Honeycrisp Apple Crumble Cake: A Budget-Friendly Treat

This Honeycrisp Apple Crumble Cake works as a dessert or a breakfast treat. The whole cake costs just $9.07 and serves 12, or $0.76 per slice, and takes about 1 hour and 15 minutes from start to finish.

It has a tender, moist cake base, a layer of spiced Honeycrisp apples, a crunchy, buttery crumble topping, and a simple apple cider glaze.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Costing note: For costing only, flour is estimated at 120 g per cup using King Arthur Baking’s ingredient weight chart. Follow the recipe quantities as written.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings. Totals add the rounded line items shown; amounts below $0.01 are excluded. Produce sizes and spoon-to-weight conversions are estimates.

Ingredient Notes and Cheaper Swaps

Apples

Honeycrisp apples have a crisp texture and balanced sweet-tart flavor that holds up in baking. If they are out of season or too expensive, swap in other firm, baking-friendly varieties like Fuji, Gala, Granny Smith (for a tarter cake), or a mix of what’s on sale. Look for apples that are firm and free of bruises.

Mild-Flavor Oil

The recipe calls for extra virgin olive oil or another mild-flavor oil; olive oil is affordable when purchased in larger bottles. Vegetable oil, canola oil, or melted coconut oil also work, as long as the oil won’t overpower the apple and spice flavors.

Sour Cream

Sour cream adds moisture and a slight tang. Full-fat plain Greek yogurt is a good substitute. You could also use buttermilk, reducing the amount slightly if the batter seems too thin.

Spices

If you’re missing one of the spices, adjust the amounts or use a pre-mixed apple pie spice blend. Be mindful of the salt content if the blend includes salt.

How to Make Honeycrisp Apple Crumble Cake Step by Step

Grease and flour the baking pan so the cake comes out cleanly. Combine the dry ingredients for the crumble topping, then drizzle in the slightly cooled melted butter and vanilla extract and mix until crumbly. Set aside.

Peel, core, and chop the Honeycrisp apples into small, uniform cubes so they cook evenly. Toss them with a little granulated sugar and lemon juice, which brightens the flavor and helps prevent browning.

For the cake batter, whisk the flour, baking powder, baking soda, cinnamon, and salt in one bowl. In another, combine the mild-flavor oil, sour cream, granulated sugar, whisked eggs, and vanilla extract. Add the dry mixture to the wet and mix just until no dry streaks remain; overmixing leads to a tough cake.

Spread about half of the batter in the prepared pan, arrange the apple cubes over it, then dollop and gently spread the remaining batter on top. Sprinkle the crumble over the entire cake. Bake until golden brown and a toothpick inserted into the cake (avoiding the apple layer) comes out clean. Let it cool a bit before drizzling with the apple cider glaze.

For full quantities and detailed steps, refer to the recipe card below.

Tips for the Best Results

• Cool Melted Butter: Let the melted butter cool slightly before adding it to the crumble; hot butter makes the mixture greasy rather than crumbly.
• Adjust Baking Time: Ovens vary, so keep an eye on the cake.
• Room Temperature Ingredients: Room temperature eggs and sour cream blend more evenly, giving a smoother batter.

Storing, Freezing, and Reheating

Once completely cooled, store leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3-4 days. The crumble topping may soften slightly in the refrigerator.

To freeze, wrap slices or the whole cooled cake tightly in plastic wrap, then aluminum foil, for up to 2-3 months. Thaw overnight in the refrigerator. Reheat slices in the microwave for 30-60 seconds, or in a preheated 300°F (150°C) oven for 10-15 minutes. This basics glass food storage container is great for keeping leftovers fresh.

Serving Ideas and Variations

• Classic Dessert: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• Breakfast Treat: Serve a slice with morning coffee or tea.
• Nutty Crumble: Add 1/4 cup of chopped pecans or walnuts to the crumble topping for extra crunch. This is also a great addition to Nutty Fruit Crumble Bars.
• Citrus Zest: Add 1 teaspoon of orange or lemon zest to the cake batter for a brighter flavor, as in the Budget Blood Orange Cake.

Emily Carter

Honeycrisp Apple Crumble Cake

A moist and flavorful Honeycrisp apple cake with a sweet cinnamon crumble topping and a light apple cider glaze, perfect for a budget-friendly dessert.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 448

Ingredients Equipment Method Notes

Ingredients

  

For the Crumble Topping

• 1 ½ cups all-purpose flour
• ¾ cup light brown sugar packed
• ¼ cup granulated sugar
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cardamom (optional)
• 1 teaspoon Kosher salt or 1/2 teaspoon table salt
• ½ cup unsalted butter melted, cooled slightly
• ½ teaspoon vanilla extract

For the Apple Filling

• 2 medium-large Honeycrisp apples peeled, cored, and chopped into 1/2-inch cubes (about 3-4 cups)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice

For the Cake Batter

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ¾ teaspoon Kosher salt
• 6 tablespoons mild-flavor oil such as extra virgin olive oil or vegetable oil
• ¾ cup sour cream room temperature
• ½ cup granulated sugar
• 2 large eggs whisked, room temperature
• 1 teaspoon vanilla extract

For the Apple Cider Glaze

• ½ cup confectioners’ sugar
• 1 tablespoon apple cider or milk

Equipment

• 1 9×13 inch baking pan
• 3 Mixing bowls various sizes
• 1 whisk
• 1 Measuring cups and spoons
• 1 apple peeler/corer (optional)

Method

 

Preparation

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan; set aside.

Make the Crumble Topping

1. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, brown sugar, 1/4 cup granulated sugar, 1 1/2 teaspoons cinnamon, nutmeg, optional cardamom, and 1 teaspoon Kosher salt.
2. Pour in the melted and slightly cooled unsalted butter and 1/2 teaspoon vanilla extract.
3. Mix with a fork until the mixture forms coarse crumbs. Set aside.

Prepare the Apple Filling

1. In another bowl, combine the chopped Honeycrisp apples with 2 tablespoons granulated sugar and lemon juice.
2. Toss gently to coat the apples evenly. Set aside.

Mix the Cake Batter

1. In a large bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, baking soda, 3/4 teaspoon cinnamon, and 3/4 teaspoon Kosher salt.
2. In a separate medium bowl, whisk together the mild-flavor oil, sour cream, 1/2 cup granulated sugar, whisked eggs, and 1 teaspoon vanilla extract until well combined.
3. Pour the wet ingredients into the dry ingredients and mix with a spatula or spoon just until combined and no dry streaks of flour remain. Be careful not to overmix.

Assemble and Bake

1. Pour about half of the cake batter into the prepared 9×13 inch baking pan and spread it evenly.
2. Arrange the apple filling evenly over the batter.
3. Dollop the remaining cake batter over the apples and gently spread it to cover as much of the apples as possible.
4. Evenly sprinkle the crumble topping over the entire cake.
5. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake (avoiding an apple piece) comes out clean and the crumble is golden brown.
6. Let the cake cool in the pan on a wire rack for at least 30 minutes before glazing.

Make the Glaze

1. While the cake cools, whisk together the confectioners’ sugar and apple cider (or milk) in a small bowl until smooth.
2. Once the cake has cooled slightly, drizzle the glaze over the top.

Notes

Using room temperature eggs and sour cream helps create a smoother, more uniform cake batter.

If Honeycrisp apples are expensive, choose another firm, baking-friendly variety like Fuji or Gala for a budget-friendly swap.

Store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for 3-4 days.

Frequently Asked Questions

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