I love cake with crumbs and I love cake with apples… put them together and you have one amazing apple-stuffed crumb cake!
Crumb cakes are one of my favorite treats, and adding fruit always feels like the right move. This apple-stuffed crumb bundt cake combines a tender, moist cake with a cinnamon-spiced apple filling and a generous crumb topping. It’s comforting, easy to make, and ideal for holidays like Rosh Hashanah and Sukkot—or any time you want a crowd-pleasing dessert.
I bake this in a bundt pan and take care to grease the pan thoroughly so the cake releases cleanly. When I unmold it, I flip the bundt onto a plate and then quickly flip it again onto my serving platter so the crumb topping stays on top. Using a high-quality bundt pan helps prevent sticking; if you don’t have one, a well-greased pan and a few minutes of cooling time will help.
If you prefer, the cake likely can be made in a 9×13 pan, though I haven’t tested that version. A 9×13 holds more volume than a bundt, so the cake would be lower and the baking time slightly shorter—watch it closely if you try that format. This cake also freezes well, so you can prepare it ahead for a holiday or special occasion.
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
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Preheat the oven to 350°F (175°C) and grease a bundt pan very well.
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In a bowl, combine all cake batter ingredients until just combined. Set aside.
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In another bowl, mix the diced apples with the vanilla, cinnamon, and brown sugar. Let the mixture sit a few minutes so the apples release some juice.
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Fold half of the apple mixture into the cake batter.
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In a third bowl, combine the crumb ingredients until coarse crumbs form. Add the remaining apple mixture and stir; the crumbs may become slightly moist from the apples, which is fine.
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Pour the batter into the prepared bundt pan, then sprinkle the apple crumbs evenly over the top.
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Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely. Invert it onto a plate, then quickly flip it again onto your serving platter so the crumbs remain on top.
Notes
Recipe by Faigy Murray