This apple crumb cake is made with a soft and fluffy crumb cake, layered with a cinnamon brown sugar apple filling then more streusel crumb topping. It’s the best for breakfast or dessert!
I love that a delicious streusel cinnamon coffee cake is indulgent enough for dessert yet also acceptable for a breakfast treat or afternoon snack! This easy apple crumb cake is made with a moist cake, layered with warm cinnamon spiced apples then topped with more buttery crumble.
This apple coffee cake recipe has more texture then my cinnamon applesauce muffins and is more simple than my apple pie streusel cake making it the perfect treat to kick off fall baking season!
Why I Love this Apple Crumb Cake Recipe
- This apple crumb coffee cake is easy to make with a buttery cake and simple brown sugar cinnamon spiced homemade apple pie filling!
- It’s a delicious combination of textures and flavors from the gooey apple filling to the moist cake and crunchy crumble topping. Like my Italian apple cake, it tastes like fall!
Ingredients Needed
- Butter: You will need cold unsalted butter for the crumb cake and melted butter for the topping.
- Sugars: Brown sugar is needed for the apple filling and granulated sugar adds sweet taste to the crumb cake and crumb topping.
- Apples: Approximately 3 large apples need to be peeled and chopped.
- Cinnamon: Adds warm flavor to the cinnamon apple crumb cake.
- Baking staples: All-purpose flour, baking powder, salt and one room temperature egg provides structure and binding.
How to Make Apple Crumb Cake
Make the apple filling, by adding butter to a large pot on the stove. Melt butter then add the brown sugar, chopped apples and cinnamon. Stir to combine and cook and the cornstarch, stir and thicken before removing and cooling.
In a large bowl whisk together the flour, sugar, baking powder and the salt. Add the cold butter and combine to form a coarse crumb mixture then add the egg and combine, the mixture should still be crumbly.
Add ½ of the crumb mixture to the prepared cake pan, gently press into an even layer. Pour the cooled apple filling on top of the batter.
Sprinkle with the remaining flour mixture to create the crumb layer. Bake until lightly golden on top. Cool in pan then move to a wire rack to cool completely or serve warm.
Optional Icing
If you love your apple coffee cake with a sweet garnish, here are a few options I love!
- Maple glaze: Maple and apples are a great pair! Drizzle the crumb cake with the glaze from my cinnamon rolls with a maple glaze.
- Vanilla glaze: I love the simple glaze from my Bisquick coffee cake.
- Caramel glaze: This decadent glaze from my caramel apple bread really adds a dessert feel to the apple streusel cake!
- Cream cheese glaze: For a simple cream cheese glaze, combine softened cream cheese with powdered sugar, milk and vanilla then drizzle on top.
apple coffree cake tips
- Thick cake batter: Since the base of the crumb cake doubles as the crumb topping, it’s pretty thick. Wet your hands or use a damp spatula to make it easier to spread in the pan.
- Top is browning too fast: If the top is browning too fast, loosely cover it with foi to prevent burning.
- Caramelized apples: Add a layer of flavor with caramelized apples like I do in my caramel apple cake. All you need to do is cook the apples down a bit more and skip the cornstarch.
- Type of apple: I love tart apples for the sweet filling such as Granny Smith apples. Gala apples, Fuji or Pink Lady can be used or even a sweet apple like a Honeycrisp.
- Pan size: I used an 8 inch springform cake pan. You can use an 8 inch square pan, 8 inch round cake pan or 9 inch cake pan. Baking time may vary depending on pan size.
- Serving suggestions: With a cup of coffee for breakfast or a drizzle of caramel sauce and scoop of vanilla ice cream for dessert.
Storage
- Store: Store apple crumble cake in an airtight container at room temperature for 2-3 days. For longer storage, store in the refrigerator for up to 5 days. Bring to room temperature before serving or warm up slightly in the microwave.
- Freeze: Cool completely then wrap slices in plastic wrap and store in a freezer safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator, bring to room temperature and enjoy!
More Apple Recipes
This Apple Crumb Cake is simple, sweet, and full of cozy fall flavor. If you bake it, leave me a comment, I always love hearing what you think of the recipes! Enjoy!
FOR THE APPLE FILLING
- ½ cup butter
- ⅓ cup brown sugar packed
- 4 cups chopped apples (approximately 3 large apples)
- 2 teaspoons cinnamon
- 1½ teaspoon corn starch
FOR THE CRUMB CRUST
- 2¼ cups all purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- 1 pinch salt
- ½ cup cold butter (cubed)
- 1 large egg
FOR THE APPLE FILLING
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In a large pot add the butter and melt add the brown sugar, apples and cinnamon, stir to combine, continue to cook for approximately 10-15 minutes, stirring often, add the cornstarch and continue to cook 3-5 minutes or until thickened, a little juice should remain. Remove from the heat and let cool 20-30 minutes.
FOR THE CRUMB CRUST
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In a large bowl whisk together the flour, sugar, baking powder and the salt. Add the butter and combine to form a coarse crumb mixture, add the egg and combine, the mixture should still be crumbly.
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Add ½-⅔ of the crumb mixture to a lightly grease and floured or spray an 8 inch cake pan, gently press done. Pour the cooled apple filling on top, sprinkle with the remaining crumbs. Bake for 30-40 minutes or until lightly golden on top. Let cool in pan 15 minutes then move to a wire rack to cool completely or serve warm with a scoop of vanilla ice cream. Enjoy!
Types of apples to use
I love tart apples for the sweet filling such as Granny Smith apples. Gala apples, Fuji or Pink Lady can be used or even a sweet apple like a Honeycrisp.
How to Store an apple crumb cake
Store: Store apple crumble cake in an airtight container at room temperature for 2-3 days. For longer storage, store in the refrigerator for up to 5 days. Bring to room temperature before serving or warm up slightly in the microwave.
Freeze: Cool completely then wrap slices in plastic wrap and store in a freezer safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator, bring to room temperature and enjoy!
Calories: 367kcal | Carbohydrates: 46g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 161mg | Potassium: 168mg | Fiber: 2g | Sugar: 22g | Vitamin A: 622IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 2mg | Phosphorus: 93mg
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