This apple-cranberry crumb cake is a moist and delicious cake topped with sweet apples, cranberries, and a cinnamon-sugar topping. Makes a delicious breakfast, afternoon treat, or impressive dessert! It’s also vegan friendly with gluten and refined sugar free options.
Of all the desserts, anything cake-y or bread-y usually get my attention first, while my hubby prefers fruity desserts, like pies or crisps. This cake is the best of both worlds—fluffy vanilla cake + apple crisp…the perfect marriage!
I like to toss a handful of cranberries into my apple desserts because it adds just a bit of tart to contrast the sweet. The batter is a moist vanilla cake, which is naturally sweetened with honey and/or maple syrup, which is then topped with thinly sliced apples and a cinnamon + sugar + pecan crumble—yep, it tastes as good as it sounds!
This cake would be perfect with your morning coffee, as an afternoon treat, or an evening dessert. Its rustic beauty is sure to impress your family and friends too! Enjoy!
Apple-Cranberry Crumb Cake
- Total Time: 1 hour 15 mins
- Yield: 8-10 servings 1x
Description
A moist and delicious cake topped with sweet apples, cranberries, and a coconut sugar crumb topping. Makes a delicious breakfast, afternoon treat, or impressive dessert! Free of eggs, dairy, refined sugar, and includes a gluten-free option as well.
Ingredients
Apple-Cranberry Crumb Cake:
- 2 cups all-purpose flour (or for gf: 1 1/2 cup for cup gluten-free all-purpose baking flour blend + 1/2 cup almond flour)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup melted butter/coconut oil
or other oil of choice
- 2/3 cup maple syrup
or honey
(I used a combo of both)
- 3/4 cup milk of choice or unsweetened apple cider
- 1 teaspoon vanilla extract
- 2 apples, cored, halved, and sliced thinly (can peel first for less chewy texture)
- 1/2 cup cranberries, optional
or other oil of choice
or 
(I used a combo of both)Crumble Topping:
- 1/4 cup all-purpose flour or gluten-free cup for cup blend
- 1/4 cup coconut sugar
, pure cane sugar, or brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoon cold butter or coconut oil
- 1/4 cup chopped pecans or almonds
, pure cane sugar, or brown sugarInstructions
Cake:
- Preheat oven to 350ºF. Lightly grease an 8-inch or 9-inch springform pan
and set aside.
- Make crumble topping by mixing together flour, sugar, and cinnamon. Cut in butter or coconut oil until mixture is crumbly. Stir in nuts and set crumble topping aside.
- Mix together flour, baking powder, and salt in a large mixing bowl. Add melted butter/oil, sweetener, milk, and vanilla. Beat 2-3 minutes or until smooth, scraping down the sides as needed.
- Scoop batter into the springform pan and smooth evenly throughout the pan.
- Core apples and cut in half. Slice each half thinly and arrange slices onto the batter in the pan. Top with cranberries and crumble topping.
- Place springform pan onto a baking sheet and place on the middle rack in the preheated oven.
- Bake for 50-60 minutes or until cake is lightly brown and a toothpick inserted near the center comes out with a few moist crumbs. Bake time will vary based upon the pan you use and your oven. Check on it after about 45-50 minutes and go from there.
- Let cake cool slightly and run a knife around the edges to loosen the cake from the sides of the pan. Remove the outside of the springform pan and carefully separate the bottom of the cake from the metal bottom with an offset spatula
. Carefully transfer to the serving plate. Yields 8-10 servings.
and set aside.
. Carefully transfer to the serving plate. Yields 8-10 servings.- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Dessert, Gluten-Free
You may also enjoy these similar recipes:
Apple Crumb Muffins
Healthy Apple Crisp
Healthier Apple Crumb Bars
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Remember, this buttercream can be temperamental, but can usually be salvaged once you get the mixture to the right temperature and the ingredients are able to emulsify. Please don’t throw away what you think is ruined buttercream without trying these tips first! Also, watch the video I recorded below of me making the buttercream. This may help answer any questions you may have. If you still need help, feel free to send me a message! For more info, I also found these posts helpful: 
, optional
reads between 150-160F, stirring often. (If your mixture is really lumpy for any reason, you can strain it before beating.)
, use whisk attachment and begin beating the egg mixture on high speed until it is thoroughly cooled, fluffy, and holds its shape well (beaten to stiff peaks; can take between 8-15 minutes).
I don’t necessarily love the heat that summer brings, but I find early spring to have the perfect temperatures for me. It’s just beginning to warm up as spring eases its way into our area and I’m thoroughly enjoying this time of transition. 
I really love mini, individual desserts, but you could also make these lemon tarts into one regular 8-9″ tart. The great thing about individual desserts is that you can dress each one up differently, which makes a pretty presentation plus gives a few different choices for your guests to choose from. You can top with different berries, meringue, candied lemon peel, flowers, a dusting of powdered sugar…the possibilities are endless!
These tarts are made with a gluten and dairy free crust and honey sweetened lemon curd. They’re like the prettier version of a lemon bar and only take about thirty minutes to make too. I hope you give them a try! Happy spring!
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(mine were 4.5″. Can also use one 8″ tart pan). Use the bottom of a flat glass or measuring cup to press the crust firmly into the bottom and sides of the tart pans.
(or heavy cream)
(
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. Use the bottom of a glass or measuring cup to press the mixture into the pan (this helps the crust to hold together when slicing.)
A few weeks ago I was invited to participate in a virtual cookie exchange organized by my sweet friend, Rebecca over at 
Our names were exchanged and we all mailed out our boxes of delicately wrapped cookies right before Thanksgiving, which have been trickling onto everyone’s doorsteps all week long! I was overjoyed with the two wonderful ladies I was paired with! ❤️
I got to send cookies to Traci all the way up in Washington state! Traci is a talented photographer/recipe developer over at 
I decided to make a classic shortbread cookie with a few different mix-ins, that way she’s bound to have at least one flavor she enjoys. I mean, you can’t go wrong with shortbread, right?! 😉 These are simple “slice and bake” shortbread cookies, also referred to as icebox or refrigerator cookies. The cookie dough is shaped into a round log, wrapped in parchment and stored in the refrigerator (freezer for more long term) and can easily be sliced, baked, and served in 15 minutes! It makes the perfect treat to keep on hand for those unexpected visitors, last-minute gift, or a quick dessert. 
With Christmas only a month away and all the parties and cookie exchanges to come, having a good solid list of cookie recipes will definitely come in handy—trust me! I’m sooo happy to be teaming up with an amazing group of talented bloggers and bakers to share 18 scrumptious cookie recipes, from shortbreads to crinkles and snickerdoodles, we’ve got you covered in the Christmas cookie department! We’re tagging all of our cookie pics this holiday season with the hashtag #holidaycookieparty2016 across social media too, so please join in on the fun by tagging your cookie creations! 
, 
, & 
) Regular all-purpose flour can also be used.
(to taste)
+ 
+ 2–3 tablespoons fresh lemon thyme (to taste)
November is just around the corner and I’m getting my fill of fall flavors, even though it’s still 80 degrees outside. I’m wrapped in a blanket with my hot cup of coffee in my air-conditioned living room with the blinds pulled open so that I can see the colorful forest which lines my backyard.
I recently broke down and bought a 
. We love making crepes, but my 
pan doesn’t always make them perfectly round. Although crepes take a little more time since they are made one at a time, they’re so thin and each one only takes a few seconds to cook. You can make several in the same amount of time it would take to make one waffle. Plus, the soft, chewy texture just can’t be beat. 
I decided to break in my crepe pan by making a crepe cake—layers upon layers of crepes stacked together with a sweet filling in between. I chose pumpkin to flavor the cake, because, well, do I really need a reason? 
Pumpkin crepes filled with pumpkin butter and topped with spiced coconut cream and maple glazed pecans, you guys, this cake screams fall! I hope you give it a try!
, refrigerated overnight and any liquid drained
(whole or chopped)
Even though fall has technically been around for the last couple of weeks, it really starts to feel official in October. Earthy colored leaves have begun falling, stores are filled with autumnal decor, and pumpkins & gourds are out in all their glory. Although I haven’t thoroughly gotten over the passing of summer, the return of warm, delicious fall flavors are quickly reviving my love for this season.
But since I am the one who usually does the baking, I decided to make what I wanted for a change. I figured if my family turns up their noses to this dessert, then that just means more for me. 🙂
I should’ve known no dessert is safe in my house. I guess the aroma of the cake baking and caramel cooking whet their appetite enough for them not to care what fruit was used…I probably could’ve even snuck some veggies in there and they wouldn’t have minded. 
(optional, but helps cake hold together better)
one on Amazon.
or semi-sweet chocolate chips
for sprinkling, optional
and scoop dough out by the rounded tablespoons (I also like to use 1/4 cup for larger cookies) placing 2-3 inches apart. Flatten slightly and top each with a pinch of flaked sea salt.
