This recipe for Apple Crumble Cake is one of my favourite bakes ever. I serve it two ways, as a sensational apple cake and as a delicious warm pudding. It is light, softly spiced and full of heavenly apples.
Apple Crumble Cake is a most welcome addition to my table this week. As Autumn begins to wave at us from the back row, my apple trees are weighty with beautiful Bramleys.
So much so that I am almost swimming in apples and feel heavily the responsibility of putting them quickly to the best use I can and this is simply one of the best ways that I know how.
*Scroll down for a full printable recipe card with exact ingredients and instructions at the bottom of this post.*
How To Make Apple Crumble Cake
This is in effect Apple Crumble in cake form baby....you're welcome. I make my Rhubarb Crumble Cake in just the same way.
This moist cake is a cake of many hats being perfect as a coffee cake or damn delicious as a warm pud with vanilla custard or cream. I really, really, really love it as a Sunday Lunch pudding after a big meal.
Ingredients
Crumble Topping
- 100 grams ( 3.5 oz) plain flour
- half a tsp of baking powder
- 75 grams (2.7 oz) butter (cold)
- 75 grams (2.7 oz) sugar
Sponge
- 100 grams ( 3.5 oz) butter
- 175 grams (6.2 oz) plain flour
- 3 tbsp of milk
- 100 grams ( 3.5 oz) of caster sugar
- 1 heaped tsp baking powder
- 1 and a half tsp ground cinnamon
- 2 large eggs
Stewed Apples
- 400 grams (14 oz) of stewed apples or if stewing fresh apples then peel, core and cut up into roughly 3 cm chunks 500 grams (17.6 oz) of cooking apples and stew over a gentle heat until soft with 4 tbsp water and 90 grams of sugar. Add more sugar if not sweet enough.
Method
- If making fresh stewed apples from scratch then peel and core and cut up into roughly 3 cm chunks 500 grams (17.6 oz) of cooking apples and stew over a gentle heat until soft with 4 tbsp water and 90 grams of sugar. Add more sugar if not sweet enough.
- I make the crumble mix in my food processor with a quick whizz until it turns into rubble. You can use the rubbing in method and make the crumble by hand.
- I cream the butter and sugar until pale in a free standing mixer. But an electric hand held whisk and mixing bowl is fine too.
- Then whisk the eggs in one at a time followed by the flour, cinnamon and baking powder.
- I spread the batter in a lined tin.
- I use bake-o-glide (reusable silicone liner) that I have cut into the right shape for this 8" square loose bottomed tin. I do all my brownies, flapjacks and traybakes in it so it is permanently kept ready in my cupboard. Just call me organised Olivia.
- I then put 400 grams stewed apples on top and gently spread it out as evenly as possible. I also use the stewed apples in my Spiced Apple Muffins recipe. Spreading the apple love.
- Followed by scattering all the fabulous buttery crumble over the top.
- Bake for 45 minutes until golden brown and begging to be snaffled whilst still warm.
Expert Tips & Tricks
- If making the stewed apples from scratch you would need 500 (17.6 oz) grams of bramley apples, 4 tbsps water and about 50-90 ( 1.7 - 3.17 oz) grams of sugar depending on how tart your apples are. Simmer gently until soft and broken down. Allow to cool quite a bit before using on top of the cake batter.
- Store in an air tight container.
- It is best eaten on the same day as it is baked if serving cold. The crumble loses it's crispness if stored for longer. If you are reheating it then this doesn't matter.
- I reheat in the microwave in 20 second blasts until piping hot.
- Serve it warm with cream, custard or ice-cream for a humdinger of a pudding
If you like this recipe then you might love these
Apple Crumble Cake
This is a simple creamed cake recipe for Apple Crumble Cake that I use for my similar Rhubarb Crumble Cake. I LOVE a Crumble Cake. All that buttery nubbleness on top is just delicious.
Ingredients
Crumble Topping
- 100 grams plain flour
- ½ tsp baking powder
- 75 grams butter cold
- 75 grams caster sugar
Cake
- 100 grams unsalted butter soft
- 175 grams plain flour
- 3 tbsps milk
- 100 grams caster sugar
- 1 heaped tsp baking powder
- 1 ½ tsp cinnamon
- 2 large eggs
Stewed Apples
- 400 grams stewed apples
Stewed Apples From Scratch
- 500 grams cooking apples peeled, cored and cut into roughly 3 cm chunks
- 90 grams caster sugar
- 4 tbsp water
Instructions
- Preheat the oven to 170 C (150 Fan)/325F/ Gas Mark 3
- If making fresh stewed apples from scratch then peel and core 500 grams (17.6 oz) of cooking apples and stew over a gentle heat until soft with 4 tbsp water and 90 grams of sugar. Add more sugar if not sweet enough.
- For the crumble topping- you could sift the 100 grams flour and ½ tsp baking powder into a bowl and then rub in the 75 grams butter with your fingers until breadcrumbs like before mixing in the 75 grams sugar. I just blitz the lot in my food processor until sandy and rubbly - just keep whizzing. Place in the fridge to chill until you're ready for it.
- For the cake-cream 100 grams butter until soft in a free standing mixer or with a hand held whisk. Add 100 grams sugar and whisk until pale and fluffy .
- Beat in the 2 eggs one at a time before sifting the 1½tsp cinnamon, 175 grams flour and 1 heaped tsp baking powder into the bowl. Whisk until mixed through then add 3 tbsps milk and whisk again. You may need to add more milk to get it to a soft dropping consistency.
- I use an 8 inch loose bottomed square cake tin. It is a deep one though. A 9 " would be the better bet if your tin is not as deep. Fill the tin with the cake batter as levelly as you can.
- Spread the apple mixture gently over the cake batter. Scatter the crumble mix all over and bake the cake for 45/50 minutes. Watch carefully at the end as the top can start to catch.
- Leave to cool in the tin before gently running a knife around the edge and removing. I cut mine into 2.5 inch squares for 9 large portions.
Notes
- If making the stewed apples from scratch you would need 500 grams of bramley apples, 4 tbsps water and about 50-90 grams of sugar depending on how tart your apples are. Simmer gently until soft and broken down. Allow to cool a little before putting on top of the cake batter.
- Store in an air tight container
- It is best eaten on the same day as it is baked if serving cold. The crumble loses it's crispness if stored for longer. If you are reheating it then this doesn't matter.
- I reheat in the microwave in 20 second blasts until piping hot.
Nutrition
Calories: 365kcal | Carbohydrates: 49g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 81mg | Potassium: 128mg | Fiber: 1g | Sugar: 24g | Vitamin A: 568IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 2mg
All nutritional information is approximate and intended only as a guide.
Tried this recipe?Take a pic and tag @applytofaceblog on Instagram. I would so love to see them!
Do let me know how you got on in the comments below. I love a good old hairy chinwag. or why not come on over and join me on my social media pages. Even tag me in your photos, it makes me squeal! x
Donna
I’m not going to lie I laughed out loud at the thought of you and the boy in the back of your lovely van squeezing into your suit !!! I also totally can associate with the car journey in a busy road I’m the worlds worst and have no blinking. Clue where the fear comes from !!! Anyhow I am most defiantly going to be trying this cake recipie out this weekend !! Thanks for the laughs miss hearing all about it in person ?
applytofaceblog
Thanks so much. I'm a nervous wreck these days bird. I thought you were smashing the driving thing doing all those airport runs...Let me know about this cake. I think it is just the best! Wish I could see you LoL in person too xxx
Louise Taplin
Absolutely fabulous and so is that crumble cake , glad you like the picture ?????
applytofaceblog
Thanks muchly for all your contributions!
Audra
Hilarious ? Can’t wait to try ?
applytofaceblog
Thanks,let me know how you get on!
Lisa Alford
Poor Lad ?????hilarious as ever can’t wsit to give it a go, the recipe that is not the wetsuit ?xxx
applytofaceblog
Eat cake and definitely don't go near a wet wetsuit!xx
Monika Dabrowski
Looks super tasty, simple easy to make cakes are my favourite type of baking, to make as well as eat!
applytofaceblog
Thanks Monika I so agree. This one is one of my favourites ever.
Janice
I love the look of this bake. Traybakes are the best and I have a tree full of apples to use up, so it's going on my list!
applytofaceblog
Let me know how you get on, it's a cracker!
Shell Louise
My 13-year-old daughter, KayCee, is making something similar to this. I'm very much looking forward to our dessert tonight!
applytofaceblog
Oh how lovely,lucky you!
Susanne Morton
can you please tell me if this would work as well with self raising flour? it's all I have lol
Jenny
yes it completely would just leave out the baking powder in the cake.
Jenny Paulin
Funnily enough I love a good crumble cake and I have made an apple version of the one you saw yesterday. Its so good isn't it - combing crumble and cake in one tasty bake!
I HATE wet suits, I do now own a shorty which is much easier to take on and off. However, years ago I had a full-length one, and it took me FOREVER to get hot on me only to discover it was back to front. I don't think I bothered again LOL
Thank you for baking along with the GBBOBloggers2018/GBBObakeoftheWeek linky xx
applytofaceblog
Thankyou it's a pleasure. What a nightmare they are. Where's a waterproof boiler suit when you need one?????
Rebecca Beesley
What a gorgeous apple crumble cake! I have a similar wetsuit story - I just think I'm not cut out to ever wear a wetsuit again!
Louise Fairweather
This sounds lovely. The crumble part on top just gives it the added dimension!
applytofaceblog
I love the stuff. It does exactly that doesn't it? Just so moreish!
Anca
The apple crumble looks delicious. You've reminded me that it's been a while since I've made one.
applytofaceblog
It's so hard to beat isn't it x
JaneP
Wow! Just the recipe I was looking for. Buttery, crumbly and full of sweet apple and cinnamon. Delicious. I'm. going to try freeze it too as I reckon it'd re-crisp ok in a warm oven (fingers crossed) . Lovely recipe. Thank you
Jenny
Oh brilliant! It is one of my favourites, hot or cold. I adore the apple and cinnamon too.Do let me know how you get on. Thank you for taking the time to let me know!x