There’s something incredibly comforting about biting into a dessert that marries the warm spices of autumn with the luscious sweetness of salted caramel. This Salted Caramel Apple Crumble Cake Recipe has quickly become one of my favorites because it’s not just a cake—it’s a full experience. Picture tender layers of spice cake hugging a soft apple filling, topped with a crumbly, buttery topping and drizzled generously with salted caramel. It’s like fall in every bite, perfect for cozy evenings or festive gatherings.
When I first tried this recipe, I was amazed at how the textures play so nicely together—the fluffy cake, the gooey apple filling, and that satisfyingly crunchy crumble on top. I love how it’s fancy enough to impress guests but straightforward enough for you to whip up without stress. Whether you’re celebrating a special occasion or simply craving a nostalgic dessert, this Salted Caramel Apple Crumble Cake Recipe is a showstopper you’ll want to keep in your baking rotation.
Why You’ll Love This Recipe
- Balanced Flavors: The perfect blend of warming spices, tart apples, and sweet salted caramel keeps every bite interesting.
- Textural Delight: Soft cake layers, tender apple filling, and a crisp crumble topping create a wonderful mouthfeel you’ll never tire of.
- Make-Ahead Friendly: You can prepare individual components up to a few days in advance, making it a stress-free centerpiece dessert.
- Crowd Pleaser: My family goes crazy for this one, and friends often ask for seconds – it really stands out on any dessert table.
Ingredients You’ll Need
This Salted Caramel Apple Crumble Cake Recipe uses ingredients you might already have in your pantry, plus a few fresh basics that tie everything together to create those decadent flavors. Choosing crisp Granny Smith apples is key for the filling, adding a lovely balance of tartness.
- All-purpose flour: This creates the perfect structure for both the cake and crumble, giving you that tender crumb and satisfying crunch.
- Baking powder and baking soda: They team up to give the cake just the right lift without making it too heavy.
- Ground cinnamon, ginger, nutmeg: These warm spices bring that cozy, comforting vibe to the cake you’ll crave.
- Kosher salt: Enhances all the sweet flavors while balancing the caramel’s richness.
- Light brown sugar: Adds moisture and a deep caramel note, essential for that rich cake and apple filling.
- Unsalted butter: You’ll want softened and cold butter for different components—the cake and the crumble especially benefit from butter’s richness.
- Granulated sugar: Gives just the right sweetness without overpowering.
- Neutral oil: Keeps the cake moist and tender but won’t compete with the butter’s flavor.
- Eggs: Room temperature eggs help the batter come together smoothly for an even rise.
- Pure vanilla extract: Adds a lovely layer of sweetness that blends beautifully with the spices.
- Apple cider and buttermilk: These liquids add tang and moisture, plus they keep the cake super tender.
- Granny Smith apples: Their tartness perfectly balances the sweetness of the caramel and cake.
- Cornstarch: A little magic to thicken the apple filling just right without making it mushy.
- Light brown sugar for crumble: Adds richness and helps create that irresistible golden topping.
- Cream cheese frosting: You’ll need two batches – tangy, creamy, and essential for layering this cake.
- Salted caramel sauce: The star finishing touch: luscious, slightly salty, and downright addictive drizzled over everything.
Variations
I always encourage playing around with this Salted Caramel Apple Crumble Cake Recipe to suit your taste buds or dietary needs. Whether you’re into a bit more spice or want a gluten-free twist, there are plenty of ways to make it your own.
- Spice it up: I’ve boosted the cinnamon and added a pinch of clove before, which gave a lovely warming kick my whole family adored.
- Gluten-free version: Swapping the all-purpose flour for a gluten-free blend works beautifully, just watch the moisture as you might need a little less liquid.
- Vegan adaptation: I’ve replaced eggs with flax eggs and used vegan butter; the texture shifts slightly but the flavor still shines.
- Fruit swaps: Pears or a mix of apples and pears can give the filling a slightly different twist that’s equally delicious.
How to Make Salted Caramel Apple Crumble Cake Recipe
Step 1: Prepare and Bake the Spice Cake Layers
Start by preheating your oven to 350°F (175°C) and greasing three 8-inch round pans with cooking spray—lining them with parchment paper makes removing the cakes a breeze. In a large bowl, whisk together all your dry ingredients: flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and kosher salt. Then, in your mixer, beat brown sugar, softened butter, and granulated sugar on medium-high until light and fluffy—this step really builds your cake’s tender texture.
Next, mix in the oil, eggs (one at a time), and vanilla, ensuring each addition is fully incorporated before adding the next. Alternate adding the dry ingredients with apple cider and buttermilk—this keeps the batter moist and imparts that slight tang that’s so characteristic of the cake. Pour the batter evenly into the pans (about 465 grams each), then bake for 22 to 28 minutes until slightly springy and a toothpick comes out with moist crumbs.
Step 2: Create the Apple Filling
While your cakes bake, melt butter over medium heat in a large pan, then toss in your peeled and cubed Granny Smith apples along with brown sugar, cinnamon, and salt. Simmer gently, stirring occasionally, until the apples are tender but still hold their shape, about 10 minutes—this balance keeps your filling luscious without turning mushy. Whisk cornstarch with water and stir this slurry into the apples to thicken for just another minute, then cool the filling completely before assembly.
Step 3: Make the Crumble Topping
Combine flour, brown sugar, and salt in a bowl, then add cold, cubed butter. Using your fingers, toss and press the butter into the flour mixture until it resembles coarse cornmeal with clumps—you’re aiming for a crumbly texture that will crisp beautifully in the oven. Spread it onto a lined baking sheet, freeze for 10 minutes, then bake at 350°F, stirring halfway through, until golden and crisp, about 15 minutes total. Let it cool completely so it stays crunchy on your cake.
Step 4: Assemble the Cake
First, if your cream cheese frosting is chilled, beat it in your stand mixer until smooth. Level the tops of your cooled cake layers with a serrated knife to ensure they stack evenly. Place your first layer down, spread an even layer of frosting, then pipe two rings of frosting to form a “dam” that keeps the apple filling in place. Spoon in apple filling, sprinkle crumble on top, then generously drizzle with salted caramel.
Repeat with the second layer, then top with the final cake layer. Apply a thin crumb coat of frosting on the outside and refrigerate for at least two hours or overnight. Finally, finish frosting smoothly and adorn the cake with more crumble and caramel drizzle. I promise, the result will look and taste like a masterpiece!
Pro Tips for Making Salted Caramel Apple Crumble Cake Recipe
- Room Temperature Eggs: Using eggs straight from the fridge can cause your batter to curdle—bring them to room temp for smooth mixing.
- Don’t Overmix: Especially when adding flour, mix just until combined to keep your cake tender and fluffy.
- Cool Components Thoroughly: Make sure your cakes, apple filling, and crumble are completely cool before assembling to prevent the frosting from melting.
- Salted Caramel Sauce: Warm it gently if it’s stiff so it drizzles easily but avoid overheating, which can make it too thin.
How to Serve Salted Caramel Apple Crumble Cake Recipe
Garnishes
I often add a few decorative touches like chopped toasted pecans or a sprinkle of flaky sea salt over the caramel drizzle—it adds a delightful crunch and enhances the salted caramel flavor. A dusting of cinnamon or a few fresh apple slices not only looks gorgeous but also hints at what’s inside. These little extras make it feel extra special when serving to guests.
Side Dishes
Since this cake is rich and full of flavor, I like to keep sides simple—vanilla bean ice cream or a scoop of whipped cream complements it perfectly. A hot cup of spiced chai or coffee rounds out the experience, especially on a cool afternoon. Sometimes I serve individual slices with a drizzle of additional caramel sauce on the side for anyone craving more.
Creative Ways to Present
For special occasions, I love turning this layered cake into mini individual portions using small ramekins or cake rings—makes serving a breeze and feels fancy. Another favorite is plating a generous slice beside a dollop of mascarpone mixed with a hint of cinnamon and honey, which adds a fresh, creamy component. Gift-wrapping slices in parchment with a caramel drizzle for neighbors or friends has become one of my go-to thoughtful gestures.
Make Ahead and Storage
Storing Leftovers
Leftover cake keeps beautifully when refrigerated and wrapped tightly with plastic wrap or stored in an airtight container. It actually tastes even better the next day as the flavors meld together. I usually let it sit at room temperature for about 20 minutes before serving to soften the frosting slightly.
Freezing
I’ve frozen this cake twice with great results—wrap individual layers or the entire assembled cake tightly in plastic wrap and foil to protect against freezer burn. Thaw overnight in the fridge and apply a fresh layer of frosting before serving if desired. The apple filling holds up well, and the crumble will still be tasty but may soften slightly.
Reheating
To enjoy leftovers warm, I like to slice a piece and microwave it for 20-30 seconds, just enough to warm the apple filling without melting the frosting too much. Alternatively, pop a slice in a 300°F oven for 10 minutes for a gentle reheat, especially if you want to revive the crumble’s crunchiness.
FAQs
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Can I use different apples for the filling?
Absolutely! While Granny Smith apples provide the perfect balance of tartness and firmness, you can mix in varieties like Honeycrisp or Fuji for a sweeter, juicier filling. Just make sure the apples you choose hold their shape well during cooking so your filling doesn’t turn to mush.
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Is it okay to substitute the buttermilk?
If you don’t have buttermilk on hand, a great trick is to mix regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5-10 minutes. This homemade buttermilk substitute works well in this Salted Caramel Apple Crumble Cake Recipe and helps keep the cake moist and tender.
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How do I prevent the crumble topping from getting soggy?
To keep your crumble topping crisp, make sure to bake it separately until golden and cool it completely before adding it to the cake. Once on the cake, try adding it just before serving or as a final garnish along with the caramel drizzle to maintain its texture.
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Can I make this cake gluten-free?
Yes! Using a 1:1 gluten-free baking flour blend in place of all-purpose flour usually yields a great result. You might need to slightly reduce liquids or add a binding agent like xanthan gum, depending on your blend. I recommend testing the batter’s texture before baking to ensure it’s thick but smooth.
Final Thoughts
This Salted Caramel Apple Crumble Cake Recipe is truly a labor of love that pays off every single time. I keep coming back to it because it feels like a comforting hug from the inside—perfect for sharing with people I care about. If you’re looking for a signature dessert that’s impressive but still approachable, don’t hesitate to give this one a try. It’s the kind of cake that becomes an instant favorite in your household and instantly transports you to cozy moments and sweet celebrations.
Print
Salted Caramel Apple Crumble Cake Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 4 hrs 40 mins
- Yield: 10 – 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Salted Caramel Apple Crumble Cake is a layered spice cake featuring tender apple filling and a crunchy crumble topping, finished with cream cheese frosting and drizzled with homemade or store-bought salted caramel sauce. The cake layers are moist and spiced with cinnamon, nutmeg, and ginger, perfectly complementing the sweet and salty apple filling. Ideal for fall gatherings and special occasions, this cake offers a delightful combination of textures and flavors with its creamy frosting, fruity filling, and buttery crumble.
Ingredients
Spice Cake
- Cooking spray
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 1/4 cups (250 g) packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup neutral oil
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3/4 cup apple cider
- 1/2 cup buttermilk
Apple Filling
- 4 Tbsp unsalted butter
- 3 Granny Smith apples, peeled, cut into 1″ cubes
- 1/2 cup (105 g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 tsp cornstarch
- 2 tsp water (for cornstarch slurry)
Crumble
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
Assembly
- 2 batches cream cheese frosting
- 3/4 cup homemade or store-bought salted caramel sauce, divided
Instructions
- Prepare Cake Pans and Oven: Place a rack in the center of the oven and preheat to 350°F (177°C). Grease three 8-inch round cake pans with cooking spray and line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, ground ginger, ground nutmeg, and kosher salt until well combined.
- Cream Sugars and Fats: In the bowl of a stand mixer fitted with the paddle attachment, beat the light brown sugar, softened unsalted butter, and granulated sugar on medium-high speed until the mixture is creamy and lightened in color, approximately 2 to 3 minutes. Add the neutral oil and beat until incorporated.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to ensure full incorporation. Then add the pure vanilla extract and mix to blend.
- Combine Wet and Dry Ingredients: Add one-third of the dry ingredient mixture and the apple cider to the batter and beat on low speed until just combined. Then add another third of the dry ingredients and the buttermilk and beat until incorporated. Finally, add the remaining dry ingredients and beat just until no dry streaks remain, avoiding overmixing.
- Divide Batter and Bake: Divide the batter evenly among the prepared cake pans, about 465 grams per pan. Bake in the preheated oven for 22 to 28 minutes, or until cakes are risen, springy to the touch, and a tester inserted in the center comes out with moist crumbs. Let the cakes cool completely in their pans before removing.
- Make Apple Filling: In a large pan over medium heat, melt the unsalted butter. Stir in peeled and cubed Granny Smith apples, brown sugar, ground cinnamon, and kosher salt. Bring to a simmer over medium-high heat, then reduce heat to medium and cook, stirring occasionally, until the apples are just tender, about 10 minutes.
- Thicken Filling: In a small bowl, whisk the cornstarch with 2 teaspoons of water to make a slurry. Pour the slurry over the apples, stir to combine, and return to a simmer. Cook until the mixture thickens slightly, about 1 minute more. Remove from heat and let cool completely.
- Prepare Crumble Topping: In a medium bowl, whisk together flour, brown sugar, and kosher salt. Add cold cubed unsalted butter and toss to coat the butter with the flour mixture. Using clean hands, rub and smash the butter into the flour until the mixture resembles coarse cornmeal and holds together in lumps when pressed.
- Freeze and Bake Crumble: Spread the crumble mixture evenly on a parchment-lined baking sheet and freeze for 10 minutes. Preheat oven to 350°F if needed. Bake the crumble from frozen for 10 minutes, then toss with a heatproof spatula to redistribute. Continue baking another 5 to 10 minutes until lightly browned. Let cool completely to crisp before using.
- Assemble Cake – Prepare Frosting and Caramel: If cream cheese frosting is chilled, beat it in the bowl of a stand mixer with paddle attachment on medium-high speed until smooth and pliable, about 30 seconds. Transfer 1 1/2 cups of frosting into a piping bag fitted with a 1-inch round tip. Warm caramel sauce if needed until pourable.
- Level Cake Layers: Using a serrated knife, level the tops of the cooled cakes and discard or enjoy the trimmings.
- Layer Cake – First Layer: Place one cake layer on a serving platter. Spread an even layer of frosting (about 3/4 cup) on top. Pipe a double-stacked ring of frosting around the edge to create a dam for fillings. Fill the center with 1 cup apple filling, sprinkle with 1/2 cup crumble, and drizzle with 2 tablespoons caramel sauce.
- Layer Cake – Second Layer: Place another cake layer on top and repeat the process: spread frosting evenly, pipe a double ring dam, fill with 1 cup apple filling, 1/2 cup crumble, and drizzle 2 tablespoons caramel sauce.
- Top Layer and Crumb Coat: Place the third cake layer on top with the smooth side up. Frost the top and sides of the cake with a thin crumb coat and refrigerate for at least 2 hours or up to overnight. Store remaining frosting in the refrigerator.
- Finish Frosting and Decoration: When ready to serve, beat the remaining frosting until smooth and pliable. Apply a clean layer of frosting over the crumb coat for a smooth finish. Drizzle with the remaining 1/2 cup caramel sauce and top with the remaining crumble for garnish.
Notes
- Cakes can be made 1 day ahead; wrap individually in plastic wrap and refrigerate.
- Apple filling can be prepared 3 days ahead and stored in an airtight container in the refrigerator.
- Crumble topping can be made 1 day ahead; store in an airtight container in the refrigerator.
- Allow cake layers to cool completely before assembling to prevent melting the frosting.
- Use Granny Smith apples for their tartness and firm texture; other firm tart apples can be substituted if needed.
- Make sure to create frosting dams when assembling to keep the apple filling contained within the cake layers.
- For best texture, bake and cool the crumble fully; it crisps as it cools.
- Salty caramel sauce complements the sweetness of the cake and apple filling; adjust caramel quantity to taste.
- Leveling cake layers creates even tiers and a professional finished look.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 190 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
