This moist cake is flavored with lots of warm, cozy spices, diced apples, and is topped off with a delicious crumb topping! This cake makes the perfect fall breakfast or dessert!
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I've tested a few variations of this crumb cake recipe and I must say that this version turned out incredible! The flavors in this cake and the aroma of it baking in the oven mentally transport me to a cool, crisp morning with beautiful, colorful leaves falling to the ground.
What Is a Crumb Cake?
A crumb cake is basically just a basic cake batter, typically yellow cake, topped with a buttery crumble topping that's baked together until golden. New York-style crumb cake recipes are extremely popular and typically feature ground cinnamon and a dusting of powdered sugar as well.
Ingredients You Need To Make This Recipe
Cake Ingredients
All-purpose flour. All-purpose flour gives this cake a nice, fluffy texture. There is no need to use cake flour for this cake as we are not looking for a very delicate crumb.
Baking powder. This is one of the leavening agents used that will help the cake rise. Be sure your baking powder is no more than six months old! Old baking powder can completely ruin the texture of your cake, causing it to be dense and not rise properly.
Baking soda. This is the second leavening agent used to help the cake rise. Just like with the baking powder, be sure your baking soda is no more than six months old! Old baking soda can completely ruin the texture of your cake, causing it to be dense and not rise properly
Ground cinnamon. This ingredient adds a nice warmth and slight spice and sweetness to the cake.
Ground nutmeg. This ingredient adds a nuttiness and nice spice as well.
Ground ginger. This spice also adds warmth and a subtle spiciness.
Ground cardamom. The complex flavor of this spice adds a slight citrus flavor along with subtle mintiness, sweetness, and spice.
Ground cloves. This spice adds subtle sweetness along with spice.
Salt. A little salt always brings out the flavors of the other ingredients in sweet recipes.
Granulated Sugar. This sweetens the cake and brings out the spices used.
Vegetable oil. Oil is used in this cake batter instead of butter and gives it a very moist, fluffy texture.
Milk. Whole, 2%, or almond milk work great in this cake batter. If you use buttermilk, start with a ¼ cup more as it is much thicker than other types of milk.
Vanilla extract. A good quality vanilla extract provides great depth and delicious flavor enhancement to the cake.
Eggs. Large eggs act as our binder in this cake recipe.
Granny smith apples. You can also use any other variety of apple you prefer. I find that the tartness of the granny smith apples is absolutely delicious in this cake. Be sure to peel, core, and chop your apples. We will use two medium-sized apples for this cake.
Crumb Topping Ingredients
- Dark brown sugar
- All-purpose flour
- Ground cinnamon
- Unsalted butter
How To Make This Cake
Preheat your oven to 350 degrees Fahrenheit. Spray an 8x8 inch baking pan with baking spray and set aside.
To a small mixing bowl, add the brown sugar, flour, cinnamon, and melted butter for the crumble topping. Using a fork, mix all ingredients until combined and all of the flour has been moistened with butter. Set aside.
To a separate large mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cardamom, cloves, salt, and sugar. Whisk everything until combined. Set aside.
To a separate medium bowl, add oil, milk, vanilla, and eggs. Whisk ingredients until thoroughly combined. Make a well in the center of the flour mixture and pour egg mixture into the well. Use a rubber spatula to mix the egg mixture with the flour mixture until just combined and no more dry flour is visible.
Add the chopped apples to the cake batter and fold in with a rubber spatula until evenly mixed into the batter. Transfer batter to the prepared baking pan and smooth out evenly. Using your fingers, top the cake batter evenly with the crumble topping, breaking up any large clumps as you go.
Bake cake for 40-50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean aside from a few moist crumbs. Allow the cake to cool for 10 minutes in the pan then remove the cake from the pan by gently turning it out upside down onto parchment paper.
Gently turn the cake back over onto a wire rack lined with parchment to cool completely. Once cooled, drizzle a simple powdered sugar vanilla glaze over top and enjoy!
Variations of This Recipe
This crumb cake batter and topping can serve as the base for a number of different variations to this recipe. Feel free to adjust the spices used and to add any of the following ingredients:
- Canned pumpkin
- Blueberries
- Bananas
- Raspberries
- Strawberries
- Pears
- Peaches
- Chocolate chips
- Cranberries
Storing This Cake
This cake can be wrapped in plastic wrap and stored at room temperature for 3-4 days.
You can also freeze this cake by wrapping leftovers tightly in plastic wrap, then in tin foil, and placing the wrapped cake in a freezer bag. The cake will keep up to three months in the freezer and can be thawed in the microwave.
Important Tips For Making This Apple Crumb Cake
- As mentioned earlier, be sure that your baking powder and baking soda are no more than six months old. Old leavening agents can ruin the texture of your baked goods and cause them to turn out dense.
- I recommend chopping the apples into pretty small pieces. They do not have to be perfect but I find that smaller chunks yield the best texture.
- You can line your baking pan with parchment paper if you prefer to make the removal of the cake easier. Just be sure and leave some parchment paper hanging over the edges so that you use it as handles to help remove the cake.
Recommended Tools for This Recipe
Check Out These Other Fall-Ready Recipes Before You Go!
📖 Recipe
Spiced Apple Crumb Cake
Ingredients
For The Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cardamom
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- ½ cup milk whole, 2%, or almond milk
- 2 teaspoons vanilla extract
- 2 large eggs beaten
- 2 cups Granny Smith apples peeled, cored, and chopped,, about 2 medium-sized apples
For The Crumb Topping
- ½ cup dark brown sugar
- ¾ cup flour
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray an 8x8 inch baking pan with baking spray and set aside.
- To a small mixing bowl, add the brown sugar, flour, cinnamon, and melted butter for the crumble topping. Using a fork, mix all ingredients until combined and all of the flour has been moistened with butter. Set aside.
- To a separate large mixing bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cardamom, cloves, salt, and sugar. Whisk everything until combined. Set aside.
- To a separate medium bowl, add oil, milk, vanilla, and eggs. Whisk ingredients until thoroughly combined. Make a well in the center of the flour mixture and pour egg mixture into the well. Use a rubber spatula to mix the egg mixture with the flour mixture until just combined and no more dry flour is visible.
- Add the chopped apples to the cake batter and fold in with a rubber spatula until evenly mixed into the batter. Transfer batter to the prepared baking pan and smooth out evenly. Using your fingers, top the cake batter evenly with the crumble topping, breaking up any large clumps as you go.
- Bake cake for 40-50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean aside from a few moist crumbs. Allow the cake to cool for 10 minutes in the pan then remove the cake from the pan by gently turning it out upside down onto parchment paper.
- Gently turn the cake back over onto a wire rack lined with parchment to cool completely. Once cooled, drizzle a simple powdered sugar vanilla glaze over the top if desired and enjoy!
I made this today and it was delicious! Love the spices and the topping was so good! Definitely a new Fall favorite!!
Hi Heather,
I’m so happy to hear that you enjoyed the recipe! Thank you!