Is there anything more comforting than the smell of apple crumb cake baking in your oven? That sweet cinnamon-apple aroma mixed with buttery crumbs just wraps you up like a warm hug. I’ve been making this exact recipe for years – it’s the one my mom would pull out when we needed a little extra love or when friends dropped by unexpectedly. What makes this apple crumb cake special isn’t just its tender crumb and juicy apple pockets (though those are heavenly). It’s how ridiculously simple it is to throw together with basic pantry staples. One bowl, no fancy techniques – just honest, homey goodness with that irresistible crumble topping that crisps up perfectly in the oven. Trust me, after one bite of this golden beauty, you’ll understand why it’s been my go-to dessert for decades.
Why You’ll Love This Apple Crumb Cake
This isn’t just any apple crumb cake—it’s the kind that makes people ask for seconds (and the recipe!). Here’s why it’s become my most-requested dessert:
- Foolproof baking: One bowl, simple steps, and no mixer needed—perfect for when cravings strike unexpectedly
- Texture heaven: That magical contrast between the tender, moist cake and the crispy, buttery crumb topping
- Anytime treat: Equally at home at Sunday brunch, bake sales, or with your afternoon coffee
- Universal appeal: Kids love the sweetness, adults adore the nostalgia—it’s a guaranteed crowd-pleaser
Apple Crumb Cake Ingredients
Here’s everything you’ll need to make this irresistible apple crumb cake – I promise you probably have most of it in your kitchen already! The magic happens when these simple ingredients come together:
- For the cake:
- 2 cups all-purpose flour (spooned and leveled – this makes a difference!)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon (use the good stuff – it shines through)
- For the wet mixture:
- 1/2 cup unsalted butter, softened (leave it out for 30 minutes)
- 1 large egg
- 1/2 cup milk (whole milk makes it extra tender)
- 1 tsp vanilla extract (real vanilla, please!)
- For the apple layer:
- 2 medium apples (I swear by Granny Smith – firm and tart)
- Extra cinnamon for sprinkling (because you can never have too much)
A quick tip from my years of baking this – measure your flour correctly! Too much and your cake gets dense. I spoon it lightly into the measuring cup and level it off – no packing down. And those apples? Peel and dice them small (about 1/4-inch pieces) so they soften perfectly while baking.
How to Make Apple Crumb Cake
Alright, let’s get baking! This apple crumb cake comes together in a flash, but there are a few key steps that make all the difference. I’ll walk you through each one so your cake comes out perfect—just like mine always does (after, ahem, a few trial runs early on!).
Preparing the Crumb Topping
First things first—that glorious crumb topping! In your mixing bowl, whisk together the flour, sugar, baking powder, salt and cinnamon. Now here’s the fun part: use your fingers or a pastry cutter to work the softened butter into the dry ingredients. You want it to look like coarse crumbs, with some bigger pea-sized chunks for texture. That’s what gives you those irresistible crispy bits later.
Here’s my secret: scoop out exactly 1 cup of this mixture and set it aside in a little bowl. Don’t pack it down—we want it loose and crumbly. Resist the urge to snack on it (I know, it’s tempting)! This will be your golden topping that bakes up all crisp and buttery.
Baking and Cooling Tips
Now, preheat that oven to 350°F (175°C)—no shortcuts here, we need even heat. Grease your pan well (I use butter and a flour dusting) to prevent any sticking disasters. To the remaining crumb mixture in your bowl, stir in the egg, milk and vanilla just until combined. A few lumps are fine—overmixing makes tough cake.
Spread this batter into your prepared pan (it’ll be thick—that’s good!). Scatter the diced apples evenly over the top, then sprinkle your reserved crumbs over everything. Don’t press down—let those crumbs stay loose and craggy. Pop it in the oven and bake 40-45 minutes until the top is golden brown and the edges pull slightly from the pan.
Here’s the hardest part: let it cool at least 15 minutes before cutting. I know, the smell is heavenly, but that cooling time lets the structure set so you get clean slices. Pro tip—if you can wait 30 minutes, the flavors develop even more. Serve slightly warm with a dusting of powdered sugar or a scoop of vanilla ice cream melting over the top. Pure bliss!
Ingredient Notes & Substitutions
Let’s talk ingredients – because I know sometimes you’re staring at your pantry thinking “Can I use what I have?” The answer is usually yes! Here are my tried-and-true swaps:
Apples: Granny Smith are my absolute favorite for their tartness and firm texture that holds up during baking. But in a pinch, Honeycrisp or Braeburn work too – just avoid mushy varieties like Red Delicious.
Butter: That rich flavor comes from real butter, but if you must, margarine works (just expect a slightly less crisp topping). Coconut oil makes a decent vegan alternative, though the crumbs won’t brown as nicely.
Spices: Out of cinnamon? A dash of nutmeg or allspice adds warmth. For a fun twist, try adding 1/4 tsp cardamom – it makes the apples sing!
Serving and Storing Apple Crumb Cake
Oh, the joy of slicing into a still-warm apple crumb cake! The steam carries that heavenly cinnamon scent as you plate it up. Here’s how I like to serve it for maximum deliciousness: cut generous squares while still slightly warm (but not hot) and top with a scoop of vanilla bean ice cream. The way the cold cream melts into the warm crumbs? Absolute perfection. For breakfast (no judgment here!), a dollop of Greek yogurt pairs beautifully with the sweet apples.
Now, if by some miracle you have leftovers (it happens!), here’s how to keep them tasting fresh:
- Room temperature: Cover tightly with foil or transfer to an airtight container for up to 2 days. The crumb topping stays crispest this way.
- Refrigerator: For longer storage, pop it in the fridge for up to 5 days. Just know the topping will soften a bit – I like to revive it with a quick 10-second zap in the microwave.
- Freezing: This cake freezes like a dream! Wrap individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge.
Pro tip from my many years of crumb cake obsession: To reheat, place slices on a baking sheet in a 300°F oven for about 8 minutes. It brings back that just-baked magic – crispy top, tender middle, and those soft spiced apples. Just try not to eat it all straight from the oven… again!
Apple Crumb Cake Nutritional Information
Let’s be real – we’re not eating apple crumb cake for its health benefits! But if you’re curious about what’s in each delicious slice, here’s the breakdown (remember, these are estimates and can vary based on your specific ingredients):
- Calories: 320 per serving
- Fat: 12g (7g saturated)
- Carbohydrates: 50g
- Protein: 4g
My philosophy? Life’s too short not to enjoy homemade cake – just savor it in sensible portions (or don’t, I won’t tell!). The apples do add some fiber and vitamin C, so there’s that!
FAQs About Apple Crumb Cake
After years of baking this apple crumb cake (and fielding questions from friends and family!), here are the answers to the most common questions I get:
Can I use frozen apples instead of fresh?
Oh honey, I learned this the hard way! Frozen apples release way too much liquid during baking, leaving you with a soggy mess. Stick to fresh, firm apples – the juice they release is just enough to keep the cake moist without turning it into apple soup!
How do I prevent a soggy bottom?
Here’s my foolproof trick: after dicing your apples, pat them dry with paper towels. It removes excess moisture that would otherwise steam up through the cake. Also, make sure your oven is fully preheated – that initial blast of heat helps set the bottom layer quickly.
Can I double this recipe?
Absolutely! Just use a 9×13-inch pan instead of the 9-inch square. Keep an eye on baking time – it might need an extra 5-10 minutes. Pro tip: mix the crumb topping in a separate bowl if doubling to ensure even distribution.
Why did my crumb topping sink into the cake?
Been there! This happens if your cake batter is too thin (overmixed or too much liquid) or if you press the crumbs down. The batter should be thick, and those crumbs should sit loosely on top like little buttery islands ready to crisp up golden!
Share Your Apple Crumb Cake
I’d love to see your gorgeous crumb cake creations! Snap a pic with that perfect golden topping and tag me on Instagram – nothing makes me happier than seeing these cakes in other kitchens. Leave a star rating below if this recipe became your new favorite, and don’t forget to share any clever tweaks you made. Happy baking, friends!
Print
Magical 2-Layer Apple Crumb Cake Recipe – Pure Comfort!
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A delicious apple crumb cake with a buttery crumb topping and tender apple filling.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 medium apples, peeled and diced
- 1 egg
- 1/2 cup milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch baking pan.
- In a bowl, mix flour, sugar, baking powder, salt, and cinnamon.
- Cut in butter until the mixture resembles coarse crumbs.
- Set aside 1 cup of the crumb mixture for the topping.
- Stir in egg, milk, and vanilla into the remaining mixture to form a batter.
- Spread the batter into the prepared pan.
- Arrange diced apples evenly over the batter.
- Sprinkle the reserved crumb topping over the apples.
- Bake for 40-45 minutes or until golden brown.
- Cool before serving.
Notes
- Use firm apples like Granny Smith for best texture.
- Store in an airtight container for up to 3 days.
- Serve warm with vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
