Honeycrisp Apple Crumble Cake

Honeycrisp Apple Crumb Cake – perfect for dessert, snacks, alongside coffee, or breakfast! Tender, moist cake, not overly sweet, is stuffed with apples and topped with a cinnamon-y Brown Sugar Crumble!

Top with the optional confectioners sugar glaze, or caramel sauce, or whipped cream, or even ice cream!

Store leftovers covered at room temperature. If they last longer than 2 days, store covered in the fridge.

  • Author: Laura
  • Prep Time: 35-45 min
  • Cook Time: 60-70 min
  • Total Time: 1.5-2 hours
  • Yield: 12 Servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


Units Scale

For the Crumble Topping:

  • 1 1/2 cups All Purpose Flour
  • 3/4 cup Brown Sugar (I used light brown)
  • 1/4 cup Granulated Sugar
  • 1 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • (optional) 1/4 teaspoon Cardamom
  • 1 teaspoon Kosher Salt (or 1/2 teaspoon table salt)
  • 1/2 cup Unsalted Butter, melted, cooled a bit
  • 1/2 teaspoon Vanilla Extract

For the Cake:

  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Cinnamon
  • 1/4 teaspoon Nutmeg
  • (optional) 1/4 teaspoon Cardamom
  • 3/4 teaspoon Kosher Salt
  • 6 Tablespoons Extra Virgin Olive Oil (or other mild-flavor oil)
  • 3/4 cup Sour Cream
  • 1/2 cup Granulated Sugar
  • 2 eggs, whisked
  • 1 teaspoon Vanilla Extract

For the Apples:

  • 2 Medium-Large Honeycrisp (or preferred variety) apples, peeled, cored, chopped small – about 1/2″ cubes (34 cups cubes)
  • 2 Tablespoons Granulated Sugar
  • 1 Tablespoon Lemon Juice

(Optional) Topping:

  • 1/2 cup Confectioners Sugar
  • 1 Tablespoon Apple Cider


Prepare your pan:

  1. Preheat oven to 350F. Spray or butter an 8x8x2 square pan. If you would like to remove the whole cake before slicing and serving, line with parchment paper, making sure there is enough overhanging on at least 2 opposite sides to remove the cake. Then spray or butter the parchment well.

Mix the Crumble:

  1. Melt the butter. In a small-to-medium bowl, whisk together the flour, brown sugar, white sugar, spices, Kosher salt. Add the vanilla to the melted butter. Pour the butter mixture into the whisked flour mixture, and, using the fork in kind of a “fluffing” motion, combine the butter until there are pieces of varying sizes from a few crumb-like pieces to somewhat larger pieces. This makes for the crumble to be more bumpy. Set aside.

Prepare the Apples:

  1. Peel and core the apples. Then cut into small chunks, of about 1/2″ (around 1 cm) cubes. Add the sugar and lemon juice. Stir to distribute evenly. Set aside.

Mix the Cake Batter:

  1. Combine the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cardamom, Kosher Salt.
  2. In a separate bowl, whisk the olive oil and sour cream. It will look curdled. Don’t worry! Add the sugar, vanilla and whisked eggs.
  3. Add the wet ingredients to the dry ingredients, and stir using a silicone spatula or large spoon, just until there are very few traces of dry flour mixture. It will be a bit lumpy.

Layer the Cake:

  1. Into the prepared pan, add half the cake batter. Spread it to the edges of the pan. The layer will be thin.
  2. Add roughly 2/3 of the apples, scattered evenly. Top with roughly 1/3 of the Crumble mixture.
  3. Spread the other half of the batter over the crumble mixture. Scatter the rest of the apples, evenly, over the batter. Scatter the rest of the crumble over the apples.
  4. Place the cake into the oven and bake until top is deeply golden, and the cake temperature in the middle is 190-195F. If you were to lightly press the middle, the indentation would not remain. This should take between 60-70 minutes. Mine was done at 65 minutes, but all ovens are different, so using the internal temperature is the best way to judge doneness, or the press test.
  5. Cool 15-20 minutes before removing from pan.
  6. Mix the Glaze and pour over the cake or individual slices when serving.
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