If you love the combination of cozy spices, tart apples, and that irresistible gooey caramel drizzle, you’re going to absolutely adore this Salted Caramel Apple Crumble Cake Recipe. It’s one of those desserts that feels both nostalgic and special—perfect for fall gatherings, holiday celebrations, or anytime you want to treat yourself to something truly comforting. When I first tried this, I was blown away by how the salted caramel sauce perfectly balanced the sweet and tart apple filling nestled between layers of moist spice cake.
What makes this Salted Caramel Apple Crumble Cake Recipe stand out is how it brings together so many textures and flavors in harmony: the soft cake, the tender cinnamon-spiced apples, crunchy crumble topping, and that luscious caramel with just the right pinch of salt. I promise, whether you’re baking for friends or a cozy night in, this cake will become a go-to favorite because it’s both impressive and surprisingly straightforward to make once you get the hang of it.
Why You’ll Love This Recipe
- Layered Flavors and Textures: Soft spice cake, tender apples, crunchy crumble, and smooth salted caramel – all in every bite.
- Perfect for Entertaining: It looks stunning and tastes even better, making it a crowd-pleaser for parties and holidays.
- Make Ahead Friendly: You can prepare the cake, filling, and crumble spots in advance, saving time on the day you serve.
- Customizable Components: Easily swap apples, adjust spices, or use store-bought caramel for a quicker version without losing any magic.
Ingredients You’ll Need
This Salted Caramel Apple Crumble Cake Recipe is packed with pantry staples and fresh apples, each chosen to create that perfect balance of spice, sweetness, and texture. When shopping, pick firm Granny Smith apples—they hold their shape beautifully during cooking, and their tartness cuts through the sweetness.
- All-purpose flour: The foundation of the cake and crumble, it gives body and structure.
- Baking powder: Helps the cake rise fluffy without being too dense.
- Ground cinnamon: Adds warm spice that pairs perfectly with apples and caramel.
- Baking soda: Works alongside baking powder for extra lift.
- Ground ginger: A subtle kick that deepens the spice flavor profile.
- Ground nutmeg: Another warm spice that enhances depth and coziness.
- Kosher salt: Balance and flavor lift; don’t skip it especially with sweet recipes.
- Light brown sugar: Provides moisture and that classic caramel flavor to cake and crumble.
- Unsalted butter: Essential in the cake, filling, and crumble for rich flavor and tenderness.
- Granulated sugar: Adds sweetness and helps with cake browning.
- Neutral oil: Keeps the cake moist without adding flavor.
- Eggs: Bind and give structure; use room temperature for best mixing.
- Pure vanilla extract: Layer of aromatic sweetness in the batter.
- Apple cider: Brings apple depth and slight acidity to tenderize the cake.
- Buttermilk: Adds tang and moisture, balancing the sweetness.
- Granny Smith apples: Tart apples that hold up during cooking and contrast sweet caramel.
- Cornstarch: Thickens the apple filling to perfect consistency.
- Cream cheese frosting: Creamy, tangy frosting that complements the spicy cake and apple filling.
- Salted caramel sauce: The star drizzle—homemade or store-bought both work great.
Variations
What I really love about this Salted Caramel Apple Crumble Cake Recipe is how easy it is to tweak to suit your taste or dietary needs. Don’t hesitate to experiment a bit—you might discover a new favorite twist that makes it even more yours.
- Use Different Apples: I once swapped Granny Smith for Honeycrisp for a sweeter, juicier filling and it was just as delicious.
- Gluten-Free Version: Try a 1-to-1 gluten-free flour blend if you’re baking for someone with sensitivities—I found it works well if you don’t overmix.
- Dairy-Free Option: You can substitute the butter and buttermilk with plant-based alternatives; coconut oil and almond milk with a splash of vinegar do the trick.
- Spice Level Up: Add a pinch of cardamom or cloves for an even more aromatic cake if you’re feeling adventurous.
How to Make Salted Caramel Apple Crumble Cake Recipe
Step 1: Whip Up the Perfumed Spice Cake Batter
Start by preheating your oven to 350°F and prepping three 8-inch round pans with cooking spray and parchment paper—you want those cakes to come out clean and perfect. In a large bowl, whisk together your dry ingredients: flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt. Then, in your stand mixer, cream together brown sugar, softened butter, and granulated sugar until it’s light and fluffy (this usually takes about 2-3 minutes). I love how this step makes the batter feel like a promise of the tender cake to come.
Next, add the oil, eggs one at a time (don’t rush this, it helps the cake structure), and vanilla. Incorporate the dry ingredients in three parts, alternating with apple cider and buttermilk—remember to mix gently to avoid a tough cake. Divide the batter evenly among your pans, then bake about 22 to 28 minutes or until a skewer comes out with moist crumbs. Let the layers cool fully before moving on.
Step 2: Cook the Apple Filling with Love
Melt butter over medium heat and toss in those crisp, cubed Granny Smith apples. Add brown sugar, cinnamon, and salt, then bring to a gentle simmer. The apples will start to soften and release their tart juices in about 10 minutes. Make sure to stir occasionally so nothing sticks or burns. When the apples are just tender, stir in the cornstarch slurry to thicken up any watery spots—this keeps your filling beautifully set inside the cake layers. Let it cool completely before assembling.
Step 3: Mix and Bake the Golden Crumble Topping
Combine flour, brown sugar, and salt in a bowl, then toss in cold, cubed butter. Here’s the fun part—I like using my hands to rub the butter into the dry ingredients until it’s coarse and clumpy, like cornmeal. This texture will bake into that perfect crunchy crumble topping. Spread it out on parchment and freeze for 10 minutes, then bake at 350°F for about 15 minutes total, tossing it halfway through to get even browning. Once cool, your crumble is ready to add that wonderful crunch to the cake.
Step 4: Assemble Your Masterpiece
First, if your cream cheese frosting has chilled, beat it until smooth and easy to pipe. Level your cake layers with a serrated knife so everything stacks nicely. Spread a layer of frosting on your bottom cake, then pipe a dam around the edge—that’s your barrier to keep the filling neatly inside. Spoon in some apple filling, sprinkle crumble on top, then drizzle with luscious salted caramel sauce. Repeat with the next layer, and top with the last cake layer. Finish by covering the entire cake with a thin crumb coat and refrigerate for a couple of hours.
When it’s time to serve, add a final smooth coat of frosting, drizzle remaining caramel, and scatter with the last of the crumble. This step makes your Salted Caramel Apple Crumble Cake Recipe look as gorgeous as it tastes—like you brought a bakery-worthy treat into your own kitchen.
Pro Tips for Making Salted Caramel Apple Crumble Cake Recipe
- Use Room Temperature Eggs: I learned that eggs at room temp mix in more evenly, giving your cake a lighter texture.
- Don’t Overmix Batter: Mixing just until combined keeps the cake tender, so pause before you think you’re done!
- Freeze Crumble Before Baking: This little trick helps the butter stay cold, resulting in crispier, flakier topping pieces.
- Pipe a Frosting Dam: Creating a frosting ring to hold your filling keeps the layers neat and your cake less messy to slice.
How to Serve Salted Caramel Apple Crumble Cake Recipe
Garnishes
I love topping this cake with a few extra sprinkles of crumble and an additional drizzle of salted caramel right before serving—it amps up both appearance and texture. Sometimes, a few toasted chopped pecans or a light dusting of cinnamon really elevates the experience for guests.
Side Dishes
This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream to balance its richness. On the beverage side, hot apple cider or a warm chai latte complements the spices perfectly.
Creative Ways to Present
For a festive touch, I like to serve this cake on a rustic wooden board surrounded by fresh apple slices and cinnamon sticks. During holidays, adding edible gold leaf or caramel drizzles in patterns can really wow a crowd. You can also try making mini versions in ramekins for individual servings that feel extra special.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover cake in the fridge, tightly covered with plastic wrap or in an airtight container to prevent it from drying out. It stays moist and delicious for up to 3 days, making it the perfect treat to enjoy slowly.
Freezing
Want to save cake for later? I wrap individual cake layers or the whole assembled cake tightly in plastic wrap and then in foil before freezing. This Salted Caramel Apple Crumble Cake Recipe freezes well for up to a month. When thawing, I usually leave it in the fridge overnight to preserve texture.
Reheating
If you have leftovers chilled in the fridge, I like to bring slices to room temperature for about 20 minutes before serving. For a warm touch, a few seconds in the microwave (about 10-15 seconds) brings back that soft texture and melts the caramel slightly—making every bite heavenly.
FAQs
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Can I use a different type of apple in this Salted Caramel Apple Crumble Cake Recipe?
Absolutely! While Granny Smith apples are recommended for their tartness and structure, you can use sweeter varieties like Honeycrisp or Fuji depending on your flavor preference. Just adjust the sugar slightly if your apples are super sweet.
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Is it possible to make the Apple Filling and Crumble ahead of time?
Yes! The apple filling can be prepared and refrigerated up to 3 days in advance, and the crumble topping can be made a day ahead and stored in the fridge. This really helps break down your prep time on baking day.
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Can I use store-bought salted caramel sauce?
Definitely. Store-bought salted caramel sauce works well if you’re short on time or prefer convenience. Just warm it gently before drizzling for the best texture and flavor.
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How do I keep the cake from getting soggy with the filling?
Piping a frosting dam around the edges of each cake layer before spooning in the filling helps keep it contained and away from the edges, maintaining the integrity of the cake layers. Also, chilling the cake after assembly lets everything set beautifully.
Final Thoughts
This Salted Caramel Apple Crumble Cake Recipe really holds a special place in my heart—it’s the perfect mix of comforting flavors and impressive presentation that’s surprisingly doable at home. Whether you’re whipped up with family or impressing your friends, this cake brings warmth and joy in every bite. I wholeheartedly encourage you to make it your next baking adventure—you won’t regret inviting this showstopper into your kitchen and onto your table.
Print
Salted Caramel Apple Crumble Cake Recipe
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 4 hrs 40 mins
- Yield: 10 – 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Salted Caramel Apple Crumble Cake combines warm spices, tender apple filling, and a buttery crumble topping layered between moist spice cake rounds. Finished with cream cheese frosting and a generous drizzle of salted caramel sauce, this dessert is a perfect balance of sweet, salty, and fall flavors, ideal for celebrations or cozy gatherings.
Ingredients
Spice Cake
- Cooking spray
- 3 cups (360 g) all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp kosher salt
- 1 1/4 cups (250 g) packed light brown sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup neutral oil
- 4 large eggs, room temperature
- 2 tsp pure vanilla extract
- 3/4 cup apple cider
- 1/2 cup buttermilk
Apple Filling
- 4 Tbsp unsalted butter
- 3 Granny Smith apples, peeled and cut into 1″ cubes
- 1/2 cup (105 g) packed light brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 2 tsp cornstarch
- 2 tsp water (for cornstarch slurry)
Crumble
- 1 1/4 cups (150 g) all-purpose flour
- 1/2 cup (100 g) packed light brown sugar
- 1/2 tsp kosher salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
Assembly
- 2 batches cream cheese frosting
- 3/4 cup homemade or store-bought salted caramel sauce, divided
Instructions
- Prepare the Spice Cake: Place a rack in the center of the oven and preheat to 350°F (175°C). Grease three 8-inch round pans with cooking spray and line with parchment paper. In a large bowl, whisk together the flour, baking powder, cinnamon, baking soda, ginger, nutmeg, and salt. In a stand mixer fitted with the paddle attachment, beat the brown sugar, softened butter, and granulated sugar on medium-high speed until creamy and lightened in color, about 2-3 minutes. Add the oil and beat to incorporate. Add eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
- Combine Batter Ingredients: Add one-third of the dry ingredients and the apple cider to the wet mixture, beating on low speed until just combined. Then add another third of the dry ingredients along with the buttermilk, mixing until combined. Finally, add the remaining dry ingredients and beat just until no dry streaks remain. Divide the batter evenly among the prepared pans, about 465 grams per pan.
- Bake the Cakes: Bake the cakes until risen and springy to the touch and a tester inserted in the center comes out with moist crumbs attached, about 22-28 minutes. Let cool completely in the pans before removing. Cakes can be wrapped tightly and refrigerated up to 1 day in advance.
- Prepare the Apple Filling: In a large pan over medium heat, melt the butter. Add the cubed apples, brown sugar, cinnamon, and salt. Bring to a simmer over medium-high heat, then reduce heat to medium and cook, stirring occasionally, until apples are just tender, about 10 minutes. In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the apples and cook for about 1 minute more until slightly thickened. Let cool completely. The filling can be refrigerated up to 3 days ahead.
- Prepare the Crumble: In a medium bowl, whisk together the flour, brown sugar, and salt. Add the cold cubed butter and toss to coat the butter in the flour mixture. Using your fingers, rub the butter pieces into the flour until the mixture resembles coarse cornmeal with larger lumps. Spread the crumble on a parchment-lined baking sheet and freeze for 10 minutes.
- Bake the Crumble: Preheat oven to 350°F (175°C). Bake the crumble for 10 minutes, then remove and toss with a heatproof spatula or spoon. Continue baking for 5-10 minutes more until lightly browned. Let cool completely. Crumble can be stored airtight in the refrigerator up to 1 day ahead.
- Prepare Cream Cheese Frosting: If chilled, beat the cream cheese frosting in a stand mixer on medium-high speed until smooth and pliable, about 30 seconds. Transfer 1 1/2 cups of frosting to a piping bag fitted with a 1-inch round tip, reserving the remaining frosting.
- Warm Salted Caramel: If caramel sauce is cold or stiff, gently microwave in 15-second intervals until smooth and pourable.
- Level Cake Layers: Using a serrated knife, level the tops of the cooled cakes by trimming away any domed portions. Discard or enjoy the trimmings.
- Assemble First Layer: Place one cake layer on a serving platter. Spread approximately 3/4 cup of frosting evenly over the top. Pipe a ring of frosting around the edge of the cake, then pipe another ring directly on top to create a high dam to hold the filling. Fill the center with 1 cup of apple filling, sprinkle with 1/2 cup of the crumble, and drizzle with 2 tablespoons of caramel sauce.
- Assemble Second Layer: Add the second cake layer on top of the first. Repeat the frosting ring and dam technique, then fill with 1 cup of apple filling, 1/2 cup crumble, and 2 tablespoons caramel.
- Add Third Layer and Crumb Coat: Place the third cake layer on top, smooth side up. Frost the top and sides of the entire cake with a thin coat of frosting. Refrigerate the cake for at least 2 hours or up to overnight. Store remaining frosting in the refrigerator.
- Finish the Cake: When ready to serve, beat the reserved frosting until smooth and pliable. Apply a clean, even layer of frosting over the chilled crumb coat. Drizzle with the remaining 1/2 cup caramel sauce and top with the remaining crumble topping. Serve chilled or at room temperature.
Notes
- Cakes, apple filling, and crumble can be prepared ahead and refrigerated to save time on the day of serving.
- Make sure to use Granny Smith apples for a tart contrast to the sweetness of the caramel and frosting.
- If preferred, homemade cream cheese frosting can be substituted with store-bought.
- Ensure the caramel sauce is warmed slightly before drizzling to make it easier to pour.
- For best results, allow the cake to chill after crumb coating to ensure a clean final frosting layer.
- Leftover cake can be stored covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 430 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 85 mg
