caramel appple crumb cake 1

I have thanksgiving on the brain.  Big time.  Pie, ice cream, and sweet potatoes drenched in butter and sugar, and then more butter.  Everything else is just filler, those are the stars of my show.  I’ve been asking all of my family which dish they insist appears on our dinner table.  They all have different requests too, which will make for a colorful and tasty meal.  My step mom has adamantly requested Caramel Pumpkin Ice Cream.  My father-in-law requested scalloped potatoes, to which my dad seconds that request.  My husband requested a ‘good’ apple pie.  No crappy stuff.  Because ya, thanksgiving is the day I want to bring out my ‘C’ game and put crappy food on the table.  My toddler requests chocolate (it’s her favorite food, go ahead and ask her, she’ll vouch).  And as far as the infants concerned, just toss her a turkey leg and she’s good to go.  It’s a good thing I have a few recipes up my sleeve to please the people I am beyond thankful for.

But what about the day before the big day?  Or the morning of?  I mean, we gotta eat.  Maybe not much, since we want to save room, but still we need SOMETHING!  And since all rules about balanced meals and eating healthy are thrown out the window from say, Halloween-Valentine’s Day, a cake for breakfast seems perfectly logical.

This cake really surprised me.  I wasn’t expecting to love it as much as I do.  I was excepting it to taste good, obvi.  I mean, I don’t set out to make something hoping it tastes like junk.  But, at the same time, I still sometimes make things not expecting the best results.  Just hoping for them.  Then I went ahead and added EXTRA caramel sauce on top of a slice, for good measure.  Amazing.


caramel apple crumb cake


The cake it super moist and tender.

The caramel apple layer is subtle, and adds just a touch of texture and flavor.

The crumb topping is sweet, crumbly, and buttery.  Just the way it should be.

Bottom line: this cake is a wonderful fall treat, perfect with a cup of coffee on a  chilly fall morning.


Caramel Apple Crumb Cake

Caramel Apple Crumb Cake


    Caramel Apple Cake:
  • 1 1/4 cups flour
  • 3/4 cups sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 cup yogurt (I used whole milk plain yogurt)
  • 1/4 cup vegetable oil
  • 1 1/2 cups diced apples (about 2 apples)
  • 1/2 cup caramel sauce (store-bought or homemade)
  • Crumb Topping:
  • 1/2 cup flour
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 4 tbsp butter (cold)
  • 1/2 cup chopped nuts (walnuts or pecans are my favorite to use)


Preheat oven to 350 degrees and grease a 9 inch round springform cake pan.

*You can use an 8 inch square pan also.

Whisk the flour, sugar, baking powder and salt together in a large bowl.

In a small bowl, whisk together the egg, yogurt, oil and vanilla. Make a small well in the middle of the flour mixture and aadd the egg mixture. Stir with a wooden spoon until combined and moist. Dumb into the prepared pan. Top with diced apples, then drizzle with caramel.

To make the topping, combine the flour, cinnamon, walnuts and sugar, then cut in the cold butter.

*I use my fingertips and smash the butter into the mixture until it forms small pea sized balls.

Dump crumb topping onto apples and spread around to evenly cover the top.

Bake for 35-40 minutes, until a toothpick inserted comes out clean.

Cool cake in the pan on a wire rack.

Cut into 9 pieces to serve.