I’ve never met an apple spice cake I didn’t enjoy, and this seasonally inspired apple crumble loaf cake elevates apple desserts to a new level. Tender and perfectly spiced, the loaf is studded with diced apples and finished with a buttery crumble and a silky maple glaze. It’s ideal for breakfast, an afternoon treat, or a cozy dessert. Bake with your favorite apples and savor every crumb.
I like to bake with a combination of sweet and tart apples. If you use tart Granny Smith apples, pair them with sweet Honeycrisp to balance flavors. Alternatively, choose a crisp sweet variety such as Fuji or a spicy-sweet Braeburn for excellent fall character.
Baking time will vary depending on the apple variety and their moisture content, so begin testing for doneness after about 50 minutes.
How to Make Apple Crumble Loaf Cake
Make the crumble topping – In a small bowl combine sugars, flour, cinnamon, and salt. Add melted butter and almond extract, then toss until the mixture forms coarse crumbs. Chill the topping while you prepare the batter.
Make the cake – Whisk the dry ingredients in a medium bowl. In a large bowl or mixer, beat the softened butter and sugar until light and fluffy, then add the egg and vanilla. In a separate small bowl, mix the yogurt and buttermilk. With the mixer on low, add half the flour mixture and beat just to combine. Add the yogurt mixture, then finish with the remaining flour mixture. Gently fold in the diced apples.
Assemble – Line a 9 x 5-inch loaf pan with parchment paper leaving about a 2-inch overhang. Pour the batter into the prepared pan, smooth the top, and tap the pan sharply to release any large air bubbles. Sprinkle the chilled crumble evenly over the batter.
Bake – Bake the loaf for 60 to 65 minutes, or until it springs back to the touch and a toothpick inserted in the center comes out with a few moist crumbs attached. Start checking at 50 minutes. If the top is browning too quickly, tent loosely with foil. Cool the loaf in the pan on a wire rack for about 15 minutes, then lift it out using the parchment overhang and let it cool completely.
More apple recipes you’ll love:
- Cinnamon Apple Muffins
- Apple Cider Bundt Cake
- Caramel Apple Bars
- Salted Caramel Apple Tart
Cozy Apple Crumble Loaf Cake
Description
Perfectly spiced and tender, this apple crumble loaf is topped with a buttery crumble and finished with a maple glaze for a true taste of fall.
Ingredients
Crumble Topping
- 1/4 cup sugar
- 1/4 cup light brown sugar
- 1/2 cup flour
- 1/2 tsp cinnamon
- pinch of salt
- 3 Tbsp unsalted butter, melted
- 1/2 tsp pure almond extract
Cake
- 1 1/2 cups flour
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 6 Tbsp unsalted butter, softened
- 1 cup sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/4 cup plain fat-free yogurt, at room temperature
- 2/3 cup low-fat buttermilk, at room temperature
- 1 1/4 cups peeled and diced apples
Glaze
- 6 Tbsp dark amber maple syrup
- 3 Tbsp unsalted butter
- 1/8 tsp salt
- 3/4 cup powdered sugar, sifted
- 1/2 tsp maple extract
- flaky salt, for topping
Instructions
- Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges.
- Make the crumble topping: Mix the sugars, flour, cinnamon, and salt in a small bowl. Stir in the melted butter and almond extract until the mixture is crumbly. Chill in the freezer until needed.
- Make the cake: Whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt. In a separate bowl, beat the butter and sugar until light and fluffy, then beat in the egg and vanilla. Combine the yogurt and buttermilk. With the mixer on low, add half the flour mixture and beat just to combine. Add the yogurt mixture, then add the remaining flour mixture. Fold in the apples gently.
- Pour the batter into the prepared pan. Smooth the top and tap the pan to release air bubbles. Sprinkle the chilled crumble topping evenly over the loaf.
- Bake: Bake for 60 to 65 minutes, or until the cake springs back slightly and a toothpick inserted in the center comes out with a few moist crumbs. Begin testing at 50 minutes. If the top browns too quickly, tent loosely with foil.
- Cool the loaf in the pan on a wire rack for about 15 minutes. Use the parchment overhang to lift the loaf from the pan, then cool completely on the rack.
- Make the maple glaze: In a small saucepan combine the maple syrup, butter, and salt. Bring to a boil while stirring until the butter melts, then reduce to a low simmer for 2 minutes. Remove from heat and whisk in powdered sugar and maple extract until smooth. Let the glaze cool a few minutes to thicken slightly, then drizzle over the cooled loaf. Finish with a sprinkle of flaky salt and allow the glaze to set.
- Store the loaf in an airtight container at room temperature overnight or in the refrigerator for up to 3 days.
Equipment
Loaf pan
Stand mixer (optional)