Apple Crumble Cake (Apfel Kuchen)

Why We Love This Recipe

As one of my all-time favourite cakes, this Apple Crumble Cake (or Apfel Kuchen) is the perfect bake to welcome autumn. It combines a soft, pillowy sponge with layers of tender, sweet apples and a golden, cinnamon-spiced crumble topping — finished with a delicate drizzle of vanilla icing.

It’s the kind of bake that fills your kitchen with that irresistible, warm apple-and-cinnamon aroma. Whether enjoyed warm with a scoop of ice cream or cold with a cup of tea, it’s pure comfort in every bite.

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Why This Dish Works on a Budget

This recipe is a great reminder that you don’t need fancy ingredients to create something special.

• Apples are affordable and plentiful in autumn, making this a great seasonal bake.
• Cupboard staples like flour, sugar, butter, and cinnamon keep it simple and cost-effective.
• A small amount of crumble topping goes a long way, adding that satisfying crunch without breaking the bank.
• It’s a great way to use up slightly soft apples, reducing food waste while making something delicious.

Will You Be Trying It?

If you love the flavours of apple crumble but fancy something a little lighter and more elegant, this cake is a must-try. It’s easy to make, bakes beautifully, and feels like the perfect cross between dessert and teatime treat.

Try serving it with custard, whipped cream, or ice cream — or keep it simple and enjoy a slice straight from the tin with a hot drink.

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Final Thoughts

This Apple Crumble Cake is autumn baking at its best: simple ingredients, comforting flavours, and a bake that never fails to impress. It’s a family favourite in our home, and one I come back to year after year as the leaves begin to fall. This recipe however is from Sally McKenney at sallysbakingaddiction.com 

So, when you feel that first hint of chill in the air, pop the kettle on and get baking — you’ll be glad you did..

Budget Breakdown 🛒💷

Here’s how the cost per portion stacks up across the top 5 UK supermarkets:

• Aldi – £0.36
• Asda – £0.39
• Lidl – £0.36
• Tesco – £0.41
• Sainsbury’s – £0.43

(Prices and stores correct at the time of posting — always worth checking for offers!)

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Print Recipe

Apple Crumble Cake (Apfel Kuchen)

As one of my all-time favourite cakes, this Apple Crumble Cake (or Apfel Kuchen) is the perfect bake to welcome autumn. A soft, fluffy sponge layered with sweet apples and topped with a golden cinnamon crumble — then finished with a drizzle of vanilla icing. It’s just as lovely warm with a scoop of vanilla ice cream as it is cold with a cup of tea.

Prep Time30 minutes mins

Cook Time50 minutes mins

Total Time1 hour hr 20 minutes mins

Course: Cake, Dessert

Cuisine: American, German

Keyword: apple, autumn, budget friendly, cake, comfortfood, Dessert, family

Servings: 16 slices

Calories: 320kcal

Cost: from 36p per portion

Ingredients

For the Crumble

• 200 g packed light brown sugar
• 100 g granulated sugar
• 1 tbsp ground cinnamon
• 1/2 tsp salt
• 225 g unsalted butter melted
• 325 g Plain Flour

For the Cake

• 325 g Plain Flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 170 g unsalted butter softened to room temperature
• 250 g granulated sugar
• 3 large eggs at room temperature
• 240 g full-fat sour cream
• 2 tsp pure vanilla extract
• 400 g peeled chopped apples I used Braeburn Apples (about 4 medium sized apples)
• 1/4 tsp ground cinnamon

Instructions

Preheat your oven

• Heat the oven to 170°C (350°F) and grease or line a 9×13 inch (approx. 23x33cm) baking tin with parchment paper.

Make the crumble topping

• In a medium bowl, mix the brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter, then use a fork to mix in the flour until crumbles form. Don’t overmix — you want it crumbly, not doughy. Place in the fridge while you prepare the cake.

Prepare the cake batter

• In a bowl, whisk together the flour, baking soda, baking powder, and salt.
• In another bowl (or the bowl of a stand mixer), beat the butter and sugar together on high speed for about 3 minutes, until pale and fluffy. Scrape down the sides, then beat in the eggs, sour cream, and vanilla. It may look a little curdled — that’s fine!

Combine

• With the mixer on low, add the dry ingredients to the wet mix and stir until just combined. Avoid overmixing.

Add the apples

• Toss the chopped apples with the ground cinnamon, then spread the cake batter evenly into your prepared tin. Scatter the apples on top, followed by the crumble topping. Gently press the crumble down into the batter to help it stick.

Bake

• Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean. If the top starts browning too quickly, cover loosely with foil.

Cool and finish

• Remove from the oven and allow to cool in the tin for 30–45 minutes before slicing.

Optional icing

• Mix the icing sugar with milk until smooth and drizzle over the cooled cake if you’d like an extra touch of sweetness.

Serve and store

• Serve with ice cream or custard or enjoy cold with a cuppa. Store leftovers covered in the fridge for up to 5 days.

Notes

Apples: Braeburns or Cox’s work brilliantly for a balance of sweetness and tartness.

Storage: This cake freezes well – slice and freeze for up to 2 months.

Texture: For a softer crumble, use slightly less flour (around 300g).