Caramel Apple Crumb Cake is my take on the classic New York–style crumb cake. In New Jersey and New York, crumb cakes are everywhere — grocery stores, coffee shops, bakeries and diners — and the thicker the crumb topping, the better. I prefer a generous layer of crumb, about one to two inches, sitting atop a slightly thinner, tender cake layer.
For this version I added a layer of apples sautéed in brown sugar, butter, cinnamon and nutmeg to bring a warm, caramelized apple flavor between the cake and the crumb. The contrast of soft cake, sweet-sour apples and crunchy buttery crumbs makes this an ideal treat for breakfast with coffee or as a comforting dessert. This recipe yields a home-baked cake that easily beats store-bought versions.
Recipe
Caramel Apple Crumb Cake
Author: Amy Casey
Ingredients
- For the caramel apples
- 4 tablespoons butter
- 1/2 cup packed brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 4 Fuji apples, peeled and sliced thin
- For the crumb topping
- 1/4 cup sugar
- 3/4 cup packed brown sugar
- 1 teaspoon cinnamon
- 3 1/3 cups cake flour
- 2 sticks butter, melted
- For the cake
- 2/3 cup half and half
- 1 tablespoon vinegar
- 2 1/2 cups cake flour
- 1 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 sticks butter, cut in chunks
- 2 extra-large eggs
- 2 teaspoons vanilla
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 inch baking dish.
- Heat a large sauté pan over medium-high heat. Add the butter, brown sugar, cinnamon and nutmeg and stir until the butter melts and the sugar begins to dissolve. Add the sliced apples and stir to coat. Reduce the heat to medium and cook, stirring occasionally, for about 10 minutes, until the apples are slightly softened. Remove from heat and set aside.
- Make the crumb topping: in a large bowl combine the sugar, brown sugar, cinnamon, cake flour and melted butter. Stir until the mixture forms coarse crumbs. Set aside.
- Prepare the cake: in a small bowl combine the half and half and the vinegar; set aside to thicken slightly. In a large mixing bowl whisk together the cake flour, sugar, salt and baking soda. With the mixer on low, add the butter chunks one at a time and mix for 2–3 minutes until the mixture resembles coarse crumbs. Add the eggs, vanilla and the half-and-half mixture and beat on medium-high speed for 1–2 minutes until smooth.
- Spread the cake batter evenly into the prepared baking dish. Arrange the sautéed apples in an even layer over the batter.
- Break up the crumb topping with a spoon so the pieces are roughly the size of marbles and sprinkle the crumbs evenly over the apples.
- Bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean and the crumb topping is golden. Allow to cool slightly, then dust with powdered sugar if desired. Slice and serve warm or at room temperature.
Tips, Variations and Storage
For the best texture use cake flour as listed; it keeps the cake light while still supporting the heavy crumb topping. If you don’t have cake flour, use all-purpose flour with 2 tablespoons removed per cup, replaced with cornstarch, for a similar result.
Try different apple varieties for subtle flavor changes: Fuji, Honeycrisp or Gala all work well. For a deeper caramel flavor, add a tablespoon of maple syrup or a splash of apple cider to the apples while sautéing. You can also stir chopped toasted nuts into the crumb topping for extra crunch.
Store leftovers covered at room temperature for one day or in the refrigerator for up to three days. Reheat gently in a low oven or microwave before serving. This cake freezes well: wrap pieces tightly and freeze up to a month; thaw in the refrigerator overnight and warm before serving.
This Caramel Apple Crumb Cake makes a wonderful autumn breakfast, brunch centerpiece or cozy dessert. Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent finish.
If you make this recipe, share a photo on Instagram and tag @amycaseycooks so others can see your results.