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Caramel Crumble Cake Stuffed Apples

by Katie Aubin featured in 7 Ways To Use Those Fall Apples

Inspired by


for 6 servings


  • 2 ½ cups
    unbleached flour (310 g)
  • 1 teaspoon
  • ½ teaspoon
    ground cloves
  • 2 teaspoons
    baking powder
  • ½ teaspoon
  • 1 teaspoon
    baking soda
  • 4 large eggs
  • 1 cup
    applesauce (255 g)
  • 1 ½ teaspoons
    vanilla extract
  • 1 ½ cups
    light brown sugar (330 g)
  • 1 cup
    vegetable oil (240 mL)


  • ½ cup
    light brown sugar (110 g)
  • ¾ cup
    unbleached flour (95 g)
  • 1 ½ teaspoons
  • 5 tablespoons
    unsalted butter, softened, sliced
  • 6 large apples
  • 2 tablespoons
    lemon juice
  • vanilla ice cream, for serving
  • caramel sauce, for serving
    Calories 837
    Fat 52g
    Carbs 85g
    Fiber 5g
    Sugar 41g
    Protein 10g

Estimated values based on one serving size.



  1. Preheat the oven to 350°F (180°C).
  2. Make the cake: In a large bowl, whisk together the flour, cinnamon, cloves, baking powder, salt, and baking soda.
  3. Add the eggs, applesauce, vanilla extract, light brown sugar, and vegetable oil, and whisk until the batter is thick and smooth.
  4. Make the topping: In a medium bowl, use a fork to cut together the brown sugar, flour, cinnamon, and butter until the mixture resembles wet sand.
  5. Cut the tops off the apples and use a spoon to hollow out the centers, making sure to remove all seeds. Place the apples in baking pan with tall sides. Brush the rims of the apples with lemon juice.
  6. Fill the apples with cake batter to ¼-inch (6-mm) below their rim. Sprinkle the topping over the batter.
  7. Bake for 30 minutes, until the tops are crisp and golden brown and the cake is baked all the way through.
  8. Remove the apples from the oven and serve with ice cream and caramel sauce.
  9. Enjoy!




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