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Caramel Apple Crumb Cake

  • Author: Adapted from America's Test Kitchen
  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Total Time: 45 mins
  • Yield: 16 servings 1x



For the crumb topping:

  • 1/3 cup white sugar
  • 1/3 cup packed brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • 8 tablespoons (1 stick) butter, melted
  • 1 ¾ cups flour (to make this GF, I used Bob’s Red Mill gluten-free flour mix)

For the cake:

  • 1 ¼ cups flour (again, I used Bob’s Red Mill)
  • ½ cup white sugar
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon baking soda
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1/3 cup buttermilk
  • 1 egg
  • 1 egg yolk
  • 1 ½ cups chopped apple

For topping, optional:

  • Caramel sauce
  • Cinnamon


  1. Preheat oven to 325 degrees F. Grease an 8×8 inch pan and line with parchment paper.
  2. To make the crumb topping: Stir together the sugars, salt, and cinnamon. Add the melted butter and stir until combined. Add the flour, mixing well as it creates a dough of sorts. Let sit while you make the cake batter.
  3. To make the cake: In a large bowl, whisk together the flour, sugar, salt, cinnamon, and baking soda. Cut in the butter until it becomes an even grainy texture. In a measuring cup, mix together the vanilla, buttermilk, egg and egg yolk. Add to the dry ingredients. Beat for 1 minute until smooth and light. Fold in the chopped apples. Spread the batter into the prepared pan. Now break the topping into medium-sized pieces and evenly distribute over the batter. Bake for 25-30 minutes or until a cake tester comes out clean.
  4. To top: Drizzle with warm caramel sauce and sprinkle with cinnamon. Cut into 16 squares to serve.