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apple crisp cake
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Apple Crisp Cake

Prep Time 2 hours
Cook Time 1 hour 15 minutes
Chill Time 1 hour
Yield: 14 servings
Apple crisp cake is perfect for fall! Spice cake frosted with brown butter buttercream and filled with apple cinnamon filling and oat crisp.

Equipment

  • Stand mixer or electric hand mixer
  • 3 7-inch round cake pans

Ingredients 

Spice Cake

  • 1 cup unsalted butter room temperature
  • 1 cup granluated sugar
  • ¾ cup brown sugar
  • 4 eggs room temperature
  • ¾ cup sour cream room temperature
  • 2 tsp vanilla extract
  • 3 cups cake flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • 1 cup buttermilk room temperature

Apple Cinnamon Filling

  • 3 cup peeled and diced apples granny smith, pink lady, or honeycrisp recommended
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • ½ cup water
  • 1 tbsp cornstarch
  • 2 tbsp water

Oat Crumble

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • cup rolled oats
  • ½ tsp cinnamon
  • 5 tbsp butter melted

Brown Butter Buttercream

  • 1 cup unsalted butter room temperature
  • 1 cup brown butter *see notes
  • 5 cups powdered sugar
  • 2 tsp vanilla extract
  • ½ tsp salt
  • ¼ cup heavy cream

Instructions

Spice Cake

  • Preheat oven to 335 degrees F and prepare cake pans with nonstick cooking spray and parchment circles. I used 3 7 inch round pans.
  • On medium speed, cream together unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  • Add in eggs one at a time, continuing to mix in between each addition.
  • Add in sour cream and vanilla extract. Mix until smooth.
  • In a separate bowl, add the cake flour, baking powder, salt, cinnamon and nutmeg, and whisk to combine.
  • On the lowest speed, add the dry ingredients to the butter mixture alternating with the buttermilk: 1/3 dry ingredients, 1/2 buttermilk, 1/3 dry ingredients, 1/2 buttermilk, and 1/3 dry ingredients.
  • Once all the ingredients are added and combined, scrape the sides and bottom of the bowl and mix for an additional 30 seconds. Be careful not to overmix the batter!
  • Pour the batter into the prepared cake pans. Use a kitchen scale to create even layers.
  • Bake the cake for approximately 30-35 minutes. You will want to bake the cake layers until an inserted toothpick comes out clean or the cakes bounces back when gently touched.
  • Cool the layers in the pans for about 30 minutes and then remove to a wire cooling rack. After the cake layers are cool, level with a serrated knife.

Brown Butter Buttercream Frosting

  • Whip the butter and brown butter for 5 minutes until light and fluffy in a stand mixer fitted with a whisk attachment or with an electric hand mixer.
  • Add in the powdered sugar in 2 parts, mixing on low speed in between each addition.
  • Add the vanilla extract and salt and continue to mix on low.
  • Slowly drizzle in the heavy cream. Scrape the sides and bottom of the bowl to ensure everything is well mixed.
  • Whip the buttercream on medium-high speed until fluffy.
  • Switch to a paddle attachment and mix on low speed for an additional 5 minutes to remove air bubbles and made the buttercream silky smooth.

Apple Cinnamon Filling

  • In a medium saucepan, combine chopped apples, brown sugar, lemon juice, cinnamon, and 1/2 cup water. Mix until combined.
  • Cook the apples over medium heat until the apples begin to soften, approximately 10-15 minutes.
  • Stir together cornstarch and 2 tablespoons of water to create a slurry.
  • Pour the slurry into the apples, turn off the heat, and mix until thickened.
  • Transfer the mixture to a heat-proof bowl and cool to room temperature.

Oat Crisp

  • In a bowl, combine flour, brown sugar, oats, cinnamon, and melted butter. Mix until well combined.
  • Spread the crisp mixture onto a baking pan lined with parchment paper or a silicone baking mat.
  • Bake at 350 degrees for 10 minutes.
  • Remove the crisp from the oven and stir to break it up.
  • Return to the oven and bake an additional 10 minutes until crispy.
  • Remove from the oven and allow the crisp to cool on the pan, stirring occasionally to break up the pieces. You may need to pulse the crisp in a food processor to further break down the crisp.

Assembling the Apple Crisp Cake

  • Place one cake layer on an 8 inch round cake board.
  • Add a thin layer of brown butter buttercream frosting onto the cake and spread evenly using an offset spatula.
  • Pipe a ring of buttercream around the outside edge of the cake to create a barrier.
  • Add half of the apple cinnamon filling and spread evenly.
  • Sprinkle on some of the oat crisp on top of the apple filling.
  • Place the next cake layer on top and repeat the above process.
  • Place the final cake layer on the top. Ensure that the cake is even horizontally and vertically.
  • You may need to pipe additional buttercream in between the layers to fill in any gaps.
  • Spread a thin layer of frosting on the top and sides of the cake to create a crumb coat.
  • Chill the cake for 30-60 minutes in the refrigerator.
  • Frost the top and sides of the cake in a thick layer of buttercream using an offset spatula. Smooth with a bench scraper to create smooth sides.
  • Press some of the oat crisp along the bottom of the cake. You may need to pulse the oat crisp in a food processor to make smaller crumbs.
  • Use a Wilton 1M piping tip to create small mounds around the top of the cake and sprinkle with additional oat crisp.

Notes

Store the cake in an airtight container in the refrigerator for up to 5 days. Cover any exposed cake with plastic wrap to prevent the cake from drying out. Serve the cake at room temperature. 
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.


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