This high altitude apple walnut crumb cake is easy to make, and delicious served warm from the oven for a fall breakfast or brunch. The apple cake is moist and dense, made with grated honey crisp apples, crunchy walnuts and warm spices, topped with buttery brown sugar walnut crumble.
You might also love this blueberry buckle coffee cake, toasted hazelnut coffee cake, and pumpkin crumb coffee cake.
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Why You’ll Love This Recipe
No Waiting for Cake to Cool. One of the best things about this apple crumb cake is that you can enjoy it while it’s warm from the oven. It’s delicious both for breakfast, or for dessert with a scoop of ice cream.
Quick and Easy to Make. Both the cake and the crumble topping use standard pantry ingredients and an easy mixing method, so you won’t even need a mixer or any special equipment.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Apples. Grated apples in the cake batter add moisture and lots of apple flavor. I used Honey Crisp, but you could also use Granny Smith for a more tart flavor.
- Eggs. Add moisture and strength.
- Sour Cream. Gives the cake a moist, dense texture.
- Vanilla Extract. Flavor.
- Sugar. Granulated sugar and brown sugar adds sweetness as well as moisture.
- Butter. Adds moisture and flavor, and binds together the crumble topping.
- Flour. All purpose flour gives strength and structure to both the cake and the topping.
- Salt. Balances the sweetness and enhances flavors.
- Baking Soda. Leavening agent, so the cake rises as it bakes.
- Spices. A combination of cinnamon, ginger, nutmeg, cloves and allspice adds warmth and coziness to complement the apples.
- Walnuts. Adds crunch and flavor.
Instructions
Getting Ready
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Lightly grease a 9×9 inch square baking pan with non-stick baking spray, or brush with a little butter.
Cake
- Peel and core the apples, then use a box grater or food processor to coarsely grate the apples. Weigh out 10 ounces or measure 2 cups of grated apples.
- In a bowl, whisk together the eggs, sour cream and vanilla extract, until smooth. Add the brown sugar, melted butter and grated apples, and whisk to combine.
- In a separate bowl, combine the flour, salt, baking soda, spices and chopped walnuts. Add the dry ingredients to the wet ingredients, and use a spatula to stir the batter together until moistened.
Topping
- In a bowl, combine the flour, sugars, cinnamon, salt and walnuts.
- Add the melted butter, and stir together until moist and crumbly.
Bake
- Spread the batter into the prepared pan, then add the crumble topping.
- Bake the cake for about 38-42 minutes, until a cake tester or sharp knife inserted in the center comes out clean.
- Let cool for 30-45 minutes, then cut into squares and serve warm or at room temperature.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Let the cake cool completely, then store in an airtight container at room temperature for up to 3 days. Reheat pieces of leftover cake in the microwave at 50% power for 30-40 seconds.
I prefer baking apples like Honey Crisp or Granny Smith, since they hold their shape and don’t turn to mush when cooked.
You can leave the walnuts out completely, or use pecans instead.
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High Altitude Apple Walnut Crumb Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
Ingredients
Cake
- 2 cups (10 oz) grated honey crisp apples (from 2-3 medium to large apples)
- 2 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- ½ cup light or dark brown sugar, lightly packed
- ¼ cup unsalted butter, melted
- 1 ¾ cups all-purpose flour, fluffed, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground allspice
- ½ cup finely chopped walnuts, optional
Topping
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- â…“ cup granulated sugar
- â…“ cup light or dark brown sugar, lightly packed
- ¼ tsp ground cinnamon
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup finely chopped walnuts, optional
- ½ cup unsalted butter, melted
Instructions
Getting Ready
- Preheat the oven to 350 F, and position a rack in the center of the oven.
- Lightly grease a 9×9 inch square baking pan with non-stick baking spray, or brush with a little butter.
Cake
- Peel and core the apples, then use a box grater or food processor to coarsely grate the apples. Weigh out 10 ounces or measure 2 cups of grated apples.
- In a bowl, whisk together the eggs, sour cream and vanilla extract, until smooth. Add the brown sugar, melted butter and grated apples, and whisk to combine.
- In a separate bowl, combine the flour, salt, baking soda, spices and chopped walnuts. Add the dry ingredients to the wet ingredients, and use a spatula to stir the batter together until moistened.
Topping
- In a bowl, combine the flour, sugars, cinnamon, salt and walnuts.
- Add the melted butter, and stir together until moist and crumbly.
Bake
- Spread the batter into the prepared pan, then add the crumble topping.
- Bake the cake for about 38-42 minutes, until a cake tester or sharp knife inserted in the center comes out clean.
- Let cool for 30-45 minutes, then cut into squares and serve warm or at room temperature.
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