Apple Crumble Cake
A cozy and irresistible fall bake that combines soft cake with tender apples and a crunchy, buttery crumble top. Perfect for dessert or breakfast!
Ingredients
For the Cake
- 1 cup unsalted butter, softened You can substitute with melted coconut oil for a lighter feel
- 1 cup granulated sugar Reduce sugar for less sweetness if desired
- 1 cup plain Greek yogurt Keeps the cake moist
- 2 large eggs Room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour Can substitute with 1:1 gluten-free blend if needed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3 cups chopped apples Use a mix of sweet and tart apples like Honeycrisp and Granny Smith
For the Crumble
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, cold
- 1/2 cup rolled oats Add for texture
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and sugar until light and fluffy, about 10 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and Greek yogurt.
Mixing Ingredients
- In a separate bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
- Gradually fold the dry ingredients into the wet mixture until just combined.
- Gently fold in the chopped apples, being careful not to overmix.
Making the Crumble
- In another bowl, combine the flour, brown sugar, and cold butter using your fingers or a fork until crumbly.
- Stir in the oats until evenly distributed.
Assembling and Baking
- Pour the cake batter into the prepared pan and spread evenly.
- Sprinkle the apples on top, then evenly distribute the crumble over the apples.
- Bake for 35–40 minutes or until golden brown and a toothpick comes out with moist crumbs.
Cooling and Serving
- Let the cake cool in the pan for 15–20 minutes before cutting.
- Serve warm or at room temperature.
Notes
For best results, keep apples uniform in size when chopping. Storage: tightly covered, keeps 3–4 days at room temperature, a week in the fridge. Reheat for that fresh-baked taste.