Apple Crisp Crumb Cake

by Sabrina Snyder

Last Update:

18 Comments

5 from 1 vote
10 Servings
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
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Apple Crisp Crumb Cake is the perfect mix of the classic, buttery, rich cake with large chunks of apple crumb topping and apple crisp.

I love all things Apple Crisp and this cake is the perfect mixture of Crumb Cake and apple crisp topping.

Sabrina’s Apple Crisp Crumb Cake Recipe

Apple Crisp Crumb Cake marries the traditional New York Crumb Cake with all the fall flavors of an apple crisp. Topped with Homemade Salted Caramel Sauce you won’t even mind Monday morning’s with a slice of this cake and a mug of coffee. You could also top the cake with Homemade Apple Pie Filling. Coffee cakes and baked breakfast items are one of the only times I’ll actually eat breakfast. Normally my giant cup of coffee is the only thing I want in the morning (and by giant I mean GIANT. My cup hold 3 large Keurig brews). But I’m more than happy to make the exception for this delicious crumb cake.

Recipe Card

Dinner, then Dessert

Apple Crisp Crumb Cake Recipe

Apple Crisp Crumb Cake is the perfect mix of the classic, buttery, rich cake with large chunks of apple crumb topping and apple crisp.
Yield 10 Servings
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
PrintRate

Ingredients
 

APPLE CRISP CRUMB TOPPING:

  • 1/3 cup sugar
  • 1/3 cup dark brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 8 tablespoons unsalted butter , (1 stick), melted and still warm
  • 1 3/4 cups cake flour , (7 ounces)
  • 1 fuji apple , diced
  • 2 teaspoons cinnamon
  • 3/4 cup regular oats

CAKE INGREDIENTS:

  • 1 1/4 cups cake flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon table salt
  • 6 tablespoons unsalted butter , ¾ stick, cut into small pieces, softened
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoon vanilla extract
  • 1/3 cup buttermilk
  • 1 fuji apple , diced
  • 2 teaspoons cinnamon
  • 2 tablespoons brown sugar

Instructions

APPLE CRISP CRUMB TOPPING:

  • Add sugar, dark brown sugar, cinnamon, salt and butter into a bowl.
  • Whisk together and add in cake flour until combined. Form into a dough ball.
  • In a second bowl add the apple, cinnamon, oats and stir.
  • Let them sit until you are done making the cake.

CRUMB CAKE:

  • Preheat oven to 325 degrees.
  • Use baking spray or butter and flour a cheesecake or cake pan.
  • In a stand mixer, add flour, sugar, baking soda, and salt.
  • On low speed, add butter in pieces.
  • Mix for 1-2 minutes, or until you no longer see the butter and the mixture looks like a crumble.
  • Add in your remaining cake ingredients, egg, egg yolk, vanilla, buttermilk, apple, cinnamon and brown sugar.
  • Mix until light and fluffy, another 1-2 minutes.
  • Pour and spread cake batter into greased baking pan.
  • Take the topping dough and break apart into chunks about the size of marbles over the dough in a uniform pattern.
  • Spoon over the apple topping over the crumbles.
  • Bake for 50-55 minutes, or until a knife is inserted and comes out clean.

Nutrition

Calories: 441kcal | Carbohydrates: 64g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 137mg | Potassium: 141mg | Fiber: 3g | Sugar: 31g | Vitamin A: 576IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg

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Table of contents

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Baking Tips and Tricks

  • The temperature of your crumb mixture is essential. If not chilled the butter will be too soft and the crumb will melt into more of a shell. Keep it cold just until it is crumbled on top of the batter.
  • This is a tall cake, cooking lower for a longer period of time is better to ensure it is baked through. The apples will also help keep it moist.
  • If you find the top is browning too much tent it with some foil.
  • Crumb cakes tend to dry out quickly if left uncovered. Make sure you cover the cake when storing.

More Delicious Crumb Cakes

two image collage with two slices of cake on wooden plate

Photos used in previous versions of the post

Crumb cake served with caramel sauce
Finished cake with crumble and caramel topping
Cake slice on a wooden plate with caramel slice

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. For the apple crisp crumb cake can a 9″ spring form pan be used? Thank you for this recipe sounds DELISH. Will be making it this weekend for company!!!!

    Reply