Classic crumb cake with an autumn twist! This sweet Apple Butterscotch Crumb Cake is loaded with apples, then drizzled with homemade butterscotch sauce that you’re going to want to put on everything!
It’s not lost on me that my love for all things autumn makes no sense.
As a native Floridian who has never lived anywhere else, I should be a beach bum, right?
I should live for our almost constant summer weather, enjoying the fact that I can wear flip-flops in January. Instead, I’m jealous of the cute winter outfits and gorgeous boots and coats I see that I never need.
The grass is always greener, right?
But alas, cool weather is all I want. To be able to justify cooking a batch of chili in August. To watch the leaves gradually change colors on all of the trees, and not just the scattered non-palms and pines we have. To actually use our heater more than a few nights a year.
Abe and I often plan our out of state vacations during the colder months, just so we have a reason to wear the wool coats we both own. We bought them for our trip to New York City 6 years ago (surprisingly cold there in October,) and we’ve only gotten to wear them once since: when we visited London.
How sad is that?! That’s one of the reasons why I can’t classify us as true travelers yet…so wanderlusters we remain.
All of this is what makes my upcoming vacation so funny.
It begins with a few days on a cruise ship. I know – how very Floridian of me. My friends Ryann & Mike are getting hitched in November, so while the boys are out being boys in Vegas, us girls are gonna be living it up on the high seas.
Let’s just hope no stray hurricanes decide to screw it up.
After the cruise, I’m home for one night with my boys before jetting off to Ohio for a media trip. Yeah…Ohio. A whole new wardrobe. In fact, I’ll have to completely repack my suitcase, since a bathing suit won’t be useful in 60-degree weather. Not for this thin-blooded Florida gal.
And though I won’t need that big wool coat, you can bet my sweater and boot collection will be put to good use!
Apple Butterscotch Crumb Cake
- 1 ½ cups all-purpose flour
- ½ cup brown sugar
- ⅓ cup granulated sugar
- 1 ½ teaspoons cinammon
- ½ teaspoon salt
- ½ cup unsalted butter melted and cooled
- ½ cup apples diced
Butterscotch Apple Topping
- ¼ cup unsalted butter
- ½ cup brown sugar
- ½ cup heavy cream
- ¼ teaspoon kosher salt
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- 3 large apples peeled, cored & sliced
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- ⅔ cup buttermilk
- In a bowl, whisk together flour, sugars, cinnamon, and salt. Pour the melted butter over the flour mixture, then toss with a fork or rubber spatula until large crumbs form. Add diced apples and toss. Refrigerate.
Butterscotch Apple Topping
- Melt the butter in a medium-sized saucepan set over medium heat. Whisk in the sugar, cream, and salt, until well blended. Bring to a boil then reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and whisk in the vanilla extract.
- Allow to cool to room temperature, then combine sliced apples, cinnamon, and a generous drizzle of butterscotch in a bowl. Toss and set aside.
- Preheat oven to 350 degrees F. Lightly brush a 9-inch square baking pan with butter and dust with flour. Set aside.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, and salt; set aside.
- In a second bowl, cream the butter and sugar 3-4 minutes until fluffy. Add eggs one at a time, mixing until fully incorporated. Add vanilla and mix well. Mix in 1/2 of the flour mixture, then the buttermilk, then the remaining flour mixture, until just blended. Spread batter evenly into prepared pan, and bake for 10 minutes.
- After 10 minutes, remove cake from oven and spread on the butterscotch apple topping. Top evenly with the crumb topping.
- Cover cake with foil, return to oven and continue to bake for 30-35 additional minutes. Remove foil, and continue to bake 10-20 more minutes until cake is firm to the touch, and a toothpick inserted comes out dry.
- Cool for 30 minutes, then remove cake from pan and finish cooling. When ready to serve, drizzle with more butterscotch sauce.
Looking for more cake recipes? Try one of these sweet breakfast options on for size!
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