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.

These Oatmeal Ricotta Apple-Banana Pancakes are a wholesome twist on your favorite morning stack. They’re soft, fluffy, naturally sweetened with fruit and stevia, and made without refined sugar. With fiber-rich oats, creamy ricotta, fresh apples and bananas, and a touch of blue agave syrup, these pancakes feel indulgent yet fuel your body with clean energy. Whether you’re following a low-sugar lifestyle, cooking for kids, or just craving something light and satisfying, these pancakes are the perfect way to start your day.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Yield: 6–8 medium pancakes
Cuisine: Healthy Breakfast, Sugar-Free

Ingredients

• • 1 cup oatmeal (quick oats or old-fashioned)

  • 2 tablespoons ricotta cheese

  • 1 large egg

• • 50 ml water (or milk of choice)

  • Vanillin or vanilla extract, to taste

  • Stevia, to taste (adjust based on sweetness preference)

• • 1 tablespoon vegetable oil (plus more for cooking)

  • 2 apples, peeled and diced

  • 1 ripe banana, mashed

• 1 teaspoon butter (for sautéing apples)

• Blue agave syrup (for drizzling, optional)

Step-by-Step Cooking Directions

Prepare the Batter
In a large bowl, combine the oatmeal, ricotta cheese, egg, water, vanillin (or vanilla extract), and stevia. Stir well to form a thick batter. Let it rest for 5 minutes to allow the oats to absorb the liquid and soften.

Add the Banana
Mash the ripe banana and fold it into the batter. It adds natural sweetness and moisture, creating a soft, cake-like texture once cooked.

Sauté the Apples
In a small skillet, melt 1 teaspoon of butter over medium heat. Add the diced apples and sauté for 3–4 minutes until slightly softened and golden. You can sprinkle a little cinnamon here if desired. Let them cool slightly, then fold into the batter.

Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat and lightly grease with vegetable oil. Scoop 2–3 tablespoons of batter per pancake and flatten slightly with the back of the spoon. Cook for 2–3 minutes per side until golden and set.
Flip carefully and cook the other side until the center is cooked through. Repeat with the remaining batter, adding more oil to the pan if needed.

Serve
Stack the warm pancakes on a plate and drizzle lightly with blue agave syrup. You can also top with extra banana slices, apple cubes, or a dollop of yogurt.

Nutritional Information (per pancake – based on 6 pancakes)

• • Calories: 120

  • Protein: 4g

• • Carbohydrates: 16g

  • Fat: 5g

  • Fiber: 2g

• • Sugar: 5g (mostly from fruit)

  • Sodium: 55mg

  • Calcium: 6% DV

• Iron: 7% DV

The Origins and Popularity of the Recipe

These pancakes are inspired by the modern shift toward healthy, naturally sweetened breakfasts. As sugar-free, low-GI, and whole-food lifestyles grow in popularity, recipes like these have become favorites in wellness communities. This version draws on Mediterranean influences with the inclusion of ricotta and fruit, turning pantry staples into a feel-good meal. With zero refined sugar and a cozy texture, it’s a beloved recipe for kids and adults alike.

Reasons Why You’ll Love the Recipe

• • Naturally sweetened – no added sugar needed

  • Soft and fruity – banana and apple make each bite moist and flavorful

• • Quick to make – one bowl, no special equipment required

  • Versatile – great for breakfast, snacks, or meal prep

  • High in fiber and protein – thanks to oats, egg, and ricotta

• Freezer-friendly – great for batch cooking

Health Benefits

• • Oats are rich in beta-glucan, a soluble fiber that helps lower cholesterol

  • Apples and bananas provide vitamins, antioxidants, and natural sweetness

  • Ricotta cheese offers calcium and slow-digesting protein

• Eggs deliver essential amino acids and vitamin B12

• Stevia and blue agave are low-glycemic sweeteners, ideal for blood sugar balance

These pancakes are suitable for a diabetic-friendly, low-sugar, or weight-loss meal plan when portioned properly.

Serving Suggestions

• • With Greek yogurt and berries – for extra protein

  • Drizzled with nut butter – for a more filling option

  • With cinnamon and crushed walnuts – for added crunch and warmth

• As a snack – they’re great chilled and eaten by hand

• With herbal tea or a smoothie – for a complete light meal

Cooking Tips

• • Let the batter sit – oats need time to soften and thicken

  • Use a non-stick pan – it prevents sticking without needing much oil

• • Adjust sweetness – taste your batter and tweak stevia as needed

  • Use ripe bananas – for the best texture and natural sugar boost

  • Dice apples small – so they cook evenly and mix smoothly into the batter

Variations to Try

• • Add cinnamon or nutmeg – for a spiced fall version

• • Add chia seeds or flaxseed – for omega-3s and added fiber

  • Swap apples for pears or peaches – depending on the season

  • Use almond or oat milk – for a dairy-free version

• Add mini dark chocolate chips – for a treat-friendly twist

Conclusion

These Oatmeal Ricotta Apple-Banana Pancakes are a delicious, guilt-free way to enjoy pancakes any day of the week. Packed with fruit, oats, and wholesome ingredients, they offer everything you want in a comforting breakfast—without the crash. Sweetened naturally and made with love, this recipe is a great way to nourish yourself or your family with something both delicious and healthy.

This Healthy Oatmeal Bread with Pumpkin Seeds and Tahini is a nutrient-packed loaf that’s perfect for anyone looking to enjoy a wholesome, fiber-rich, and satisfying bread option. With ingredients like oats, flaxseeds, psyllium, and a hint of dried tomatoes and oregano, this bread is full of texture and flavor. Topped with sesame seeds and baked to perfection, it makes for a great breakfast, snack, or side dish for any meal.

Preparation, Cook, and Total Times

• • Preparation Time: 15 minutes

• • Cooking Time: 45 minutes

  • Total Time: 1 hour

  • Yield: 1 loaf

• Cuisine: Healthy, Baked Goods

Full List of Ingredients

• • 70 grams oatmeal

  • 80 grams pumpkin seeds

• • 2 tablespoons flaxseed

  • 2 tablespoons psyllium

  • A little salt

• • 10 grams leavening agent (baking powder)

  • Dried tomatoes (to taste)

  • Oregano (to taste)

• • 3 eggs

  • 1 cup kefir or liquid yogurt

  • Vegetable oil (for greasing)

• • Sesame seeds (for topping)

  • 100 grams beets, cooked and grated

  • 2 tablespoons canned beans (drained)

• • 1 tablespoon tahini

• • • Fresh coriander (to taste)

    • A pinch of salt

  • 1 garlic clove, minced

  • Juice of 1/2 lime

  Step-by-Step Cooking Directions

  1. Prepare the Dry Ingredients

  Start by preparing all the dry ingredients. In a large mixing bowl, combine the oatmeal, pumpkin seeds, flaxseeds, psyllium, salt, leavening agent, dried tomatoes, and oregano. Stir the mixture well to evenly distribute all the dry ingredients.

  2. Prepare the Wet Ingredients

  In a separate bowl, whisk the 3 eggs and then add the kefir (or liquid yogurt). Mix the ingredients together until smooth. This mixture will help bind the dry ingredients and give the bread its moist texture.

  3. Combine Wet and Dry Ingredients

  Slowly add the wet ingredients to the dry ingredients, mixing well as you go. Once the mixture is well combined, let the dough stand for about 15 minutes. This allows the psyllium and flaxseeds to absorb the moisture and thicken the mixture.

  4. Prepare the Beetroot Mixture

  While the dough is resting, prepare the beetroot mixture. In a blender or food processor, combine the cooked and grated beets, canned beans, tahini, coriander, a pinch of salt, minced garlic, and lime juice. Blend until smooth.

  5. Mix the Beetroot Mixture with the Dough

  Add the beetroot mixture to the dough and mix well to combine. This will not only add flavor and nutrition but also give the bread a vibrant color.

  6. Shape and Prepare the Bread for Baking

  Grease a baking pan with vegetable oil and transfer the dough into the pan. Smooth the top of the dough evenly. Sprinkle sesame seeds on top for added texture and flavor.

  7. Bake the Bread

  Preheat your oven to 180°C (350°F). Place the bread in the oven and bake for about 45 minutes or until a toothpick inserted in the center comes out clean, and the bread is golden brown.

  8. Cool the Bread

  Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

  9. Serve

  Once the bread has cooled, slice it and serve. This bread is perfect for a healthy breakfast, served with butter, avocado, or your favorite spread. It also pairs well with soups and salads.

  Nutritional Information (Per Serving)

  • • Calories: 180

  • • Fat: 10g

    • Saturated Fat: 1g

    • Cholesterol: 40mg

  • • Sodium: 300mg

    • Carbohydrates: 22g

    • Fiber: 7g

  • Sugars: 3g

  • Protein: 6g

  Note: Nutritional information may vary depending on specific ingredients used.

  The Origins and Popularity of the Recipe

  This Oatmeal Bread with Pumpkin Seeds and Tahini is inspired by a blend of healthy baking traditions and a desire to create a flavorful, nutritious bread alternative. The use of oats, flaxseeds, and psyllium is common in health-conscious baking, and the addition of beets and tahini gives the bread a unique, wholesome twist. This bread is gaining popularity among those looking for gluten-free, high-fiber options that are also delicious.

  Reasons Why You’ll Love the Recipe

  1. 1. Healthy and Nutritious: Packed with fiber, healthy fats, and protein, this bread is a great addition to a balanced diet.

     2. Full of Flavor: The combination of beets, tahini, and dried tomatoes creates a savory, rich flavor that makes this bread more than just a side dish.

     3. Gluten-Free Option: Perfect for those who are gluten-sensitive or looking for a gluten-free bread option.

  Health Benefits

  • • Oats are rich in soluble fiber, which helps lower cholesterol and supports heart health.

    • Pumpkin Seeds provide a good source of magnesium, zinc, and omega-3 fatty acids, which support immunity and heart health.

    • Beets are packed with antioxidants and nitrates, which improve blood flow and help lower blood pressure.

  • Flaxseeds and Psyllium are high in fiber, promoting healthy digestion and weight management.

  Serving Suggestions

  • • With Avocado: Top slices of this bread with mashed avocado, a sprinkle of salt, and a dash of chili flakes for a healthy snack or breakfast.

    • With Hummus: Serve with hummus or your favorite spread for an easy and nutritious snack.

  • As a Side: Pair with a light soup or salad for a well-rounded meal.

  Cooking Tips

  1. 1. Don’t Skip the Resting Time: Letting the dough sit for 15 minutes helps the psyllium and flaxseeds absorb the moisture, which improves the texture.

     2. Check for Doneness: Since oven temperatures vary, check the bread with a toothpick around 40 minutes to ensure it’s baked all the way through.

  1. Add More Toppings: Feel free to experiment with different toppings, like sunflower seeds, walnuts, or herbs, to make the bread even more delicious.

  Variations to Try

  1. 1. Add More Veggies: You can add more grated vegetables like zucchini or carrots to increase the nutritional value.

     2. Make it Spicy: Add chili flakes or diced jalapeños for a spicy twist.

  1. Sweet Version: Omit the savory ingredients like dried tomatoes and garlic and add dried fruits or cinnamon for a sweeter version of this bread.

  Conclusion

  This Healthy Oatmeal Bread with Pumpkin Seeds and Tahini is not only a nutrient-packed option but also a delicious, hearty bread that can be enjoyed in many ways. With its vibrant color from the beets and its delicious flavor from the tahini and pumpkin seeds, this bread is sure to become a staple in your kitchen. Whether you enjoy it with spreads, as a side dish, or just on its own, this bread is as satisfying as it is healthy.