Easy crumb cake with shredded apples and cinnamon flavoring. An ideal fall treat that will satisfy any sweet tooth!
➜ The essentials of this apple recipe
This delicious recipe comes from the Czech Republic, where I was born, raised, and still live with my family.
Because apples are abundantly grown in Central Europe, dishes with apples in any form, including cakes, are highly popular in the region.
The crumb cake I feature in this post is very easy to prepare. You only use a few basic ingredients to make moist crumbs, dividing them into two halves to form the bottom and top layers of the cake.
Between the crumbs come apple shreds seasoned with cinnamon. I add cornstarch to the apples in order to make them thicker.
Czechs usually bake cakes in square pans or baking sheets, so that's what I did. I made the sweet crumb cake in a 9x13-inch baking dish with higher rims.
In Czech, the cake is called "drobenkovy kolac s jablky", while the word "drobenka" means crumbs or streusel topping. If you are a fan of crumb topping, here is a detailed recipe on how to make Czech drobenka (also known as "posypka."
MY TIP: You can find lots of other apple recipes on my blog, like these pan-fried apple rings. Give them a try; they taste fantastic!
➜ Ingredient list
To make a crumb cake with cinnamon-flavored shredded apples, you will need:
For crumbs:
- All-purpose flour; in the UK, plain flour
- Baking powder
- White granulated sugar; replace the white sugar with light brown sugar for more flavor, but this is not strictly necessary.
- Egg; makes the crumbs firmer after baked
- Unsalted butter; doesn’t need to be cold or melted. My best practice for making perfect crumbs is butter warmed to room temperature.
- Lemon zest; for even more aroma. Ideally, freshly grated from an organic lemon.
For the layer of shredded apples:
- Fresh apples; I used apples picked in our backyard. These are juicy and semi-sweet, not too starchy.
- Ground cinnamon; a spice that pairs wonderfully with apples in any sweet recipe
- Granulated sugar
- Vanilla pasta; or vanilla extract
- Cornstarch; makes the apple layer firmer
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
Next, you need a 9x13-inch baking dish and one sheet of parchment paper.
Forget about dry cake! Buttery crumbs and apples thickened with cornstarch will make sure the cake is juicy and amazingly moist.
➜ Instructions with photos
STEP 1: Mix flour with baking powder and pour it into a large mixing bowl. Add granulated sugar, egg, and grated lemon zest to the dry ingredients. Add the butter cut into smaller slices.
STEP 2: Use your fingers to work everything into irregular clumps. Expect this step to take some time and maybe even physical effort, but it's nothing you can't handle!
If you have experience with an electric mixer when preparing crumbles, feel free to use a version that works well for you. My personal preference is for this crumbly labor to be done manually by human hands. 🙂
STEP 3: Skin the apples with a peeler. Then cut out the apple core. I use a simple tool for this: a core remover. Place the peeled apples in a medium bowl. Using a hand grater box, shred the apples on the side with large holes. Don't drain the juice from grated apples!
MY TIP: If you don't have a core remover, read my article on how to shred apples, where I provide a method for cutting out the core with a knife.
STEP 4: Add the sugar, ground cinnamon, vanilla, and cornstarch to the shredded apples. Stir until combined.
STEP 5: Line a baking dish with parchment paper. I have a simple trick for keeping the paper from curling or sliding on the pan's surface.
Crumple the baking paper into a ball, dip it in water, squeeze it, and spread the paper out again. Then place it on the bottom of the baking pan.
STEP 6: Make an apple cake with three layers. Divide the crumbs into two equal halves. Spread one half of the crumbs on the bottom of a lined baking pan. Continue spreading the apple layer, smoothing the surface well. Sprinkle the apples evenly with the other half of the crumb mixture.
See what the three layers look like (a process photo):
STEP 7: Preheat the oven to 340°F/170°C (lower and upper heat). Place the pan with the apple cake in the oven and bake for 40 minutes until the surface turns golden brown.
➜ Serving
Let the apple cake cool a bit, then cut it into slices about 3 inches wide and serve with a cup of coffee or tea. Besides, this soft, buttery cake makes the perfect breakfast indulgence for lazy mornings.
If you like sweeter cakes, dust the surface with powdered sugar before serving.
➜ Storage
- At room temperature: Cover the cake pan with a tea towel or wrap it tightly in plastic wrap. This crumb cake will keep on the kitchen counter for about three days.
- In the fridge: Cut the cake into slices, place them in a resealable container, and store covered in the refrigerator. Here it will stay fresh for a week without zero problems.
- In the freezer: This cake freezes great! Seal the sliced cake in an airtight container and put it in the freezer. It will keep for at least three months. Defrost slowly at room temperature or in the microwave or conventional oven set to the appropriate program.
➜ Useful tips
- The cake is also extremely popular with our western neighbors in Germany, where they call it apple streusel cake. The German word streusel means basically the same as crumbs.
- This recipe is also perfect for all apple lovers who don't have much cooking experience and are looking for quick and easy ways to use apples in the kitchen.
More apple recipes:
Tried this recipe?
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Cinnamon Apple Crumb Cake
Ingredients
Crumbs:
- 3 cups all-purpose flour (390 g)
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 1 egg
- 1 ¾ sticks unsalted butter (200 g)
- 1 Tablespoon lemon zest freshly grated
Apple layer:
- 6 apples rather greater
- 2 Tablespoons cornstarch
- ⅔ cups granulated sugar
- ½ teaspoon cinnamon ground
- 1 teaspoon vanilla paste or vanilla extract
Instructions
- Mix flour with baking powder and pour it into a large mixing bowl. Add granulated sugar, egg, and grated lemon zest to the dry ingredients. Add the butter cut into smaller slices.
- Use your fingers to work everything into irregular clumps. Expect this step to take some time and maybe even physical effort, but it's nothing you can't handle!
- Prepare the apples: Skin the apples with a peeler. Then cut out the apple core. I use a simple tool for this: a core remover. Place the peeled apples in a medium bowl. Using a hand grater box, shred the apples on the side with large holes. Don't drain the juice from grated apples!
- Add the sugar, ground cinnamon, vanilla, and cornstarch to the shredded apples. Stir until combined.
- Line a baking dish with parchment paper. I have a simple trick for keeping the paper from curling or sliding on the pan's surface: Crumple the baking paper into a ball, dip it in water, squeeze it, and spread the paper out again. Then place it on the bottom of the baking pan.
- Make the apple cake with three layers. Divide the crumbs into two equal halves. Spread one half of the crumbs on the bottom of a lined baking pan. Continue spreading the apple layer, smoothing the surface well. Sprinkle the apples evenly with the other half of the crumb mixture.
- Preheat the oven to 340°F/170°C (lower and upper heat). Place the pan with the apple cake in the oven and bake for 40 minutes until the surface turns golden brown.
Notes
- Makes about 12 slices.
- EQUIPMENT: Baking pan with higher rims 9x13 inches, parchment paper
- SERVING: Let the apple cake cool a bit, then cut it into slices about 3 inches wide and serve with a cup of coffee or tea. If you like sweeter cakes, dust the surface with powdered sugar before serving.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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