Crumble Topping Apple Cake
This crumble topping apple cake is a moist fresh apple cake topped with a yummy brown sugar and cinnamon crumble topping with chopped nuts. This recipe came from my Grandma McQuivey and is a family favorite. I have updated the recipe a little to make the topping more crumbly. My grandma was a great cook and I really enjoy making her recipes. Apple crumb cake is easy to make and is great for breakfast, snacks or dessert.
Ingredients needed to make Crumble Topping Apple Cake:
Apple Cake Ingredients:
- 1 cup granulated sugar
- 1/3 cup butter, at room temperature
- 1 large egg
- 1 tsp vanilla extract
- 2 cups peeled, cored and chopped apples (I like to use Granny Smith but you can use any type of apple you prefer)
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp milk
Crumble Topping Ingredients:
- 1/2 cup brown sugar (may use light or dark)
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 cup nuts, chopped (walnuts or pecans)
- 1/4 cup butter, melted
How to make Crumble Topping Apple Cake:
For the fresh apple cake:
- Preheat the oven to 350 degrees and line 9″ x 9″ pan with parchment paper. (Hint: to make parchment paper fit more easily wad it up and wet it. Wring out excess water and fit it into the pan.) I love the pre-cut parchment paper sheets (see link).
- Cream butter and sugar together in a large mixing bowl with an electric mixer.
- Add egg and vanilla extract and beat mixture well.
- With a spatula, fold the chopped apples into the creamed mixture. (Don’t use mixer after the first two steps).
- In a medium size bowl whisk the dry ingredients together.
- Alternate adding 2 tbsp milk and 1/2 of the dry ingredients, stir in and repeat with other 2 tbsp milk and the rest of the dry ingredients. Stir just until combined with a mixing spoon or spatula only.
- Place cake batter into prepared pan. Top with crumble topping below.
How to make crumble topping:
- In a medium size bowl combine the brown sugar, flour, ground cinnamon and chopped nuts.
- Melt butter and add to the dry topping ingredients. You can melt butter in a microwave safe dish, covered, for about 20 seconds on high.
- Stir all ingredients together and crumble evenly over the cake batter. Mixture should be fairly chunky. Bake for 30 minutes or until toothpick comes out clean with a few crumbs in center of cake.
- Let cake cool until it is just warm before serving.
- Serve as is or add a little whipped cream or a scoop of vanilla ice cream.
- Store covered at room temperature up to 3 days. May refrigerate any leftovers for 7 days.
- Cake freezes well for up to 3 months.
Other delicious dessert recipes to make:
Oatmeal Cake With Coconut Pecan Topping
Crumble Topping Apple Cake
This crumble topping apple cake is a moist fresh apple cake topped with a yummy brown sugar and cinnamon crumble topping with chopped nuts.
Ingredients
- 1 cup granulated sugar
- 1/3 cup butter, at room temperature
- 1 large egg
- 1 tsp vanilla extract
- 2 cups apples, peeled and cored, chopped (I like to use Granny Smith but you can use any type of apple you prefer)
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp milk
Crumb Topping:
- 1/2 cup brown sugar (may use light or dark)
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 cup nuts, chopped (walnuts or pecans)
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350 degrees and line 9" x 9" pan with parchment paper. (Hint: to make parchment paper fit more easily wad it up and wet it. Wring out excess water and fit it into the pan.)
- Cream butter and sugar together in a large mixing bowl with an electric mixer.
- Add egg and vanilla extract and beat mixture well.
- With a spatula, fold the chopped apples into the creamed mixture. (Don't use mixer after the first two steps).
- In a medium size bowl whisk the dry ingredients together.
- Alternate adding 2 tbsp milk and 1/2 of the dry ingredients, stir in and repeat with other 2 tbsp milk and the rest of the dry ingredients. Stir just until combined with a mixing spoon or spatula only.
- Place cake batter into prepared pan. Top with crumble topping below.
Crumble Topping:
- In a medium size bowl combine the brown sugar, flour, ground cinnamon and chopped nuts.
- Melt butter and add to the dry topping ingredients. You can melt butter in a microwave safe dish, covered, for about 20 seconds on high.
- Stir all ingredients together and crumble evenly over the cake batter. Mixture should be fairly chunky. Bake for 30 minutes or until toothpick comes out clean with a few crumbs in center of cake.
- Let cake cool until it is just warm before serving.
- Serve as is or add a little whipped cream or a scoop of vanilla ice cream.
- Store covered at room temperature up to 3 days. May refrigerate any leftovers for 7 days. Cake freezes well for up to 3 months.