Delicious and unique apple crumb cake, with layers of apple and cream, encased in a lovely crust and with a wonderful crumb topping. Great enjoyed as an apple dessert cake or as an apple coffee cake.
Why you’ll love this apple crumb cake
This delicious apple cake is unlike any other cake I’ve made and is one of my favourite ways to bake with apples. With a shortbread crust, a creamy custard filling, lots of apples and a generous, crispy crumble topping!
This is a cake to bake and share or bake and take when you need to bring a dessert to an event. You can bake it up in the morning and enjoy it later in the day.
As this cake is also lightly sweet, it’s also nice to enjoy as an apple coffee cake.
Ingredients and substitutions
Apples – use any apple that you’d use for an apple pie. I’ve used Pink Lady here, but Spy, Honeycrisp, Golden Delicious, Granny Smith etc. also work well.
Heavy Cream – aka whipping cream (35% b.f.) Heavy cream will give you the creamiest results, though you can use a lighter cream, such as 18% table cream or 10% half and half cream, if you like.
Sour Cream – a full-fat sour cream or Greek Yogurt is recommended, for best texture of the apple filling. I haven’t tested this recipe with low or no-fat sour cream or yogurt.
Step-by-step photos
This is a visual summary of the steps to make this cake. Always refer to the complete instructions in the Recipe Card below when making the recipe, as not all steps may be illustrated here.
1. Start by making the shortbread crust by mixing together the flour, sugar and butter in a food processor until you have a sandy mixture. (You can simply cut the butter in with a pastry cutter if you don’t have a food processor.). Add 3/4 of the crumb mixture to the springform pan and press lightly into the bottom and up the sides slightly. Add the prepared apples, then scatter the remaining crumb mixture over top. Bake for 20 minutes.
2. While base and apples are baking, prepare the creamy filling. When the base has cooked, remove from the oven and pour the creamy filling mixture over-top. Return to the oven for another 20 minutes.
3. While the filling is baking with the apples, prepare the crumble mixture and pop into the freezer until needed. When filling has set, remove from oven and scatter the crumble mixture over top. Return to the oven for a further 20-30 minutes, or until set and lightly golden.
Recipe tips!
- If you want to be able to transfer your baked cake to a serving platter, be sure to line the bottom of the springform pan with a round of parchment paper.
- This cake is best enjoyed on the day it is baked, to really enjoy the crumble topping. It will keep well for several days, though the crumble may soften the longer it sits. I like to cover well and refrigerate the left-overs after the first day.
- This cake should freeze well.
How to make a crispy crumble
Freeze it! Be sure not to skip the short trip to the freezer after you mix the crumb topping. It’s the secret to a crispy and crumble crumble.
Making ahead, storing and freezing
This cake is best enjoyed on the day it is baked. I like to store leftovers in the refrigerator, for longer shelf life.
This cake will freeze as well for up to 3 months.
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Get the Recipe: Apple Crumb Cake
Ingredients
For the cake:
- 1 3/4 cups all-purpose flour, spooned and levelled
- 3/4 cup white granulated sugar
- 1 teaspoon baking powder
- 7 Tablespoons unsalted butter , cold, cut into 6-8 pieces
- 3 medium apples, peeled, cored and cut into thin slices
- 2 large eggs
- 1 cup heavy whipping cream (35% b.f.), or table cream (18%) or half and half cream (10%)
- 1/2 cup sour cream, full-fat, or plain full-fat yogurt
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- Pinch salt
For the crumble topping:
- 1 cup all-purpose flour
- 2/3 cup white sugar
- 1/4 teaspoon cinnamon
- Pinch salt
- 5 1/2 Tablespoons unsalted butter, melted (or salted butter and omit the pinch of salt)
Instructions
- Preheat oven to 350F. (non-convection) and grease an 8-inch springform pan. *A parchment round on the bottom of the pan is recommended if you plan on removing the cake to a serving platter. Set the springform pan on a baking sheet and set aside. *Note: if you are using a dark springform pan, reduce the temperature to 340F.
- Make the cake: In a food processor, add the flour, sugar and baking powder. Pulse a couple of times to combine. Add the cold butter and pulse until the butter is combined with the flour. You'll end up with a very dry mixture, like sand almost.
- Sprinkle about 3/4 of this mixture over the bottom of the prepared springform pan. Using the back of a spoon, spread the crumbs into an even layer on the bottom of the pan and up the side just a bit. You don't want to compress the crumb mixture too much. Scatter the prepared apple slices over the crumbs (avoiding placing the apples right up against the side of the pan), then sprinkle the remaining crumb mixture evenly over the top. Again, do not press down. Leave it as is. Place the springform pan on top of a baking sheet (to catch any liquid from the apples that might leak from the pan!). Bake in the preheated oven for 20 minutes.
- Meanwhile, in a medium bowl, whisk together the eggs, cream, sour cream, brown sugar, vanilla and a pinch of salt. Set aside.
- When the cake base has baked for 20 minutes, remove from oven and carefully pour the egg mixture over the top. REDUCE THE OVEN TEMPERATURE TO 325F (or 315F for a dark pan and return the cake to oven and cook for a further 20 minutes.
- Meanwhile, prepare the crumble topping. In a small bowl, combine the flour, sugar, cinnamon and a pinch of salt. Add melted butter to the mixture, just until the dry ingredients are moistened and the mixture comes together in large clumps. Place the bowl into the freezer until needed.
- When the cake has baked for 20 minutes, remove from oven. (The egg mixture should have set somewhat so that the crumbs won't sink into the cake. If it is quite liquid still, return to the oven for a few more minutes.) Evenly sprinkle the crumb mixture over the top. Return to the oven and bake a further 20 – 30 minutes or until the edges are pulled away from the sides of the pan, the top crumbles are light golden and the centre is set. As long as it's not too jiggly and a tester inserted in the centre comes out with just crumbs (not liquid), it's ready to take out of the oven. It should have bake about 60-65 total, including all 3 steps.
- Allow to cool in the pan, on a cooling rack, for 10 minutes. Run a knife around the outside and carefully remove the outer ring of the springform pan. Allow to cool more before removing from the base.
- Dust with powdered/icing sugar, if desired.
Notes
More apple cake recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
I just looked at your website….LOVE your photography. Please keep sharing with us!
Thanks so much, Glenda :)
I just made this Jennifer and we all loved it. Thank you for such a delicious recipe!
So glad you all enjoyed it, Glenda!
I’m thinking of veganizing this cake, because it just looks too good. My question is what do you think does the egg mixture do to the rest of ingredients? Moisten it and hold together mainly (eggs as a binder)?
Hi Bee. Yes, the egg/cream mixture holds the apples together. It bakes up into a custard-like sauce that surrounds the apples. If you can find a vegan custard recipe, I think that would be a good starting point for veganizing.
As I am enjoying watching the Winter Olympics and checking out recipes on Pinterest, you have commanded my complete attention.
I love to cook. I too love to create. After living half my life growing up in the South and the present half in So California I have such an eclectic love of so many cuisines. However, of all the hours that I have pinned some favorites and yet-to-be favorite recipes, I think that you are one of the most talented, interesting and intriguing recipe writers that I have had the pleasure to read. You seem to have a sincere love and honest communication of wanting your readers to throughly understand your recipes. Bravo on providing the weight of your baking ingredients.I find your recipes very educating. Thank you! And I hope that your wrist heals very quickly. By the way, if you have a chocolate chip cookie recipe that crisps around edges w/out going flat I would be grateful. I don’t know if living by the water affects them or perhaps needs baking powder? Should be so easy!!!
Thanks so much Carmen and I’ve been spending some time enjoying the Olympics, as well! I love to cook and create, too. I share only my best creations and do sincerely hope that everyone enjoys them as well. As for the chocolate chip cookie recipe, I stopped trying new recipes after I made the Jacques Torres ones from the New York Times (recipe here – http://www.nytimes.com/2008/07/09/dining/091crex.html?_r=1& ). They are the perfect CCC in my opinion. If you try them, be sure to make them as written (including using cake flour, resting the dough 24 hours and make them as large as they suggest and with some salt on top). I guarantee, you won’t be disappointed.
Thank you so much!! I can’t wait to try. It’s just been one of life’s little challenges. Using your link to perfecting Hollandaise sauce for my Husband’s Eggs Benedict Birthday Breakfast tomorrow.
You’re welcome and Eggs Benny for breakfast sounds divine!
Just made the cake – it looks and tastes wonderful. Is the filling supposed to be somewhat “custardy”?
Yes it is Susan. It’s a bit of a loose custard, but definitely that flavour profile. Glad you enjoyed it.
Thanks Jennifer. Btw, I’m originally from Ontario and am always on the search for great Canadian recipes that I can’t see to find here…sweet and savory. I’ll research your recipe index as I’m sure you have tons of great dishes!
Thanks Susan. Enjoy exploring
This is delicious & so unique; making another today with mixed berries during this exciting Polar Vortex! :)
Oh do let me know how it was with mixed berries! (Sounds really great). And yes, I’m hearing so much about this polar vortex. We’re always in a polar vortex here, I think :)
I decided to look around your blog a bit more, and your recipes are all so tempting! You’ve sold me on this cake; with all the different textures and flavors, it sounds heavenly! I especially LOVE that crumble topping.
Thanks again :) I loved this cake. I’ve made it several times since I posted it. It’s great to bake up and take to friends/dinner etc. Everyone loves it and it travels well.
The cake looks incredible! Trying it out for Christmas this year :)
Do enjoy Giulia and Merry Christmas!
Cake looks awesome! Do have sugestions for those who dont have a food processor?
If you have a blender, you can try that (with a gentle touch – just until sand-like). Failing that, use a pastry cutter or two knives to cut the butter into the flour until very small pieces.
Thanks!
Hi,
I was wondering we’re only supposed to have one layer of the sliced apples in the pan? Maybe my apples are more large than medium but I still have a lot leftover after placing the sliced pieces on the base mixture.
Thanks, Yesim
Hi Yesim. No, you can pile them up. Just avoid the edges (pile them up in the middle and to within an inch of the sides).
Hi! Thanks for sharing this wonderful recipe. Mine is in the oven as I type this… However, I just noticed my springform pan is leaking! A good amount of the egg mixture leaked out… now I’m hoping it will still be good and not a total waste of ingredients! I even covered the base and sides of the pan with strips of parchment paper and I was hoping the 20 minutes of baking the “base” of the cake would have sealed in the seams but I guess I was wrong. This pan is going in the trash when this cake is ready. Wish me luck!
Crossing my fingers for you, Joyce. You know, I half expected some leakage when I baked mine (baked it on a baking sheet, just in case), but thankfully, mine held tight. Just a thought, but maybe the parchment on the sides might have worked against you here, as the base probably seals up a bit better when baking right against the pan. Let me know how it comes out.
I made this scrumptious cake yesterday. I made it in an 8″ springform and it was so TALL! Everyone loved it and I can’t wait until after dinner tonight to have another piece! Also going to share it out with some friends today (otherwise, I would be eating the whole thing). Thank you for such a wonderful recipe.
So glad you enjoyed it, Helena. I loved how tall this cake was! Feels extra special, doesn’t it?
How many days do you think it would keep? I would like to make ahead for Thanksgiving? Would it be freezable?
Hi Katie. It was good on day after it was baked, but I wouldn’t push it any further than that. It’s very moist with all the apples and it will become soggy eventually. As for freezing, I haven’t tried it, so honestly not sure how it would work out. I would be worried about it being soggy once it thawed.
My husband and I really want to make this cake tomorrow, but we were wondering if we could use a nine-inch springform pan instead. Thank you!
Hi Maddalena, I think you should be ok. Your cake will be shorter, of course, but other than that, it should be fine.
I just wanted to let you know that it came out really well. Our guests loved it! Thank you for sharing this recipe.
So glad to hear, Maddalena. Thanks for letting me know!
Do you have to use a springform or can you use a 10″ round?
I don’t think a 10″ round would be high enough, unless you happen to have one with 3″ sides. This cake came up quite high on the springform. You’d also have trouble getting it out of a regular pan, I think (if appearance is important).