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Caramel Apple Crumb Cake

A delightful and cozy dessert that combines tender cake, spiced caramelized apples, and a buttery crumb topping, perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 9 servings
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Apples
  • 3 tablespoons unsalted butter
  • 2 large Honeycrisp apples, diced You can substitute with Granny Smith apples if desired.
  • 3 tablespoons light brown sugar, lightly packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon kosher salt
For the Crumb Topping
  • 1/2 cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1 3/4 cups cake flour You can substitute with all-purpose flour if needed.
For the Cake
  • 1 1/4 cups cake flour
  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 6 tablespoons unsalted butter, room temperature, cut into 1-inch pieces
  • 1/3 cup buttermilk, room temperature
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • Caramel topping, for drizzling

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Line an 8x8-inch baking dish with aluminum foil, ensuring it hangs over the edges for easy removal. Spray with nonstick cooking spray and set aside.
  2. In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Add the diced apples, 3 tablespoons of light brown sugar, 1 teaspoon of cinnamon, and 1/4 teaspoon of kosher salt. Cook for 5-8 minutes, or until the apples soften and are fragrant.
Making the Topping and Batter
  1. In a medium bowl, combine the melted butter, 1/3 cup granulated sugar, 1/3 cup light brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon kosher salt. Stir in 1 3/4 cups cake flour until crumbly. Set aside.
  2. In a stand mixer, combine the 1 1/4 cups cake flour, 1/2 cup granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon kosher salt, and 1/4 teaspoon baking soda. Mix on low speed, adding in the 6 tablespoons room temperature butter, until the mixture resembles fine crumbs.
  3. Incorporate the buttermilk, 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract. Mix until smooth and fluffy, about 2-3 minutes.
Assembly and Baking
  1. Pour the cake batter into the lined baking pan, spreading it evenly. Layer the sautéed apple mixture on top, followed by sprinkling the crumb topping evenly over the apples.
  2. Bake for 55-60 minutes, or until golden brown and a toothpick comes out with a few crumbs. The top should be crisp and slightly firm to the touch.
  3. Let the cake cool for 30 minutes in the pan. Drizzle caramel over the top just before serving for that extra gooey goodness!

Notes

Wrap leftover cake in plastic wrap or foil to keep it moist. Store at room temperature for up to 3 days and refrigerate for up to a week. Reheat individual slices in the microwave for a fresh experience. Prepare the apple mixture and crumble topping in advance, storing them in the fridge for up to a day. Assemble and bake when ready to serve.