I love cake with crumbs and I love cake with apples… put them together and you have one amazing apple-stuffed crumb cake!
I’m a big fan of crumb cakes, and I often top my bakes with a crunchy streusel. Many of my favorite recipes feature crumbs — they add texture and flavor to every bite. I make a simple one-bowl crumb cake regularly, and even my coffee cake cookies are finished with crumbs. Combining crumbs with fruit is a favorite move of mine, so for Rosh Hashanah and Sukkot I developed this apple-stuffed crumb bundt cake. The tender apple filling with a buttery crumb topping is a perfect seasonal treat.
This cake is baked in a bundt pan, which makes for an attractive presentation. When removing it from the pan, I flip the bundt out onto a plate and then quickly invert it again onto the serving platter so the crumb topping stays in place. If you use a bundt pan, be sure to grease it thoroughly so the cake releases cleanly. A good-quality pan helps prevent sticking and breakage.
If you don’t have a bundt pan, this could likely be adapted to a 9×13 pan, though I haven’t tested it that way. A 9×13 has more surface area and less height, so the cake would be shallower and bake a bit faster — watch it closely if you try that option. This cake also freezes well, so it’s easy to make ahead for Yom Tov or other occasions.
Apple-Stuffed Crumb Bundt Cake
Ingredients
Cake Batter
- 2 eggs
- 1 cup sugar
- 1 cup oil
- 1 cup milk (I used almond milk to keep it pareve)
- 3 cups flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
Apple Mixture:
- 2 medium apples, peeled and finely diced
- 1 tsp vanilla
- 1 tsp cinnamon
- 2 Tbsp brown sugar
Crumbs:
- 1 cup flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ½ cup oil
Instructions
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Preheat the oven to 350°F (175°C) and grease a bundt pan very well.
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In a bowl, whisk together all cake batter ingredients until smooth and combined. Set aside.
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In another bowl, combine the diced apples, vanilla, cinnamon and brown sugar. Let the mixture sit a few minutes so the apples release some juice.
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Fold half of the apple mixture into the cake batter so the fruit is distributed throughout the cake.
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In a third bowl, combine the crumb ingredients (flour, brown sugar, cinnamon and oil) and mix until coarse crumbs form. Add the remaining apple mixture and gently stir; the crumbs may become slightly moist from the apple juices, and that’s fine.
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Pour the batter into the prepared bundt pan, then evenly sprinkle the crumb-apple mixture over the top.
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Bake for 40–50 minutes, or until a toothpick inserted into the cake comes out clean.
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Allow the cake to cool completely in the pan. Invert it onto a plate, then quickly flip it again onto your serving platter so the crumb topping remains on top.
Notes
Recipe by Faigy Murray