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!
This Apple Crumble Cake is made up of 3 layers which are all super easy to make.
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.
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.
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.
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.
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Making this for the first time and my apples have released a lot of liquid. Do I add that to the top of my sponge too or drain my apples first? I want a moist cake but not a sloppy one. My kitchen smells delicious by the way!
Hi Tracey,
Yeah this can happen with apples.
I would drain off most of the liquid before adding to the top of the sponge batter to make sure the cake cooks properly.
It is quite a thick sponge mix though so I hope if you did add the liquid it still held up ok.
Please update me if you can, I am very curious to know!
Thanks,
Rosie