Apple-Stuffed Crumb Cake in a Bundt Pan
I love cake with crumbs and I love cake with apples… put them together and you have one amazing apple-stuffed crumb cake!
I love a good crumb cake! Proof? So many of my cake recipes here feature crumbs. My one-bowl crumb cake is a staple in my house—I make it almost every week! And while they may not sound typical, my coffee cake cookies, which are topped with crumbs, are always a crowd-pleaser. (Trust me on this one!)
If you know me, you know that in addition to topping them with crumbs, I also love adding fruit to my baked goods. So when I was working on this cake for a Rosh Hashanah post, I thought, why not make it a double whammy? Crumbs with apples in them—I mean, it doesn’t get better than that, and it’s just perfect for Rosh Hashanah and Sukkos!
I bake this apple-stuffed crumb cake in a bundt pan, and I often get questions about how I serve it. Normally, a bundt cake is flipped out of the pan and served upside down. But with this (and all my bundt cakes with crumbs), I flip it out onto a plate and then quickly flip it again onto my cake platter so the crumbs stay right on top. You can watch a video of me doing this here:
When using a bundt pan, make sure you grease the pan well so the cake releases easily. It’s also important to buy a high-quality pan (like the one in the link above) or it’s much more likely that the cake will stick and break when you take it out of the pan.
To answer a commonly asked question, I’m sure this could also be made in a 9×13 pan, though I haven’t tested it personally. Just note that a 9×13 holds more volume than a bundt cake, so the cake would probably be lower and the baking time would be somewhat shorter, so keep a close eye on it. If you try it, I’d love to hear how it goes so I can share the results with everyone here!
This cake freezes beautifully, so get a head start on your Yom Tov baking — unless it gets eaten before it makes it to the freezer!
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
- Preheat oven to 350°F and grease a bundt cake very well.
- In a bowl, mix together all batter ingredients until combined. Set aside.
- In another bowl, combine all apple mixture ingredients. Let it sit for a few minutes. The apples will release a lot of juice.
- Fold half the apples into the cake batter.
- In a third bowl, mix together crumb ingredients so it forms coarse crumbs. Add remaining apple mixture and mix. (It’s okay if the crumbs get a little moist from the apples.)
- Pour the cake batter into the bundt pan. Sprinkle the crumbs on top.
- Bake for 40-50 minutes, until an inserted toothpick comes out clean.
- Allow to cool completely, then invert onto a plate and quickly flip again onto your serving plate so the crumbs remain on top.*
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/apple-stuffed-crumb-cake-in-a-bundt-pan/
