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Apple Butterscotch Crumb Cake

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!

Yields 16 slices     adjust servings

Preparation 30m Cook Time 1h Total Time


    Crumb Topping

    • 1 1/2 cups all-purpose flour
    • 1/2 cup brown sugar
    • 1/3 cup granulated sugar
    • 1 1/2 teaspoons cinammon
    • 1/2 teaspoon salt
    • 1/2 cup unsalted butter, melted and cooled
    • 1/2 cup apples, diced

    Butterscotch Apple Topping

    • 1/4 cup unsalted butter
    • 1/2 cup brown sugar
    • 1/2 cup heavy cream
    • 1/4 teaspoon kosher salt
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon cinnamon
    • 3 large apples, peeled, cored & sliced


    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1/2 teaspoon kosher salt
    • 1/2 cup unsalted butter, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 1/2 teaspoons vanilla extract
    • 2/3 cup buttermilk


    Crumb Topping

    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" 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.


    Recipe Notes


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