Apple Crumb Cake

By Yossy Arefi

Updated Sept. 19, 2025

Apple Crumb Cake
Christopher Testani for The New York Times. Food Stylist: Yossy Arefi.
Total Time
About 1¼ hours, plus cooling
Prep Time
20 minutes
Cook Time
50 minutes, plus cooling
Rating
5(46)
Comments
Read comments

Buttery caramelized apples are sandwiched between toasty oat crumble in this warmly spiced cake. The cake is plush and soft, the apples melt into a gorgeously gooey layer, and the crumble adds crispy texture and toasty buttery flavor. Don’t let the ingredient list dissuade you, as each element comes together quickly and easily, without any special equipment or tools. A slice of this cake is equally at home at the brunch table, with a hot cup of coffee, or as dessert, with a scoop of vanilla ice cream on top. Use tart, firm apples to ensure they keep a bit of a bite after they’re baked.

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Ingredients

Yield:1 (8-by-8-inch) cake 

    For the Cake

    • ¾cup/150 grams dark brown sugar
    • 2large eggs
    • 1cup/230 grams sour cream
    • ½cup/115 grams vegetable or canola oil, plus more for the pan
    • 1teaspoon vanilla extract
    • 1teaspoon ground cinnamon
    • ½teaspoon freshly grated nutmeg
    • ¾teaspoon kosher salt (such as Diamond Crystal)
    • 1½teaspoons baking powder
    • ½teaspoon baking soda
    • 1¼cups/160 grams all-purpose flour

    For the Apples

    • 2large apples, peeled and thinly sliced (such as Honeycrisp, Granny Smith or Mutsu)
    • 2tablespoons unsalted butter
    • 1tablespoon dark brown sugar
    • 1teaspoon vanilla extract
    • 1teaspoon ground cinnamon
    • Pinch kosher salt (such as Diamond Crystal)

    For the Crumb Topping

    • ½cup/65 grams all-purpose flour
    • ¼packed cup/50 grams dark brown sugar
    • ¼cup/26 grams rolled oats
    • ½teaspoon kosher salt (such as Diamond Crystal)
    • ¼cup/57 grams unsalted butter, softened
Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat oven to 350 degrees and set a rack in the center. Oil a 8-by-8-inch square metal baking pan and line the pan with a strip of parchment paper that hangs over two sides.

  2. Step 2

    Cook the apples: In a medium skillet over medium heat, combine the apples, butter, brown sugar, vanilla extract, cinnamon and a pinch of salt. Cook the apples, stirring occasionally, until the apples soften and the juices release and start to caramelize, 5 to 10 minutes. Turn off the heat and set the pan aside while you prepare the rest of the cake.

  3. Step 3

    Make the crumb topping: In a medium bowl, combine the flour, brown sugar, oats and salt. Add the butter and pinch it together with your fingertips until the mixture is evenly moistened and pebble-size crumbs form. Set aside.

  4. Step 4

    Make the cake: In a large bowl, whisk the brown sugar and eggs together until light and foamy. Add the sour cream, oil, vanilla, cinnamon, nutmeg and salt, and whisk to combine. Whisk in the baking powder and baking soda, then use a flexible spatula to fold in the flour.

  5. Step 5

    Assemble the cake: Spoon the batter into the pan and smooth the top. Arrange the apple mixture over the top of the batter in an even layer. Sprinkle the crumb topping over the apples.

  6. Step 6

    Bake the cake for 45 to 55 minutes, until puffed and golden and a tester inserted into the center comes out clean. Serve warm or at room temperature. (The cake can be stored, loosely wrapped, at room temperature for up to 3 days.)

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Ratings

5 out of 5
46 user ratings
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Comments

NA

- When I baked this today, the ingredient list had the oil twice. Hopefully that will get fixed to prevent any confusion. - I used a 9 in springform pan bc I think it makes for a prettier presentation for a cake like this. I used cooking spray (not oil) and lined the bottom with parchment paper. - There is a lot of batter. A 9” round is mighty close to an 8” square but if using the latter, I’d be sure it’s a deep square pan. Springform pans are obviously deep. - My three apples = 9 oz of slices. Seemed about right though another oz or two would have been fine. - I didn’t have sour cream so I subbed plain yogurt. - I was a little leery of the directions to fold in the flour because there were little clumps of flour in the batter. So, I folded it a little more vigorously than perhaps intended. Regardless, it came out very tender and with no flour pockets. - My spouse is on his second slice of the morning. It was a tasty hit. Will make it again.

Sharon

Maybe I'm being too nitpicky, but I wish the ingredients had been listed in the order of preparation. The apples are to be made first but the ingredients are listed at the bottom of the list. The cake batter is made last (could be in the middle as well) but is listed at the top of the ingredient list. I get it...it's not difficult to figure out if the ingredient list/directions are out of order but it makes for a recipe that's easier to follow along.

Lindsey

Oil is listed twice in the cake portion of the recipe.

Karen

The cake is delicious BUT the granny smith apples do not work with the very sweet topping. The clash of flavors is quite unpleasant. I'd recommend a Braeburn or Honeycrisp. I'd also recommend cutting way back on the brown sugar in the topping.

April

Delicious tender cake. I would make more apples

NFK

Not worth the effort. Too many steps. Kind of dull

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