This apple crumb cake is a crumb lovers coffee cake. Moist with fresh apple and a ripple of spiced crmb in the center and on top. It's good warm or room temperature and freezes well in slices to have on hand.

I hate sticky, watery apple cakes so I reduced the liquid in the apples before baking to prevent that from happening.Make sure to beat the butter well until white and fluffy, this will make the cake moist!If you use a better quality flour it's probably OK not to sift it. However, I use cheap flours that tend to form lumps so I sift it once more before mixing. Recipe by Katsurachan

This is the Food and Family magazine.

Yummmmmm!

This tender crumb cake makes a luxuriously sweet breakfast and can be baked a day or two ahead. This recipe comes from The New York Times and was published by Melissa Clark.#GlobalApron #dessert

I thought maybe since there are so many apples in this cake, it is low in calories and so it often has been featured as a snack at my house. This recipe uses a relatively modest amount of sugar, so don't reduce it further.Adding just the cinnamon is tasty, but I like to bake this cake with cinnamon, cardamom, cloves, nutmeg and ginger. In this case cinnamon should be the main spice and a single sprinkle of the other spices is enough.Serving with whipped cream or vanilla ice cream makes this cake even more delicious! For 18 x 18 cm [7.1 x 7.1 in] cake. Recipe by spitze

Cinnamon rolls have been a favorite breakfast treat in my home for years, so why not enjoy them in a whole new way for dessert? This Cinnamon Roll Crumble Cake is great for those of us who don't like making breakfast just a morning affair.

This is perfect cold on its own but eaten slightly warm with vanilla ice cream or whipped cream is one to be tried

This is a variation on a recipe I once copied from some printed source. It's a family favorite that I've been making since high school.Keep whipping the eggs until pale and thick.The batter is light enough to rise even without baking powder.You can use vegetable oil instead of olive oil, but it tastes better with olive oil.Sprinkle some cinnamon powder on the apples if you prefer. Recipe by Ahho

I wanted to use up one whole apple in a delicious cake!I use a cake tin which does not need parchment paper. If you do need it, line your tin. If you can't find Kogyoku (Jonathan) variety apples, then I recommend using other baking apples, but even Fujis and Jonagolds are fine in this. If you are freezing the cake, wrap each piece of cake separately. Defrost at room temperature. It's also tasty when heated lightly in the microwave. For 18 cm [7.1 in] bundt cake mold. Recipe by Setsubunhijiki

This is another one of my mom's recipes. It took me a long time to get it exactly how she had it but I did it.

This is a very delicious cake that my grandmother used to make for me.Make sure you mix everything well. Recipe by Izumi