Apple Crumble Loaf Cake

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I’ve never met an apple spice cake that I didn’t like, but this seasonally inspired apple crumble loaf cake simply takes apple cakes to another level. Perfectly spiced and dotted with apples, this tender loaf cake is one to enjoy for breakfast, dessert, or anytime in between.

Apple Crumble Loaf Cake

Decked with buttery golden crumble and drizzled with maple butter glaze, each bite is the perfect taste of fall. Here’s to baking with apples, and devouring every last crumb!

Best apples for apple cake

I love to bake with a mix of sweet-tart apples. If you’re using Granny Smith apples, balance the tartness with a sweet Honeycrisp. Or choose a crisp, sweet apple like Fuji or the spicy-sweet Braeburn for great flavor that shines in fall desserts.

Depending on the variety of apples you use, the baking time may vary, so start testing for doneness after 50 minutes.

Apple Crumble Loaf Cake

How to Make Apple Crumble Loaf Cake

Make crumble topping – Combine sugars, flour, cinnamon, and salt in a small bowl; add melted butter and almond extract, and toss mixture until crumbly. Chill topping while making the cake batter.

Make cake – Whisk together dry ingredients in a medium bowl. Beat butter and sugar in a large mixer bowl until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture. Gently fold in apples.

Assemble – Pour batter into a 9 x 5-inch loaf pan lined with parchment paper. Smooth top with an offset spatula and tap pan sharply to remove air bubbles. Sprinkle with crumble topping.

Bake – Bake cake for 60 to 65 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.

Perfect Maple Glaze

Combine maple syrup, butter, and salt in a saucepan and bring to a boil, stirring until butter is melted and mixture is combined. Reduce heat to low and simmer for 2 minutes.

Remove saucepan from heat and whisk in powdered sugar and maple extract. Let cool for several minutes to thicken slightly, then drizzle over cake.

Apple Crumble Loaf Cake
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Apple Crumble Loaf Cake

Apple Crumble Loaf Cake

  • Author: Laura Kasavan
  • Prep Time: 40 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 1 loaf, 12 slices
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

Perfectly spiced, this tender apple crumble loaf cake is topped with buttery crumble and maple butter glaze for a delicious 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

  1. Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment paper, leaving a 2-inch overhang around the edges.
  2. Make crumble topping: Combine sugars, flour, cinnamon, and salt in a small bowl; add melted butter and almond extract, and toss mixture until crumbly. Chill topping in the freezer until needed.
  3. Make cake: Whisk together flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture. Gently fold in apples.
  4. Pour batter into prepared pan; smooth top with an offset spatula and tap pan sharply to remove air bubbles. Sprinkle with crumble topping.
  5. Bake cake for 60 to 65 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached (Start testing after 50 minutes of baking time – baking time will vary based on the moisture of the apples. If desired, tent with foil to prevent over-browning).
  6. Cool in pan on a wire rack for 15 minutes before using the parchment overhang to gently lift cake from pan; cool completely on wire rack.
  7. Make maple glaze: Combine maple syrup, butter, and salt in a saucepan and bring to a boil, stirring until butter is melted and mixture is combined. Reduce heat to low and simmer for 2 minutes. Remove saucepan from heat and whisk in powdered sugar and maple extract. Let cool for several minutes to thicken slightly, then drizzle over cake. Sprinkle with flaky salt and let set before serving.
  8. Store in an airtight container at room temperature overnight or in the refrigerator up to 3 days.


Notes

The equipment section above contains affiliate links to products I use and love!

Keywords: Apple, Maple, Apple Cake, Loaf Cake

More apple recipes you’ll love:

Apple Cider Bundt Cake
Caramel Apple Bars
Salted Caramel Apple Tart

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As always, thanks for your feedback!

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26 Comments

  1. So yum. Is it possible to double this recipe? (Can’t keep up with the demand! – we’re heading into summer here, but I have an apple (and ‘everything-tastes-better-with-crumb’) obsessed family lol.
    If so, Anything to watch out for (baking soda/powder amounts) ?
    Thank you so much for the wonderful recipe!

    1. Hi Ania! I’m so glad you’ve been loving this cake! 🙂 There should be no problem in doubling the recipe as long as you bake them both in two loaf pans (same size). If you don’t have two identical loaf pans, you can also save time by doubling the crumble topping and the glaze amounts. I hope that helps and happy baking!

  2. Absolutely delicious! I Had some extra apple (used one Gala and one Granny Smith) after measuring the recipe amount, so sliced that for on top under the crumble, oh and added about 2/3 cup of chopped walnuts. Looks like I’ll be making it again tomorrow. Thank you so much for the recipe!

  3. This was delicious!
    I actually made it in a 9×9 pan because I didn’t have a loaf pan available, so I cut the baking time, but it turned out great. Thanks for the recipe! This is definitely a keeper!

  4. My husband is a HUGE fan of apple desserts and apple cakes! I know he would love this cake with the crumble on the top and that gorgeous glaze!! 🙂