Apple Crumb Cake – Food Fun & Faraway Places

Cozy up with this irresistible Apple Crumb Cake. Made with fresh apples and warm spices, every bite is delicious and melts in your mouth.

Whether you’re looking for a tasty breakfast or a comforting afternoon snack, this apple cake with crumble has you covered. It’s just sweet enough for dessert, yet wholesome enough to enjoy with your morning cup of coffee or afternoon tea.

Loaf of apple cake with streusel with slice in front and cinnamon sticks on wood cutting board.

It’s the perfect time of year to embrace cozy apple recipes, especially when paired with warm, comforting spices like cinnamon and nutmeg. Whether sharing with friends or family, this easy apple crumb cake will become a new favorite.

We’ve had such great feedback from our Apple Galette recipe, Baked Apple Fritters, and this scrumptious Comté Cheese Flatbread with pear, rosemary, and hot honey, and I know this is another one you will love.

Our Apple Crumble Cake brings all the nostalgic flavors of a classic apple crumble into a tender, fragrant loaf cake. The batter is lightly sweetened and delicately flavored with cinnamon and vanilla, allowing the syrupy, layered apples to shine.

A generous topping of crunchy streusel adds texture and sweetness, making each bite a perfect blend of soft, spiced cake and crisp crumble.

Recipe Ingredients

All-purpose flour: A great everyday choice for a perfect cake crumble.
Granulated sugar: Best for cakes as the crystals cream well with butter.
Salt: Balances the sweetness and improves texture.
Baking powder: Makes the cake light and fluffy.
Neutral oil: Adds moisture without affecting flavor.
Oat milk: A delicious vegan option.
Vanilla extract: Enhances sweet flavor.
Cinnamon: Adds warm spice.
Apples: Gives the cake moisture, texture, and fruity flavor.
Nutmeg: Adds more warm spice.
Light brown sugar: Adds light sweetness.

How to Make Apple Cake with Crumble

Preheat your oven to 350° F. Lightly grease a 9” x 5” loaf pan and line with parchment paper, letting some of the paper overhang on at least one side. Greasing and lining may seem like overkill, but it really makes for easy removal, and will prevent the cake from sticking to the bottom of the pan.

Peel and core the apples, then chop into 3/4” chunks. Toss the chopped apples with sugar and spices and set aside. The sugar will draw out some of the moisture, making the apples slightly syrupy.

In a large mixing bowl, combine the dry ingredients of flour, baking powder, sugar, cinnamon, and salt. Mix well so everything is combined.

Make a well in the center of the ingredients, adding oat milk, oil, and vanilla. Stir until the batter is smooth.

To make the streusel crumble topping, combine the flour, brown sugar, and cinnamon in a medium bowl. Stir to combine the flour mixture. Add the water and oil. Crumble the mixture with your fingers into small clumps.

HINT

Be sure to check out the recipe card with full instructions and ingredient list below.

When preparing the cake for baking, add a little more than one-third of the batter into the prepared pan, making sure it’s level. We want to begin with a good first layer.

Batter in loaf pan with parchment paper underneath.

Add half of the apples over top of the batter in an even layer. Add about half of the remaining batter and spread so the apples are completely covered.

Add the final apple layer (reserving a few apple pieces to go under the streusel) and cover with the rest of the batter.

Top the batter with a handful of reserved apples and then cover everything with a layer of streusel crumb topping. Try to make sure the streusel is evenly spread.

Bake the cake for 50-60 minutes, taking into consideration that oven times vary. If your oven runs hot, check the cake a little earlier.

The top should be golden brown on the edges, and the middle should be set. Check with a skewer to make sure it comes out clean. The cake should cool in the pan for at least 20 minutes before moving it to a cooling rack to cool completely.

Serve the cake warm or at room temperature.

Loaf cake with chopped apples and spices on a wood cutting board with apple slices and cinnamon sticks on a grey counter.

Serving Idea

To enjoy as a decadent dessert, add a scoop of vanilla ice cream on top of the cake. And if you’re feeling really indulgent, a drizzle of caramel sauce takes this cake to a whole new level.

Tips & Variations

To get the best texture and flavor, our favorite apples are softer, sweeter apple varieties such as Fuji or Gala apples. These apples release plenty of moisture when tossed with sugar, creating a luscious syrup that weaves through the batter and keeps the loaf incredibly soft. Fuji and Gala apples also slice cleanly once baked. Firmer baking apples like Granny Smith apples or Braeburn, while excellent in pies, may not soften as well, and can fall out of the loaf when sliced.
If you only have dark brown sugar, it’s always fine to substitute the two. The dark brown variety will give the cake a deeper, more caramel flavor.
Try replacing the apples with pears. Bartlett or Bosc pears work well.
This easy recipe is also delicious with almonds, so switch out the vanilla in the batter with almond extract, and add a quarter cup of slivered almonds to the streusel. I’m planning to try that next time.

How to Store

This Apple Crumble cake is best if eaten on the same day, but it can be stored in an airtight container in the fridge for up to 3 days. Bring the cake to room temperature before serving. Warm it up by toasting slices in the oven, especially if topping with ice cream!

More Apple Recipes

Apple Tarte Tatin (from Viking Cruises)
Easy Apple Cake
Homemade Apple Pie
Easy Apple Crisp

Loaf of apple crumb cake with slice in front and cinnamon sticks on wood cutting board.

Preheat your oven to 350° F.
Lightly grease a 9” x 5” loaf pan and line with parchment paper, letting some of the paper overhang on at least one side. Greasing and lining may seem like overkill, but it really makes for easy removal, and will prevent the cake from sticking to the bottom of the pan.
Peel and core the apples, then chop into 3/4” chunks. Toss the chopped apples with sugar and spices and set aside. The sugar will draw out some of the moisture, making the apples slightly syrupy.
In a large mixing bowl, combine the dry ingredients of flour, baking powder, sugar, cinnamon, and salt. Mix well so everything is combined.
Make a well in the center of the ingredients, adding oat milk, oil, and vanilla. Stir until the batter is smooth.
To make the streusel crumble topping, combine the flour, brown sugar, and cinnamon in a medium bowl. Stir to combine the flour mixture. Add the water and oil. Crumble the mixture with your fingers into small clumps.
When preparing the cake for baking, add a little more than one third of the batter into the prepared pan, making sure it’s level. We want to begin with a good base.
Add half of the apples over top of the batter in an even layer. Add about half of the remaining batter and spread so the apples are completely covered.
Add the final apple layer (reserving a few apple pieces to go under the streusel) and cover with the rest of the batter.
Top the batter with a handful of reserved apples and then cover everything with a layer of streusel crumb topping. Try to make sure the streusel is evenly spread.
Bake the cake for 50-60 minutes, taking into consideration that oven times vary. If your oven runs hot, check the cake a little earlier. The top should be golden brown on the edges, and the middle should be set. Check with a skewer to make sure it comes out clean.
The cake should cool in the pan for at least 20 minutes before moving it to a cooling rack to cool completely. Serve the cake warm or at room temperature.

The oil you use does make a difference, so use a neutral flavored oil like canola, sunflower, or vegetable oil. You can also use melted coconut oil, but make sure to warm the oat milk a little as coconut oil will solidify if mixed with cold oat milk, and not mix into the batter well.
To get the best texture and flavor, our favorite apples are softer, sweeter apple varieties such as Fuji or Gala apples.
If you only have dark brown sugar, it’s always fine to substitute the two.
This Apple Crumble cake is best if eaten on the same day, but it can be stored in an airtight container in the fridge for up to 3 days.

Meet the author

Welcome! I’m Kelly!

Writer, Traveler, Lover of good Food and Wine.

Woman holding up wine glass in front of a vineyard.

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