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Caramel Apple Crumb Cake

A delightful dessert that combines the tartness of apples with the richness of caramel, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 9 servings
Course: Dessert, Fall Treat
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the apple mixture
  • 2 large Honeycrisp apples, diced Feel free to substitute with Granny Smith for more tartness.
  • 3 tablespoons unsalted butter For the apple mixture.
  • 3 tablespoons light brown sugar, packed For the apples.
  • 1 teaspoon cinnamon For the apple mixture.
  • ¼ teaspoon kosher salt For the apple mixture.
For the cake batter
  • ½ cup unsalted butter, melted For the entire cake.
  • ⅓ cup granulated sugar For the batter.
  • 1¾ cups cake flour For the batter.
  • 1 teaspoon cinnamon For the cake batter.
  • ½ teaspoon kosher salt For the cake batter.
  • ¼ teaspoon baking soda For leavening.
  • ⅓ cup buttermilk, at room temperature For added moisture.
  • 1 large egg At room temperature.
  • 1 large egg yolk At room temperature.
  • 1 teaspoon vanilla extract To enhance the flavors.
For the crumb topping
  • ½ cup granulated sugar For the crumb topping.
  • 1¼ cups cake flour For the crumb topping.
  • 1 teaspoon cinnamon For the crumb topping.
  • ½ teaspoon kosher salt For the crumb topping.
  • 3 tablespoons unsalted butter, melted For the crumb topping.
For drizzling
  • to taste caramel topping Store-bought works best; homemade caramel adds an extra touch.

Method
 

Preheat Your Oven
  1. Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with aluminum foil and spray with nonstick cooking spray.
Prepare the Apples
  1. In a medium saucepan, melt 3 tablespoons of butter over medium heat. Add the diced apples, brown sugar, cinnamon, and salt. Cook for 5-8 minutes until the apples are slightly softened. Remove from heat and let cool slightly.
Mix the Topping
  1. In a medium bowl, combine melted butter, sugars, cinnamon, and salt. Mix in the flour until just combined.
Make the Cake Batter
  1. In a stand mixer, combine cake flour, granulated sugar, cinnamon, salt, and baking soda. Add room-temperature butter, mixing until crumbly. Gradually add buttermilk, egg, egg yolk, and vanilla, mixing until fluffy.
Assemble
  1. Pour the cake batter into the prepared pan, spoon the apple mixture over the batter, and sprinkle the crumb topping over the apples.
Bake
  1. Bake for 55-60 minutes until golden brown. A toothpick inserted in the center should come out with a few moist crumbs.
Cool and Drizzle
  1. Let the cake cool for about 30 minutes at room temperature. Drizzle with caramel topping just before serving.

Notes

For texture, ensure apples are diced evenly. Store leftovers at room temperature for 2 days or in the fridge for 1 week. Reheat slices for fresh taste.