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Simple Apple Crumble Cake

  • Author: Emilie Raffa
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 1 cake



  • 1 stick (113 g) of unsalted butter, softened, plus extra for coating the pan
  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1 1/2 cups of all-purpose flour, sifted
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp ground cinnamon
  • 2 apples (or 1 large apple), peeled, cored, and chopped into 1/2-inch pieces

Crumble Topping*

  • 1/4 cup sugar
  • 1/4 cup all-purpose flour
  • 4 tbsp unsalted butter
  • *You can also use my recipe, pg. 79, from my cookbook)

Note: I used a standard 9-inch springform pan for this cake, although the original recipe calls for a 7 or 8-inch pan. Adjust your baking times to suit the size of your pan.


  1. Preheat your oven to 350°F. Coat the inside and sides of a springform pan with butter and a sprinkle of brown sugar.
  2. In a large bowl, cream the butter and sugar together using an electric mixer, about 1-2 minutes.
  3. Add the eggs, one at a time, and continue mixing until fully incorporated.
  4. Add the flour, baking powder, salt, and cinnamon. Mix gently to combine- the batter will be thick. Fold in the apples.
  5. Scrape the batter into the pan.
  6. For the crumble topping, add all of the ingredients into a small bowl. Mix with your fingers until small crumbles start to form. Scatter evenly over the top of the cake.
  7. Bake for 40-45 minutes or until a toothpick comes out clean.
  8. Cool before serving.