Chef notes

Apple crumb cake is a delightful autumnal dessert that combines a moist, spiced cake with a crumbly topping, creating a comforting treat for fall. In this version, there is the added texture element of diced, spiced apples. Typically flavored with cinnamon and nutmeg, apple crumb cake is a versatile recipe that can be enjoyed warm or at room temperature, often served with a dollop of whipped cream or a drizzle of caramel sauce.

To ensure even texture and consistent baking, it’s important to cut the apples into uniform pieces. Begin by peeling the apples, then cut them into quarters. Remove the core and seeds, and slice each quarter into bite-sized pieces. Aim for about ½-inch cubes to maintain consistency throughout the cake. This size helps the apples cook evenly while avoiding overly mushy or crunchy spots.

When it comes to storing the cake, allow it to cool completely before covering. Store the cake in an airtight container at room temperature for up to three days. For long-term storage, you can freeze it; wrap the cake tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. It can be frozen for up to three months. To enjoy, thaw the cake at room temperature and, if desired, warm it slightly in the oven to restore it to fresh-baked quality.

Swap Option: To make this cake as a fun summertime treat, swap the apples for any stone fruit, such as peaches or plums.

Technique Tip: This cake is easy to underbake because the top can brown more quickly than the cake cooks, due to the weight of the apples and crumb topping. To avoid this, be sure to use a cake tester or toothpick inserted into the center of the cake to check for done-ness. When the top begins to brown, cover the cake loosely with foil for the remainder of baking.

Ingredients

For the crumb topping

1¼ cups all-purpose flour
1/2 cup firmly packed light brown sugar

2 teaspoons ground cinnamon
3/4 cup unsalted butter, softened

For the cake

cooking spray, for greasing
2 medium Honeycrisp apples, peeled and cored, diced into 1/2-inch pieces
2 teaspoons cinnamon, divided
2½ cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt

1/2 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup extra-virgin coconut oil
1¼ cups firmly packed light brown sugar
3 large eggs
1 cup buttermilk
2 teaspoon vanilla extract

Fulfilled by

Preparation

In a large bowl, combine the flour, sugar and cinnamon. Add the softened butter and, using your hands or a fork, stir together until you reach a sandy texture. Set aside.

Preheat the oven to 350 F and butter a 9-by-13 inch baking dish with cooking spray.

In a medium bowl, toss together the apples and 1 teaspoon of cinnamon. Set aside.4

In a medium bowl, sift together the flour, baking powder, baking soda, salt, remaining 1 teaspoon cinnamon and nutmeg. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, coconut oil and light brown sugar together on medium speed until light and fluffy, about 5 minutes, stopping halfway through to scrape down the sides and bottom of the bowl.

Add the eggs, one at a time, mixing until no yellow streaks remain. Scrape down the sides and bottom of the bowl and mix again for 20 seconds.

In a glass measuring cup, combine the buttermilk and vanilla extract. With the mixer running on low, add half the buttermilk mixture in a slow steady stream. Stop the mixer and scrape down sides and bottom of the bowl. Add half the flour mixture, then stop the mixer and scrape down the sides and bottom of the bowl. Repeat until all the ingredients are added. Mix on medium speed for 30 seconds.

Transfer the batter to the prepared dish and top with the apples and crumb topping.

Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the cake begins to brown too quickly, loosely cover with foil and continue baking.

10.

Remove the cake from the oven and allow to cool slightly before serving.