Nothing says comfort like the scent of baked apples, cinnamon, and butter wafting through your kitchen. This Apple Crumble Cake is everything you love about fall baking—tender apples layered over a soft vanilla cake base and topped with golden, crunchy streusel.

Perfect for dessert, tea time, or even breakfast, this cake combines simple ingredients in a way that feels both nostalgic and indulgent. It’s incredibly easy to make and impossible to resist.

Preparation Time: 20 minutes
Bake Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 8–10 servings
Cuisine: European / Classic Bakery-Style

Ingredients

For the Cake Batter

• • Eggs: 4 large

  • Sugar: 180 g (¾ cup)

  • Melted Butter: 100 g (7 tablespoons)

• • Milk: 200 ml (¾ cup)

  • Flour: 370 g (3 cups)

  • Baking Powder: 10 g (2 teaspoons)

Apples: 2–3 medium, peeled and sliced or diced

For the Crumble Topping

• • Flour: 60 g (½ cup)

  • Sugar: 60 g (¼ cup)

• Cold Butter: 45 g (3 tablespoons), cut into cubes

Step-by-Step Cooking Directions

Step 1: Prepare the Batter

In a large mixing bowl, beat 4 eggs with 180 g of sugar until the mixture is light, fluffy, and pale in color.

Gradually add in the melted butter and milk, stirring until fully incorporated.

In a separate bowl, whisk together 370 g of flour and 2 teaspoons of baking powder.

Slowly fold the dry ingredients into the wet mixture until a smooth, thick batter forms.

Step 2: Prepare the Apples

Peel and core 2–3 apples. You can slice them thinly or dice them, depending on your texture preference.

Toss the apple pieces lightly with lemon juice or a pinch of cinnamon if you like a spiced flavor.

Step 3: Assemble the Cake

Preheat your oven to 180°C (355°F). Grease or line a round 9-inch (or similar) baking pan.

Pour the cake batter into the pan and spread evenly.

Evenly distribute the apple slices or pieces on top of the batter. Gently press them into the surface.

Step 4: Make the Crumble Topping

In a bowl, combine 60 g flour, 60 g sugar, and 45 g cold butter.

Use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs.

Sprinkle the crumble evenly over the top of the apples.

Step 5: Bake

Place the pan in the preheated oven and bake for 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

If the crumble browns too quickly, lightly tent with foil during the last 10–15 minutes.

Step 6: Cool and Serve

Let the cake cool in the pan for about 15 minutes before slicing.

Serve warm or at room temperature. It’s delicious as-is or with whipped cream, ice cream, or a dusting of powdered sugar.

Nutritional Information (Per Slice – Approx. 10 slices)

• • Calories: 290

  • Carbohydrates: 36g

  • Sugar: 18g

Fat: 14g

• • Saturated Fat: 7g

  • Protein: 4g

• • Fiber: 1g

  • Sodium: 120mg

  • Vitamin C: 4% DV

• Calcium: 6% DV

• Iron: 8% DV

The Origins and Popularity of the Recipe

Apple cakes have deep roots in European home baking, especially in German, Austrian, and Eastern European kitchens where apples were plentiful and easy to store year-round. These cakes often feature light, buttery sponge bases topped with sliced apples and a variety of toppings—from cinnamon-sugar to buttery streusel.

This version takes inspiration from classic apple crumble desserts and fuses them into one layered treat, creating a cross between a fluffy cake and a rustic fruit crisp.

Reasons Why You’ll Love the Recipe

• • Warm, Cozy Flavors: Perfect for fall or any time you crave something comforting

  • Easy to Make: No fancy equipment or techniques needed

  • Crispy Crumble + Soft Cake: A delicious contrast in every bite

• • Apples in Every Slice: Naturally sweet and juicy

  • Perfect for Sharing: Great for potlucks, brunches, or guests

  • Flexible Recipe: Use different fruits or add-ins

• • Kid-Friendly: Mild, sweet, and non-spicy

  • Pairs with Coffee or Tea: Ideal for an afternoon treat

  • Make Ahead: Stays fresh for days

• Looks and Smells Amazing: A showstopper for any table

Health Benefits

While this is a treat, it offers a few positives:

• • Apples: A good source of fiber and vitamin C

  • Homemade over Store-Bought: Fewer preservatives and additives

  • Lower Sugar than Most Cakes: Only ¾ cup in the batter

• Balanced Portions: Easily sliced into ten manageable servings

• Natural Sweetness from Fruit: Less need for extra sweetener

Serving Suggestions

• • Warm with Vanilla Ice Cream: The ultimate comfort combo

  • With a Dollop of Whipped Cream: Soft, light, and airy topping

• • Topped with Caramel Sauce: Rich and indulgent

  • Sprinkled with Cinnamon Sugar: Extra sweet-spiced finish

  • With a Cup of Coffee or Tea: Afternoon perfection

• • With a Side of Greek Yogurt: Balanced for breakfast

  • Topped with Toasted Nuts: Adds crunch and healthy fats

  • With a Glass of Apple Cider: Fall in a cup and on a plate

• With Lemon Glaze Drizzle: For a zesty finish

• Served Cold from the Fridge: Still delicious the next day

Cooking Tips

• • Use Firm Apples: Like Granny Smith, Honeycrisp, or Fuji for best texture

• • Don’t Overmix Batter: Helps keep the cake light and fluffy

  • Let the Cake Cool Before Slicing: It will hold together better

  • Cold Butter for Crumble is Key: Helps create the perfect texture

• • Try Spiced Crumble: Add cinnamon or nutmeg to the topping

  • Use a Springform Pan: Makes slicing and serving even easier

  • Test with a Toothpick: Insert in the center—should come out clean

• • Double the Crumble: If you love that buttery crunch

  • Store Covered at Room Temp: For up to 3 days

  • Reheat Slices in the Oven or Air Fryer: Restores the crisp topping

Variations to Try

• • Add Cinnamon to the Batter or Topping

  • Use Brown Sugar in the Crumble: For a caramel note

  • Add Walnuts or Pecans: Toasted nuts go beautifully

• • Include Dried Cranberries or Raisins: Extra bursts of sweetness

  • Use Pears or Peaches Instead of Apples

  • Make a Mini Version in Muffin Tins

Top with Oats: For a rustic, hearty topping

• • Add Vanilla or Almond Extract: Extra depth of flavor

  • Make it Gluten-Free: Use a 1:1 GF baking flour

• Make it a Sheet Cake: Double the batter and use a 9×13-inch pan

Conclusion

This Apple Crumble Cake with Butter Streusel Topping is the kind of recipe that feels like home. Soft, fluffy, rich with apple flavor, and crowned with a sweet, golden topping—it’s as much about the comfort it brings as the flavor it delivers.

FAQ

1. What kind of apples are best for this recipe?
Firm, tart apples like Granny Smith or Honeycrisp hold up best during baking.

2. Can I use a different fruit?
Absolutely—pears, peaches, or berries work well too.

3. Can I make this gluten-free?
Yes, use a 1:1 gluten-free all-purpose baking flour blend.

4. Can I reduce the sugar?
Yes! Use 2/3 cup in the batter and reduce the crumble sugar by half if desired.

5. Can I use margarine instead of butter?
Butter is preferred for flavor, but margarine can work in a pinch.

6. Can I make this ahead of time?
Yes, the cake keeps well covered at room temperature for 2–3 days.

7. How should I store leftovers?
Store in an airtight container at room temperature or refrigerate for longer freshness.

8. Can I freeze the cake?
Yes. Freeze individual slices wrapped well for up to 2 months. Thaw at room temperature.

9. What size pan should I use?
A 9-inch round or square pan works perfectly.

10. Can I skip the crumble topping?
You can, but it adds amazing texture—try a light dusting of powdered sugar instead.