How To Make Apple Crisp Crumb Cake
The classic New York crumb cake and the traditional apple crisp get together in one dessert with this recipe. The result is a sweet and buttery treat.
Serves:
Ingredients
For Apple Crisp Crumb Topping:
- ⅓cupsugar
- ⅓cupdark brown sugar
- ¾tspcinnamon,ground
- ⅛tsptable salt
- 8tbspunsalted butter,melted and still warm
- 1¾cupscake flour
- 1fuji apple,diced
- 2tspcinnamon
- ¾cupregular oats
For Cake:
- 1¼cupscake flour
- ½cupgranulated sugar
- ¼tspbaking soda
- ¼tsptable salt
- 6tbspunsalted butter,¾ stick, cut into small pieces, softened
- 1largeegg
- 1largeegg yolk
- 2tspvanilla extract
- ⅓cupbuttermilk
- 1Fuji apple,diced
- 2tspcinnamon
- 2tbspbrown sugar
Instructions
Apple Crisp Crumb Topping:
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Add sugar, dark brown sugar, cinnamon, salt and butter into a bowl.
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Whisk together and add in cake flour until combined. Form into a dough ball.
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In a second bowl add the apple, cinnamon, oats and stir.
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Let sit while making the cake.
Crumb Cake:
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Preheat oven to 325 degrees F.
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Use baking spray or butter and flour a cheesecake or cake pan.
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In a stand mixer, add flour, sugar, baking soda, and salt.
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On low speed, add butter in pieces.
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Mix for 1 to 2 minutes, or until you no longer see the butter and the mixture looks like a crumble.
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Add in the remaining cake ingredients: egg, egg yolk, vanilla, buttermilk, apple, cinnamon and brown sugar.
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Mix for 1 to 2 minutes until light and fluffy.
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Pour and spread cake batter into greased baking pan.
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Take the topping dough and break apart into chunks about the size of marbles over the dough in a uniform pattern.
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Spoon over the apple topping over the crumbles.
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Bake for 50 to 55 minutes, or until a knife is inserted and comes out clean.
Nutrition
- Calories: 393.99kcal
- Fat: 15.31g
- Saturated Fat: 8.98g
- Trans Fat: 0.54g
- Monounsaturated Fat: 4.06g
- Polyunsaturated Fat: 1.02g
- Carbohydrates: 58.84g
- Fiber: 2.85g
- Sugar: 23.65g
- Protein: 5.68g
- Cholesterol: 66.76mg
- Sodium: 123.30mg
- Calcium: 43.56mg
- Potassium: 148.28mg
- Iron: 3.25mg
- Vitamin A: 127.14µg
- Vitamin C: 0.11mg
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