Apple Crumb Cake

When you can't decide between apple crumble, apple crisp, or apple cake, make this gorgeous apple crumb cake! It's the best of all worlds, featuring the crisp buttery oats of a crisp, the cinnamony goodness of a crumble, and the cozy comfort of a cake.

A bit like my gluten free apple bread, using a layering technique in this cake makes for a pretty presentation and ensures that you'll get a mix of fruit/spice/sugar in every bite. I developed this recipe to work with whole wheat flour or whole grain oat flour, so you have a choice of making it gluten-free or not. (It also works with all-purpose flour, of course, but I prefer the more flavorful whole grain flours for this cake.)

Greek yogurt adds moisture, and the crumb/crumble topping and filling bring together brown sugar, cinnamon, oats, butter, and walnuts for plenty of texture and sweetness. I baked the cake in a 9-inch springform pan because I wanted the look of a more formal cake; it can also be baked in a 9x13-inch pan for a more traditional coffee cake. Enjoy!

What You'll Love About Apple Crumb Cake

A whole grain apple cake always has a place at the table, and this apple crumb(le) cake is another variation on a theme, but a beautiful recipe in its own right. I love that it makes good use of seasonal apples, and gives them the royal treatment with lots of warming spice and brown sugar! It's:

• Whole grain and gluten-free friendly. Want to make this gluten-free? No problem! You can make the cake with whole wheat flour or gluten-free oat flour, and the taste and texture difference is undetectable.
• So many apples in every bite! I included two whole apples here, to make good on the promise that you will really taste them!
• Tender and buttery. Honestly, I cannot get enough of that delectable crumble swirl and topping. It truly makes this cake stand out from the rest.
• Rustic and homey. Whole grain flour always gives bakes an extra little dose of homey comfort, and this cake is no exception. For the most part, I develop recipes that are a bit on the rustic side, and I love how this recipe makes a cake that's as perfect with a hot cup of coffee in the morning as it is with a scoop of vanilla ice cream for a simple dessert.

Recipe Ingredients

Here's a look at what goes into this easy apple crumb cake. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Rolled oats - Also known as "old fashioned oats", I prefer using this type of oat rather than quick-cooking oats because they hold their texture much better.
• Walnuts - Feel free to omit these if you can't eat nuts, and replace them with another ½ cup of oats. Or substitute another chopped nut of your choice.
• Brown sugar - Light or dark brown sugar is fine.
• Butter - You'll need unsalted butter for the crumble as well as for the batter. Substitute non-dairy butter if needed.
• Cinnamon
• Salt - Fine sea salt or table salt.
• Flour - Use whole wheat pastry flour or gluten-free oat flour for a gluten-free version.
• Leavening - A mix of (fresh!) baking powder and baking soda.
• Granulated sugar
• Eggs - Large or medium eggs work the best.
• Greek yogurt - I used low-fat Greek yogurt; you can also use full-fat. Or, if you don't have Greek yogurt, use sour cream.
• Apples - I used the Golden Delicious apples from our tree. Any apple will work in this cake!

Apple Crumb Cake Tips & Recipe Notes

• If you don't eat nuts, replace the ½ cup walnuts with an additional ½ cup of oats.
• Cut the apples fairly small. I know it can be hard to cut up apples uniformly - luckily this is a cake with a rustic vibe so it's OK if they're perfect! But, try to chop them up pretty small so that they distribute evenly throughout the batter so you'll get apples in every bite.
• Add vanilla. If you want a bit more depth of flavor, add 2 teaspoons of pure vanilla extract or vanilla bean paste the batter.
• Use maple syrup. Subbing the brown sugar in the crumble for maple syrup is lovely! I use ½ cup of maple syrup instead of the ¾ cup brown sugar for more fall-inspired flavor.
• For gluten-free bakes: Make sure to weigh out the flour for accuracy, and let the batter rest for 20 minutes before baking. Cool the cake thoroughly so that the crumb firms up a bit before slicing.
• What size pan? I usually bake apple crumb cake in a 9-inch springform pan because I like the look! Try a greased and lined 9x13-inch pan for a more traditional coffee cake, then cut it into squares.

How to Store Apple Crumb Cake

• Counter - Covered with foil or in an airtight container at room temperature for up to 2 days.
• Fridge - The cake will keep, tightly covered or in an airtight container in the fridge, for up to 5 days.
• Freezer - Wrap the cake in a layer of plastic and foil, then freeze it for up to 3 months. Thaw in the fridge before serving. Note that the texture might change a tad after being defrosted because of the apples, but it will still be utterly delicious.