Apple Crumb Cake Recipe

apple crumb coffee cake recipe featured image

As far as seasonal fall cakes go, this apple crumb cake recipe is sure to be a new favorite! Buttermilk cake with a tender crumb, cinnamon-spiced apples, and a rich, buttery brown sugar crumble topping make it something truly special.

Course Dessert

Cuisine American

Keyword Apple Coffee Cake, Apple Coffee Cake Recipe, Apple Crumb Cake, Apple Crumb Cake Recipe

Prep Time 25

Cook Time 1

Cool Time: 2

Servings servings

Calories 445kcal

Author Faith Gorsky

Ingredients

Crumble Topping:

2/3 cup light brown sugar lightly packed
1 3/4 cups all-purpose flour
2 teaspoons cinnamon
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
10 tablespoons unsalted butter slightly softened

Apple Filling:

1 cup peeled and diced apple see Notes
1/3 cup light brown sugar
1/2 tablespoon cinnamon

Cake:

1/2 cup unsalted butter melted
3/4 cup granulated white sugar
1 1/2 teaspoons pure vanilla extract
1 large egg
1/2 cup buttermilk
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda

Icing:

1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
2 1/2 tablespoons heavy whipping cream

Other:

Butter for the pan
Flour for the pan

US Customary - Metric

Instructions

Make the Crumble Topping:

Whisk together the brown sugar, flour, cinnamon, salt, and vanilla in a large bowl. Use a fork to cut the butter into the mixture, then once the dough forms pieces the size of peas, use your hands to work it until it forms large wet crumbs. Set aside.

Make the Apple Filling:

Stir together all ingredients. (See Notes.)

Make the Cake Batter:

Preheat the oven to 350F. Butter and flour the inside of an 8 by 8-inch metal baking pan. (See Notes.)
Whisk together the melted butter, sugar, vanilla, egg, and buttermilk in a large bowl. Add the flour, baking powder, cinnamon, salt, and baking soda, and stir to combine, being careful not to over-mix.
Add 2/3 of the batter to the prepared pan and spread it out evenly. Place the apples on top, distributing them as evenly as possible without stirring. Add the remaining 1/3 of the batter on top, and spread it around as evenly as possible without stirring. Evenly sprinkle on the crumble topping.

Bake:

Bake until a toothpick inserted in the center comes out slightly moist with just a couple crumbs, about 50 to 60 minutes. (I like to drape a piece of foil on top at the 50-minute mark so the top doesn’t brown too much.)

Cool the Cake and Top With Icing:

Let the cake cool completely, about 2 hours. Once it’s cool, whisk together all ingredients for the icing and drizzle on top. Let the icing set, and then enjoy.

Notes

Apple: 1 medium apple is about 1 cup of diced apple. Dice it in about 1/4-inch pieces. You can use any type of crisp sweet/tart or tart apple you like; I used Granny Smith.
When Making the Apple Filling and Assembling the Cake: Don't let the apples sit for too long before assembling and baking the cake. Otherwise, they'll start to release their juices (sugar naturally draws out the moisture in fruit). If this happens, just drain off the juices before adding the apple layer when you assemble the cake.
The Pan and Baking Time: For the most even cooking, I typically like to use a metal pan to bake cakes. Although glass, ceramic, or metal pans will work, metal conducts heat more efficiently and bakes more evenly. If you use a glass or ceramic pan (or a metal pan of a slightly different size), you may need to adjust your baking time.
Storage: Once the icing hardens (or before you add the icing), you can store this crumb cake covered at room temperature for up to 4 days or in the fridge for up to 1 week. The crumble topping will harden in the fridge, so let it sit at room temperature for 15 minutes before serving after it's been refrigerated.
Serving Tips: The icing on top is completely optional. You can omit it, or instead sprinkle a little powdered sugar on top before serving. And if you're serving this cake as a Thanksgiving, Christmas, or other holiday dessert, you can top it with a dollop of whipped cream or a scoop of vanilla or eggnog-flavored ice cream to really gild the lily!

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