This super easy moist and tender apple crumb cake recipe is made with fresh apples, topped with a crunchy and buttery streusel crumb, and drizzled with a light vanilla glaze. A family favorite and tradition, we make this apple cake recipe from scratch every single year in the Fall!
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Why You'll Love This Recipe
What can you do with lots of fresh orchard apples? Make this cinnamon apple cake. This is the best apple cake recipe, you only need one bowl to make the batter, and it's made without nuts.
Step by Step Video
What You Need for This Recipe
Ingredient Notes and Substitutions
- Apples- one red Gala or Fiji apple and one green Granny Smith apple is perfect for this recipe to balance the sweet and tart. You could substitute all red apples as well!
- Canola oil- this is a great no flavor oil to bake with but can be substitute it with any flavorless oil.
- Eggs- this recipe calls for large eggs at room temperature. If you forget to take them out, place the eggs in a bowl or cup and fill it with really warm tap water. Let them sit for 5 minutes until warmed.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: In a large bowl, combine the sugar and oil and mix well to combine with a rubber spatula.
Step 2: Add the room temperature eggs one at a time and mix well after each addition, then add the vanilla.
Step 3: In a medium bowl, shred the apples using the large holes of a cheese grater. Preserve the shredded apples and discard any extra juice. Add the shredded apples to the bowl of batter and mix well to combine.
Step 4: Add the flour, baking soda, corn starch, salt, and cinnamon. Mix to combine with the spatula, scraping all the way to the bottom of the bowl. Stop mixing when there are no more pockets of dry flour.
Step 5: Pour the batter into a nonstick 8x8 baking pan lined with parchment so that it hangs over the sides. Place the pan in the oven and set a timer for 25 minutes. Meanwhile, make the crumb.
Step 6: In a small bowl combine the cubed butter, flour, baking powder, cinnamon, corn starch and sugar with your hands.
Step 7: When the mixture is completely combined and crumbly, place the bowl in the freezer until the timer goes off.
Step 8: Carefully take the cake out of the oven and sprinkle the crumb evenly over the top. Transfer the pan back to the oven for another 20-25 minutes or until a tooth pick inserted into the center comes out clean.
Let the cake cool completely then top with the vanilla glaze.
Recipe Variations
- Apple cake topped with cream cheese frosting or caramel frosting
- Apple cake with caramel sauce
- Apple cake with cinnamon sugar sprinkled over the top before baking instead of the crumble.
Storage and Freezing Instructions
Once baked, keep the cake unsliced to keep it from drying out and make sure the container it's in is either tightly closed or it's wrapped tightly. This cake will stay fresh for 3-4 days at room temperature.
To freeze the apple cake, wrap the cake tightly in plastic wrap whole or as individual slices and place them in an air tight container. Keep in the freezer for about 1 month.
FAQ + Expert Tips
See storage and freezing instructions above.
This cake will stay fresh for 3-4 days after baking.
Expert Tips
- Don't squeeze the juice out of the apples- The cake stays extra moist from the apple juice so there's no need to squeeze it out before adding them to the batter. There will be lots of extra juice at the bottom of the bowl once the apples have been measured out, but this should not be added to the batter.
- Only use fresh apples- Do not use older apples as they will be too mushy to grate and will hold too much juice.
- Don't over mix the batter- Stop mixing as soon as the batter is completely combined.
- Always spoon measure your flour when baking!- This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
More Delicious Fall Recipes
- Chai Spiced Apple Scones
- Plum Shortbread Crumble Bars
- Soft Pumpkin Spice Cookies
- Apple Cider Donut Loaf Cake
If you make this recipe, let me know how it went in the comments below, I'd love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Apple Crumb Cake Recipe
Equipment
- cheese grater
- large bowl
- rubber spatula
- 8x8 non stick baking pan
- parchment paper
- whisk
Ingredients
- 2 cups about 2 large grated apples 325 grams
- 1 cup canola oil 165 grams
- 1 ½ cups light brown sugar 215 grams
- 2 large eggs, room temperature
- 2 teaspoon vanilla extract
- 2 teaspoon baking soda
- 2 cups all-purpose flour 250 grams
- 1 teaspoon salt
- 1 tablespoon cinnamon
Cinnamon Crumble Ingredients
- ¼ cup all-purpose flour 35 grams
- ¼ cup light brown sugar 35 grams
- ½ teaspoon cinnamon
- 1 teaspoon corn starch
- ½ teaspoon baking powder
- 3 tablespoon cold unsalted butter, cubed
Vanilla Glaze Ingredients
- ⅓ cup powdered sugar
- 1-2 teaspoon any milk
- ¼ teaspoon vanilla extract or vanilla bean paste
Instructions
- Preheat the oven to 325 degrees F/163 degrees C. Line an square 8x8 baking pan with parchment paper that hangs over the sides and set it aside.
- In a small bowl, grate the apples with a cheese grater. Measure out the 2 cups of apples and discard any extra juice. Set the bowl aside.2 cups about 2 large grated apples
- In a large bowl, add the brown sugar and oil and use a rubber spatula to mix them together.1 cup canola oil, 1 ½ cups light brown sugar
- Add the room temperature eggs and vanilla extract and mix to combine them completely into the oil and sugar.2 large eggs, room temperature, 2 teaspoon vanilla extract
- Add the apples and mix to combine them into the batter.2 cups about 2 large grated apples
- Add the baking soda, salt, and cinnamon, and flour. Mix with a rubber spatula to combine, scraping to the bottom of the bowl until there are no more flour pockets.2 teaspoon baking soda, 2 cups all-purpose flour, 1 teaspoon salt, 1 tablespoon cinnamon
- Pour the apple batter into the prepared pan place it in the oven. Set a timer for 25 minutes. Meanwhile make the crumble topping.
- In a small bowl, combine the flour, sugar, cinnamon, cornstarch and baking powder. Cut the butter into cubes and add it to the bowl. Work the butter into the flour with your hands until the streusel is crumbly. Place the bowl in the freezer until the timer goes off.¼ cup all-purpose flour, ¼ cup light brown sugar, ½ teaspoon cinnamon, 1 teaspoon corn starch, ½ teaspoon baking powder, 3 tablespoon cold unsalted butter, cubed
- When the timer goes off, carefully remove the cake from the oven and carefully sprinkle the streusel on top.
- Once all of the streusel is added, place the cake back in the oven and continue baking for another 20-25 minutes, or until a tooth pick inserted into the middle comes out clean.
- Place on a cooling rack to cool completely. When the cake is cool, make the vanilla glaze.
- In a small bowl, add the powder sugar, milk and vanilla and whisk to combine. Drizzle the glaze over the cooled cake, cut into slices and enjoy!⅓ cup powdered sugar, 1-2 teaspoon any milk, ¼ teaspoon vanilla extract or vanilla bean paste
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.
- Can I leave the cake out at room temperature? - Yes, the cake can sit out on the counter wrapped tightly in plastic wrap or covered with a lid.
- Don't squeeze the juice out of the apples- The cake stays extra moist from the apple juice so there's no need to squeeze it out before adding them to the batter. There will be lots of extra juice at the bottom of the bowl once the apples have been measured out, but this should not be added to the batter.
- Only use fresh apples- Do not use older apples as they will be too mushy to grate and will hold too much juice.
- Don't over mix the batter- Stop mixing as soon as the batter is completely combined.
- Always spoon measure your flour when baking! This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking if you do not use a kitchen scale.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
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
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