Caramel Apple Crumb Cake

Hello September aka Hello Fall!! Hello apples, caramel and everything that makes the planet orbit the sun!! (Yup, I mean boots, scarves and crispy leaves). To kick off the celebration of apples (and Fall!), I made this easy caramel apple crumb cake. It only makes sense we start with breakfast because you know it’s the most important meal, right?? This cinnamon crumb cake is light, moist, filled with chopped apples and swirls of cinnamon and caramel. I can’t see why your morning cup of joe (or tea) shouldn’t be adorned with a slice of this crumb cake.


Caramel Apple Crumb Cake


Time: 15 mintues

Total Time: 1 hr

Servings: 1 9-inch cake


  • 1 package Krusteaz Cinnamon Swirl Crumb Cake & Muffin Mix
  • 1 package cinnamon topping (cinnamon topping enclosed)
  • 1/2 cup water
  • 1/2 cup Greek yogurt
  • 1 large egg
  • 1/4 cup caramel sauce + more to serve
  • 2 medium apples, cored and chopped
  • 1 teaspoon ground cinnamon


  • Preheat oven to 350°F. Grease a 9-inch spring form pan with baking spray. Line with parchment and grease parchment. Set aside. In a small bowl, whisk together water, yogurt and egg. In a separate large bowl, combine the cake mix with half of the cinnamon topping. Add water, yogurt and egg; stir.
  • Spread batter evenly into prepared pan. Drizzle the caramel sauce over the batter and using a knife swirl the caramel sauce into the batter. Toss chopped apples with ground cinnamon. Sprinkle apples over batter along with remaining cinnamon topping. Bake cake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cake cool for at least 15 minutes in pan before removing. Serve warm with a drizzle of caramel sauce.