This salted caramel apple crumble cake is a simple yet irresistible Fall treat. With a soft, spiced cake base, a layer of fresh apples, buttery crumble, and a drizzle of homemade salted caramel, it's the perfect balance of sweet and salty. It's easy to make and ideal for snacking or sharing!
If you're looking for the perfect cake for the Fall season, you've found it! This salted caramel apple crumb cake has a soft cake flavored with cinnamon topped with a layer of tart apples.
The cake batter is easy to make in one bowl and you don't have to cook down the apples!
Like my strawberry crumb cake and rhubarb crumb cake, this cake is generously coated with buttery crumble for a delicious crunch. A drizzle of salted caramel and a bit of flaky sea salt makes this cake totally drool-worthy!
For more apple recipes, try this apple cider donut bread, apple spice cupcakes, honey apple crisp, or apple pie cheesecake.
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Why You'll Love This Recipe
- Fluffy spice cake- The simple spice cake is made in one bowl just like this chai cake! Butter is mixed into the dry ingredients instead of being creamed with sugar, which results in an extra tender cake. This is called the reverse creaming method.
- Crisp cinnamon apple layer- Fresh apples mixed with cinnamon are layered on top of the cake. The juices bake into the cake for a super delicious flavor, just like my apple cinnamon blondies.
- Generous buttery crumble topping- Crumble flavored with brown sugar is generously sprinkled on top for the perfect crunch complemented by a creamy salted caramel drizzle.
Ingredient Notes
Here are notes about some of the ingredients used. For quantities and full instructions, see the recipe card below.
- Unsalted butter- You need butter for the cake and crumb topping. Melted butter is in the crumb, but for the cake you need room temperature butter. Pull it out of the refrigerator 1-2 hours before you start. I prefer unsalted butter to control the amount of salt in the recipe.
- All purpose flour- I highly recommend measuring flour in grams with a kitchen scale for the best results. Flour gets compacted in shipping, so scooping directly from the bag with a measuring cup can make you overmeasure it. Too much flour makes cake dry, so using a scale is best!
- Granulated sugar- Sweetens the crumb and cake. Don't reduce the amount of sugar or the texture will be off. White sugar is a humectant, so it keeps the cake moist!
- Brown sugar- Light or dark brown sugar works for the crumble. Make sure it's moist and fresh.
- Baking powder- This reacts with heat and moisture to make the cake rise. Check the expiration date before using. Expired baking powder won't rise! I replace mine every 6 months.
- Cinnamon and nutmeg- These flavor the fluffy layer of spice cake and apple slices. Fresh spices have the strongest flavor, but pre-ground cinnamon and nutmeg work fine.
- Eggs- Large eggs bind the ingredients together, adding lift and richness. Make sure they're room temperature by pulling them out of the fridge 1-2 hours before baking.
- Buttermilk- This ingredient has acids that tenderize the gluten, making the cake super soft! Pull it out of the fridge with the butter and eggs to reach room temperature.
- Apples- I recommend apples that have a nice balance of sweet and tart flavors. I used crimson crisp from the apple orchard. Granny Smith apples and honeycrisp apples are great choices too!
- Salted caramel sauce- You can use store-bought or homemade caramel sauce. My favorite store-bought caramel is Trader Joe's Fleur de Sel Caramel Sauce. Instructions for salted caramel are in the recipe card below. You can also check out this post on how to make salted caramel sauce for step by step photos and extra tips!
Substitutions and Variations
- Buttermilk substitute- Plain kefir is fermented milk that has the same tangy flavor as buttermilk and makes a great substitute! You can also use an equal amount of sour cream or plain Greek yogurt.
- Apple substitute- Instead of apples, try making this cake with chopped pears instead!
Step by Step Instructions
Before you start, preheat the oven to degrees Fahrenheit (180 degrees Celsius). Line a 9X9-inch square baking pan with parchment paper and set aside.
Make sure to use a light metal pan, like aluminized steel. This type of pan conducts heat better than glass for an even bake!
Step 1: For the crumble topping, add melted butter, flour, sugar, and brown sugar to a small bowl. Whisk with a fork until pea-sized lumps form and chill in the fridge while you make the cake batter.
Step 2: For the cake, start by whisking all purpose flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl.
Step 3: Add the softened butter to the bowl of dry ingredients and beat with an electric mixer or stand mixer on low speed for 3-5 minutes. It should look like wet sand.
Step 4: Add the eggs one at a time, mixing until well combined. Then add the vanilla and buttermilk, mixing on medium speed until combined.
Step 5: Chop the apples into ยฝ inch square pieces and add them to a separate large mixing bowl. Toss with cinnamon until coated.
Step 6: Pour the cake batter into the prepared pan, spreading into an even layer with an offset or rubber spatula. Sprinkle the cinnamon apples on top of the batter, then generously sprinkle the crumble mixture on top.
Step 7: Bake until the top is golden brown and a butter knife inserted in the center comes out mostly clean with a few moist crumbs attached.
Remove from the oven, let cool in the hot pan for 10 minutes, and then transfer to a wire rack to cool completely.
Step 8: Once the cake is completely cool, cut into slices and add the salted caramel drizzle. Top with flaky salt and enjoy!
Expert Baking Tips
- Use room temperature ingredients. Using room temperature dairy ingredients and eggs ensures they combine smoothly for a uniform batter. This helps create a light, tender cake with an even crumb. Cold ingredients can result in uneven mixing and a denser cake texture.
- Chop the apples evenly. If the apple slices are all the same size, they will bake evenly. Try to make them as uniform as you can!
- Use an oven thermometer. An oven thermometer helps make sure your oven is at the right temperature. Sometimes, the temperature on the oven dial isn't accurate, which can cause your baked goods to cook unevenly. With a thermometer, you'll know the real temperature inside, so your cakes bake perfectly every time!
- Eat while slightly warm. The cake is delicious served with a scoop of vanilla ice cream while it's still a little warm from the oven. It's the perfect dessert for Fall!
Storage and Freezing
Store the leftover apple cake in an airtight container in the refrigerator for up to 5 days. This keeps the crumble from getting mushy.
Let the cake come to room temperature on the counter for about 30 minutes and top with more caramel before serving.
Freezing
To freeze the cake, first let it cool completely. Wrap it tightly in plastic wrap, then add a layer of aluminum foil to prevent freezer burn. If it's cut into pieces, you can wrap each piece individually for easy serving.
Store in a sealed container in the freezer for up to 3 months. When you're ready to enjoy it, thaw the cake in the fridge overnight and bring it to room temperature before serving.
Frequently Asked Questions
Yes! This recipe should work in an 8X8-inch square pan or a 9-inch round cake pan or springform pan. The bake time may vary in different pans, so watch the cake carefully as it bakes.
The best apples for baking are firm, tart, and hold their shape well. Granny Smith, Honeycrisp, and Braeburn are popular choices. Granny Smith apples are especially great for baking because their tartness balances out sweetness, while Honeycrisp and Braeburn offer a nice mix of sweetness and a firm texture that doesn't get mushy.
There are two main reasons why cakes turn out dry: overbaking or too much flour. If the cake stays in the oven too long, it loses moisture. Check on the cake a few minutes before the bake time to prevent this. Measuring flour incorrectly can also lead to dryness, so be sure to spoon and level it, rather than scooping directly from the bag.
More Fall Recipes to Try
๐ Recipe
Salted Caramel Apple Crumble Cake
Equipment
- 1 Electric hand mixer or stand mixer
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Salted Caramel Sauce
- 200 grams granulated sugar
- 84 grams unsalted butter room temperature, cubed
- 120 grams heavy cream room temperature
- 1 teaspoons vanilla extract
- 2 teaspoons salt
Crumble
- 56 grams unsalted butter melted
- 70 grams all purpose flour
- 60 grams granulated sugar
- 35 grams brown sugar light or dark
Cake
- 200 grams all purpose flour
- 200 grams granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ยผ teaspoon nutmeg
- ยผ teaspoon salt
- 150 grams unsalted butter room temperature
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 120 grams buttermilk room temperature
Cinnamon Apples
- 2-3 medium apples
- ยฝ teaspoon ground cinnamon
Instructions
Salted Caramel Sauce
- Add the granulated sugar to a clean, dry pot. Cook over medium heat on the stovetop, stirring slowly with a rubber spatula. Don't let it hit the sides of the pot.200 grams granulated sugar
- The sugar will clump and turn golden. After a few minutes, it will start to melt and break down. Keep stirring until it is completely liquid and an amber color.
- Take the pot off the heat and add butter. It will bubble viciously. Stir until the butter is mostly mixed in.84 grams unsalted butter
- Pour in the heavy cream and immediately whisk it in. Once fully combined, whisk in the vanilla and salt.120 grams heavy cream, 1 teaspoons vanilla extract, 2 teaspoons salt
- Pour the hot salted caramel into a glass jar. Let it cool for 30 minutes at room temperature. Cover and store in the refrigerator for up to 1 week.
Crumble
- Add melted butter, flour, sugar, and brown sugar to a small bowl. Whisk until pea-sized lumps form and chill in the fridge while you make the cake batter.56 grams unsalted butter, 70 grams all purpose flour, 60 grams granulated sugar, 35 grams brown sugar
Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Line a 9X9-inch square baking pan with parchment paper. Set aside.
- Whisk all purpose flour, sugar, baking powder, cinnamon, nutmeg, and salt together in a large bowl.200 grams all purpose flour, 200 grams granulated sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ยผ teaspoon nutmeg, ยผ teaspoon salt
- Add the softened butter to the dry ingredients. Beat with an electric mixer or stand mixer on low speed for 3-5 minutes until it looks like wet sand.150 grams unsalted butter
- Add eggs one at a time, mixing until combined. Add the vanilla and buttermilk, mixing on medium speed until combined. Set aside.2 large eggs, 2 teaspoon vanilla extract, 120 grams buttermilk
- Chop the apples into ยฝ inch square pieces and add them to a separate large mixing bowl. Toss with cinnamon until coated.2-3 medium apples, ยฝ teaspoon ground cinnamon
- Pour the batter into the prepared pan, spreading into an even layer. Sprinkle the cinnamon apples on top of the batter, then add the crumble on top.
- Bake for 50-60 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Remove the cake from the oven, let cool in the hot pan for 10 minutes, and then transfer to a wire rack to cool completely.
- Once completely cool, cut into slices and add caramel drizzle. Top with flaky salt and serve!
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