Get the Recipe:
Caramel Apple Crumb Cake
This caramel apple crumb cake brings together all the best fall flavors in one easy bake. A tender cinnamon-spiced cake is topped with sweet apples and a crumb topping mixed with soft caramel and pecans. It’s simple to make but has a cozy, bakery-style feel that’s just right for autumn.
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
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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.
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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.
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