Salted Caramel Apple Crumble Cake Recipe

Oh, I absolutely love sharing this Salted Caramel Apple Crumble Cake Recipe because it hits all the right notes—tender spice cake layers, a luscious apple filling, crispy crumble topping, and that dreamy salted caramel drizzle tying it all together. Whenever I make this, it feels like a cozy celebration, perfect for fall gatherings or special weekend treats.

This isn’t just any dessert; it’s the kind of cake where each bite has a balance of sweet, salty, tart, and spice that keeps you coming back for more. You’ll find that the textures play beautifully too—soft cake, tender apples, crunchy crumble, and smooth caramel—which makes this Salted Caramel Apple Crumble Cake Recipe such a crowd-pleaser and totally worth the effort.

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Ingredients You’ll Need

Each ingredient in this Salted Caramel Apple Crumble Cake Recipe was carefully chosen to bring that cozy, warmly spiced flavor and wonderfully rich texture. When shopping, opt for fresh, crisp Granny Smith apples and real unsalted butter for the best results.

• All-purpose flour: The foundation for tender cake and crunchy crumble.
• Baking powder: Helps the cake rise perfectly.
• Ground cinnamon: Classic spice that fills your kitchen with warmth.
• Baking soda: Adds subtle lift and browning.
• Ground ginger: Adds a gentle zing complementing cinnamon.
• Ground nutmeg: Provides warm spice notes.
• Kosher salt: Essential to balance sweetness.
• Light brown sugar: Adds rich molasses flavor to cake, filling, and crumble.
• Unsalted butter: Use softened butter for cake and cold butter for crumble to get that perfect texture.
• Granulated sugar: Sweetens the cake and balances flavors.
• Neutral oil: Keeps the cake moist without overpowering flavors.
• Large eggs: Provide structure and richness.
• Pure vanilla extract: Enhances overall flavor depth.
• Apple cider: Adds moisture and subtle apple flavor.
• Buttermilk: Makes the cake tender with a slight tang.
• Granny Smith apples: Tartness cuts through the sweetness and holds up well when cooked.
• Cornstarch: Thickens the apple filling perfectly.
• Cream cheese frosting: Tangy and creamy, balances salty caramel beautifully.
• Salted caramel sauce: For that irresistible finish – homemade or store-bought works great.
• Cooking spray and parchment paper: To prep your pans perfectly and ensure easy cake release.

Variations

I love to switch things up depending on my mood or what I have on hand. This Salted Caramel Apple Crumble Cake Recipe is super forgiving and makes a great base for endless tweaks, so don’t hesitate to make it your own!

• Swap the apples: I’ve tried using honeycrisp or pink lady apples instead of Granny Smith. It changes the tart-sweet balance but still tastes amazing.
• Gluten-free: You can substitute a 1-to-1 gluten-free flour blend for all-purpose flour for a gluten-free version that still feels indulgent.
• Maple caramel: Sometimes, I stir a bit of pure maple syrup into the caramel sauce for a lovely twist I was surprised I liked so much.
• Less sweet: If you prefer less sugar, try cutting the brown sugar in the crumble or using less caramel sauce — I still enjoyed it that way!

How to Make Salted Caramel Apple Crumble Cake Recipe

Step 1: Get Your Spice Cake Batter Ready

First things first, preheat your oven to 350°F and prep three 8-inch round pans with cooking spray and parchment paper—you’ll thank me later when the cakes come out cleanly. In a large bowl, whisk together all your dry ingredients: the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt. Then, using a stand mixer, beat the brown sugar, butter, and granulated sugar until light and creamy—this usually takes about 2 to 3 minutes. I like to add the oil next to keep the batter moist, then beat in the eggs one at a time so everything combines evenly. Finally, stir in the vanilla.

Step 2: Mixing the Batter With Apple Cider and Buttermilk

Here’s a little trick I discovered: add your dry ingredients in thirds, alternating with apple cider and buttermilk. This keeps the batter smooth and prevents overmixing. So, beat in one-third of your dry ingredients with the apple cider, then half the remaining dry ingredients with the buttermilk, and finish by adding the rest of the dry ingredients. Once your batter is just combined (no flour streaks!), divide it evenly between the three pans—about 465 grams each.

Step 3: Bake Those Lovely Cakes

Bake for 22 to 28 minutes until the cakes are risen and springy to the touch. If you insert a tester into the center, it should come out with just a few moist crumbs—perfect doneness. Let the cakes cool completely in their pans before gently removing them. I like to wrap them individually and refrigerate if I’m not assembling right away. This step is great to prepare the day before serving.

Step 4: Simmer the Apple Filling to Perfection

While your cakes cool, melt butter in a pan and toss in the cubed Granny Smith apples with brown sugar, cinnamon, and salt. Bring everything to a simmer over medium-high heat, then reduce to medium and let the apples soften gently for about 10 minutes. Once tender, stir in a cornstarch and water slurry to thicken the filling slightly. Let it cool completely—this filling packs that punch of tart and sweet that I absolutely crave in this cake.

Step 5: Crafting the Crumble Topping

Mix the flour, brown sugar, and salt, then toss in cold butter cubes using your hands. This is the fun part — I like to rub the butter into the dry ingredients until the mixture looks like coarse cornmeal with big crumbs, which will bake into those irresistible crunchy bits. Freeze your crumble for 10 minutes, then bake it at 350°F for about 15 minutes, tossing halfway through so it browns evenly. Let cool completely so it crisps up beautifully.

Step 6: Assemble Your Cake Layers Like a Pro

Level your cake layers with a serrated knife to get flat, even tops—don’t toss those trimmings; I always nibble on them while assembling, ha! Start with a layer on your serving plate. Spread a nice, even layer of cream cheese frosting, then pipe two stacked rings to create a “frosting dam” that will hold your apple filling and crumble in place (this trick really prevents leaks). Add apple filling, scatter crumble on top, then drizzle with salted caramel. Repeat with the second layer and finish by placing the third cake on top smooth side up.

Step 7: Crumb Coat and Chill

Apply a thin layer of frosting all around the cake to seal in crumbs, then refrigerate for at least two hours or overnight. This step saves you from crumb disasters when you do the final frosting layer. I find this chilling makes slicing so much easier and tidier.

Step 8: Finish Your Cake With Decor and Caramel Drizzle

Once chilled, beat the remaining frosting until smooth and spreadable, then do a clean final coat over your cake. Drizzle the remaining salted caramel all over the top and sprinkle on that last bit of crumble for a stunning finish. I promise this last step makes it look bakery-level fabulous—plus, the caramel drizzle keeps every forkful exciting.

How to Serve Salted Caramel Apple Crumble Cake Recipe

Garnishes

I love topping this cake with extra crumble and a drizzle of warmed salted caramel just before serving—simple but classy. You can also sprinkle chopped toasted pecans or a pinch of flaky sea salt for an added crunch and flavor boost. These little touches make the cake look irresistible and add that special homemade flair.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to mellow the spice and balance sweetness. A hot cup of spiced chai or freshly brewed coffee also complements the flavors really well if you’re serving it as an afternoon treat.

Creative Ways to Present

For holiday dinners, I’ve tried stacking mini versions of this cake as an impressive centerpiece. You could also assemble it in a rustic trifle dish layering apple filling and crumble between cake pieces for a no-slice option that looks stunning.

Make Ahead and Storage

Storing Leftovers

I usually keep the cake refrigerated covered with a dome or in an airtight container. It stays fresh for up to four days this way. Just make sure it’s chilled so the frosting and caramel don’t get too soft at room temperature.

Freezing

If you want to freeze, I recommend freezing individual cake layers wrapped tightly in plastic wrap and foil. You can also freeze assembled cake but be sure to thaw it slowly in the fridge overnight to keep the texture intact. I’ve done this a few times with great success, saving myself time when planning ahead.

Reheating

If you have leftover slices, I like to bring them to room temperature before serving to let the flavors open up. For a warm treat, a brief 10-second zap in the microwave softens the caramel but be careful not to melt the frosting completely!

FAQs

Final Thoughts

This Salted Caramel Apple Crumble Cake Recipe has become a favorite for me not just because it tastes incredible, but because it fills the kitchen with those warm, inviting scents I associate with family and celebration. Once you try it, I think you’ll agree—it’s a dessert worth savoring and sharing. If you love cakes that feel like a comforting hug, give this one a go and watch it become a new classic in your recipe box.

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