Apple Crumb Cake

If you are an apple cinnamon lover, this cake is for you. It is so moist and sweet. I replaced half of the butter with applesauce and used whole wheat flour and lots of apples to make this cake. It’s practically health food, so there should be no guilt when you eat it for breakfast. The cake by itself is so tasty but the addition of a crumb topping really puts it over the top. The only thing I will change next time is to double the crumb topping; that might add some guilt to the cake-for-breakfast idea, though.
Now, I used home-canned apples. I have a million bottles of apples that I peeled, sliced, and bottled in their own juice last year. If you don’t have home-canned apples, fresh apples work great; that is how I make apple cake when apples are in season. You could also use chopped apple pie filling, just be sure to reduce the sugar in the recipe significantly (I would probably cut the sugar in half if using pie filling).
Apple Crumb Cake recipe
Apple Crumb Cake recipe

Apple Crumb Cake
Cake adapted from The Meaning Of Pie
Crumb Topping from  America’s Test Kitchen, Family Baking Book
Printable Recipe

For the Cake:
1/2 cup butter, melted
1/2 cup unsweetened applesauce
1 1/2 cups sugar
2 eggs
2 cups whole wheat flour (you could use all-purpose flour here, but why not go for the whole grain?)
2 tsp. baking powder
1 tsp. salt
2 tsp. cinnamon
4 cups chopped, peeled apple, fresh or canned

For the Crumb Topping:
1/3 cup sugar
1/3 cup brown sugar
3/4 t. cinnamon
1/8 t. salt
1/2 cup butter, melted and cooled
1 3/4 cups all-purpose flour

For the cake:
Preheat the oven to 325 degrees and butter the bottom and sides of a jelly roll pan (mine is 10 by 15 inches). Add the butter, applesauce, and sugar to the bowl of your stand mixer. Mix with the paddle attachment on medium speed until the mixture is light and fluffy, about 2 minutes. Add the eggs and beat until well mixed. Add the flour to the bowl and then sprinkle the baking powder and cinnamon over the top. Mix together on low speed until combined. Fold in the apples. Spread the batter into the prepared pan.

To make the crumb topping combine the sugars, cinnamon, and salt in a medium bowl. Whisk together to combine. Add the melted butter and stir. Add the flour and stir to make a dough that resembles the consistency of cookie dough. Take the “dough” in your hands and break off pea-sized crumbs and drop them on top of the cake batter. Evenly distribute all of the crumb topping over the cake batter in this manner. Don’t press or pat the crumb pieces into the cake, just let them rest where they fall. Place the cake in the oven and bake for 23-26 minutes until the cake springs back when slightly touched.

Allow the cake to cool for several hours before serving. Store by lightly covering with a towel, too tight of a covering makes the crumb topping go soft.

If you are in the mood for Apple Crumb Cake, you might also like:
Apple Brownies by The Meaning of Pie
Apply Spice Cake by One Lovely Life
Easy Apple Cake by Bakerella

Apple Crumb Cake recipe

Apple Crumb Cake recipe


9 comments on “Apple Crumb Cake

    1. I’m so glad you asked… YES there are eggs! It’s a old recipe, but one that I really like, and I didn’t even notice that typo. You should add 2 eggs. I added that to the ingredients and instructions. Thanks so much for pointed that out!

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