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Who’s up for cake today?
Cool, because I may just have the best cinnamon apple crumble cake in all the land. All you need to decide is whether to eat it for breakfast, lunch or dinner? Because really, when is cake not the most perfect thing ever? Truth… it’s always perfect, any time of day! But especially this cake, it’s loaded with apples, is crazy buttery, and topped with the most cinnamony crumble ever.
I’m not sure if you guys know this or not, but it’s officially fall cookbook season, and well… there are just so many great new cookbooks being released!
SIDE NOTE: thinking about doing a Holiday Gift Guide for cookbooks, what do you think?
I’m really excited to share this recipe with you today because it comes from Meike Peters new cookbook, Eat in My Kitchen.
Ever since embarking on this journey of writing a cookbook, I’ve realized just how much work goes into writing a book. You guys, it’s no joke!! I am currently working through all the edits, and while I am so excited to be getting closer to sharing the book with you all, it’s also crazy scary…and well, my eyes are slightly tired. Basically I am just praying that when the book is released you guys will all love it to pieces!
It’s so awesome that I have the opportunity to help others celebrate their cookbook release by sharing a recipe from their book with you guys! It’s fun for me, and such a great way to let you all in on the books I am loving!
SO. Today we are talking about Eat in My Kitchen. Oh man, this book is just packed to the brim with recipes I love, so many great ones and so many that I know you will all love. But when I stumbled on this most perfect cinnamon fruit crumble cake, I knew that this was the recipe I needed to make and share with you all.
Let me just start off by saying that this cake is all kinds of incredible, AND that Meike made it really adaptable to all of the seasons by suggesting three types of fruit you can use – plums, rhubarb or apples.
Seeing as I am obsessed with all things fall, and all things honeycrisp apples, I went with apples as my fruit… so, so, so good!
What I love most about this cake is that while some fruit cakes can be on the dry side, this cake is anything but. It’s moist, buttery and almost even doughy in the center if you cook it for just under and hour…which I did…and it was perfection.
This cake is somewhat broken up into three layers. The base cake layer, the apple layer and then the crumble layer. All three layers are delicious, but together they truly make for the most perfect cake, and all of that cinnamon sugar crumble atop of those crisp apples… beyond amazing!
This is the perfect cake to serve warm, dusted lightly with powdered sugar.
And yes, I do think this cake is acceptable, not only for dessert, but also as a very special (i.e. something to look forward to) breakfast or mid-day snack. <–hey, apples qualify for both breakfast and a snack ?
Bottom line: cake like this is great anytime, and since Tuesdays are usually in need of a little pick me up, you should totally be making this cake after work…
Cinnamon Apple Crumble Cake.
Servings: 12 Servings
Calories Per Serving: 292 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup + 1 tablespoon unsalted butter at room temperature
- 2/3 cup granulated sugar
- 1/4 teaspoon vanilla bean seeds removed (or 1 vanilla)
- 3 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 4-5 baking apples halved, cored and sliced
Crumble
- 1 1/2 cups all-purpose flour
- 2/3 cup + 2 teaspoons granulated sugar
- 1/4 teaspoon vanilla bean seeds removed (or 1 vanilla)
- 2 1/8 teaspoons cinnamon
- 1/2 cup + 1 tablespoon unsalted butter melted
Instructions
- Preheat the oven to 350 degree F. Butter a 10-inch springform pan.
- To make the cake: in a large bowl, use an electric mixer to beat the butter, sugar, and vanilla seeds for a few minutes or until light and fluffy. Add the eggs, 1 at a time, incorporating each egg in before adding the next. Beat for 2 to 3 minutes or until creamy.
- In a medium bowl, whisk together the flour, baking powder, and salt. Add this to the butter-sugar mixture and mix with an electric mixer for 1 minute or until well combined. Scrape the batter into the butter springform pan and arrange the apples on top, pushing the apples slices gently into the batter.
- For the crumble, whisk together the flour, 2/3 cup sugar, vanilla seeds, and 2 teaspoons cinnamon in a large bowl. Add the melted butter and mix until crumbles form. Sprinkle the crumble over the fruit. Then in a small bowl, whisk together 2 teaspoons sugar and 1/8 teaspoon cinnamon, sprinkle over top of the crumble.
- Transfer to the oven and bake for 50-60 minutes or until golden on top. If you insert a skewer in the center, it should come out almost clean. Let the cake cool for at least 15 minutes before taking it out of the pan.
Notes
*Adapted with permission from [Eat in My Kitchen | https://www.amazon.com/Eat-My-Kitchen-Cook-Treat/dp/3791382004/ref=sr_1_1?s=books&ie=UTF8&qid=1476066354&sr=1-1&keywords=eat+in+my+kitchen] by Meike Peters.
It’s the right thing to do – trust me.
Can you use vanilla extract instead of vanilla bean/seeds?
Hey Erika,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to try this during apple season! Question – the recipe reads “1/4 teaspoon vanilla bean seeds removed (or 1 vanilla)” — what is the unit there for vanilla extract?
Hi Laurie,
It should read or 1 teaspoon of vanilla. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think this would also work with Gluten Free Flour?
Hi Charlotte,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Recipe says 1 vanilla????
Hi Gayle! Sorry about that! The recipe calls for 1/4 teaspoon! I hope you love this! xTieghan
I made this for a post-holiday brunch yesterday and everyone loved it. I did not have the money for vanilla beans (I’m sure it would taste even better if used) so used 2 tsp vanilla extract instead to replace. The cake has a lovely texture and the crumble was insanely good.
Thank you so much! I am so glad this turned out so well for you! xTieghan
Hey, do you use white or brown sugar?
White sugar is used in this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Apple crumble
YES!
Your recipes never fail me! Having family to dinner last night I wanted to make a cake with apple and cinnamon (such a perfect combination). I always head straight to your blog before any other et voila! This little gem popped up and it couldn’t have been more perfect. My sister-in-law thought I was joking when I said I’d made it!! Oh and I also made your brown butter and sage mash to go with the Bourguignon I served! So glad you do what you do! And finally; like you – I love to cook, bake and take photographs. Your blog is a daily inspiration, Thank you so much!
Wow that is so amazing Maxine! I am so glad this turned out perfectly for you and you’re enjoying my recipes! Thank you so much!
This recipe looks absolutely gorgeous. Just wondering could I freeze this Apple cake
HI! I have not tried freezing the cake, but I would think it would work just fine. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much! xTieghan
My husband’s family owns a 4 generation dairy farm. Their Christmas tradition is to celebrate on Christmas Eve as they always allowed their farm workers to have Christmas Day off. So our tradition now is to stay all night Christmas Eve (we live out of state) and my husband will go out on the farm Christmas morning and I stay back to help make breakfast for when they are done with chores. This year I made the Cinnamon Apple Crumble Cake and it was a hit! Everyone loved it! It’s a great cake to pair with coffee or tea or milk. I think next time I make it I’ll try and add a cinnamon swirl through the cake for a little extra surprise. I would highly recommend this!
That sounds like such a sweet tradition! I am so glad you and your family enjoyed this as well Brittany! Thank you!
can I sub oil for the butter?
I think canola oil would be ok, but I do recommend using the butter. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Hi! This looks incredible and i cant wait to try it, but what would be the equivalent of fresh vanilla seeds compared to vanilla extract? Extract is all I have on hand!
Hi Jessica! I would use 2 teaspoons vanilla extract. Let me know if you have other questions. Hope you love the this. thanks! 🙂
I am making this Friday for my friends! This will be so delicious! Can I come stay with you for a few weeks! Haha seriously your food looks amazing, I want to dive in and cook everything. I love cooking but I think I have to step up my game! I am going to get your cook book asap!
I hope this turns out amazing for you and your friends! Lol I would totally love to have all of you guys over if I could! Thank you so much Jill, & I hope you love the cookbook when you get it!
I visit each day a few blogs and blogs to read articles or
reviews, except this blog offers quality based
writing.
Thank you!
Just made this for my boss’s birthday tomorrow and it smells AMAZING!!!!!
AH! Hope you guys love it! Let me know how it goes!