Why You’ll Love This Recipe
I like this recipe because it combines the best parts of apple pie and coffee cake into one dessert. The apples keep the cake moist, while the crumble topping adds sweetness and crunch. I also love that it looks beautiful with the apple slices peeking through, yet it’s easy enough to make on a weekend afternoon.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 cup + 1 tablespoon unsalted butter at room temperature
2/3 cup granulated sugar
1/4 teaspoon vanilla bean seeds removed (or 1 vanilla)
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
4-5 baking apples, halved, cored and sliced
Crumble
1 1/2 cups all-purpose flour
2/3 cup + 2 teaspoons granulated sugar
1/4 teaspoon vanilla bean seeds removed (or 1 vanilla)
2 1/8 teaspoons cinnamon
1/2 cup + 1 tablespoon unsalted butter, melted
Directions
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I preheat the oven to 350°F and butter a 10-inch springform pan.
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To make the cake base, I beat butter, sugar, and vanilla seeds until light and fluffy with an electric mixer.
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I add the eggs one at a time, beating well after each, until creamy.
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In another bowl, I whisk flour, baking powder, and salt, then add it to the butter-sugar mixture. I mix until just combined.
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I scrape the batter into the pan and arrange the apple slices on top, pressing them gently into the batter.
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For the crumble, I whisk flour, sugar, vanilla, and 2 teaspoons cinnamon, then stir in the melted butter until crumbles form. I sprinkle this evenly over the apples.
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In a small bowl, I mix 2 teaspoons sugar with 1/8 teaspoon cinnamon and sprinkle it over the crumble for extra sweetness.
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I bake for 50–60 minutes, until golden and a skewer inserted in the center comes out nearly clean.
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I let the cake cool for at least 15 minutes before removing it from the pan.
Servings and Timing
This recipe makes 12 servings. It takes about 20 minutes to prepare and 1 hour to bake, for a total of 1 hour and 20 minutes.
Variations
I sometimes add chopped walnuts or pecans to the crumble for extra crunch. If I want a richer flavor, I swap some of the white sugar for brown sugar. For a spiced twist, I add nutmeg or cardamom to the crumble. I’ve also tried using pears instead of apples, and it turns out delicious.
Storage/Reheating
I keep the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm slices in the microwave for about 15–20 seconds, or in the oven at 300°F for a few minutes. This cake also freezes well—I wrap slices individually and freeze them for up to 2 months.
FAQs
Can I use a different type of apple?
Yes, I like using Granny Smith for tartness or Honeycrisp for sweetness, but any firm baking apple works.
Can I make this without a springform pan?
Yes, I can bake it in a regular cake pan, but I make sure to grease it well.
Can I add nuts to the crumble?
Absolutely, I often add chopped pecans or walnuts for extra crunch.
Can I make this ahead of time?
Yes, I usually bake it the day before and store it covered—the flavors develop even more overnight.
How do I know when the cake is done?
I insert a skewer in the center—it should come out almost clean with a few crumbs.
Can I substitute brown sugar for white sugar?
Yes, brown sugar adds a caramel-like richness to both the cake and crumble.
Can I make it gluten-free?
Yes, I swap the flour for a 1:1 gluten-free baking blend.
Can I use pears instead of apples?
Yes, I’ve made this with pears, and it works beautifully.
Can I serve this warm?
Yes, I like serving it slightly warm with a scoop of vanilla ice cream or whipped cream.
Does this cake freeze well?
Yes, I wrap slices tightly and freeze them for up to 2 months.
Conclusion
The Cinnamon Apple Crumble Cake is one of those recipes I love to bake when I want something sweet, homey, and comforting. I enjoy the way the soft apples, tender cake, and crisp crumble topping all come together in each bite. It’s a cake that feels special enough for entertaining but simple enough for an everyday treat.
