Apple Crumb Cake: Easy, Moist & Irresistible Recipe

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If there’s one recipe that captures the essence of cozy fall baking, it’s this apple crumb cake. Moist, fluffy, and crowned with a golden, buttery crumble, it’s everything you want in a warm dessert, and more. Whether you’re hosting brunch, baking ahead for the holidays, or simply need a reason to use up those apples on your counter, this recipe delivers. In this article, we’ll walk you through exactly why this apple crumb cake deserves a spot in your go-to baking list, and how to get that perfect crumb topping every single time.

Table of Contents

Why You’ll Love This Apple Crumb Cake

A Cozy Classic with a Crunchy Twist

Hi, I’m Saly, wife, home cook, and apple crumb cake enthusiast. I still remember the first time I baked this cake: the leaves outside were turning, my husband had just come in with a bag of orchard-fresh apples, and the house already smelled like cinnamon before the oven preheated. The first bite? That was it. Crumb topping sealed the deal. He asked for seconds before finishing the first.

Since then, this apple crumb cake has been on repeat in our kitchen. It’s not fussy. It doesn’t need fancy layers or frosting. Just a tender, lightly spiced cake base topped with that buttery streusel that practically begs for coffee on the side.

Even better, this recipe works with applesauce or chopped apples; which means you can whip it up even if you’re low on fresh fruit. We love it warm from the oven, dusted with a little powdered sugar, or served cold for breakfast (don’t judge, it’s that good).

If you’ve ever made Apple Crisp, you’ll find familiar comfort here — only this one slices like a dream and holds together for potlucks or gifting. It’s the kind of recipe that feels nostalgic, but always impressive.

Perfectly Balanced Flavor

One bite and you’ll notice: the cake is soft but not soggy, sweet but never cloying, and balanced with hints of cinnamon, vanilla, and brown sugar. The crumble adds the perfect crunch and a touch of oat-y texture. You don’t need a glaze or frosting, though you’re welcome to drizzle if you’re feeling fancy.

Whether you serve it as dessert, a brunch centerpiece, or just a midweek treat, this apple crumb cake is going to steal the show.

Ingredients for Apple Crumb Cake

Fresh Fall Pantry Staples

When it comes to apple crumb cake, the beauty lies in its simplicity. You don’t need anything fancy, just a handful of pantry staples and the apples of your choice. Here’s what you’ll want to have on hand:

All-purpose flour – For both the cake and that crumbly topping.
Brown sugar – Adds moisture and depth. Light or dark works depending on how rich you like it.
Granulated sugar – For the perfect cake crumb.
Unsalted butter – Use cold butter for the streusel and melted or browned butter for the cake base. It makes a big difference.
Apples or applesauce – Choose firm, slightly tart apples like Honeycrisp or Granny Smith. No fresh apples? Unsweetened applesauce works great too.
Eggs – To bind and build structure.
Old-fashioned oats – Add a cozy texture to the streusel topping.
Cinnamon – The spice that defines this cake. Don’t skimp.
Baking powder – Just enough to give a light lift.
Salt & vanilla extract – Small touches that round out the flavor.

The combination of butter, cinnamon, and brown sugar creates that nostalgic apple bakery aroma you know and love. And using applesauce instead of oil or milk keeps the cake extra moist, without weighing it down.

Optional Add-Ins for Variation

This base recipe is foolproof, but you can absolutely make it your own. Add chopped toasted pecans or walnuts to the crumb for a nutty crunch. Sprinkle a bit of cardamom or nutmeg into the batter for a spicier profile. Or fold in a handful of raisins if you like a little chew.

Want a more citrusy vibe? A touch of lemon zest brightens things up, especially if you’re using sweeter apples. And for a fun fall twist, swap in half a cup of pumpkin puree for applesauce and reduce the sugar slightly. (Kind of like how we do it in our rhubarb shortbread cookies; tart meets sweet and buttery perfection.)

How to Make Apple Crumb Cake

Step-by-Step Baking Method

One of the best things about this apple crumb cake is how it feels like a weekend treat, but only takes about 20 minutes of actual work. Here’s exactly how to make it come together.

1. Preheat & Prep
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal. Set aside.

2. Make the Crumb Topping
In a medium bowl, combine:

½ cup flour
½ cup old-fashioned oats
¼ cup light brown sugar
¼ teaspoon cinnamon
Pinch of salt
5 tablespoons cold unsalted butter, cubed

Use a fork or your fingers to blend until crumbly and clumpy. Chill in the fridge while you prep the batter.

3. Prepare the Cake Batter
In a large bowl, whisk together:

1½ cups applesauce (or 1½ cups peeled, finely diced apples sautéed in butter until soft)
¾ cup brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup melted unsalted butter (or browned butter for extra flavor)

In a separate bowl, whisk:

1½ cups flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon cinnamon

Gradually stir the dry mix into the wet mixture. Don’t overmix, just enough to combine.

4. Assemble & Bake
Pour the batter into the prepared pan and spread evenly. Top generously with the chilled crumb mixture, gently pressing it into the top.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.

Let cool in the pan for at least 20 minutes before slicing. Serve warm or at room temperature.

Avoiding Common Mistakes

Want that perfect crumb every time? Here’s what to watch for:

Don’t overmix your batter, it can make the cake dense.
Use room-temperature eggs so they blend more easily and evenly.
Let the cake cool before slicing, or you risk crumbling the crumb!
Bake until golden, but don’t overdo it; this cake stays moist, but can dry out with too much time in the oven.

This method works beautifully whether you’re baking on a lazy Sunday morning or prepping for guests. And if you love this kind of cozy, oven-warmed recipe, you might also enjoy our pumpkin French toast casserole, another brunch-worthy bake with all the fall flavor vibes.

Tips, Variations & Storage

Make It Your Own

What’s great about this apple crumb cake is how flexible it is. Whether you’re baking for guests, dietary needs, or just cleaning out the fridge, there are plenty of ways to customize.

Use fresh apples or applesauce – Either works. If you go with fresh, peel and dice them small or sauté briefly in butter for extra tenderness.
Make it in a loaf pan – Just extend the baking time by about 10–15 minutes and check for doneness with a toothpick.
Add a drizzle – A simple glaze made with powdered sugar, milk, and vanilla takes it from rustic to bakery-style in seconds.
Switch the spice profile – Add a dash of nutmeg, cloves, or cardamom for warmth, or even pumpkin spice if you’re going all in.
Boost the texture – Chopped pecans or walnuts folded into the crumb topping bring a satisfying crunch, or try shredded coconut for something unexpected.

Want to make it even more fall-inspired? Add a few spoonfuls of pumpkin puree and a pinch of extra cinnamon, similar to what we do in our peach cobbler cookies. They’re soft, sweet, and topped with just enough crumble, just like this cake.

How to Store, Freeze & Reheat

Apple crumb cake keeps beautifully,;which makes it perfect for meal prep, brunch planning, or sneaking a slice with coffee on Day 3.

To store at room temp: Keep covered in an airtight container for up to 3 days.
To refrigerate: Place in a sealed container and refrigerate for up to 5–6 days.
To freeze: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months.
To reheat: Warm slices in the microwave for 10–15 seconds or in the oven at 300°F for 5–7 minutes until just warmed through.

Crumb topping tends to soften slightly when refrigerated, but the flavor only deepens. If you want to restore some of that fresh-from-the-oven texture, reheating is your friend.

Frequently Asked Questions

Can I use canned apples instead of fresh?

Yes, canned apples can work, especially if you’re short on time. Just make sure to drain them well and pat them dry with a paper towel to avoid excess moisture in the batter. You may also want to slightly reduce the sugar in the cake since canned apples often come sweetened.

How do I store leftover apple crumb cake?

You can store leftovers at room temperature in an airtight container for up to 3 days, or refrigerate for a week. If refrigerated, let it come to room temperature before serving, or warm it in the oven for a few minutes to bring back the crumb’s buttery crispness.

What’s the difference between crumb cake and coffee cake?

They’re very similar, but crumb cake typically has a thicker streusel layer, making it heavier on the crumble. Coffee cake, on the other hand, may have a ribbon of cinnamon inside or a thinner topping. Both pair beautifully with a cup of hot coffee.

Can I make this gluten-free?

Absolutely. Just use a 1:1 gluten-free flour blend (with xanthan gum if your mix doesn’t include it) and make sure your oats are certified gluten-free. The cake will still be moist and flavorful, though a touch more delicate in texture. It’s a great alternative for sharing with guests who are avoiding gluten.

Final Thoughts

Apple crumb cake is the kind of recipe that’s as comforting as it is crowd-pleasing. It’s simple enough for a weekday bake, cozy enough for a weekend brunch, and beautiful enough to gift during the holidays. Whether you make it with applesauce, fresh apples, or even a pumpkin twist, this cake is all about flavor and flexibility.

I hope this becomes a go-to in your home the way it has in ours. If you bake it, I’d love to know, leave a comment, share your favorite variation, or snap a photo and tag it. Baking should be joyful, simple, and always worth a second slice.

For more easy and satisfying recipes, join me on Pinterest – where good food meets great company!

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Apple Crumb Cake