Salted Caramel Apple Crumble Cake Recipe

Oh, I absolutely love this Salted Caramel Apple Crumble Cake Recipe – it’s like autumn wrapped up in the coziest dessert you can imagine. When I first tried making it, the combination of spiced cake layers with tender apple filling, crunchy crumble, and that luscious salted caramel drizzle totally won me over. This cake isn’t just any dessert; it’s the kind that impresses your friends and makes family gatherings feel extra special.

You’ll find that this recipe works beautifully when you want a crowd-pleaser that balances sweet, salty, and warmly spiced flavors without being too heavy. Plus, it’s totally doable even if you don’t bake often, thanks to the clear steps and handy tips I’m sharing here. Once you make this Salted Caramel Apple Crumble Cake Recipe, I guarantee it’ll become your go-to for celebrations or when you just want to treat yourself.

this Recipe

Ingredients You’ll Need

Each element in this Salted Caramel Apple Crumble Cake Recipe plays a crucial role: the spices bring warmth, the apples add fresh tartness, and the salt balances sweetness beautifully. I always recommend picking crisp Granny Smith apples for that perfect tart bite inside the cake.

• All-purpose flour: The backbone of the cake and crumble—make sure to measure properly by spooning flour into your cup to avoid a dense cake.
• Baking powder: Helps your cake layers rise nicely and stay fluffy.
• Cinnamon, ground ginger, nutmeg: Classic fall spices that gently awaken your taste buds.
• Baking soda: Works with acid (like buttermilk) for tender crumb and proper rise.
• Kosher salt: Essential for balancing sweetness and bringing out the spices.
• Light brown sugar: Adds moisture and caramel notes to both the batter and the apple filling.
• Unsalted butter: Use softened butter for the batter and cold cubes for the crumble to get that perfect texture.
• Granulated sugar: Adds additional sweetness and helps with structure.
• Neutral oil: Keeps the cake moist without overpowering flavors.
• Large eggs: Bind everything together and add richness—room temperature eggs work best here.
• Pure vanilla extract: Enhances flavor complexity.
• Apple cider: Introduces a subtle fruity tang and moisture.
• Buttermilk: Adds acidity for tenderness and a slightly tangy finish.
• Granny Smith apples: Chopped and sautéed to tender perfection for that fresh apple filling.
• Cornstarch: Thickens the apple filling nicely so it’s not runny.
• Cream cheese frosting: The tangy frosting adds richness and pairs wonderfully with apples and caramel.
• Salted caramel sauce: This is the magic drizzle that elevates the entire cake—homemade or store-bought both work well.

Variations

I like to mix things up sometimes, and I encourage you to experiment with this Salted Caramel Apple Crumble Cake Recipe to fit your tastes and dietary needs. Whether it’s swapping apples for pears or tweaking the spice levels, it’s easy to make this cake your own.

• Apple Varieties: I’ve swapped Granny Smith apples for Fuji or Honeycrisp in a pinch, which added a sweeter twist to the filling that some guests loved.
• Gluten-free Adaptation: I once used a 1:1 gluten-free baking flour and the texture came out surprisingly close to the original—just watch the baking time as it may change slightly.
• Nutty Crunch: Adding chopped toasted pecans or walnuts to the crumble gives an extra dimension of crunch and flavor.
• Spice Adjustments: When I want a bolder spice profile, I increase the cinnamon and add a dash of allspice—super delicious if you like things warming and cozy.

How to Make Salted Caramel Apple Crumble Cake Recipe

Step 1: Prep and Bake the Spiced Cake Layers

Start by preheating your oven to 350°F and greasing three 8-inch round pans. Lining them with parchment makes removing the cakes so much easier—I always swear by this step to avoid any cake disasters. Whisk together all your dry ingredients (flour, baking powder, spices, baking soda, and salt) in a big bowl. Then, using a stand mixer or hand mixer, cream the butter and both sugars until light and fluffy—this takes about 2 to 3 minutes and is crucial for a tender crumb.

Slowly add your oil and eggs, one by one, beating well after each addition to keep the batter smooth. Alternate adding your dry ingredients with the apple cider and buttermilk—this method keeps the batter aerated and moist. Divide the batter evenly into your pans (around 465 grams each) and bake for 22–28 minutes. You’ll know they’re done when a toothpick comes out with just a few moist crumbs attached and the cake springs back when you press lightly.

Step 2: Cook the Apple Filling

While your cakes cool, melt the butter in a pan over medium heat, then add those peeled, cubed Granny Smith apples along with brown sugar, cinnamon, and salt. Bring it to a simmer and cook gently until apples are tender but not mushy—about 10 minutes. To thicken the filling, stir together cornstarch with water and add this slurry in, simmering for just another minute until glossy and thickened. I always let it cool fully before using to avoid soggy cake layers.

Step 3: Make the Crumble Topping

This part is a fun hands-on step! Combine your flour, brown sugar, and salt, then toss in cold cubed butter. Using your fingertips, pinch and rub the butter into the dry mix until it looks like coarse cornmeal with big chunks. Spread it out on parchment and freeze for 10 minutes to help it bake crisp. Bake in a 350°F oven for about 10 minutes, stir, then bake another 5-10 minutes until golden brown and crisp. Let it cool completely before sprinkling on the cake.

Step 4: Assemble the Cake Layers

Once your cakes are cool, level their tops with a serrated knife (you can nibble the scraps here—no judgment!). Beat your cream cheese frosting until smooth and pliable. Using a piping bag fitted with a 1-inch round tip, pipe a double ring around the cake edges to form a dam that keeps the apple filling in place. Layer on frosting, then fill the center with apple filling, crumble, and a drizzle of caramel. Repeat with the second layer, then add your final cake layer on top.

Give the cake a crumb coat with a thin layer of frosting and refrigerate for at least two hours. When you’re ready, finish with a final smooth frosting coat, drizzle remaining caramel, and sprinkle the rest of the crumble on top. It’s as beautiful as it is delicious!

How to Serve Salted Caramel Apple Crumble Cake Recipe

Garnishes

I usually keep garnishes simple—just a sprinkle of extra crumble on top and a final drizzle of caramel sauce. Sometimes I toss on a few toasted pecans or a light dusting of cinnamon to add a bit of visual and textural interest without overwhelming the flavors. Fresh apple slices on the side also make a pretty presentation for special occasions.

Side Dishes

This cake really shines on its own, but if you’re serving dessert after a fall dinner, I like to pair it with a dollop of whipped cream or a scoop of vanilla bean ice cream. Those creamy pairings balance the spiced apples and salted caramel brilliantly. For holiday tables, some hot apple cider or cinnamon-spiced tea on the side makes for a full cozy vibe.

Creative Ways to Present

For special celebrations, I’ve arranged mini individual cakes using the same components in small tins—it’s a hit for dinner parties! Another idea is to layer the components in a clear trifle bowl, so the gorgeous layers of cake, apple filling, crumble, and frosting are on full display. Either way, this Salted Caramel Apple Crumble Cake Recipe always dazzles.

Make Ahead and Storage

Storing Leftovers

I usually keep leftover cake in an airtight container in the fridge—this keeps the frosting fresh and the crumble topping from getting too soggy too quickly. It stays delicious for about 3 to 4 days, though I try not to keep it around that long because it’s hard to resist diving back in!

Freezing

This cake freezes well, though I recommend freezing it unassembled if possible—freeze the cake layers and apple filling separately. When you’re ready to serve, thaw them overnight in the fridge, then assemble with fresh frosting and caramel drizzle. If you freeze the fully assembled cake, wrap tightly and thaw slowly; the texture stays good but the crisp crumble will soften somewhat.

Reheating

I don’t usually reheat this cake because I love the contrast between the cool frosting and warm spices. But if you want a warm slice, try microwaving a piece for about 15-20 seconds—just enough to take the chill off without melting your frosting into a mess. It’s perfect paired with a scoop of ice cream!

FAQs

Final Thoughts

Honestly, this Salted Caramel Apple Crumble Cake Recipe holds a special place in my heart—and in my recipe box! It’s one of those desserts that brings everyone together around the table, sparking compliments and warm smiles every time. I hope you give it a try soon and feel that same sense of joy when you slice into those spiced layers, the gooey apple filling, and that irresistible crumble dunked in caramel. It’s a showstopper that tastes like home—what could be better?

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