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A Spiced Apple Crumb Cake That Actually Works

There’s something about an autumn morning, when the world feels a bit out of focus and you just want something warm from the oven. For me, a slice of apple crumb cake tender underneath, crackly on top, with those soft apple bits is usually the answer. I mean, who doesn’t like cake for breakfast? But let’s be honest: this kind of recipe can easily go wrong. Stodgy cakes, crumbs that vanish, soggy bottoms I’ve seen (and tasted) them all.

At Bake My Sweet, I test recipes for people who bake in real kitchens, not just Instagram-worthy spaces. I lean toward practical cakes you can pull together without fuss, and this apple crumb cake is one of those. It’s got the kind of texture that somehow feels both homey and a little bit impressive, which is always a win in my book.

Why This Recipe Works (Most of the Time)

Apple crumb cakes have a reputation for being tricky. I used to think a dry base was inevitable, or that the crumb topping would either sink or burn. Honestly, it’s still a balancing act but here, a few small tweaks seem to make a noticeable difference.

Instead of endless creaming, this version calls for melted butter in the batter, which cuts a step and, in my experience, still yields something moist and tender. Yogurt joins eggs at room temperature, room temp eggs, by the way really do blend better, and I’ve had enough failed recipes to back that up. The apples should be firm enough to keep their shape; I usually go for Granny Smith, but whatever local variety you trust will do.

The crumb part is where things can go awry. Cold, cubed butter is essential if it’s too soft, the topping just melts away. I mix my crumbs by hand, squeezing a few pieces between my fingers until it feels clumpy, not sandy. Oh, and I let it chill while I prep the batter. It’s not a must, but ever since I skipped that step and ended up with a sunken crumb layer, I don’t skip it anymore.

A note on spice: cinnamon and nutmeg are classic, but too much and you’ll taste raw heat instead of gentle warmth. I’ve found that two teaspoons of cinnamon in the cake and a teaspoon in the topping is about right just enough to know it’s there, but not so much that it drowns out the apple.

Ingredients (and a Bit of Kitchen Psychology)

Here’s the rundown: I use weights for accuracy, especially for flour, since scooping with a cup can be inconsistent and lead to dryness. But if you’re measuring cups, spoon, don’t scoop, and level off.

• All-purpose flour: 250g (2 cups, spooned)—fresh, if possible. Sifting never hurts.
• Caster sugar: 150g (3/4 cup)—the fine grain keeps things light.
• Light brown sugar: 50g (1/4 cup)—adds a subtle caramel note.
• Baking powder: 8g (2 tsp), baking soda: 2g (1/2 tsp)—freshness matters.
• Cinnamon: 6g (2 tsp), nutmeg: 1g (1/4 tsp)—go easy; you can always adjust next time.
• Salt: 4g (3/4 tsp)—to balance, not overwhelm.
• Melted unsalted butter: 100g (7 tbsp)—not margarine, unless you want a subtly different cake.
• Plain yogurt: 180g (3/4 cup)—full-fat, or sub Indian dahi.
• Eggs, large, at room temperature: 2
• Vanilla extract: 8g (2 tsp)—real stuff, if you have it.
• Chopped, peeled apples: 200g (about 2 medium)—Granny Smith, Kanzi, or another firm apple.
• Chopped walnuts: 50g (1/2 cup, optional)—I love the crunch, but you can skip.

For the crumb topping:

• Cold, cubed unsalted butter: 60g (4 tbsp)
• Flour: 60g (1/2 cup)
• Light brown sugar: 50g (1/4 cup)
• Cinnamon: 3g (1 tsp)
• Chopped walnuts: 25g (1/4 cup, optional)

Step-by-Step: Less Perfection, More Real Life

Prep and Preheat:
Line your 20cm (8-inch) square pan—I like parchment overhang so I can lift out the cake easily. Oven at 180°C (350°F). Apple bits 1cm or so; big enough to taste.

Crumb Topping:
Mix dry ingredients, rub in the butter until it feels clumpy, then chill. This is the step I keep relearning—cold butter is your friend. If you skip chilling, you might as well skip the crumb.

Dry Ingredients:
Whisk together in a big bowl. No need to sift unless your flour’s been sitting around forever.

Wet Ingredients:
Melted butter, yogurt, eggs, vanilla—whisk until smooth. If your yogurt is a little lumpy, I wouldn’t lose sleep over it.

Combining:
Pour wet into dry, fold just until combined. Fold in apples and walnuts, if using. The batter will be thick, and that’s fine. A few lumps won’t hurt.

Assemble and Bake:
Scrape batter into the pan, sprinkle topping over top, then bake 45–50 minutes. In my OTG, I need to keep an eye on the top—sometimes I move the rack lower after 30 minutes. You want the crumbs golden but not burned, and a skewer should come out clean except for maybe a few moist crumbs. If it’s wet, give it a few more minutes.

Cool:
Let it cool in the pan for a bit, then lift out by the parchment. Cooling on a rack is good insurance against a soggy bottom.

Troubleshooting: What’s Actually Happened in My Kitchen

Cake sinks in the middle
Probably underbaked, or maybe too much leavening. Happened once—I now test the center with a thermometer (about 94°C/201°F).

Dry, crumbly cake
Too much flour, not enough fat, or overbaked. I’ve learned to measure by weight, and sometimes I’ll brush the top with simple syrup if it’s a little dry.

Soggy topping
Apples too juicy, crumbs too small. Now I’ll pat dried apple pieces, use bigger crumb clusters, and bake until the topping sounds hollow-ish when tapped.

Gummy bottom
Apples sank, batter overmixed. Tossing apple pieces in a bit of flour helps them stay put.

Topping too pale or too dark
Oven rack position, sugar type, bake time. I’ve even tented with foil if it’s going too fast.

Bitter aftertaste
Too much leavening or spice. I now taste apples raw, and weigh my baking powder and soda.

Cake doesn’t rise well
Old leavening, oven too cold—keep things fresh and preheated.

Tough or cracked top
Flour too strong (sometimes local flour is), overmixed, oven too hot. I’ve had better luck with softer flours and a gentle hand.

Substitutions and Variations

Egg-free:
Applesauce or mashed banana for each egg. The cake feels denser but still moist.

Dairy-free:
Plant yogurt and vegan butter can work, but expect a lighter flavor.

Gluten-free:
A 1:1 blend works, but it’s a different cake—stiffer, less delicate.

Vegan:
Combine the above, add a touch more baking powder.

Spices:
Cardamom or ginger instead of nutmeg can be interesting, but go easy.

Nuts:
Almonds or pecans if that’s what you have.

Fruit:
Pears or peaches can work, but adjust the moisture—berries are a gamble.

Sugar:
Jaggery or coconut sugar for deeper flavor, but the texture changes too.

Storage and Serving

Keeps fine for a couple days on the counter, or a few days in the fridge (bring to room temp before eating). Freeze slices if you must, but whole cakes with fresh fruit can get soggy. Ice cream is a classic, or just dust with powdered sugar. Hot chai or coffee tempers the sweetness.

Notes from My Kitchen

• Batch 1: Cold butter crumb, but no chill—crumbs melted.
• Batch 2: Overmixed batter—gummy layer. Now, I’m careful not to overfold.
• Batch 3: OTG baking—top browned fast. Lower rack helped.
• Batch 4: Tried oil—moist, but less rich.
• Batch 5: Extra cinnamon—almost burned. Now, less is more.
• Batch 6: Double apples—too much moisture. Back to just chopped.

I’ve made this cake with a lot of apple varieties, pans, and moods. Sometimes it’s perfect; sometimes it’s just good enough to eat with coffee and call breakfast. I leave the “innovative” cakes to the pros this is a recipe for when you want something real, something you can tinker with, and something that will probably make your kitchen smell amazing.

Apple Crumb Cake Recipe

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

280

kcal

Total time

1

hour 

10

minutes

A soft, spiced apple cake with a crunchy cinnamon-walnut topping. This recipe is simple, homemade, and uses yogurt for extra moisture—no mixer required. Great for any occasion, from breakfast to dessert. Freezer-friendly.

Ingredients

• All-purpose flour: 250g (2 cups)

• Caster sugar (fine): 150g (¾ cup)

• Light brown sugar: 50g (¼ cup)

• Baking powder: 8g (2 teaspoons)

• Baking soda: 2g (½ teaspoon)

• Cinnamon: 6g (2 teaspoons)

• Nutmeg: 1g (¼ teaspoon)

• Salt: 4g (¾ teaspoon)

• Unsalted butter (melted): 100g (7 tablespoons)

• Plain yogurt (full-fat): 180g (¾ cup)

• Eggs (large, room temp): 2

• Vanilla: 8g (2 teaspoons)

• Fresh apples (firm, chopped): 200g (2 medium)

• Walnuts (chopped): 50g (½ cup), optional
  Crumb topping:

• Unsalted butter (cold, cubed): 60g (4 tablespoons)

• All-purpose flour: 60g (½ cup)

• Light brown sugar: 50g (¼ cup)

• Cinnamon: 3g (1 teaspoon)

• Walnuts (chopped): 25g (¼ cup), optional

Directions

• Preheat oven to 180°C (350°F). Line a 20cm (8-inch) square pan with parchment, leaving overhang.
• Make crumb topping: Mix flour, brown sugar, cinnamon, and walnuts in a bowl. Add cold butter cubes. Rub in with fingers until large crumbs form. Chill.
• Dry mix: Whisk flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.
• Wet mix: In another bowl, whisk melted butter, yogurt, eggs, and vanilla until smooth.
• Combine: Pour wet into dry. Fold gently just until combined (don’t overmix). Fold in apples and walnuts.
• Assemble: Spread batter into the pan. Sprinkle chilled crumb topping evenly on top.
• Bake: Bake on middle rack for 45–50 minutes, until top is golden and a toothpick comes out mostly clean. Cool in pan 20 minutes, then lift out and cool on rack.

Notes

• Storage:
  Room temp: 2 days in an airtight container.
  Fridge: Up to 5 days. Bring to room temp before serving.
  Freezer: Slice, wrap well, freeze up to 3 months. Thaw at room temp. Re-crisp topping in a warm oven if desired.
• Substitutions:
  Egg-free: Replace each egg with 60g applesauce.
  Dairy-free: Use plant-based yogurt and butter.
  Gluten-free: Use 1:1 gluten-free flour mix.
  Nut-free: Skip walnuts.
  Sugar: Jaggery or coconut sugar can replace brown sugar.