Soft, spiced apple cake topped with tender cinnamon apples and a generous layer of brown butter oat crumble. This Apple Crumble Cake is the sort of bake that makes the kitchen smell ridiculously good.
The cake itself is soft and buttery, with a little oil to keep it moist. Then you get the apples, cooked until tender with brown sugar and cinnamon, followed by that brown butter crumble. The crumble gets golden and crisp on top while the apples stay soft underneath.
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Why You'll Love This Apple Crumble Cake
he apples are cooked first. This gives them a head start and means you get properly tender, cinnamon-coated apples rather than crunchy pieces of apple hidden through the cake.
Brown butter makes the crumble better. Browning the butter gives it a nutty, toasty flavour that works particularly well with apples, brown sugar and cinnamon.
The cake stays soft. A mixture of butter and oil gives you the flavour of butter without relying on butter alone for moisture.
It is easy to serve. Bake it in a 9 x 13-inch tin, let it cool and cut it into squares. No fiddly decorating required.
I have many an Apple Cake recipe on the blog, see Apple Traybake, Apple Loaf Cake and German Apple Streusel Cake.
Why You'll Love This Apple Crumble Cake
The apples are cooked first - This gives them a head start and means you get properly tender, cinnamon-coated apples rather than crunchy pieces of apple hidden through the cake.
Brown butter makes the crumble better - Browning the butter gives it a nutty, toasty flavour that works particularly well with apples, brown sugar and cinnamon.
The cake stays soft - A mixture of butter and oil gives you the flavour of butter without relying on butter alone for moisture.
It is easy to serve - Bake it in a 9 x 13-inch tin, let it cool and cut it into squares. No fiddly decorating required.
What Is Apple Crumble Cake?
Apple crumble cake is exactly what it sounds like: a soft cake layered with spiced apples and finished with a crumble topping.
There are a few different ways of making it. Some versions fold apples directly into the cake batter, while others use a layer of cooked apples and a crumble topping.
I prefer the layered version here because you get distinct textures. Soft cake, tender cinnamon apples and a crisp, buttery crumble.
Ingredients
For the Apple Filling
Apples: You can use most eating apples here. I like a variety that holds its shape when cooked rather than breaking down completely.
Light brown sugar: Adds sweetness and a little caramel flavour to the apples.
Cinnamon: Apples and cinnamon are a classic combination for good reason. There is a generous amount here because I want the spice to come through once everything is baked.
Water: Just enough to help the apples start cooking without making the filling watery.
Butter: Adds richness to the apple mixture.
Salt: A small pinch helps balance the sweetness.
Cornflour: This thickens the apple juices so they sit nicely on the cake rather than making the sponge soggy.
For the Cake
Light brown sugar: Keeps the cake moist and gives it a deeper flavour than white sugar.
Butter: Gives the cake its buttery flavour.
Oil: This is one of the little tricks that keeps the cake soft and moist.
Eggs: Help bind the cake and give it structure.
Allspice: Adds a gentle warmth that works alongside the cinnamon in the apples.
Vanilla: Rounds everything out.
Buttermilk: Adds moisture and a slight tang to the cake.
Plain flour: The base of the sponge.
Baking powder: Gives the cake its lift.
For the Brown Butter Crumble
Butter: This is browned before being added to the crumble. Don't skip this step. It is what gives the topping its nutty flavour.
Plain flour: Gives the crumble its structure.
Oats: Add texture and make the topping feel more like a proper crumble.
Light brown sugar: Gives you those caramelised, crunchy bits around the edges.
Cinnamon: Brings the crumble together with the apple filling.
Salt: Keeps the topping from becoming one-dimensional.
How To Make Apple Crumble Cake
1. Cook the apples
Add the diced apples, brown sugar, cinnamon, water, butter and salt to a saucepan.
Cook over medium heat until the apples are tender but still have some shape.
Mix the cornflour with 1 tablespoon water to make a smooth slurry. Stir this into the apples and cook for another minute or so, until the juices have thickened.
Set aside while you make the cake.
2. Brown the butter
Add the butter to a saucepan over medium heat.
It will melt, foam and then begin to change colour. Keep an eye on it and swirl the pan occasionally. Once the milk solids turn golden brown and the butter smells nutty, remove it from the heat.
Let it cool slightly.
This is important because you don't want very hot butter melting the sugar and flour into one big mixture.
3. Make the crumble
Add the flour, oats, brown sugar, cinnamon and salt to a bowl.
Pour in the browned butter and mix until the ingredients come together into a crumbly mixture. You want a mixture with both small crumbs and some larger pieces.
4. Make the cake batter
Heat the oven to 180°C and line a 9 x 13-inch baking tin.
Whisk together the brown sugar, melted butter, oil, eggs, allspice, vanilla and buttermilk.
Add the flour and baking powder and mix until just combined.
Note - Don't over mix once the flour goes in. You only need the batter to come together.
5. Layer everything
Spread half the cake batter evenly into the prepared tin.
Spoon the cooked apple mixture over the top and spread it out.
Finish with half the crumble, making sure you get a good layer all the way across.
Add remaining batter and crumble.
6. Bake
Bake for around 40-50 minutes, until golden on top and a skewer inserted into the cake comes out clean apart from any apple.
Allow the cake to cool before slicing.
Recipe Tips
Don't skip cooking the apples - Raw apples release quite a lot of moisture as they bake. Cooking them first gives you much more control over the filling.
Don't rush the brown butter - You want the milk solids to turn properly golden. That's where the flavour comes from. Just keep watching it because it can go from golden to burnt surprisingly quickly.
Let the brown butter cool slightly - It doesn't need to be cold, but you don't want it piping hot when you make the crumble.
Don't over mix the cake - Once the flour is added, mix just until you can't see any dry flour.
Cool before cutting - The apple layer and crumble need a little time to settle. If you cut it while it is very hot, the layers will be much softer.
Variations
Add nuts
Add a handful of chopped pecans or walnuts to the crumble for extra crunch.
Make it more spiced
You can increase the allspice slightly or add a little ground ginger to the apple mixture.
Use pears
Replace some or all of the apples with pears. Choose pears that are ripe but still reasonably firm.
Serve it warm
Warm a square gently and serve with vanilla ice cream or custard.
Serving Suggestions
This is lovely as it is with a cup of tea or coffee.
For dessert, serve it slightly warm with vanilla ice cream, pouring cream or custard.
The combination of warm apple, soft cake and crisp brown butter crumble is particularly good when the cake is still slightly warm.
Storage
Store the cooled cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 4 days.
If placed in the fridge, allow it to come towards room temperature before serving or warm individual pieces gently.
Can I freeze Apple Crumble Cake?
Yes. Once completely cool, cut the cake into portions and wrap well before placing in a freezer-safe container.
Freeze for up to 3 months.
Defrost in the fridge or at room temperature and warm gently before serving if you prefer.
FAQs
Can I use a different type of apple?
Yes. Most eating apples will work. Choose apples that soften when cooked but don't completely collapse.
Why do I need to cook the apples first?
Cooking the apples first softens them and thickens their juices. This helps prevent excess liquid from making the cake soggy.
Can I make the crumble without browning the butter?
Yes, but you will lose the nutty flavour that makes this crumble different. If you're short on time, melted butter will still work, but browned butter is worth the extra few minutes.
Can I make this cake ahead of time?
Yes. It keeps well for a couple of days, making it a useful bake for preparing ahead.
Can I use salted butter?
Yes. If using salted butter, reduce or leave out the added salt in the relevant component.
Can I use regular milk instead of buttermilk?
You can, although buttermilk gives the cake a little extra tenderness and tang. If needed, you can make a simple substitute by adding a little lemon juice to milk and leaving it for a few minutes before using.
More Autumnal Dessert/Cake Recipes
Pear, Lemon and Blackberry Cake
Easy Homemade Apple and Blackberry Crumble
Easy Pear Crumble with Cinnamon and Ginger
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📖 Recipe
Brown Butter Apple Crumble Cake
Ingredients
Apple Filling
- 500 g apples peeled, cored and diced
- 100 g light brown sugar
- 1 tablespoon ground cinnamon
- 2 tablespoon water
- 40 g butter
- Pinch of salt
- 2 teaspoon cornflour
- 1 tablespoon water
Cake
- 200 g light brown sugar
- 40 g butter melted
- 75 g neutral oil
- 2 eggs
- 1 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 225 g buttermilk
- 240 g plain flour
- 1 teaspoon baking powder
- ½ teaspoon bicarbonate of soda
Brown Butter Crumble
- 270 g butter
- 300 g plain flour
- 50 g oats
- 265 g light brown sugar
- 2 teaspoon ground cinnamon
- Pinch of salt
Instructions
- Add the apples, brown sugar, cinnamon, water, butter and salt to a saucepan. Cook over medium heat until the apples are tender but still hold their shape.
- Mix the cornflour with 1 tablespoon water. Stir into the apples and cook for another minute, until the juices thicken. Set aside.
- For the crumble, melt the 175g butter in a saucepan over medium heat. Continue cooking until the milk solids turn golden brown and the butter smells nutty. Remove from the heat and cool slightly.
- Mix the flour, oats, brown sugar, cinnamon and salt in a bowl. Add the browned butter and mix until crumbly, with a mixture of small crumbs and larger clumps.
- Heat the oven to 180°C and line a 9 x 13-inch baking tin.
- Whisk together the brown sugar, melted butter, oil for 5 minutes.
- Add eggs one at a time mixing until fully incorporated in between.
- Add the flour and baking powder and mix until just combined.
- Add allspice, vanilla and buttermilk. Mix in until combined.
- Spread half the cake batter evenly into the prepared tin.Spoon the cooked apple mixture over the top and spread it out.Finish with half the crumble, making sure you get a good layer all the way across.Add remaining batter and crumble.
- Bake for 40-50 minutes, or until golden and a skewer inserted into the cake comes out clean apart from any apple.
- Allow to cool before slicing.
Notes
Recipe Tips
Don't skip cooking the apples - Raw apples release quite a lot of moisture as they bake. Cooking them first gives you much more control over the filling.Don't rush the brown butter - You want the milk solids to turn properly golden. That's where the flavour comes from. Just keep watching it because it can go from golden to burnt surprisingly quickly.
Let the brown butter cool slightly - It doesn't need to be cold, but you don't want it piping hot when you make the crumble.
Don't over mix the cake - Once the flour is added, mix just until you can't see any dry flour.
Cool before cutting - The apple layer and crumble need a little time to settle. If you cut it while it is very hot, the layers will be much softer.
Variations
Add nutsAdd a handful of chopped pecans or walnuts to the crumble for extra crunch. Make it more spiced
You can increase the allspice slightly or add a little ground ginger to the apple mixture. Use pears
Replace some or all of the apples with pears. Choose pears that are ripe but still reasonably firm. Serve it warm
Warm a square gently and serve with vanilla ice cream or custard.
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