This apple crumb cake is a soft and fluffy yogurt cake made with fresh apples and a simple crumble on top. It’s easy to make, light, and full of fall flavors. This cake uses no oil, only butter, and requires simple ingredients.
Published: October 18, 2025 by Pamela.
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It’s the season of apples, pumpkins, and all things cozy. The perfect time to share with you my apple crumb cake recipe. This cake is easy to make, has a fluffy texture, and is perfectly balanced. I use yogurt instead of milk to make the cake softer without using a lot of fats (butter in this case), because the crumble on top has butter. If you don’t have the exact ingredients for this cake, no worries, I will list all the substitutes and how they affect the texture.
Ingredients you need to make this apple cake:
As always, the ingredients in my recipes are simple and easy to find, and this apple crumb cake is no different. Below are a few ingredient swaps you can make and how they’ll affect the texture.
- Yogurt: I use Greek yogurt, but you can use other types with a bit more acidity. Just make sure it’s unsweetened and unflavored. You can also replace it with sour cream (which is a good substitute). If you only have milk, turn it into buttermilk by adding a few teaspoons of lemon juice to get that tangy flavor yogurt has.
- Butter: I use unsalted butter. You can replace butter with oil. The texture will be softer and slightly fluffier with oil, while butter gives a richer taste. Use the same amount and choose a neutral oil like canola and vegetable oil.
- Baking soda: You can use baking powder instead. If you’re using milk, stick with baking powder; otherwise, baking soda works best. A mix of both also gives a good rise.
- Sugar: I use granulated white sugar for the cake. You can use cane sugar or even brown sugar, but keep in mind it will make the cake a bit more moist because of the molasses content, so the cake will not not be as fluffy if you use brown sugar.
The Best Apples for an Apple Cake
You can use any apples you already have at home, or you favorite type of apples. For this recipe, you will need 1 or 2 apples, depending on the size of the dish you’re baking the cake in. I used Gala apples for this one, they’re naturally sweet and have a soft texture which will make the cake moist and perfectly balanced without being heavy. I also love Granny Smith apples, they bring a nice contrast because they’re less sweet and slightly tart, which balances the richness of the cake and crumble really well.
Sweet apples like Gala, Fuji, and Honeycrisp make the cake taste richer and more dessert-like, while tangy ones like Granny Smith or Braeburn add a nice contrast and keep it from being too sweet.
How to make an Apple Crumb Cake
1. Make the crumble: In a bowl, mix flour, butter, brown sugar, and cinnamon powder until crumbly. Place it in the freezer (or fridge) while you prepare the cake. Keeping it cold helps it hold its shape better during baking.
2. Prepare the dry ingredients: In a bowl, whisk together flour and baking soda. You can also add a bit of cinnamon powder here if you’d like. Set that aside.
3. Make the cake batter: In a large bowl, cream room-temperature butter with sugar until light. Add the eggs, vanilla, and salt, then mix again. Add the yogurt and mix until combined. The texture might look a bit grainy at this point, but that’s normal, it will come together once the dry ingredients are added.
Add half of the dry mixture (the flour and baking soda we just mixed) to the wet ingredients and mix on low just until combined, then add the rest and mix again. Avoid overmixing so the cake stays soft otherwise it will bake dense. Pour the batter into your baking dish. I used a 7 by 10 inch (which is 18cm by 25cm) dish, but you can easily use a larger one (I actually recommend it if you have it, a perfect baking dish size would be 9 x 13 inch).
4. Prepare the apples: Wash, peel, and slice the apples thinly (or dice them small, just avoid cutting the apples into large chunks). Place them in a bowl, add a little cinnamon, and toss to coat. Spread the apples evenly over the cake batter.
5. Top and bake: Take the crumble out of the fridge or freezer and scatter it evenly over the top. Bake at 175°C (350°F) for 40 to 50 minutes, depending on the size of your dish; the larger the dish, the shorter the baking time, since the batter will be thinner. You can test it by inserting a toothpick, it should come out dry or with a few crumbs, don’t over-bake so you don’t end up with a dry cake. Remove the cake from the oven and allow it to cool at room temperature before serving.
The Oven Setting for this Recipe
Bake the cake in a preheated oven for the best results. I use the fan setting with both the top and bottom elements on, which helps the cake bake evenly and gives the crumble a nice golden color.
Make sure to place your dish in the middle rack so the heat distributes evenly without burning the top or leaving the bottom undercooked.
Avoid using the broil setting, as it only heats from the top and can quickly burn the crumble before the cake is fully baked inside.
Recipes you might like 🍂
You can enjoy this apple crumb cake as is or add a topping. A quick icing made with powdered sugar and milk is always good. Cream cheese glaze or maple glaze also go well with it. Caramel sauce works too, especially if you like it a bit richer. My favorite way to serve it is with a scoop of vanilla ice cream while the cake is still warm.
How long does this cake last
This cake stays good at room temperature for up to 4 days. After that, keep it in the fridge and finish it within 7 to 8 days total. Just keep in mind that by day 4, the texture becomes a bit denser, which is normal.
⭐️ If you tried this apple crumb cake recipe, be sure to leave a rating and share your thoughts in the comments below. I’d love to hear your feedback!
Apple Crumb Cake Recipe
Equipment
- 1 Whisk
Ingredients
For the Crumble
- 1 Cup All-purpose flour
- ⅔ Cups Brown sugar
- 6 tablespoons Unsalted butter (softened)
- 2 teaspoons cinnamon powder
For the Cake
- 2 Cups All-purpose flour
- 1 teaspoon Baking soda
- ¼ teaspoon Salt
- ¼ Cup Unsalted butter (softened)
- ¾ Cup Granulated sugar
- 2 Eggs
- ¾ Cup Yogurt Greek or plain, unsweetened
- 1 teaspoon Vanilla extract
- 1-2 Apples (peeled and sliced)
- 1 teaspoon Cinnamon powder for the apples
Instructions
Make the Crumble
- Mix flour, brown sugar, butter, and cinnamon until crumbly. Keep it in the fridge or freezer while preparing the cake so it stays cold.
Make the Cake Batter
- In a bowl, mix flour and baking soda together. You can also add cinnamon here if you want. Set this mixture aside.
- In the bowl of your mixer, or a large bowl, cream the butter and sugar on medium speed until light. Add eggs, vanilla, and salt and mix until combined. Add the yogurt and mix until all the ingredients are well combined. The batter will look grainy which is normal. Add half of the flour mixture (the flour we just mixed with the baking soda) to the wet ingredients, mix on the lowest setting just until they are combined, then add the rest and mix. Don’t over-mix, always mix on the lowest setting and stop as soon as the flour is mixed. Spread the batter into your baking dish (I used an 18 × 25 cm (7 × 10 inch) dish but the best is 9 x 13 inch).
Prepare the Apples
- To make the apples: Peel, core, and slice the apples. Toss them with cinnamon, then spread evenly over the batter.
Bake
- Sprinkle the cold crumble over the apples. Bake in a preheated oven at 175°C (350°F) for 40–50 minutes*, depending on your dish size. The larger the dish, the faster it bakes. Remove from the oven and allow to cool at room temperature.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
- Bake in a preheated oven at 175°C (350°F). I use the fan setting with both the top and bottom heat on, which helps the cake bake evenly and gives the crumble a nice golden top. Place the dish on the middle rack so the heat spreads evenly. Avoid using broil, since that only heats from the top and can burn the crumble before the cake is baked through.
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I baked mine in an 18 × 25 cm (7 × 10 inch) dish. You can also use a larger one (which I actually recommend, a perfect size would be 9×13) the cake will be thinner and bake a bit faster, so start checking for doneness around 35–40 minutes instead of 50.
Nutrition
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