Apple crisp was an essential dessert to my childhood. My mom had a newspaper clipping of an apple crisp recipe that she would pull out on special occasions and I would help peel apples and crumble the crisp, sneaking tastes of the sugary oatmeal butter clumps the whole time. This cake is a tribute to that nostalgia: layers of apple spice cake, apple pie filling, cinnamon-vanilla buttercream, and baked crumble for extra texture. It’s the perfect cake for cozy Fall baking and will make your kitchen smell like an Autumnal dreamscape!
One Reader, Kady, says: “Wow. I made this for the first time this week and it was DELICIOUS!! The sponge was perfectly moist and the fillings added just the right texture contrasts.” ★★★★★
There’s so much amazing texture going on in this cake and it all starts with my favorite extra-moist apple spice cake. Applesauce gives these layers the perfect apple flavor + lots of moisture. The cinnamon, allspice, and nutmeg create a warm spiced element perfect for a cozy Fall day. Paired with the spiced apple pie filling and baked crumble topping between every layer it’s basically like you get apple crisp in every bite. My kind of cake.
I chose to pair this cake with cinnamon-vanilla buttercream to really enhance the spice element in this cake and it is so delicious! It really helps amplify the flavor in the cake and filling. If you’re looking for another great option for topping this cake, this brown butter frosting would be out of this world too. If you do top it with the brown butter frosting, be sure to make 1.5x the recipe so you’ll have enough for the buttercream dams, frosting and decorating.
I had a vision for decorating this cake and it turned out exactly like I imagined! I love it so much when that happens. I put some crumble topping around the base of the cake while the frosting finish was still tacky, then piped a crescent border with cinnamon-vanilla buttercream using Wilton Tip 1M (for the rosettes) and Tip 4B (for the stars). Then I sliced an apple into very thin slices and fanned them out to place on top. I learned that to keep those apple slices from browning, you can coat them with lemon juice! Pro tip right there.
However you decorate this apple crisp cake, it is sure to satisfy. It’s basically the best of both worlds if you had to decide between an apple crisp and an apple cake to serve at your Fall get together. A must make for this cozy season in my opinion!
Apple Crisp Cake
Ingredients
Apple Spice Cake
- 2 1/2 Cups (332g) all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp allspice
- 1 Cup (226g) unsalted butter, room temperature
- 3/4 Cup (150g) packed brown sugar
- 1 1/4 Cups (250g) granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- 2 Cups (500g) unsweetened applesauce
Apple Pie Filling
- 2 large granny smith apples, peeled and diced into 1/2 inch cubes (about 340g)
- 2 tsp lemon juice
- 1/4 Cup (50g) packed brown sugar
- 1/4 Cup (50g) granulated white sugar
- 2 Tbsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 1 Cup (240ml) water
Baked Crumble Topping
- 1/2 Cup (40g) old-fashioned oats
- 1/2 Cup (60g) all purpose flour
- 1 1/2 Tbsp granulated sugar
- 1/4 Cup (50g) packed brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
- 1/4 Cup (57g) unsalted butter, softened
Cinnamon-Vanilla Buttercream
- 1 1/2 Cups (339g) unsalted butter, room temperature
- 5 1/4 Cups (630g) powdered sugar
- 1 1/2 tsp ground cinnamon
- 1 Tbsp pure vanilla extract
- 3 Tbsp (45ml) whole milk, room temperature
- 1/4 tsp salt, or to taste
Instructions
Make the Apple Spice Cake
- Preheat the oven to 350ºF and prepare three 6-inch or two 8-inch cake pans by spraying the sides with cooking spray and fitting the bottoms with a wax or parchment paper circle. Whisk together all of the dry ingredients and set them aside.
- Cream the butter on high until light and fluffy, about 2 minutes. Add the brown and white sugars and continue to beat on medium for 2 minutes, scraping down the bowl and paddle once in between. Add the vanilla and the egg, then turn the mixer to medium for one full minute.
- Turn the mixer to low and add the flour mixture in three parts, alternating with the applesauce, beginning and ending with the flour mixture. When it just begins to come together after the last flour addition, turn off the mixer and give it a few stirs by hand to make sure everything is incorporated. The batter will be thick.
- Divide the batter between your prepared cake pans (fill to no more than 2/3 full) and smooth the tops, then bake for 36-42 minutes, or until a toothpick inserted comes out clean. Let the cakes cool completely before filling and frosting.
Make the Apple Pie Filling
- Toss the chopped apples and lemon juice together in a medium bowl, set aside.
- In a large saucepan, combine sugars, cornstarch, and spices. Pour in water and whisk. Cook over medium heat until boiling. Cook for 2 minutes, stirring occasionally. Add apples, bring back to a boil. Simmer, stirring occasionally, until tender (15-20mins). Cool completely.
Make the Baked Crisp Topping
- Preheat the oven to 350ºF/177ºC and line a cookie sheet with parchment paper. Add all of the ingredients except for the butter into the bowl of a stand mixer fitted with the paddle attachment. Mix together on low to combine, then add in the softened butter. Continue mixing on low until the mixture begins forming pea-sized clusters.
- Spread the mixture evenly onto the parchment-lined cookie sheet, then bake for 5 minutes. Stir the topping around a bit, then bake for another 5 minutes until it begins to turn golden brown. Let the crumble topping cool completely to room temperature, then store in an airtight container until you’re ready to assemble the cake.
Make the Cinnamon-Vanilla Buttercream
- In a large bowl, whisk together powdered sugar and cinnamon. Set aside.
- Cream butter on med-high until light and fluffy (about 5 minutes), scraping down the bowl and paddle a few times in between.
- Add powdered sugar/cinnamon mixture a few cups at a time, scraping down the bowl and paddle between intervals. Mix on medium until fully incorporated.
- Turn the mixer to low and add vanilla and milk. Mix on medium for two minutes. Scrape down the bowl and paddle and add salt. Mix for another minute on medium until incorporated.
Assembly
- Once the cake layers have cooled completely, level them to your desired height. Fill a piping bag with 1 Cup of the cinnamon-vanilla buttercream and snip off 1/2 inch opening on the end. Place the first cake layer on the turntable and pipe a circle of cinnamon-vanilla buttercream about 1/4 inch inward from the edge to act as a buttercream dam for the apple pie filling. Fill the center of the buttercream dam with the apple pie filling and smooth it down until it's the same height as the buttercream dam (this post shows more details on this filling method). Crumble a few Tablespoons of baked crumble topping on top of the filling before placing the next cake layer on top. Repeat the filling and stacking process with any additional layers. Crumb coat the cake with more cinnamon-vanilla buttercream, then refrigerate the crumb coated cake for 20-30 minutes to let the frosting firm up.
- To create the design pictured, use the cinnamon-vanilla frosting to create a smooth finish on the cake. While the frosting is still tacky, press the baked crumble topping around the bottom edges of the cake. Refrigerate the cake for an additional 10-15 minutes to let the frosting firm up while you divide the remaining cinnamon-vanilla frosting between two piping bags, one fitted with Wilton Tip 1M and one fitted with Wilton Tip 4B. Pipe rosettes with Tip 1M and stars with Tip 4B in a crescent formation around the top of the cake. Garnish with sliced apple (coat in lemon juice first to prevent browning) and more baked crumble topping.
Notes
- The cake layers can be made ahead and stored, wrapped in plastic wrap, at room temperature for up to two days. Alternatively, you can store the wrapped cake layers in the freezer for up to 2 months before thawing and frosting.
- The apple pie filling can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks.
- The baked crisp topping can be stored in an airtight container in the refrigerator for up to two weeks.
- The cinnamon-vanilla buttercream frosting can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.
I hope you love this apple crisp cake as much as I do! Let me know what you think in the comments below and feel free to tag @sugarandsparrowco on Instagram if you post a pic! I love to see what you create.
Looks lovely! I’d love to do this cake for my daughter’s birthday. I recently started experimenting with brown butter this week—can I use it in the cake and/or the butter cream? Or would they be too much?
Hi Ashley! I love brown butter and it would pair so well with this cake! I have a brown butter frosting recipe that would be amazing (I’d make 1.5x this recipe): https://sugarandsparrow.com/brown-butter-frosting-recipe/
As for using brown butter in the cake portion of the recipe, I’ve never tried it so it would be an experiment. If you want to try it though, I would keep in mind that butter loses about 25% of its volume when browning, so you’ll need to add some extra butter beforehand. I’d start with 1.5 Cups of butter, then after browning the butter transfer it into a separate container to let it re-solidify. When it’s room temperature, measure out 1 Cup of brown butter and then use it in the recipe. Hope all of that helps!
That’s good to know! Thank you so much. I can’t wait to try
Wow. I made this for the first time this week and it was DELICIOUS!! The sponge was perfectly moist and the fillings added just the right texture contrasts. I did go for a cinnamon cream cheese frosting instead of the buttercream.
I am making this cake this week for a girls’ night. Can I assemble the whole cake and decorate everything the night before and just keep it in the fridge until the next evening? Not sure if that’ll make the crumble topping be soggy though. Not worried about the rest of it holding up for 24 hours… think it’ll still be just as fresh when serving? TYIA!
Hi Lindsay! Your timeline sounds like it will totally work and the crumble topping should still be good! Hope it’s a hit at girls night 🙂
I have a similar question: how long does it take for the crumble to absorb the moisture from the cake and become soft? Thanks!
Hi Rya! In my experience it didn’t ever get soggy, it basically becomes the texture of leftover apple crisp. It soaks up a little more of the apple flavor but stays a nice soft but not soggy texture. Hope that helps!
Hi. Kann man die Böden 1x durchschneiden wenn sie in 2x 20er Formen gebacken werden, sodass man am Ende 4 Böden zum stapeln hat?
Hi Lea! Yes, you can easily torte the two layers to create four. They will be tall enough. Enjoy!
This cake was such a success. I now need to make it vegan for some guests. Switching to plant based butter is easy but what do you suggest I do to substitute the egg in the batter?
Thank you for your amazing recipes. I am truly inspired and your cakes are always a hit.
Hi Sara! I am pretty new to vegan baking so I’m not sure how I would go about making this recipe totally vegan. I absolutely adore The Little Blog of Vegan recipes though, I would try her recipe for the cake: https://www.thelittleblogofvegan.com/2023/09/vegan-caramel-apple-cake.html Then you could make the crumble topping and frosting from my recipe vegan by subbing vegan butter (and dairy free milk for the buttercream). Hope that helps!
I made this cake on a whim
I am a HUGE crumble/crisp fan and was blown away by this cake.
I loved having the tender cake, soft apple, and the crunchy oats.
Thanks so much for all your recipes Whitney!!!!
The flavor of the cake is so nice. However, it just crumbles apart when I try to take it out of the pans. Now to bake plan b! Thanks anyway and good luck all!
Hi Meaghan! I’m so sorry the cake crumbled apart. Was it stuck to the pan? Or did it seem dry? It’s usually a very moist cake, so I’m wondering if it’s an issue with pan preparation or the cake itself.
I am so excited to make this cake for my mom for her birthday. What flour would you recommend that I use to make it gluten free? Thank you for your help. You are so talented. Your cakes are beautiful.
Hi Melissa! I don’t have much experience with GF baking but I have tried King Arthur GF All Purpose flour. Here’s some info about substituting: https://gfjules.com/converting-recipes-gluten-free-flour/
I’m in Ireland and we don’t have apple sauce here, can I just cook down apples to make my own for the equivalent amount? If so, should I use cooking apples (bramley) or eating apples and should I add sugar or not? (I know the amount of sugar would depend on whether I use cooking or eating apples). I’m the same with pumpkin purée as we don’t get it here but that easy enough to make at home. LOVE all your bakes and videos, I genuinely do watch them on repeat so relaxing!!
Hi Gem! Since the applesauce in the cake is unsweetened, you won’t need to add any sugar. Here’s a recipe I found that shows how to make it from scratch. Any kind of apple will work: https://sugargeekshow.com/news/homemade-unsweetened-applesauce-recipe/. Hope that helps and I’m so happy to hear you’re loving my videos!
I made this cake because I was looking for something that said fall, but not traditional.
The apple cake is moist and has great flavor, the oat crumble adds the perfect texture to the apples and the cinnamon buttercream ties it all together !
It was a hit with non apple fans too!
Thanks again for this wonderful recipe !
That’s so awesome to hear, Christy! I’m glad this recipe was such a hit and thanks for letting me know 🙂 it’s so encouraging!
Can this be made into a cupcake version? How long would you cook the batter for? Looks so yummy!
Hi Jennifer! It sure could. Just be sure to fill the tins no more than 2/3 full and bake at 350F/177C for 15-18 minutes. Enjoy!
Hi Whitney,
I and my family have been loving your recipes! Thank you so much for sharing your gift!
I was wondering if you could help me adapt this apple cake and your lemon cake for a standard loaf pan (just the cake, not filing or frosting). I keep getting requests from family members, after bringing these for birthdays, and I think they will be happy to be gifted loaf cakes! (Sorry but I won’t be baking a layered cake for every request) but I’m not sure how to adjust the recipe for time and amount. Thank you again!
Hi Se Mi! I’m so happy you’ve been enjoying my recipes! I’ve actually never baked my cakes in a loaf pan before, so you might have to experiment a bit with baking times. I do have instructions for how to convert my recipes to sheet cakes here: https://sugarandsparrow.com/sheet-cake-recipes/ hope that helps!
Can this finished cake sit out of the fridge, in an airtight cake keeper overnight or must it be refrigerated and brought back to room temperature before serving?
Thank you!
Hi Robin! I’d recommend refrigerating the cake overnight because of the filling, but it should be okay at room temperature for 4-5 hours. Hope that helps!
This sounds delicious! Should dark or light brown sugar be used? Thank you.
Rachel
You can use either but I prefer light brown sugar
Looks amazing, do you think you could turn into cupcakes?
Hi Charlotte! You could totally make this recipe as cupcakes. Just fill the tins no more than 2/3 full and bake at 350F/177C for 15-18 min. Enjoy!
Hi! Recipe mentions the use of 3X8 inch pans or 4X6 inch pans. However based on your other cake recipes you always use 2X8inch pans or 3X6 inch pans for the same amount of servings (15). Is this an error? thank you
Hi Karine! Yes, that’s an error – thanks for catching that! It should be 2 x 8 inch or 3 x 6 inch pans. I’ll fix it now!