Apple Crumble Cake is a simple and quickly made cake. Buttery and tender, sweet and sour at the same time is, topped with crunchy cinnamon sugar crumbles. It just sounds really delicious, doesn’t it!
Preparation time is not that long, so you can easily make this cake in the morning and serve it later with some coffee or tea. Vanilla ice cream or whipped cream are the perfect topping for it. However, the crumble cake also tastes delightful on its own.
Tools & Equipment
- 23cm/9-inch springform pan
- Cutting board
- Medium bowl
- Medium saucepan with lid
- Sharp knife
- Silicone spatula
- Wire rack
Recipe Tips
Apples: Depending on the size, you will need about 5-6 apples. I used Braeburn apples, but you can use other types of apples or mix different types of apples.
Apple Filling: If the mixture is too runny, you can stir in a little cornstarch or vanilla custard powder. Depending on the pectin content of your apples, this may not be necessary.
Pre-baking the Crust: This is not absolutely necessary. I think it makes the crust a little crispier. You can skip this step and bake it all together for about 45 minutes.
Ingredients for Apple Crumble Cake
Step by Step Guide – How to Make Apple Crumble Cake
Make the Apple Filling
Wash and peel the apples, remove the cores and cut the apples into small chunks. In a medium saucepan combine lemon juice, apple juice, sugar and apple chunks, then place the lid on the saucepan.
Bring the mixture to a boil and let it simmer for about 3-4 minutes, so the apples are just starting to soften, but not yet falling apart. Stir in between.
Make the Cake
Preheat the oven to 180°C/350°F and grease a 23cm/9-inch springform pan. In the bowl of a stand mixer add flour, light brown sugar, vanilla sugar, butter, egg and lemon zest and mix on medium until a crumbly dough forms, for about 1-2 minutes. Press 3/4 of the dough into the springform pan. Make a small rim of about 2cm/0,8-inch high.
Bake for 15 minutes. Remove from oven and let cool slightly. Pour in the apple filling and smooth the surface.
Spread the remaining dough crumbs on top and sprinkle with cinnamon sugar. Bake the cake for 40-45 minutes. Remove from the oven and let it cool completely in the pan on a wire rack. Dust with powdered sugar and serve.
Storing and Freezing Instructions
Storage: You can keep the apple crumble cake wrapped in plastic wrap or under a cake dome at room temperature for up to 3 days and in the fridge for up to 5 days.
Freezing Instructions: To freeze the crumble cake, portion it into zipper bags or airtight containers. To thaw, simply warm the cake in the oven for a couple of minutes, this will prevent the cake from becoming soggy.
My Summary for Apple Crumble Cake
Difficulty: Simple.
Taste & Texture: The apple crumble cake is so fluffy and buttery. The apple filling tastes fruity, juicy and slightly tart, while the crunchy cinnamon sugar crumble finishes the cake off perfectly.
Time: Making the filling takes about 30 minutes. For the dough/crust, you’ll need about 15 minutes. Pre-baking the crust takes 15 minutes, but is optional. Baking time is about 40-45 minutes. Afterwards, let the cake cool for about 1 hour.
