Apple Crumb Cake

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Whether you’re looking for a tasty breakfast or a comforting afternoon snack, this apple cake with crumble has you covered. 

Prep Time15

Cook Time55

Total Time1 10

Course: Breakfast or snack

Cuisine: American

Servings:

Calories: 366kcal

Author: Kelly Stilwell

Ingredients

Batter:

2 ¼ cups all-purpose flour 270g
¾ cup granulated sugar 150g
½ tsp salt 3g
1 tbsp baking powder 12 g
½ cup neutral oil 120ml
1 cup oat milk 240ml
1 tsp vanilla extract 5ml
½ tsp cinnamon 1g

Apples:

2 medium apples peeled and chopped 350 g
2 tbsp granulated sugar 25g
1 tsp cinnamon 2g
½ tsp nutmeg 1g

Crumble:

¼ cup light brown sugar 50g
6 tbsp all-purpose flour 45g
½ tsp cinnamon 1g
2 tbsp neutral oil 30ml
2 tsp water 10ml

Instructions

Preheat your oven to 350° F.
Lightly grease a 9” x 5” loaf pan and line with parchment paper, letting some of the paper overhang on at least one side. Greasing and lining may seem like overkill, but it really makes for easy removal, and will prevent the cake from sticking to the bottom of the pan.
Peel and core the apples, then chop into 3/4” chunks. Toss the chopped apples with sugar and spices and set aside. The sugar will draw out some of the moisture, making the apples slightly syrupy.
In a large mixing bowl, combine the dry ingredients of flour, baking powder, sugar, cinnamon, and salt. Mix well so everything is combined.
Make a well in the center of the ingredients, adding oat milk, oil, and vanilla. Stir until the batter is smooth.
To make the streusel crumble topping, combine the flour, brown sugar, and cinnamon in a medium bowl. Stir to combine the flour mixture. Add the water and oil. Crumble the mixture with your fingers into small clumps.
When preparing the cake for baking, add a little more than one third of the batter into the prepared pan, making sure it's level. We want to begin with a good base.
Add half of the apples over top of the batter in an even layer. Add about half of the remaining batter and spread so the apples are completely covered.
Add the final apple layer (reserving a few apple pieces to go under the streusel) and cover with the rest of the batter.
Top the batter with a handful of reserved apples and then cover everything with a layer of streusel crumb topping. Try to make sure the streusel is evenly spread.
Bake the cake for 50-60 minutes, taking into consideration that oven times vary. If your oven runs hot, check the cake a little earlier. The top should be golden brown on the edges, and the middle should be set. Check with a skewer to make sure it comes out clean.
The cake should cool in the pan for at least 20 minutes before moving it to a cooling rack to cool completely. Serve the cake warm or at room temperature.

Notes

The oil you use does make a difference, so use a neutral flavored oil like canola, sunflower, or vegetable oil. You can also use melted coconut oil, but make sure to warm the oat milk a little as coconut oil will solidify if mixed with cold oat milk, and not mix into the batter well.

To get the best texture and flavor, our favorite apples are softer, sweeter apple varieties such as Fuji or Gala apples.

If you only have dark brown sugar, it's always fine to substitute the two.

This Apple Crumble cake is best if eaten on the same day, but it can be stored in an airtight container in the fridge for up to 3 days.

Nutrition