Cozy fall flavors come together in this irresistible caramel apple crumb cake. With tender spiced cake, sweet apples, a buttery caramel-studded crumb topping, it’s the perfect treat for crisp autumn days.
Apples and caramel are one of fall’s best flavor pairings, and this caramel apple crumb cake is all about celebrating that combo. A soft, cinnamon-kissed cake gets topped with sweet apples and a crumb layer made even better with bits of melted caramel. The result is warm, rich, and just rustic enough to feel perfectly homemade.
This cake is simple enough for an afternoon snack but special enough to serve at brunch or as a cozy dessert. I recently refreshed this recipe with new photos and a step-by-step video, so it’s easier than ever to follow along.
Why You’ll Love This Caramel Apple Crumb Cake
- Caramel in every bite. The crumb topping is blended with soft caramel for sweet, chewy bites throughout.
- Tender spiced cake. Cinnamon and brown sugar bring classic fall warmth.
- Great for any time of day. A lovely brunch cake, afternoon treat, or after-dinner dessert.
- Simple but special. Just a few extra steps turn an easy cake into something bakery-worthy.
Key Ingredients
Apart from the pecans, caramels, and maybe the apple, you probably have most of these ingredients in your kitchen already!
- Soft caramels – Melted with butter and mixed into the crumb topping for chewy caramel flavor.
- Apples – Finely chopped, so they blend right into the cake for sweetness and moisture. Choose baking apples like Gala, Fuji, or Honeycrisp.
- Cinnamon – Just enough spice to complement the apples and caramel.
- Brown sugar – Adds depth and warmth to both the cake and crumb topping.
- Pecans – For a little crunch in the topping. Feel free to substitute another nut if you prefer.
How to Make Caramel Apple Crumb Cake
Because you’re not making homemade caramel for this recipe, it’s a lot easier than you might expect! Here’s what you’ll need to do.
Make the caramel crumb topping.
Melt the caramels and butter, let cool slightly, then mix with flour, brown sugar, salt, and pecans until coarse crumbs form.
Mix the cake batter.
Beat butter and sugars until fluffy, then add egg and vanilla. Mix in the dry ingredients alternately with the milk until combined.
Add the apples.
Stir the finely chopped apples into the batter.
Assemble.
Spread the batter in your pan and sprinkle with the caramel crumb topping.
Bake.
Until the cake is set, golden, and a pick inserted into the center comes out clean.
Tips for Success
- Cool the caramel mixture slightly. If it’s too warm, the topping can turn sticky instead of crumbly.
- Chop apples finely. This ensures they bake evenly into the cake.
- Line the pan. Parchment with a little overhang makes it easy to lift out the whole cake for neat slicing.
- Rustic is good. The crumb topping doesn’t need to be perfect. Uneven chunks give it character.
- Nut swap. Pecans bring lovely flavor, but walnuts or almonds work well, too—or skip the nuts altogether if you prefer.
- Check early. Apple moisture can affect bake time, so begin checking around 30 minutes.
Variations and Serving Ideas
- Nut-free. Skip the pecans or swap in oats for extra texture.
- Extra spice. A little nutmeg or cardamom in the cake batter adds more fall flavor.
- Dessert-style. Serve warm with whipped cream or ice cream. You can even amp up the flavor with a drizzle of caramel sauce.
- Everyday version. Skip the ice cream and enjoy with coffee or tea.
- Serve warm or cool. Slightly warm cake gives you softer caramel bites, while cooling fully makes the topping chewier. Both are delicious!
How to Store
Room temperature: Keep covered up to 3 days.
Refrigerator: Store airtight up to 5 days. Bring to room temperature before serving.
Freezer: Wrap slices tightly and freeze up to 2 months. Thaw overnight in the refrigerator.
A Cozy Cake for Caramel & Apple Lovers
This caramel apple crumb cake has all the comfort of a classic coffee cake with the bonus of caramel-laced crumbs. It’s an easy bake with a big payoff, perfect for sharing on cool fall days or just for a treat for snacking at home.
More Caramel Apple Dessert Recipes
Caramel Apple Crumb Cake
Ingredients
For the topping:
- 3 tablespoons (42 g) unsalted butter
- 3 ounces (85 g) soft caramels or caramel bits
- ¾ cup (90 g) all-purpose flour
- ⅓ cup (67 g) firmly packed light brown sugar
- ¼ cup (30 g) chopped pecans
- ¼ teaspoon salt
For the cake:
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) firmly packed light brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup (180 ml) milk
- 1 medium apple, finely chopped
Recommended Products
Instructions
To make the topping:
- Place the butter and caramels in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until melted. Stir until smooth. Set aside to cool.
- Combine the flour, brown sugar, salt, and pecans in a small bowl. Add the cooled caramel mixture and mix with a fork or your fingers until crumbs form. Set aside.
To make the cake:
- Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan. Line with parchment paper if you like.
- Whisk together the flour, cinnamon, baking powder, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until light and fluffy. Add the egg and vanilla, and mix until combined.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of milk. Mix just until combined.
- Stir in the chopped apple.
- Spread the batter evenly in the prepared pan. Sprinkle the topping over the top of the batter.
- Bake 30 to 35 minutes, or until the cake has browned and a pick inserted into the center comes out clean.
Video
Notes
- Apples: Baking apples like Gala, Fuji, or Honeycrisp work best. Peel them if you prefer, but leaving the peel on adds color and texture. Chop finely so the pieces blend evenly into the batter.
- Caramels: Use soft caramels or caramel bits. Be sure to let the melted caramel mixture cool slightly before mixing with the dry ingredients for the crumb topping.
- Crumb topping: The topping should form coarse crumbs—don’t worry if it looks a little rustic. That’s part of the charm.
- Baking time: Oven temperatures vary, and apple moisture can affect the bake. Start checking around 30 minutes and bake until a pick inserted in the center comes out clean.
- Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. Wrap well and freeze up to 2 months.
13 Comments on “Caramel Apple Crumb Cake”
This looks soooo yummy – I can’t wait to make it!
Could this be made a day ahead before serving?
Of course! Just keep it in an airtight container.
What size baking tin did you use?
Hi, Dina. This is made in an 8-inch square pan. It’s in the recipe right after the oven temperature.
Could you include nutritional content in your recipes?
Hi, Barbara. I don’t currently supply that information, but it’s something I’m considering for someday.. There are many online nutrition calculators that you can use for any recipe.
This looks divine! Quick question. Specifically, what caramels did you use? Kraft or Werther’s or another brand? Thank you!!!!
Hi, Jennifer. I’ve used both brands with success.
Do you think this would double easily to make in a 9×13 pan? I’ve made a single recipe and *loved* it and want to make a larger version.
Thank you!
Cheryl
Hi, Cheryl. I’ve not tried it, but the volume should be about right for that size pan.
I have homemade caramel sauce that I’d like to use up. Could I substitute this and if so, how much should I use? 1/2 cup? Thanks.
Hi, Amy. My guess would be no more than 1/2 cup. You could try adding a little less and then adding more if the mixture will hold it.