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Sliced strawberry crumb cake on a wooden board topped with fresh berries, streusel, and powdered sugar.

Apple and Strawberry Crumble Cake

This delightful Apple and Strawberry Crumble Cake features a moist, tender vanilla cake base, topped with a sweet-tart apple and strawberry filling, and finished with a buttery, crisp crumble. It's the perfect treat for any occasion, combining the best of fruit crumble and classic cake.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Homestyle
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Crumble Topping
  • 1.5 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 stick unsalted butter cold and cubed (1/2 cup)
For the Fruit Filling
  • 3 medium Granny Smith apples peeled, cored, and diced (about 3 cups)
  • 2 cups fresh strawberries hulled and quartered
  • 1/4 cup granulated sugar adjust to taste based on fruit sweetness
  • 1 tbsp lemon juice
  • 1 tbsp all-purpose flour or cornstarch
For the Cake Batter
  • 1.5 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened (1 stick)
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature

Equipment

  • 9x13 inch baking dish
  • Large mixing bowls
  • Whisk
  • Electric mixer (optional)
  • Rubber Spatula
  • Paring knife
  • Measuring Cups
  • Measuring Spoons

Method
 

Prepare the Crumble Topping
  1. In a medium bowl, combine 1.5 cups all-purpose flour, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt.
  2. Add the 1 stick of cold, cubed unsalted butter. Using your fingertips, a pastry blender, or a fork, cut the butter into the dry ingredients until coarse crumbs form. The mixture should resemble wet sand with some pea-sized pieces of butter remaining. Place in the refrigerator to chill while preparing other components.
Prepare the Fruit Filling
  1. In another medium bowl, combine the diced apples and quartered strawberries. Add 1/4 cup granulated sugar, 1 tablespoon lemon juice, and 1 tablespoon flour (or cornstarch). Toss gently to coat the fruit evenly. Set aside.
Prepare the Cake Batter
  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish, or line with parchment paper.
  2. In a small bowl, whisk together 1.5 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Set aside.
  3. In a large bowl, cream together 1/2 cup softened unsalted butter and 1 cup granulated sugar with an electric mixer on medium speed until light and fluffy (about 2-3 minutes).
  4. Beat in the 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
Assemble and Bake
  1. Pour the cake batter evenly into the prepared 9x13 inch baking dish. Spread with a spatula if necessary.
  2. Spoon the fruit filling evenly over the cake batter.
  3. Remove the crumble topping from the refrigerator and sprinkle it generously and evenly over the fruit layer.
  4. Bake for 55-65 minutes, or until the crumble is golden brown, the fruit is bubbly, and a wooden skewer inserted into the cake portion (avoiding the fruit layer) comes out clean.
  5. Let the cake cool in the pan on a wire rack for at least 30 minutes before serving. This allows the fruit filling to set.

Notes

For best results, use room temperature eggs and buttermilk for the cake batter. Store leftover crumble cake covered at room temperature for up to 2 days, or in the refrigerator for up to 4 days. This cake is delicious served warm with a scoop of vanilla ice cream or a dollop of whipped cream.