Would you like a delicious cake with plenty of spice and crumble to start out the day with? This Apple Butter Crumble Cake has layers of cake, apple butter, cinnamon oatmeal crumble, and a sweet glaze to top it off. It is the perfect cake for breakfast or an afternoon snack.
Fall is my absolute favorite season. Changing leaves, crisp air, sweaters, boots, jeans, hayrides, apple picking, and lots of bonfires are just a few of my favorite things about this season. In fact, if I could find a place that had all these things year round, I would move in an instant.
Of course, I would have to convince my family that we don't really need those other seasons. They could learn to live with out snow and hot summer days, right?
There are certain foods that totally send you back in time. I don't know what it is, but apple butter reminds me of my childhood.
I think it is because we always had a jar in our refrigerator when I was growing up. The spicy thick spread was perfect for spreading on toast or biscuits.
I was excited when Musselman's contacted me again to use apple butter in a fun recipe. Apple butter is great on toast, but there are so many more uses for apple butter. Last year I made these Apple Butter Cinnamon Rolls that are still a favorite around here.
Do you remember this Strawberry Lemon Snack Cake? I have been looking for a way to make it more fall friendly, and I had a feeling adding apple butter and changing up a few other things was going to be the perfect way.
The cake needed another element of fall to it though, so I added a cinnamon crumble topping across the top. Best idea ever!!! And it only took me two tries to get it to look right.
Round one I did some dough on top with the crumble. It tasted good, but it wasn't as pretty looking. So for round two, I kept all the dough on the bottom and the crumble on the top.
Of course, making two cakes in one day meant that now I had tons of cake to get rid of.
A plate of goodness went home with one of our friends for his family. We got a text later that night asking about the recipe, so I'm pretty sure that means they liked it. Then I sent a big plate full of cake with my hubby to work.
The whole time I was putting cake slices on plates, my oldest was watching to be sure I left him enough to eat. He is my self appointed taste tester...and believe me, he is usually brutally honest.
This cake got two thumbs up from him. Actually, what he really told me was that it was terrible, and that I should let him "dispose" of it. And by dispose of, he really meant devour it all by himself.
Recipe Tips
Line a 10x15 pan with foil and spray it with non stick spray. I prefer to use Baker's Joy. It makes removing the cake from the baking sheet and foil so much easier.
Do not try to spread this dough with your hands. It is too sticky, and you will end up with cake batter sticking to you. Use a spatula to evenly spread the dough in the foil lined pan.
Leave about ½ inch border all the way around the cake when spreading out the apple butter. This way the cake batter will bake up around the apple butter all the way around.
Cut the cake into squares before adding the glaze. This way the glaze can drizzle down over all the edges of each piece.
More Ways to Use Apple Butter
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Recipe
Apple Butter Crumble Cake
This Apple Butter Crumble Cake has layers of cake, apple butter, cinnamon oatmeal crumble, and a sweet glaze to top it off. It is the perfect cake for breakfast or an afternoon snack.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 4 large eggs
- 1 teaspoon table salt
- 1 ½ teaspoons baking powder
- 3 cups all purpose flour
- 2 cups Musselman's Apple Butter
For the Topping
- ½ cup all purpose flour
- ½ cup quick oats
- 1 teaspoon cinnamon
- â…“ cup packed brown sugar
- â…› teaspoon table salt
- ¼ cup unsalted butter, melted
For the Glaze
- 1 ¼ cups powdered sugar
- 2 tablespoons water
Instructions
- Preheat the oven to 350 degrees. Line a 15x10 pan with foil. Spray with nonstick spray and set aside.
- Beat the butter and sugars until creamy. Add the eggs and beat again. Stir together the salt, baking powder, and flour and add to the butter mixture until a soft dough forms.
- Spread the dough into the pan. Spoon the apple butter over the top and spread out evenly leaving a 1 inch border all around.
- Stir together the topping ingredients until it resembles sand. Sprinkle over the apple butter layer. Bake for 22-24 minutes. Remove and cool. Cut into 30 bars.
- Stir together the powdered sugar and water. Drizzle over the cake squares. Let set. Store in a covered container on the counter.
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Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 230Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 122mgCarbohydrates: 36gFiber: 1gSugar: 23gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*Musselman's provided me product for review and compensated me for this recipe creation and post. All opinions and thoughts are 100% my own.
Mary Hickey
I don't have a 10x15 pan. can I use another size ?
Jocelyn
You could bake it in a normal 9x13 pan. The baking time will definitely need to be increased, but I'm not sure how much longer because I have never used a different pan for this recipe. I like using the sheet pan because it keeps the cake thinner. Keep me posted if you try it this way.
JOYCE
can you use homemake apple butter instead of store bought?
Jocelyn
You sure can. I hope you enjoy it!
Kari Davis
Would this work with applesauce instead of apple butter?
Jocelyn
I think it would work ok, but I can't say 100% for sure. The only thing that I would worry about is that applesauce is runnier than apple butter, so I'm not sure how it would end up. You could always strain your applesauce through cheesecloth to remove some of the excess moisture. Let me know how it works if you try it.
Christine Thompson
These are awesome. Just out of the oven and I can eat the whole pan. I doubled the topping only because I love lots of crumble. Thank you so much for this great recipe 🙂
Brittany
Making this now for my husband to take into work tomorrow! It smells amazing-I am a little biased on the apple butter though, mine is homemade! Thanks for sharing a great recipe. I will definitely be using this again considering all the canned Apple butter that I have 🙂
Cassie
This looks great! I have some pumpkin butter I'd like to try it with. Do you think it could be cut in half to a 9x9 pan?
Jocelyn Brubaker
I do think it could be cut in half. And pumpkin butter would be so good on this. Keep me posted on how it turns out!
Erin @ Simple, Sweet & Savory
Ohhhhh my heavens does this look delicious. Apple is the quintessential fall baking ingredient and these look so addicting. Which means, of course, that I'm going to have to make them. YUM!
Jessica Knott {Swankyrecipes}
These look amazingly delicious! Will def be baking these soon, thanks for sharing!
Jocelyn Brubaker
Thanks Jessica! 🙂
The Wright Touch
These are so good , brings back memories when my Mom and all her family would get together and make Apple Butter in a copper kettle on the farm. Wonderful Days!!
Jocelyn Brubaker
Mmmm, I bet that smelled wonderful! 🙂
Chels+R.
Oh, that drizzle is calling my name. This looks amazing. I love apples in baked goods.
Jocelyn Brubaker
Thanks Chels! 🙂
laura@notatrophywife.com
The title alone brought back memories of apple butter on toast! Printing this recipe! If you get a minute would you link this to Friday Favorites? Party goes live Thursday night! laura