Topping

Comments

  1. Linda says

    July 18, 2013 at 12:50 pm

    These look fabulous. Can’t wait to try them.

    Reply
  2. Sara (The Veggie Eco-Life) says

    October 30, 2011 at 3:47 am

    This looks amazing! I wish I could take a bite right now!

    Reply
  3. betty says

    October 24, 2011 at 5:18 pm

    what a wonderfully moist looking cake!

    Reply
  4. Betty @ scrambled hen fruit says

    October 22, 2011 at 7:09 pm

    I do love a good layer of streusel and this cake definitely has it! It looks so good- who needs pumpkin when you’ve got apples and pears? :)

    Reply
  5. [email protected] says

    October 22, 2011 at 1:15 am

    No really what could be better than pears and apples in a cake with crumble….. for me not much else

    Reply
  6. grace says

    October 21, 2011 at 1:22 pm

    i find this altogether irresistible. each layer is magnificent in its own right–bravo, faith!

    Reply
  7. Mimi says

    October 20, 2011 at 8:31 pm

    We have a pear tree and I am always looking for pear recipes. But I would make this one just for the mile high streusel topping.
    Mimi

    Reply
  8. Tori @ eat-tori says

    October 20, 2011 at 4:06 pm

    You had me at streusal. Divine. As always.

    Reply
  9. Geni says

    October 20, 2011 at 3:23 pm

    Would love to sit down with this cake and you as well and talk about your book over coffee. I am so excited for you and would LOVE to hear the story of you got published. This cake is the perfect comfort food.

    Reply
  10. Veronica Miller says

    October 20, 2011 at 2:30 pm

    Oh, I know that! I just thought it looked different from the new one. I don’t think I really examined it before. I like the little flares on the sides-very pretty.

    Reply
  11. FOODESSA says

    October 20, 2011 at 7:53 am

    The addition of the roasted pears must have made this cake quite special indeed. As I’ve mentioned before…since pears don’t figure much in our desserts, I may just have to do with apples. I’m sure it will also be a homerun ;o)
    Great recipe and of course as usual you make me want more dessert ;)

    Ciao for now,
    Claudia

    Reply
  12. Nicole, RD says

    October 20, 2011 at 5:28 am

    It does look like the perfect autumn cake…and I don’t think I would even miss the pumpkin! The texture looks wonderful and the photos are as gorgeous as ever!

    Reply
  13. Veronica Miller says

    October 20, 2011 at 12:13 am

    I have to make this! I love how much fruit is in there, it helps justify the butter and sugar and with whole wheat flour, it’s practically health food! :) (I like your header-has it changed?)

    Reply
    • admin says

      October 20, 2011 at 2:23 pm

      Veronica, Lol, I changed my header a few months ago when I changed the look of my whole site (my site used to be black & white). I’m glad you like it though! :)

      Reply
  14. Angie's Recipes says

    October 19, 2011 at 11:24 pm

    Mile-high layer of streusel…that’s definitely my cake! This is a really beautiful autumn cake.

    Reply
  15. Carolyn Jung says

    October 19, 2011 at 8:03 pm

    Oh my! That looks like the quintessential cake to go with a good cup of coffee or tea. Yum!

    Reply
  16. Patty says

    October 19, 2011 at 2:06 pm

    Gorgeous cake Faith, I love how the apples are shredded with the chopped poached pears in the cake and the crumb topping finishes it wonderfully!

    Reply
  17. Erica says

    October 19, 2011 at 12:38 pm

    gah! This sounds and looks amazing! This is the second pear baked good I’ve read about today- I feel its a sign that I need to bake!

    Reply
  18. Lucy says

    October 19, 2011 at 12:13 pm

    I always like to bake with apples and pears in autumn but for some reason always keep them separate – this cake has shown me the error of my ways! I love the crumb topping and the involvement of fruit makes it perfect breakfast food right?!

    Reply
  19. BeadedTail says

    October 19, 2011 at 11:20 am

    That looks so moist and oh so good! With whole wheat flour and fruit it has to be healthy too right? :)

    Reply
  20. Rosa says

    October 19, 2011 at 10:19 am

    That crumble cake looks amazing and ever so delicious!

    Cheers,

    Rosa

    Reply
  21. Faith @ For the Health of It says

    October 19, 2011 at 7:00 am

    Ooh, bring on the streusel! The more, the merrier!

    Reply
  22. Joanne says

    October 19, 2011 at 6:56 am

    Whole wheat flour and fruit qualifies this as breakfast food, no? Whatever meal you eat it for, it looks amazing!

    Also, YAY on the book! I honestly cannot wait for it, Faith!

    Reply
  23. Lisa says

    October 19, 2011 at 6:12 am

    I know this would be my fave fall cake too—-it looks delish!

    Reply

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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