Apple Crumb Cake

Apple Crumb Cake

Apple season is full swing and the baking possibilities are too great to pass up. So this month, we’ll be featuring apple recipes, starting with this crumb cake from Jennifer of Seasons & Suppers. It’s gooey and has a delicious crumb top. Here’s how to make it…

Apple Crumb Cake
By Jennifer Maloney of Seasons & Suppers

This cake has a shortbread-like base topped with tender apples in a thick sauce. The crumble topping provides the perfect sweet crunch. It’s tasty either at room temperature or slightly warm. Serve with a scoop of vanilla ice cream.

Recipe: Apple Crumb Cake
Serves 8

You’ll need:

For the cake
2 cups all-purpose flour
2/3 cup white sugar
1 tsp baking powder
1/2 cup unsalted butter, cold and cut into 6-8 pieces
3 medium apples, peeled, cored and cut into thin slices
2 large eggs
1 cup heavy cream
1/2 cup sour cream or plain yogurt
1/2 cup brown sugar
1 tsp vanilla
Pinch of salt

For the crumble topping
1 cup all-purpose flour
2/3 cup white sugar
1/4 tsp cinnamon
Pinch of salt
1/4 cup unsalted butter, melted

Preheat oven to 350F and grease an 8-inch springform pan. Set on a baking sheet and set aside.

In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You’ll end up with a very dry mixture, almost like sand.

Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Don’t press it down at all, but move it around a bit so it goes up the sides just a bit. Scatter the prepared apple slices over the crumbs (avoiding the sides), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Bake in the preheated oven for 20 minutes.

Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.

When cake base has baked 20 minutes, remove from oven and carefully pour the egg mixture over the top. Return cake to oven and cook for 20 more minutes.

Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.

When the cake has baked for 20 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won’t sink into the cake. If it is too liquid-y still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake 20 more minutes. Note that the cake will be sunken in the middle, even when it’s “done”. As long as it’s not jiggly and a tester inserted in the center comes out with just crumbs (not liquid), it’s ready to take out of the oven. After you’ve completed each of the three baking steps above, the cake will have been in the oven for about 60-65 minutes in total.

Allow to cool in the pan, on a cooling rack, for 10-15 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.

Dust the top with powdered sugar, if desired.

Apple Crumb Cake

Thank you so much, Jennifer!

P.S. More recipes, including apple hand pies and the best apple crisp.

(Photos and recipe by Jennifer Maloney. Thanks to Stella Blackmon for helping with this series.)

  1. Peg says...

    My spouse made this for dessert this eve and it was one of the absolute best cakes/pies I’ve had. We had whipped cream and we DIDN’T NEED IT. We each had a second piece! ? My 5 yr old said it was like apple pie but so much better.

  2. THis cake sounds amazing, but I’ve never liked the crumble part bc I’ve always thought the taste of flour dominated everything; so now when I make a crumble of any sort, I replace the flour with crushed up dry toast (French biscottes), tastes so much better!
    Thanks for all the new lovely tips. I haven’t even thought about apple sauerkraut. Interesting! And yes, I have the same peeler/slicer thing. It makes it sooo much easier.

  3. Do i have to covert the same measures like here in Africa if i have no cups to use? but it looke delicious and mouth watering

  4. Faith says...

    Do you think I could bake this if I don’t have a springform pan?

  5. LindyO says...

    Made this lovely crumble. It’s easy very easy. And what you get is everything, a light crust, fruit, custard, and crumble. Who could ask for more.
    This is now my new go-to fall for all. Is it breakfast, snack, or dessert? You decide. I say it’s the trifecta!
    I’m wondering pumpkin…peaches…cherries?

    • Pati says...

      Does anyone have the nutritional value for this recipe?

  6. This looks amazing, thanks for sharing the recipe. I have a glut of apples at the moment – this would be a lovely thing to bake and gift to other people. I have a lot of apples to use up!

  7. Looks delicious! I love crumble cakes!

  8. LOVE crumb cakes and having just been to an apple orchard now I know what to make! :)
    x Kenzie //

  9. Sarah says...

    I tried the recipe yesterday and the result was..perfection! THanks so much, it made our drizzly-cold Thursday that much better.

  10. Ooo! Looks delicious! You also posted some blackberry bars a bit ago that are bookmarked on my computer. And it isn’t fall without some apples, right? Thanks so much Joanna! Your blog inspires me and is so great!

  11. Hi ladies,

    Love the blog and love the recipes I find here often, though I have a question regarding this. As I am used to European recipes being from Belgium and living in Ireland, I struggle with the measurements on some recipes. What is the equivalent of a cup? As in, how big is a cup, 250ml or 200ml or…? Thanks for helping me out, would love to make this most gorgeous looking cake! Maybe one to surprise my BF with this weekend… ;-)!

    Cheerio, have a lovely day and a great weekend!


    • Melissa says...

      One cup = 250 mL

    • Sarah says...

      Hi Els,
      I’m European too and struggled with excact same thing for a long time. HTe problem is, there is no one eqivalent. Butter is heavier than milk, flour is measured completely differently, which is why cups are so very easy, they combine a variety of measuring-ways in 4-5 small cups and as many spoons. My very simple solution (after I converted every single detail for years and years) was to acctually buy cups. I bought them on a trip to NYC a few years back but I know for a fact that you can easily buy them off the Internet (Amazon being the simplest solution).

    • Rhonda says...

      One cup is 250 ml.

    • Mike says...

      this looks amazing

  12. Have the apples so next is out to the store for the missing ingredients. Sounds yummy!

  13. Making this with pears today (just because they’re already in my kitchen).

  14. sarah says...

    it looks so delicious and am ready to try it out

  15. catalina says...

    THis cake sounds amazing, but I’ve never liked the crumble part bc I’ve always thought the taste of flour dominated everything; so now when I make a crumble of any sort, I replace the flour with crushed up dry toast (French biscottes), tastes so much better!

  16. Allison says...

    Can you make a printable version of this recipe? (i.e., no comments, etc)

  17. rach says...

    For sure screen shot this recipe! Looks so warm & cozy. Perfect for a morning with friends and hot coffee.

  18. Andrea says...

    This is just like my German mother’s apfel crumb kuchen! (Apple crumb cake). Almost always better the next day! And equally as good with blueberries!

  19. Samantha says...

    Why does the cake look burned on the sides? Maybe the first baking step should be shorter, so the crust doesn’t turn out so dark?

  20. Lauren E. says...

    Love the idea of apple month! Anything with apples, please. This cake looks divine.

  21. Anne says...

    Oooh, this might be my birthday cake this year

  22. I am bookmarking this page and post… My cousin would be so glad to read this. I love the crumbs. This post is mouthwatering. Thanks for the effort to put this up.

  23. Thanks for all the new lovely tips. I haven’t even thought about apple sauerkraut. Interesting! And yes, I have the same peeler/slicer thing. It makes it sooo much easier.

    • Oh dear, I commented on this lovely recipe on another blog and the other way around. That’s what you get from trying to read your favourite blogs and trying to cook at the same time.
      What I meant so say is that it looks lovely. Love a good crumble!

  24. Audra says...

    Judging by the comments, we can conclude that a crumb topping makes everything better…

    • Stella Blackmon says...


  25. I LOVE apple season!! We went apple picking last weekend and in my enthusiasm for fall, we WAY overdid it! I’ve made apples chips, apple sauce, muffins and for dinner apple spice pork chops and a apple and pecan salad, lol! We still have more left! Perhaps this is next, I know my husband would love it!

    Oh and p.s. I just posted the photos from our intimate wedding in Paris on my blog if anyone is inclined to take a peek :)


  26. You had me at crumble. This looks divine!

  27. Natalie Brennan says...

    ANYTHING WITH A CRUMBLE TOPPING. Thank you for this recipe!

  28. mmmmmm this is mouthwatering. what is it about the fall that makes anything apple sound so perfect?

    i’ve got the best winter gear for babe + kiddo on my blog today!