Ingredients

Crumb Cake Topping:

1/2 cup all purpose flour
1/2 cup brown sugar
3 Tbsp unsalted butter, cold and cubed
1/2 tsp cinnamon

Cinnamon Sugar Filling:

2/3 cup sugar
1 1/4 tsp cinnamon

Apple Cake Batter:

3 1/2 cups all purpose flour
3/4 cup brown sugar
1/2 cup granulated sugar
1 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
3/4 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground allspice
3 eggs, lightly beaten
1 cup canola oil
1/2 cup sour cream or plain Greek yogurt
1/4 cup applesauce
2 tsp vanilla extract
2 tsp orange zest (about the zest of 1 medium orange)
2 Tbsp orange juice
1 1/2 cups shredded apple (such as Honeycrisp)
1 1/2 cups chopped apples

Vanilla Glaze:

1 1/2 – 2 cups powdered sugar
2 tsp vanilla extract
3-4 Tbsp heavy cream or milk
Pinch of salt

Instructions

Step 1: Make the crumb cake topping by mixing the flour, cinnamon, and brown sugar in a medium bowl. Add the cold cubed butter and use a fork or pastry blender to work it in until the mixture feels like wet sand. Pinch the mixture into crumbs of your preferred size and refrigerate until needed.

Step 2: For the cinnamon sugar filling, whisk together the sugar and cinnamon in a small bowl and set aside.

Step 3: Preheat your oven to 325°F (163°C). Grease a 12-cup bundt cake pan thoroughly to prevent sticking.

Step 4: In a large bowl or stand mixer bowl, combine the dry ingredients for the cake batter: flour, brown sugar, granulated sugar, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Make a well in the center.

Step 5: Add the eggs and canola oil into the well and mix gently until combined. The batter will be thick and slightly dry.

Step 6: Stir in the sour cream (or Greek yogurt), applesauce, orange juice, vanilla extract, and orange zest until the batter is well combined.

Step 7: Fold in the shredded and chopped apples until just combined.

Step 8: Assemble the cake by sprinkling the crumb topping evenly across the bottom of the greased bundt pan.

Step 9: Using a cookie scoop or spoon, spread half of the apple cake batter over the crumb topping. Sprinkle the cinnamon sugar filling evenly on top of this batter layer.

Step 10: Add the remaining batter on top, smoothing it into an even layer. Tap the pan gently on the counter to release air bubbles.

Step 11: Bake for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Baking times may vary; mine took 62 minutes.

Step 12: Let the cake cool in the pan for 15-20 minutes. To remove, place a serving dish or cooling rack over the pan and carefully flip both over so the cake falls out onto the plate. Allow to cool another 15 minutes.

Step 13: Prepare the vanilla glaze by whisking powdered sugar, vanilla extract, a pinch of salt, and 2-3 tablespoons of heavy cream or milk in a small bowl. Adjust the consistency by adding more powdered sugar if too thin, or more cream if too thick.

Step 14: Drizzle the glaze over the warm (not hot) cake. Let it set for 5 minutes before slicing and serving.

Tips & Variations

To prevent sticking, grease your bundt pan well with butter or nonstick spray and flour it lightly.

Use tart apples like Granny Smith or sweet varieties like Honeycrisp for a balanced flavor.

For a dairy-free alternative, substitute coconut oil for canola oil and use non-dairy yogurt.

Add chopped nuts such as walnuts or pecans to the crumb topping for extra crunch.

If you prefer a stronger spice flavor, increase cinnamon or add a pinch of cardamom.

FAQs

Can I use a different type of apple for this cake?

Yes, you can use any sweet or tart apple variety you prefer. Honeycrisp, Granny Smith, or Fuji apples all work well and offer different flavor profiles.

Do I need a bundt pan specifically for this recipe?

A bundt pan is recommended because it shapes the cake beautifully and supports even baking. However, you can use a tube pan or a large round cake pan; just adjust baking time accordingly.