A delicious Apple Crumble Cake which combines the best of both worlds – a comforting apple crumble with a tender apple cake.
We go through a lot of apples in our home. I am the first to admit that they are not the most exotic fruit, but they are available year round and it is hard to dispute the convenience of having apples in the fruit bowl.
And despite my non-chalance about apples in general, I am totally a fan of apples in baking.
A good old-fashioned apple crumble is what I love to make for a comforting mid-week dessert. And I am also impartial to any sort of apple cake.
Apple Crumble Cake
The recipe for Apple Crumble Cake comes from Real Living magazine, an Australian interior decorating magazine with a wonderful gardening and food section which makes me terribly homesick every time I flick through the pages, but which also makes me feel somewhat connected to what’s going on in the land Down Under. It is the same reason why I still subscribe to many of my favourite Australian magazines, including Donna Hay, Gourmet Traveller and Delicious.
I love apple crumble on its own, but this light and fluffy tea cake is the perfect pairing. The addition of milk and cream in the batter helps to produce a moist and tender cake.
If you are a fan of cinnamon, I would recommend that you up the quantities for some extra warmth and spice.
Although this Apple Crumble Cake is lovely served warm from the oven, it also keeps quite well under a covered dish for a few days, perfect with a cup of tea.
More Apple Recipes
Looking for more apple recipes? You might be interested in the following:
Apple Crumble Cake
A delicious Apple Crumble Cake which combines the best of both worlds – a comforting apple crumble with a tender apple cake. Recipe adapted from Ali Irvine from Real Living Magazine, June 2012.
- Prep Time: 30 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 50 mins
- Yield: Serves 8 to 12
- Category: Cakes
- Cuisine: Australian
For the cake
- 145 g (1 stick plus 2 tablespoons) unsalted butter, softened
- 220 g (1 cup) caster sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 300 g (2 cups) plain flour
- 2 teaspoons baking powder
- 135 ml (1/2 cup) full cream (heavy cream)
- 180 ml (3/4) cup full cream milk
- 2–3 Granny Smith apples
For the crumble topping
- Preheat the oven to 180°C (350°F).
- Line the base of a 24 cm (9.5 inch) springform cake tin with baking paper and grease the sides with some butter.
- Cream the butter, sugar and vanilla extract until light and fluffy.
- Beat in the eggs, one at a time, followed by a tablespoon of the flour to prevent the batter from curdling.
- Add the remaining flour and baking powder.
- Add the cream and milk.
- Beat lightly until the batter is smooth and thick.
- Pour the batter into the prepared cake tin.
- Peel, core and slice the apples into 5mm thin segments.
- Arrange the apples on top of the batter in concentric circles.
- Make the crumble topping by rubbing the butter into the flour with your fingertips. Stir through the sugar and ground cinnamon.
- Sprinkle the crumble topping over the apples.
- Bake the cake for about 1 hour and 20 minutes, or until the crumble is lightly golden and a skewer inserted in the middle of the cake comes out clean.
- Let the cake cool slightly before serving.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: 1
- Calories: 422
- Sugar: 31.8g
- Sodium: 24.7mg
- Fat: 18.4g
- Carbohydrates: 59.7g
- Fiber: 1.8g
- Protein: 5.5g
- Cholesterol: 78.1mg