Go Back
A slice of Honeycrisp Apple Crumble Cake with a sweet glaze, showing layers of cake, apples, and crumble.
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
Cook Time 50 minutes
Total Time 1 hour 15 minutes
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 9x13 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 9x13 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 9x13 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.