Apple Crumb Cake

cinnamon + apple + almond

Kramer and I had a great Labor Day weekend. We were lucky enough to attend not one, but two, barbecues, all with great weather, lots of friends, and delicious grilled meats. We don’t (and can’t) have a grill, as I’ve complained about before, so it’s always exciting for us when a grill is involved in our evening plans. Friday night, we started things off with a trip to Maison Premiere, and despite the insane wait because of the holiday, it was worth it – you can’t beat big, beautiful $1 oysters. Saturday, our friends Tom and Valerie had everyone over for a get together – their roof is amazing and they always throw a great party. On Sunday, our friends Matt and Amanda had a barbecue on their awesome patio at their new place in Williamsburg (photos to come in the next post) – it was fun watching them be slightly afraid of the grill. They’re still getting adjusted to having such a nice apartment with all its amenities. On Monday, we were able to just hang out, watch more Sons of Anarchy, and do some cooking. I slept like a rock last night, too – I usually wake up at least once, but I guess I needed some sleep. That’s always a good feeling (although sometimes it’s a bit depressing to wake up 1 minute before your alarm goes off…I guess you can’t have everything).

Apple Crumb CakeEnjoying Tom and Valerie’s roof deck with Rachel.

I made this Apple Crumb Cake last weekend for a friend’s birthday brunch. I needed to do my baking the night before, so I wanted something that would keep well but still be somewhat impressive and, of course, really tasty. This crumb cake did the trick (I think, anyway). The cake itself is just slightly sweet, and really, is just a vessel for the brown sugar and cinnamon drenched apple slices, which are, in turn, finished with a buttery crumb topping sprinkled with slivered almonds. This cake sliced beautifully into even pieces, and even stored well divided by parchment paper and kept at room temperature until the next day. The layering was my favorite part – cake, apple, crumb. It bothed looked pretty and made for an easy to eat cake. The best of both worlds! That’s all anyone wants, right? Aesthetically pleasing and easy to eat? That’s what I thought.

Apple Crumb Cake
Kramer and his sister, Rachel, goofing around.

Apple Crumb Cake
Stay cool, kids.

Apple Crumb CakeLindsey, Lauren, and the man of the house, Tom.

Apple Crumb Cake
Lauren’s daughter, Ava, enjoying Valerie’s dog’s comfortable bed.

Apple Crumb Cake
A really cool mask that Tom owns – I had to try it on (again). It’s only mildly upsetting.

Apple Crumb CakeHannah and Morgan.

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Tom getting ready to grill.

Apple Crumb Cake
Rachel, looking gorgeous.

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Of course, I spilled something on myself – thankfully I had my trusty Tide stick with me!

Apple Crumb Cake
Valerie, whose apartment we were at, dancing with her neighbor’s baby (don’t worry – she asked).

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Us being cool as always.

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Tom and Val.

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Now – cake time. First, scrape your vanilla bean and add it to your granulated sugar, along with your orange zest. Rub it between your fingers until the sugar is a light orange color and the vanilla is evenly distributed. Add in the rest of the cake batter ingredients, and pour into your lined and greased pan.

Apple Crumb Cake
Prepare your apples.

Apple Crumb Cake
And your crumb topping.

Apple Crumb Cake
Arrange the sliced apples on top of your cake batter.

Apple Crumb Cake
Then add your topping. Bake until golden and set.

Apple Crumb Cake
Slice and serve!


3.0 from 2 reviews
Apple Crumb Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12-15 slices
An apple crumb cake great for breakfast, brunch, or a mid-day snack.
For the Crumb Topping:
  • ¾ cup all-purpose flour
  • ½ cup raw sugar (or brown sugar)
  • 1½ teaspoons ground cinnamon
  • 6 tablespoons cold unsalted butter, cubed
  • ½ cup sliced almonds (or other roughly chopped nuts)
For the Apples:
  • 2 large apples, thinly sliced
  • 1 cup brown sugar
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 2 teaspoons cinnamon
  • juice of 1 orange
  • ¼ teaspoon kosher salt
For the Cake:
  • 1 cup granulated sugar
  • 1 vanilla bean
  • zest of 1 orange
  • 2 eggs, room temperature
  • 2 cups all-purpose flour
  • 2 heaping teaspoons baking powder
  • ½ teaspoon kosher salt
  • 1¼ cup whole milk
  1. In a large bowl, combine the ¾ cup all-purpose flour, ½ cup sugar, and 1½ teaspoons cinnamon. Add in the butter, and using your hands or a pastry cutter, cut the butter into the flour mixture until coarse crumbs form. Add in the almonds and mix to combine. Cover and place in the fridge until ready to use.
  2. Slice the apples very thinly - you can peel them, or not (I didn't). Combine with 1 cup of brown sugar, 4 tablespoons of melted (and cooled) butter, cinnamon, orange juice, and salt. Toss to combine, and set aside.
  3. Preheat your oven to 350 degrees F. In the bowl of a mixer, combine the sugar, scraped vanilla bean, and orange zest. Use your fingers to rub the vanilla and orange zest into the sugar, until it is a pale orange and the vanilla is well combined. Add in the eggs, one at a time, until combined.
  4. In another bowl, whisk together the flour, baking powder, and salt. Add the flour mixture to the egg mixture, alternating with the milk, starting with the flour and ending with the flour. Scrape the sides of the bowl if needed, and do not overmix.
  5. Grease and line a 10-inch springform pan. If you have parchment paper, cut out a circle and line the bottom of the pan with it, then grease it, otherwise just butter the pan very well. Pour the cake batter into the bottom of the pan, then arrange the apple slices over the top in a circular pattern. You may have leftover apples - these will keep well in the fridge for up to 2 days and make a great topping for yogurt or pancakes! Sprinkle the crumb mixture on top and pat down lightly.
  6. Place the cake in the oven and bake for 1 hour and 15 minutes or so, until golden and set. Place on a cooling rack and allow to cool completely before removing from the pan, slicing, and serving. This cake will keep well at room temperature in an airtight container for up to 3 days.


22 Responses

  1. Molly says:

    That looks delicious. I want a slice now. I wonder if I could emulate it with the 1/2 peck of peaches I picked up this weekend. I know they’ve got to have more water content but I’m willing to risk it…

  2. This looks great and I love the addition of almonds! Totally yum and looks like you had a great time! Btw, that mask terrified me! LOL

  3. Karen says:

    I love your photos! and I’ve got to try this cake this weekend.

  4. This cake looks absolutely beautiful! I’m sad to see summer go, but I am excited to bake with apples again. 😉

  5. That baby mask is just too funny! As for this cake, I need to make this ASAP! I want to devour it for breakfast.

  6. definitely just pinned this, holy yum, i have an apple cake obsession since moving to germany!

  7. I am already so in love with this cake. I bet almond paste would be a wonderful addition to the topping. I just used it in a couple other toppings and it is life changing! So delish!

    • Maddy says:

      that’s an awesome idea! I love the taste of almond paste. =) How much would you add to this recipe and how exactly would you go about incorporating it? Thanks!

  8. Goodness this looks delicious! I love apple anything, but apple crumb? Swoon!

    Looks like you guys had a fun Labor Day weekend. One day you’ll have a grill!

  9. Lynna says:

    you guys always have so much fun!! :)

    and this apple crumb cake looks fabulous! I love apple desserts!

  10. Lindsey says:

    this looks so freaking delicious. I don’t think the crumb topping would make it on top of my cake though, I’d eat it all beforehand!

  11. Deb says:

    I am so ready to start fall baking with the new apple harvest! The apple crumb cake would be a scrumptious starting point, a splendid recipe!

  12. jen says:

    looks so yummy–what kinds of apples did you use? I see green and red skins, right?

  13. love the blue moon in hand :) my favorite!
    also, i’m so excited about fall now… this cake looks wonderful.

  14. Gabrielle says:

    Simple, delicious, fruity, with a crumb topping? COUNT ME IN. This will definitely be baked!!

  15. EC says:

    this looks like a delicious cake. Is it quite moist?

  16. B says:

    Looking at this cake makes my mouth water! Just wondering, though, without any oil/butter does it not turn out a little dry?

    Can’t wait to try it!

  17. Faith says:

    I made this and I’m not sure if I did something wrong. It came out soo spongy and brick like heavy. I did see that their wasen’t any butter or oil which was very surprising for a cake. The topping and apples were great however.

  18. Brandi says:

    I want to make this for the weekend but not sure I will be able to find vanilla beans…just in case–can I use pure vanilla extract instead? Thanks!

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