Apple Crumble Cake

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Apple Cake
Apple Crumble Cake


A take on the traditional Apple Crumble (recipe here), this cake is spongy and moist with a delicious spicy apple filling. Ideal for teatime, just slice, warm (optional) and serve with a huge dollop of cream.

You will need:
100g butter
145g light brown sugar
3 extra large eggs
280g self raising flour
5ml bicarbonate of soda
250ml buttermilk
385g canned pie apples
Crumble topping:
50g cake flour
50g castor sugar
60g butter
25g desiccated coconut
5ml ground cinnamon

Cream butter and sugar together well. Add the eggs, one at a time, beating well after each addition.
Sift the flour and bicarbonate of soda together and add, alternately with the buttermilk, to the creamed mixture. Spoon half the batter into a greased 23cm loose-bottomed round springform pan. Layer the apples on the top and cover with the remaining batter.
Combine all the ingredients and sprinkle over the top of the cake.
Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes, or until the cake is done. Cool slightly in the pan and then remove carefully and place on a serving plate. Dust with icing sugar before serving.

Apple Crumble Cake

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