Apple Crumb Coffee Cake

This apple crumb coffee cake is loaded with fresh apples, topped with a thick oatmeal crumble, and drizzled with a caramel glaze. It’s perfect for fall!

Everything about this cake was perfect. The layers just melded together. We sliced it up and ate it for both breakfast and dessert. If you’re looking for a fall-inspired cake, give this one a try, you won’t regret it!

A slice of Apple Crumb Coffee Cake on a white plate

Worth the effort!

We finally caught a little glimpse of fall last week! It was rainy, cold, and all I wanted to do was bake! There were a few extra apples sitting on our counter so I cut them up and used them in this spiced apple crumb coffee cake.

It’s basically everything I love about fall packed into one little slice. I mean look at that crumble, those apples and of course, that silky caramel glaze! Mmm…

I’ll warn you now, this cake is slightly more time consuming to make. Most of my recipes (especially desserts) only require 10-15 minutes of prep, but this one takes 30. Don’t worry, it’s well worth it. Plus, it makes a really tall cake that can easily serve up to 12! So all of the work that goes into it can be enjoyed for days 🙂

Apple crumb coffee cake before being sliced and drizzled with caramel

How to make Apple Crisp Crumb Cake

CRUMB TOPPING. In a medium size mixing bowl, whisk together the sugars, cake flour, oats, cinnamon, nutmeg and salt. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.

PREP. Preheat oven to 325. Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside.

BATTER. In bowl of a stand mixer, mix the flour, sugar, baking soda, and salt on low. With mixing speed on low, gradually add the butter one tablespoon at a time. Continue mixing until crumbs form, about 2 minutes. Add the egg and yolk, mix, then add the vanilla and buttermilk. Beat on medium-high speed until light and fluffy, about 1-2 minutes, scraping the bottom of the bowl half way through.

LAYER. Pour the batter into the prepared pan, spreading into an even layer. Toss the apples, cinnamon nutmeg and cornstarch together. Layer on top of the batter, then add the crumb mixture. You will have to break the crumbs into slightly smaller pieces.

BAKE. Place in the oven and bake for 35-45 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles. Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving.

If you’d like to drizzle a caramel glaze, just add a bit of milk and powdered sugar to this Homemade Salted Caramel until you reach the desired consistency!

Apple coffee cake with a slice missing

Tips + Storing Info

This delicious cake is sure to be a crowd pleaser! Here are a few helpful tips:

  • Butter: Unsalted butter is definitely best for this recipe.  If you must use salted butter make sure to omit the added salt from both the topping and the cake.
  • Pan: If you don’t have a springform pan on hand you can definitely substitute using a baking dish.  You won’t want to substitute with a regular cake pan since this is a taller cake.  The advantage to the springform pan is that you will be able to remove the sides of the pan for a nicer looking presentation.
  • Foil tent: If you notice that your topping is browning a little too much, you can always tent the top of the cake with some foil while it is baking.
  • Nut topping: If you prefer a topping with a little more crunch you could also add some chopped walnuts or pecans to the oatmeal crumb topping.
  • Apples: I peeled and sliced two medium size apples. I did one Granny Smith and and one Fuji. You can use 2 of the same kind, but I like a bit of tartness and sweetness that comes along with using two varieties.
  • Cornstarch: The cornstarch is necessary, although you could use flour too. You definitely need something to thicken up all of the juice that the apples make when baking!

Make and FREEZE ahead of time: Once the apple crumb coffee cake cake is completely cooled you will want to wrap it tightly in plastic wrap and then aluminum foil. Store it in your freezer for up to 3-4 months.  For best results thaw it on your counter at room temperature and then heat it up a little bit in a warm oven. 

It will also STORE beautifully covered on your counter or in your fridge for a few days as well. 

Close up of a slice of apple crumb coffee cake on a white plate with a fork

Here are a few more fall desserts to try:

Apple Crisp Crumb Cake

Apple Crumb Coffee Cake Recipe

This apple crumb coffee cake is loaded with fresh apples, topped with a thick oatmeal crumble, and drizzled with a caramel glaze. It's perfect for fall!
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Course: Cakes & Cheesecakes
Cuisine: American
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 1 hr 5 mins
Servings: 10 slices
Calories: 392kcal
Print Recipe

Ingredients

For the Oatmeal Crumb Topping
  • cup granulated sugar
  • cup brown sugar
  • 1 cup cake flour
  • cup old fashioned oats
  • 1 tsp ground cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • 8 tbsp unsalted butter - melted
For the Cake
  • 1 ¼ cup cake flour
  • ½ cup granulated sugar
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 6 tbsp unsalted butter - room temperature
  • 1 egg
  • 1 egg yolk
  • 2 tsp vanilla extract
  • ½ cup buttermilk - room temperature
For the Apples
  • 2 medium apples - peeled and thinly sliced
  • ½ tsp cinnamon
  • pinch nutmeg
  • 1 tbsp cornstarch

Instructions

  • To make the topping: In a medium size mixing bowl, whisk together the sugars, cake flour, oats, cinnamon, nutmeg and salt. Pour in the melted butter and stir with a spatula until a thick crumble forms. Allow to sit while preparing the remainder of the cake.
  • To make the cake: Preheat oven to 325. Spray an 8-inch or 9-inch square baking dish or round springform pan with baking spray, set aside.
  • In bowl of a stand mixer, mix the flour, sugar, baking soda, and salt on low. With mixing speed on low, gradually add the butter one tablespoon at a time. Continue mixing until crumbs form, about 2 minutes.
  • Add the egg and yolk, mix, then add the vanilla and buttermilk. Beat on medium-high speed until light and fluffy, about 1-2 minutes, scraping the bottom of the bowl half way through.
  • Pour the batter into the prepared pan, spreading into an even layer.
  • Toss the apples, cinnamon nutmeg and cornstarch together. Layer on top of the batter, then add the crumb mixture. You will have to break the crumbs into slightly smaller pieces.
  • Place in the oven and bake for 35-45 minutes or until a cake tester inserted into the center comes out clean, and the center of the cake just barely jiggles (note that baking time will vary depending on the type and size of the pan you use).
  • Remove from the oven and allow to cool in the pan for at least 30 minutes before slicing and serving.

Notes

  • You could easily add cranberries to this or even swap out the apples for pears!

Nutrition

Serving: 10g | Calories: 392kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 173mg | Potassium: 109mg | Fiber: 2g | Sugar: 28g | Vitamin A: 586IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. Hi, just wondering if you melted the butter for the crumble as in the instructions, usually I had with a pastry blender. Beautiful cake

  2. Tried this recipe in a springform pan…followed directions to a tee and could’t get it cooked. I even put it back in the oven for another 10 minutes-still not done. Put it back in the oven another 10 minutes-still not done…ended up throwing out in the trash.