Enjoy this Apple Crumb Cake with coffee in the morning or warm with ice cream for dessert in the evening!
I’m going to tell you what I really like about this cake. Let’s list them.
First, like the Pesach carrot cake we posted last year, the ingredients are really wholesome. You know how you really don’t feel great after eating potato starch goods? With this cake, you feel satiated and happy. (So yes, enjoy it for breakfast!)
Second, it’s moist and delicious.
Third, it’s easy and can come together directly in the 9×13 pan (except for the crumb topping)!
Combine the dry ingredients,
add the wet,
then fold in the apple.
You do need a bowl for the crumb topping, but it’s worth it.
Stir in oil, a little at a time, until crumbs form.
Sprinkle on top of batter.
- 4 cups almond flour
- ½ tsp salt
- 1 tsp baking soda
- 1 Tbsp cinnamon
- ½ cup oil
- ½ cup maple syrup or honey
- 6 eggs
- 2 tsp vanilla
- 2 apples, peeled and shredded
- 1 cup almond flour
- ½ cup sugar
- ½ tsp cinnamon
- 4-6 Tbsp oil
- Preheat oven to 350⁰F.
- In a 9x13 pan (or in a bowl if you prefer), combine almond flour, salt, baking soda, and cinnamon.
- Add oil, maple syrup, eggs, and vanilla. Mix, then fold in the apple.
- Prepare the streusel. In a bowl, combine almond flour, sugar, and cinnamon. Stir in oil, a little at a time, until crumbs form (don’t mix too much or add too much oil or it will be mush). Sprinkle on top of batter. Bake for 25-30 minutes or until center is set.
Note that although the ingredients are basic, there are a couple ingredients some might not use (baking soda and maple syrup), but because it’s so few, this most likely can be adapted. If you make any subs, let us know in the comments below!
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Bb says
This looks like a great recipe, but won’t work for people who don’t use a lot of outside products : (
You can leave out vanilla, but there’s no way to substitute for baking soda (especially if you don’t use baking powder either). No good subs for honey/maple syrup either…
Someone, please correct me if I’m wrong-I’d love to try this one!
Rachel says
You ca sub sugar for maple syrup. I am not sure about baking soda.
Rachel says
This recipie is just what I have been looking for! Awesome!
Rivka b says
Yeah! Me too- I would love to make it but need a baking soda and baking powder substitute:) any any ideas? Was looking into recipes right now! 🙂
Rivka Berkowitz says
Anyone know of a sub for baking powder and baking soda?
Robin Mannasse, says
You can whip the egg whites to add air.
Silan is a good substitute for maple syrup
Victoria Dwek says
Good tip with the egg whites! Will have to try.
Doris says
Can you use regular flour instead of almond cuz I don’t have it and not going to buy it
Victoria Dwek says
Hi. I don’t think so. This is a gluten-free, kosher for Passover recipe. I’ve never tried a real flour version. I’m sure there are many recipes out there with real flour.
Bee says
This cake was really delicious and easy to put together. Although I don’t use some ingredients in this recipe on pesach, it was perfect to eat and serve this non chometz cake on shabbos hagodel.
***Tried to rate this 5 stars, but the web page didn’t allow me to.
Avital says
I had to substitute the maple syrup/honey – I used 1/4 cup white sugar and 1/4 cup brown sugar. Also didn’t have cinnamon and thought the flavor would be lacking, but it actually came out delicious! I tried one bite and already decided to make a second cake to put in the freezer. Easy recipe and apparently pretty flexible too!
Shayn says
This was, I’m sorry to say, not at all great. Very very thick cakey taste and the cinnamon was overpowering even though I used less than what was listed. I tried to rate it ONE star but it wouldn’t let me.
Dawn Bader says
First of all, I am not Jewish, so I am rating this recipe from a gluten free perspective . I was extremely satisfied with this recipe, and I bake A LOT. I used the maple syrup not the honey. The only thing I changed was to add some chopped toasted almonds to the crumbs. it was really quick to throw together and turned out light, moist and delicious. Everyone loved it and I will definitely be making it again!