Raspberry & Apple Crumble Cake

This Raspberry & Apple Crumble Cake has the perfect butter cake base, topped with berries and apple and sprinkled with a crunchy oat crumble. This really is the ultimate cake!

Raspberry & Apple Crumble Cake

I LOVE CAKE!!!! (By the way, that statement is totally worthy of capital letters and exclamation marks). You really just can’t beat sitting down to a cuppa and a piece of cake. Except maybe if there’s also a trashy magazine involved. That works very nicely for me.

Raspberry & Apple Crumble Cake

Anyway, this Raspberry & Apple Crumble Cake was a total experiment the first time I made it. I used one of my favourite basic butter cake recipes, and then added some frozen raspberries and a tin of pie apple I had lying around. And then because that’s not fab enough, I made a simple oat crumble to go on top. Crumble makes everything better. It even makes an amazing cake better.

Raspberry & Apple Crumble CakeThis smell coming from the oven while this cake cooked was absolutely ridiculous. And yep, it totally lived up to the hype.

Raspberry & Apple Crumble Cake

Mmmm that perfect butter cake base, topped with super yummy fruit and then the crunchy crumble. OMG the crumble. That’s definitely what made it for me.

Raspberry & Apple Crumble Cake

I think one of my favourite things about this cake is that you can serve it warm or cold. It’s just as delicious on it’s own with a cuppa, or warmed up with a scoop of ice-cream for dessert. I think you could definitely justify adding a scoop of yoghurt and calling it breakfast (I kid, I kid… kind of).

Raspberry & Apple Crumble Cake

You can also substitute the fruit for any frozen berries or tinned fruit you like. Next time I’m going to make an apricot crumble cake. The possibilities are endless!

Raspberry & Apple Crumble Cake

Anyway, if you’re a lover of cake (high five!), then you really must try this Raspberry & Apple Crumble Cake. I pinky promise you’ll fall in total and utter cake love. xx

Raspberry & Apple Crumble Cake

This Raspberry & Apple Crumble Cake has the perfect butter cake base, topped with berries and apple and sprinkled with a crunchy oat crumble. This really is the ultimate cake!
4.84 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: cakes and cupcakes
Keyword: Raspberry & Apple Crumble Cake
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 serves
Calories: 443kcal

Ingredients

  • 250 g caster sugar
  • 120 g butter softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 300 g self raising flour
  • 820 g can pie apple or any tinned apple slices
  • 150 g raspberries frozen

For the crumble

  • 125 g plain flour
  • 75 g rolled oats
  • 100 g butter softened
  • 80 g brown sugar

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Grease and line a 23cm spring-form cake tin with baking paper and set aside.
  • Cream the caster sugar and softened butter with beaters or a stand-mixer until pale and fluffy.
  • Add the eggs one at a time and beat until well combined.
  • Add the vanilla extract and beat until combined.
  • Sift in the self-raising flour and mix on low speed until just combined (do not over-beat).
  • Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
  • Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
  • In a bowl, use your fingers to rub the plain flour, rolled oats, butter and sugar together until they resemble crumbs. Sprinkle the crumbs over the cake.
  • Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
  • Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely.
  • Serve warm or cold.

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced).
  • Grease and line a 23cm spring-form cake tin with baking paper and set aside.
  • Place the caster sugar, butter, eggs and vanilla extract into the TM bowl and mix for 80 seconds on Speed 4.
  • Add the self-raising flour and mix on Interval Speed, Knead, for 60 seconds.
  • Pour the cake batter into the prepared tin and spread with a spoon (the mixture will be quite thick and sticky).
  • Sprinkle over the frozen berries and add an even layer of the tinned apple. Set aside.
  • Place the plain flour, soften butter and brown sugar into the TM bowl. Mix on Speed 7 for 10 seconds.
  • Add the rolled oats and mix on Reverse Speed 7 for 5 seconds. Sprinkle the crumbs over the cake.
  • Cook in the oven for 60 minutes or until a skewer inserted into the middle comes out clean (it may take a bit longer than 60 minutes depending on your oven).
  • Allow to cool in the tin for 30 minutes before transferring to a wire rack to cool completely. Serve warm or cold.

Notes

This cake can be served warm or cold.
Ice-cream or yoghurt make great additions when serving!
You can substitute the raspberries for any frozen berries you like.
You can also substitute the tinned apple for any tinned fruit you like.
This cake may take longer than 60 minutes to cook depending on your oven. It's ready when a skewer inserted into the middle comes out clean.
If you notice the crumble is browning too much, simply place a sheet of foil over the top and continue baking.

Nutrition

Calories: 443kcal | Carbohydrates: 69g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 145mg | Potassium: 170mg | Fiber: 4g | Sugar: 35g | Vitamin A: 535IU | Vitamin C: 6.4mg | Calcium: 30mg | Iron: 1.3mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

 

35 thoughts on “Raspberry & Apple Crumble Cake”

  1. Brighette says:

    If I am baking this cake the day before, should I store in the fridge overnight? xx

    1. Lucy Mathieson says:

      Hi there, no I would leave it in a container at room temperature. xx

  2. Katrina says:

    This looks divine!! What is the best way to reheat if made in advance please?

    1. Lucy Mathieson says:

      Hi Katrina, you can eat it at room temperature – but if you’d like to reheat it, then I’d put each individual slice in the microwave on medium heat until just warmed through. xx

  3. Shani says:

    Hi Lucy,
    Love your website, thanks so much.
    This is a silly question but can I use fresh raspberries?

    Thanks!

    1. Lucy Mathieson says:

      Thanks so much Shani! And yes absolutely you can!! xx

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