Apple Crumble Cake
Easy eggless apple crumble cake recipe made with fresh apples, cinnamon, and a crisp crumble topping. Dairy-free option, moist and delicious!
Yield: 12 servings
Equipment
- 8inch (20cm) Round Spring Form Cake Pan
Ingredients
Crumble Topping Ingredients
- 90 g All Purpose Flour
- 55 g Cane Sugar, or castor sugar
- 1/2 tsp Cinnamon Powder
- 1/4 tsp Salt
- 45 g Butter, melted; see notes for options
Cinnamon Apples Ingredients
- 220 g 2-3 Apples, red or granny smith
- 1-2 tbsp Cane Sugar or Castor Sugar
- 1/2 tsp Cinnamon Powder
Cinnamon Cake Ingredients
- 275 g Plain Greek Yogurt, see notes for options
- 150 g Cane Sugar or Castor Sugar
- 2 tsp Vanilla Extract
- 190 g All Purpose Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 90 g Butter, melted; see notes for options
Maple Icing Ingredients
- 90 g Powdered Sugar or icing sugar
- 3-4 tbsp Maple Syrup, or honey / agave syrup
Instructions
For Crumble Topping
- Mix flour, sugar, cinnamon, and salt in a bowl. Add the melted butter and stir with a fork until the mixture becomes clumpy and no dry flour remains. Place the bowl in the freezer while you prepare the cake so the topping bakes up extra crisp.
For Cinnamon Cake
- Peel and cut the apples into ½-inch cubes, then toss them with sugar and cinnamon until evenly coated. Set them aside so they can release a little juice and develop more flavor.
- Preheat the oven to 350°F (175°C) and line an 8-inch (20 cm) springform pan with parchment paper. In one bowl, whisk together the yogurt, sugar, vanilla extract, and melted butter until smooth.
- In another bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. Gently mix the dry mixture into the wet mixture until just combined. The batter will be thick, which helps hold the apple filling in place.
- Spread half of the batter evenly into the prepared pan, then layer all of the cinnamon apples on top, don't use excess liquid released from apples. Spoon the remaining batter over the apples and gently spread in an even layer to cover. Sprinkle all of the chilled crumble topping generously over the surface.
- Bake the cake for 40–50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out mostly clean. Let the cake cool completely on a wire rack before adding the icing.
For the Maple Icing
- To make the maple icing, whisk powdered sugar with maple syrup (or honey/agave) until smooth and pourable. Drizzle over the cooled cake for a sweet, bakery-style finish.
- Store your apple crumble cake in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Serve plain, dusted with powdered sugar, or with a scoop of vanilla ice cream for the ultimate autumn dessert.
Notes
- Measuring Cups vs. Scale: Using cups can give slightly different results each time since ingredients pack differently. For the best accuracy, use a digital kitchen scale and measure in grams.
- Prep Before You Bake: Always measure and prepare your ingredients before starting. This makes the process smoother and helps avoid mistakes.
- Spoons for Measuring: When a recipe calls for a teaspoon (tsp) or tablespoon (tbsp), always use measuring spoons not your regular eating spoons—for accuracy.
- Yogurt: You can use any unsweetened dairy-free yogurt (like almond, soy, or coconut) or regular Greek yogurt if you’re not dairy-free.
- Butter: Either dairy-free salted butter sticks or regular salted butter will work. You can also substitute with a neutral oil (like corn, sunflower, or vegetable oil).
- Sugar: Regular cane sugar works, but you can also use granulated sugar or caster sugar. If you’re vegan, choose organic cane sugar or check that your sugar is vegan-friendly, since some are processed with bone char.