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Crumb Cake

With cinnamon, nutmeg, cloves, and Musselman’s Apple Butter, this crumb cake is perfect for a fall dessert with a cup of coffee.

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Crumb Topping

  • cup flour
  • ¾ cup walnuts, chopped
  • cup sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 4 Tablespoons unsalted butter, cut into 8 pieces


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 2/3 cup sugar
  • 8 Tablespoons unsalted butter, melted
  • 1 egg, room temperature
  • 1 cup MUSSELMAN’S® Apple Butter
  • 1/2 cup buttermilk, room temperature
  • 1 teaspoon vanilla extract


  1. Step 1
    Preheat oven to 400F. Lightly grease an 8x8 pan with cooking spray.

  2. Step 2
    Make the crumb topping. In a medium bowl, combine the flour, walnuts, sugar, cinnamon, nutmeg, and cloves. Using a pastry cutter or your fingers, cut in the butter and mix everything together until you have crumbs of different sizes. Set aside.

  3. Step 3
    Make the cake. In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, cloves, and sugar.

  4. Step 4
    In a second medium mixing bowl, whisk together the melted butter, egg, apple butter, buttermilk, and vanilla until smooth.

  5. Step 5
    Pour the wet ingredients over the dry ingredients. Stir together by hand with a rubber spatula or wooden spoon until the batter is evenly moistened (do not overbeat and do not use a mixer).

  6. Step 6
    Spread the batter into the pan. Top with the crumb mixture and gently push down to stick to the batter.

  7. Step 7
    Bake 30-35 minutes or until the cake has risen (it may puff up in the middle) and a toothpick inserted in the center comes out clean. Cool at least 15 minutes before serving warm or at room temperature.

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