Apple Crumble Cake

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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.


For the cake

For the crumble topping


  1. Preheat the oven to 180°C (350°F).
  2. Line the base of a 24 cm (9.5 inch) springform cake tin with baking paper and grease the sides with some butter.
  3. Cream the butter, sugar and vanilla extract until light and fluffy.
  4. Beat in the eggs, one at a time, followed by a tablespoon of the flour to prevent the batter from curdling.
  5. Add the remaining flour and baking powder.
  6. Add the cream and milk.
  7. Beat lightly until the batter is smooth and thick.
  8. Pour the batter into the prepared cake tin.
  9. Peel, core and slice the apples into 5mm thin segments.
  10. Arrange the apples on top of the batter in concentric circles.
  11. Make the crumble topping by rubbing the butter into the flour with your fingertips. Stir through the sugar and ground cinnamon.
  12. Sprinkle the crumble topping over the apples.
  13. 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.
  14. Let the cake cool slightly before serving.

Kitchen Notes

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.