This is the BEST cinnamon apple crumb cake recipe! Ultra moist and loaded with warm cinnamon, sweet apples, and a buttery crumb topping. It's perfect for fall baking and apple picking season!

If crumb topping is your love language, you will love this cinnamon apple crumb cake.
A crumb cake is a great recipe for minimal effort baking while still being super impressive. I have found true love in crumb cakes, which is why I have so many varieties like strawberry and blueberry!
This apple cake has been a coveted secret recipe in my family for years and gets rave reviews every single time I make it. It's a great way to use fresh fall apples and packs apple cinnamon flavor in every single bite. It's one of my favorite recipes for fall baking!
This quick and easy recipe comes together in one bowl with minimal prep time and no complicated steps or stand mixer needed, so you can spend less time baking and more time enjoying all the fall smells coming from your oven.
Top it with vanilla ice cream for an indulgent fall dessert or enjoy it for breakfast, lunch, or dinner...I won't tell! 😉
For more fall recipes, try Pumpkin Snickerdoodles, Apple Butter Cookies, Plum Bars, Pumpkin Chocolate Chip Snack Cake, and Apple Cider Donut Cake.
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why you'll love this recipe
- Moist apple cake: No dry cakes here! This cake is packed with freshly grated apples and apple juice which keeps the cake ultra tender and moist, and it stays that way for days!!
- Cinnamon apple: This cake is packed with a warm cinnamon apple flavor that you can taste in every single bite!
- Apple lovers: If you're not a big fan of pumpkin-flavored treats you must try this recipe.
- Easy recipe: This apple streusel cake requires no special equipment and the steps are very simple and straightforward.
- Streusel crumb topping: The best part of a crumb cake is obviously the crumb topping!
ingredient notes
Find the full ingredient measurements and instructions in the recipe card below!
- Red apples: This recipe is best with red apples. I recommend Gala apples because they can be found in any grocery store and give this cake the perfect amount of sweetness!
- Oil: I use canola oil in this recipe but it can be substituted with any other flavorless oil like a vegetable.
- Brown sugar: This cake uses both dark brown and light brown sugar. The dark brown sugar makes the cake extra tender and the light brown sugar is used for the crumb topping.
- Large eggs: Room temperature eggs must be used. I recommend taking the eggs out of the fridge and placing them in a bowl of hot tap water for 10 minutes to bring them to room temperature.
- Unsalted butter: The butter will be used to make the buttery crumb topping!
recipe instructions
Here is how to make this apple crumb cake! You will need one large mixing bowl for the batter and a smaller bowl for the crumb topping. Before you start, line an 8x8 baking pan with parchment paper and preheat the oven to 325 F/165 C.
STEP ONE: Make the crumb topping. Mix the flour, light brown sugar, and cinnamon in a medium bowl. Dice the cold butter into cubes and add it to the bowl. Use a pastry cutter or fork to combine the butter into the dries until it starts to form crumbs and clump together when squeezed in your hand. Set aside.
STEP TWO: Cream the oil and sugar. In a large bowl, whisk together the canola oil and dark brown sugar until combined.
STEP THREE: Mix in the wet ingredients. Whisk in the room temperature eggs, vanilla extract, grated apples, and apple juice until combined.
STEP FOUR: Mix in the dry ingredients. Whisk in the all-purpose flour, cinnamon, salt, and baking soda until combined.
STEP FIVE: Bake! Pour the batter into the prepared pan. Sprinkle the top with the crumb mixture, then bake for 40-45 minutes, or until a toothpick inserted into the center comes out covered with a few moist crumbs. Let the cake cool on a wire rack for 20 minutes then pull the parchment up to lift it out of the pan and let it cool completely on the cooling rack. Then whisk together the icing and drizzle over the top. Cut into slices and enjoy!
expert baking tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Use fresh apples. Fresher apples are easier to grate. If they are older they will be too mushy!
- Skip the crumb topping. Not a fan of crumb topping? Another delicious variation is topping the batter with cinnamon sugar before baking!
- Baking times may vary. All ovens are different and your cake may bake quicker or take longer than the baking time on the recipe card. I recommend keeping an eye on it and testing for doneness occasionally!
variations
- Instead of the crumb topping, mix together ¼ cup sugar and ½ teaspoon cinnamon and sprinkle it over the top before baking.
- Skip the crumb topping and frost it with vanilla buttercream.
storage & freezing
- Room temperature: To keep the cake from drying out, slice it as needed. Store the cake in an airtight container at room temperature for 3-4 days. You can also keep it in the baking pan and cover it tightly with plastic wrap.
- Freezer: Cut the cake into slices then wrap it tightly in plastic wrap or store them in an airtight container for up to 1 month in the freezer. You can also wrap it whole before slicing!
faq's
You can peel them if you want but it's not necessary!
Absolutely! The cake will be a bit thinner and will bake quicker than the indicated baking time. I recommend checking on it occasionally!
Absolutely! I recommend wrapping it tightly in plastic wrap and storing it in an airtight container.
I have made this cake with Pink Lady, Honeycrisp, and Braeburn apples. Almost any kind of red apple works well in this recipe. I don't recommend Granny Smith apples or other green varieties because the cake will be more tart.
more fall recipes to try
If you tried this or any other recipe on my website, please let me know how it went in the comments below, I love hearing from you! Also, please leave a star rating while you're there! You can also tag me on Instagram or Facebook so I can check it out!
Recipe 📖
Cinnamon Apple Crumb Cake
Equipment
Ingredients
For the Crumb Topping
- ½ cup all-purpose flour
- 1 cup light brown sugar packed
- 4 tablespoon cold unsalted butter cubed
- 1 ½ teaspoon cinnamon
For the Apple Cake
- 2 small red Gala apples
- 1 cup canola oil
- 2 cups dark brown sugar
- 2 large eggs, room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon cinnamon
For the Glaze
- ½ cup powdered sugar
- 1-2 tablespoon heavy cream or milk
- ¼ teaspoon vanilla extract or vanilla bean paste
Instructions
- Preheat the oven to 325 F/ 165 C. Line a square 8x8 baking pan with parchment paper and set it aside.
- In a medium bowl, mix together the flour, light brown sugar, cinnamon, and diced butter with a pastry cutter or fork until combined and crumbs form. Set it aside.½ cup all-purpose flour, 1 cup light brown sugar, 4 tablespoon cold unsalted butter, 1 ½ teaspoon cinnamon
- Use the large holes of a cheese grater to grate two red apples into a medium bowl.
- Squeeze out all of the juice from the apples into the bowl and measure out 1 packed cup (188 grams) of grated apples. Then measure out ½ cup + 2 tablespoon (130 grams) of the juice from the bowl. Discard any extra juice and grated apples. Set them aside until ready to use.2 small red Gala apples
- In a large mixing bowl, whisk together the oil and dark brown sugar.1 cup canola oil, 2 cups dark brown sugar
- Whisk in the eggs, vanilla, grated apples, and apple juice until combined.2 large eggs, room temperature, 2 teaspoon vanilla extract
- Whisk in the flour, cinnamon, baking soda, and salt until just combined.2 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon cinnamon, 1 teaspoon baking soda
- Pour the batter into the prepared pan.
- Spread the crumb mixture evenly over the top of the batter.
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs on it.
- Cool the pan on a wire rack for 20 minutes or until the pan is warm but touchable.
- Remove the cake from the pan and allow it to continue cooling on the rack.
- To make the glaze, whisk together the powdered sugar, cream, and vanilla extract until smooth. If you want it thinner add more cream. If you want it thicker, add more powdered sugar.½ cup powdered sugar, 1-2 tablespoon heavy cream or milk, ¼ teaspoon vanilla extract or vanilla bean paste
- Drizzle the glaze over the cake then cut into 9-16 slices and enjoy!
Notes
- Should I peel the apples? No need to peel the apples, they will still bake up really tender and you wont even notice they're there.
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the "metric" button next to the ingredients title on the recipe card.
- Use fresh apples. Fresher apples are easier to grate. If they are older they will be too mushy!
- Skip the crumb topping. Not a fan of crumb topping? Another delicious variation is topping the batter with cinnamon sugar before baking!
- Baking times may vary. All ovens are different and your cake may bake quicker or take longer than the baking time on the recipe card. I recommend keeping an eye on it and testing for doneness occasionally!
- Room temperature: To keep the cake from drying out, slice it as needed. Store the cake in an airtight container at room temperature for 3-4 days. You can also keep it in the baking pan and cover it tightly with plastic wrap.
- Freezer: Cut the cake into slices then wrap it tightly in plastic wrap or store them in an airtight container for up to 1 month in the freezer. You can also wrap it whole before slicing!
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Leila says
This is the second recipe I’ve tried from Cambrea and this one turned out really good as well! My coworkers loved how moist and fluffy the cake was. I used 1-to-1 GF flour with no problems. It took 3 small gala apples to pack a cup for me. I got a bit impatient and put the glaze on the cake while it was still not one hundred percent cool so it mostly melted and wasn’t the pretty drizzle I was going for — I’ll do better with waiting next time and otherwise do nothing differently! Looking forward to trying more of your recipes.
Cambrea Gordon says
Yay! So happy to hear that Leila! And I'm so glad to know that 1:1 GF flour works in this recipe. Thanks for the kind review! 🙂
Lauren B. says
This recipe came out great! I used 2 smaller glass pans since I didn’t have an 8X8 and just reduced the baking time a little and it came out perfect!
Persefoni says
This looks delicious and I will be making it soon!!! Just a little clarification though...the amount of apple juice and grated apples in grams doesn't change when I select 2x, to double the recipe. Is that right or is it mixed up? Thank you
Cambrea Gordon says
Yes! So sorry it doesn't change for a double recipe as it's not listed in the ingredient measurements, I would just make a note to times both numbers by 2 if you plan on doubling the recipe!
Persefoni says
Thank you very much for your reply 😊
Michael Paxton says
This sounds easy and delicious
Morena says
Okay so I made this recipe and it was SO SO SO good!!! The cake was fluffy and moist! And the sweetness is not to sweet just perfect. This recipe goes on repeat, thank you!!
Regina says
You have to make this cake!! It’s delicious,it has an amazing flavor and light and moist texture,definitely a keeper! Thank you for the recipe!
Zsofia Fulop says
Loved it! 😋
Cambrea Gordon says
Thanks so much for sharing with me on Instagram Zsofia!
Margo says
These are so yummy!! I made them almost exactly how it’s listed, I added a shake of nutmeg because I love those fall spices! I brought them to work and the first thing my coworkers said was, “They are so moist!” Thanks for the yummy recipes!
cambreabakes says
Hi Margo! Thank you SO much for taking the time to leave a review. I am so happy to hear it was enjoyed by both you and others, Best, Cambrea
Robert says
My family makes this every single year for Thanksgiving and it’s the one thing i look forward to the most!! Everyone always loves it and it’s always gone the same day it’s that good.
cambreabakes says
Hi Robert! I am so glad to hear that this recipe is being enjoyed by so many people! It's a family tradition in my family as well and I appreciate you taking the time to leave a review for it! Best, Cambrea