Apple Crumble Loaf Cake Recipe: Moist Spiced Apple Crumb Loaf

Perfectly spiced and tender, this apple crumble loaf is finished with buttery crumble and a maple butter glaze for a cozy, fall-flavored treat.

Crumble Topping

• 1/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1/2 cup all-purpose flour
• 1/2 tsp ground cinnamon
• Pinch of salt
• 3 Tbsp unsalted butter, melted
• 1/2 tsp pure almond extract

Cake

• 1 1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 Tbsp unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1/4 cup plain fat-free yogurt, at room temperature
• 2/3 cup low-fat buttermilk, at room temperature
• 1 1/4 cups peeled and diced apples

Glaze

• 6 Tbsp dark amber maple syrup
• 3 Tbsp unsalted butter
• 1/8 tsp salt
• 3/4 cup powdered sugar, sifted
• 1/2 tsp maple extract
• Flaky salt, for topping

Instructions

1. Preheat oven to 350°F. Line a 9 x 5-inch loaf pan with parchment paper, leaving about a 2-inch overhang for easy removal.
2. Make the crumble topping: In a small bowl, combine granulated sugar, light brown sugar, flour, cinnamon, and a pinch of salt. Add melted butter and almond extract, toss until crumbly, and chill in the freezer while you prepare the batter.
3. Make the cake: Whisk flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt in a medium bowl. In a large bowl, beat softened butter and sugar until light and fluffy, then beat in the egg and vanilla. Stir together yogurt and buttermilk. On low speed, add half the dry ingredients to the butter mixture and mix just until combined. Add the yogurt mixture, then the remaining dry ingredients. Fold in the diced apples gently.
4. Pour the batter into the prepared pan, smooth the top, and tap the pan to release air bubbles. Sprinkle the chilled crumble topping evenly over the batter.
5. Bake: Bake for 60–65 minutes, checking after 50 minutes. The cake is done when it springs back lightly and a toothpick inserted into the center comes out with a few moist crumbs. Tent with foil if the top is browning too quickly.
6. Cool the loaf in the pan on a wire rack for about 15 minutes, then lift it from the pan using the parchment overhang and cool completely on the rack.
7. Make the maple glaze: In a small saucepan, combine maple syrup, butter, and salt. Bring to a boil, stirring until the butter melts, then reduce heat and simmer for 2 minutes. Remove from heat and whisk in powdered sugar and maple extract until smooth. Let the glaze cool briefly to thicken, then drizzle over the cooled loaf and finish with a sprinkle of flaky salt.
8. Store in an airtight container at room temperature overnight or in the refrigerator for up to 3 days.