Apple Crumble Cake Recipe
This Apple Crumble Cake is such a delicious and comforting cake to make during the colder months. It’s great all year round but it just hits different when it’s cold out. I actually recently made this cake for my grandmother and we smothered it in Birds Custard (if you know you know). It’s super easy to make with each layer being pretty straight forward. A delicious bake if you are craving apple crumble with a lil twist!
So how do I make this Apple Crumble Cake from scratch?
This Apple Crumble Cake is made up of 3 layers which are all super easy to make.
- Apple Compote
- Crumble Topping
- Cake Batter
Apple Compote
To begin making this apple compote, start by peeling your apples and removing the cores. Chop into small pieces and place into a saucepan. Add the sugar and cinnamon and cook on a medium heat for 10-15 minutes until the apples soften. Remove from the eat and leave to one side to cool.
Crumble Topping
To make the crumble topping, add the flour, brown sugar and cinnamon to a mixing bowl. Mix together briefly. Add the melted butter and mix together until it resembles breadcrumbs. Add the oats and chopped nuts and mix together. Leave to one side as you prepare the cake batter.
Cake Batter
This is a simple cake batter made using the creaming method. This means that fat and sugar are beaten or “creamed” until pale and creamy. The eggs are then added, followed by the flour and baking powder.
To begin making this cake, add the soft butter and brown sugar to a large mixing bowl. Beat together for 3-4 minutes until pale and creamy. Add in the eggs, one by one, mixing well in between additions. You batter may start to curdle a little bit here, this is fine. Add the flour, baking powder and beat for 1-2 minutes until smooth and few lumps remain
Grease and line a 9 inch square cake tin. Pour the cake batter into the bottom of the tin and spread around evenly.
Cover the cake batter with the cooled apple compote and spread around evenly.
Sprinkle the crumble mix over the apple compote and place into the preheated oven to bake for 45-50 minutes until an even golden brown colour is reached all over and a skewer inserted into the cake comes out clean.
Allow the cake to cool slightly before cutting.
Frequently Asked Questions
Any kind of apple can be used for this recipe. My favourite types of apple to use for this is Bramley apples (also called cooking apples) or red apples such as McIntosh or Pink Lady. You can use green eating apples for this recipe but you may need to add a touch more sugar if they are very sour.
Store any cooled leftovers in an airtight container at room temperature for 3 days.
Yes, absolutely! For best results, freeze the cake as soon as it has cooled down after baking. Wrap tightly in cling film or place into an airtight container and freeze for up to 3 months. Defrost at room temperature for 2-3 hours before serving.
This cake can be eaten both hot and cold! You can serve it when it’s still warm from the oven or pop a slice into the microwave for 20 seconds to warm.
My favourite things to serve with this cake is warm custard but you could also add whipped cream, ice cream or even a drizzle of caramel sauce.
For more Cake Recipes, check out my Cake Category, here.
Maybe you have lots of apples to use up? You can take a peek at my Apple Recipes, here.
Apple Crumble Cake
Equipment
- 1 Large mixing bowl
- 1 electric mixer or stand mixer with padde attachment
- 1 Rubber Spatula or Wooden Spoon
- 1 Small saucepan
- 1 Sharp Knife
- 1 Peeler
- 1 apple corer optional
- 1 9 inch x 9 inch square cake tin
Ingredients
Apple Compote
- 400 grams apples, peeled and chopped
- 50 grams caster sugar
- 1 tbsp ground cinnamon
Crumble Topping
- 50 grams butter melted
- 40 grams brown sugar
- 75 grams plain flour
- 20 grams oats
- 20 grams chopped mixed nuts
- 1 tsp ground cinnamon
Cake
- 110 grams butter room temperature
- 90 grams caster or brown sugar
- 2 whole eggs
- 130 grams plain flour
- 1 tsp baking powder
Instructions
Apple Compote
- Place the peeled and chopped apples into a saucepan along with the caster sugar and cinnamon. Cook on medium heat for 10-15 minutes stirring often until the apple starts to soften. Leave to one side to cool.
Crumble Topping
- In a mixing bowl, mix together the flour, brown sugar and cinnamon.
- Add the melted butter and mix together until it resembles breadcrumbs.
- Add the oats and chopped nuts and mix together. Leave to one side as you prepare the cake batter.
Cake
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- In a large mixing bowl, add the room temperature, soft butter and sugar. Beat for 2-3 minutes until pale and creamy.
- Add the eggs one by one and mix well between additions.
- Sieve in the flour and baking powder and switch to rubber spatula or a wooden spoon and mix together until no lumps remain.
- Grease and line a 9 inch square cake tin. Pour the cake batter into the bottom of the tin and spread around evenly.
- Cover the cake batter with the cooled apple compote and spread around evenly.
- Sprinkle the crumble mix over the apple compote and place into the preheated oven to bake for 45-50 minutes until an even golden brown colour is reached all over and a skewer inserted into the cake comes out clean.
- Allow the cake to cool slightly before cutting.
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