Caramel Apple Crumb Cake

Bake a cozy fall treat from scratch! This caramel apple crumb cake is made with wholesome ingredients like fresh apples, protein-rich Greek yogurt, and fiber-packed whole wheat flour—then topped with icing and caramel for the perfect balance of healthy and indulgent.

Course Brunch, Dessert

Cuisine American

Recipe Type Apples, Bridal Shower, Cakes, Fall, Fall Desserts, Fruit, Kid-Friendly

Skill Level Easy

Prep Time 20

Cook Time 35

Total Time 55

Servings Servings

Calories 758kcal

Author Angela G.

Ingredients

CAKE

1 stick butter
¾ cup sugar
2 eggs
½ teaspoon vanilla extract
1 cup plain Greek Yogurt
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon baking powder
1 cup caramel bits
4 apples peeled and diced

CRUMB TOPPING

½ cup brown sugar
½ cup flour
½ stick butter softened

ICING

1 cup powdered sugar
1 tablespoon milk
1 tablespoon apple cider optional-replace with milk if not using

Topping

caramel sauce to taste

Instructions

Preheat oven to 350ºF.
Mix wet ingredients. In a large bowl, cream together sugar and butter with a hand mixer. Mix in each egg one at a time and beat until fluffy. Then add vanilla and yogurt.
Mix dry ingredients. In a separate smaller bowl, mix together flour, baking soda, salt, baking powder and caramel bits.
Combine wet and dry ingredients. Fold this dry-ingredient mixture into the butter mixture just until blended.
Make crumb topping. Using the small bowl, mix together the flour and sugar for the crumb topping. Add softened butter and beat with mixer until crumbs form.
Add cake batter to baking pan. Spoon and spread half the batter evenly into the bottom of a greased, deep-dish pie pan or square baking dish.
Layer apples over dough. Next, layer with half the crumb topping. Repeat layers.
Bake at 350˚ for 20 minutes then cover the top with foil and bake for an additional 15-20 minutes or until a fork through the center comes out clean.
Make icing. While cake is baking, prepare icing by beating together powered sugar, cider and milk. Place in a squeezable condiment bottle (or a plastic bag with a small hole cut from a corner). Drizzle on icing after cake is cooled.
Top with store-bought caramel sauce as well, if desired.

Notes

Substitute some or all sugar w/ maple syrup or honey if desired.
I use 50/50 wheat/white blend of flour to make this more healthy.

Nutrition