An easy Apple Crumble Cake layered with slices of apple and topped with a sweet and crunchy crumble. Perfect for serving a crowd and ready to eat in just over an hour! Serve warm with a scoop of ice-cream, cream or custard for a delicious dessert or have it at room temperature for a simple afternoon tea.
This Apple Crumble Cake recipe is simple, uses basic ingredients that you will have on hand, and makes a perfect dessert or afternoon tea treat.
There's no doubt a crunchy, crumble topping appeals to all, whether that be a classic apple crumble dessert or apple and blueberry crumble.
Or why not try an apple crumble slice, apple crumble muffins or an apple and raspberry crumble cake too. Perfect for popping in a lunchbox, or serving for morning or afternoon tea - it's not all about dessert, you know!
Why You're Going to Love This Recipe
- Sweet & crunchy crumble topping - a pleaser for all, you can never have enough crumble, right?
- Winter warming - the delectable waft of this apple crumble cake baking is just what you need to warm a winters day.
- Freezer friendly - if you happen to have any left-overs, or want to make this ahead of time, just wrap well in plastic wrap and freeze for up to 1 month.
- Budget friendly - using just apples and basic ingredients helps keep the cost down, which is always a bonus.
What You Need
Pantry staples make it so easy to whip up this Apple Crumble Cake for a dessert or afternoon tea.
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
For the cake:
- butter - either salted or unsalted is fine to use
- brown sugar - I choose regular light brown sugar, however, you can use dark brown sugar if you prefer
- eggs - use large 60gm eggs
- golden syrup - if golden syrup is not available you can use corn syrup or maple syrup instead. Alternatively, you can make your own golden syrup.
- vanilla extract - or vanilla essence
- milk - I use full-fat or full-cream milk in all my baking recipes as they give a much better result than skim, light or no-fat milk
- self-raising flour - also known as self-rising flour, this is a blend of plain flour (or all-purpose), and a raising agent. You can make your own by adding 2 teaspoon baking powder to every 1 cup of plain flour
- apples - approx. 5, peeled and thinly sliced. Suggested varieties are pink lady (sweet) or granny smith (slightly more tart). Other sweet varieties include jazz, gala or fuji.
For the crumble:
- plain flour - also known as all-purpose flour
- rolled oats - not quick oats
- butter - softened to room temperature
- brown sugar
Step By Step Instructions
So simple, this Apple Crumble Cake makes a classic favourite dessert even better. And of course, a good lashing of cream or ice-cream (or both!) on top is a must...
Note: Scroll to the recipe card at the bottom for the ingredients, quantities and full detailed method.
Step 1 - Preheat The Oven
Preheat your oven to 160 degrees celsius (fan forced) and grease and line a 23cm round baking tin.
Step 2 - Cream Butter And Sugar
Cream the butter and brown sugar on high speed until pale and fluffy using hand-held beaters, a stand-mixer or a Thermomix.
Step 3 - Add The Wet Ingredients
Add the eggs, golden syrup, vanilla extract and milk and mix on low speed until smooth and creamy.
Step 4 - Add The Dry Ingredients
Sift the self-raising flour into the bowl and mix until just combined (don't over-mix). Pour half of the mixture into the prepared baking tin.
Step 5 - Add Sliced Apple
Layer half of the peeled and sliced apple on top of the cake batter, add the remaining batter, then finish with a layer of the remaining sliced apple.
Step 6 - Make The Crumble
Rub the plain flour, rolled oats, softened butter and brown sugar together using your fingers, until you have chunks of crumble - don't work it too fine. Sprinkle over the apple slices and press lightly.
Bake for an hour, or until the apple is cooked through and your crumble is golden and crisp!
Expert Tips And FAQ
You can use any type of apple you like for this recipe. Personally I prefer pink lady (sweet) or granny smith (slightly more tart). Other sweet varieties include jazz, gala or fuji.
Make sure you use rolled oats (not quick oats), the butter softened to room temperature, and use your fingers to rub crumble mixture together into a combination of small and big chunks (not too fine).
Simply place a sheet of foil loosely over the top for the remainder of cooking time.
Yes absolutely! Check out our apple and raspberry crumble cake version here. Otherwise you can use any type of tinned or sliced fresh fruit you like. Lemon curd is also delicious.
You can store the cake in an airtight container at room temperature for up to 3 days, or wrap well and freeze for up to 1 month.
If you'd like to reheat your cake after it's cooled, you can do so on a low temperature in the oven or on 50% power in the microwave. It’s delicious served with cream, ice-cream or custard.
Related Recipes
If you love the sound of this apple crumble cake, you won't want to miss these other delicious apple recipes!
- Apple & Sour Cream Slice - this is such an old fashioned favourite and the sour cream makes it the perfect recipe for those who don't like a super sweet slice.
- Easy Homemade Apple Pie - who doesn't love a homemade sweet pie? This is the ultimate winter dessert comfort food!
- Apple Oat Muffins - a healthy and delicious muffin recipe thats perfect for school lunchboxes.
- Easy Apple Cake - everyone LOVES this classic tea cake with layers of apple and topped with crunchy sweet flaked almonds.
- Apple & Cinnamon Scrolls - I've never met anyone who has tried these scrolls and hasn't fallen in love with them! Perfect for a lazy weekend brunch, morning tea or school lunchbox treat... these are AMAZING!
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Apple Crumble Cake
Ingredients
For the cake
- 250 g butter room temperature
- 150 g (1 cup) brown sugar
- 2 eggs
- 2 tbs golden syrup
- 2 teaspoon vanilla extract
- 120 g (½ cup) milk
- 225 g (1 ½ cups) self raising flour
- 5 apples peeled and thinly sliced
For the crumble
- 125 g (1 cup) plain flour
- 75 g (1 cup) rolled oats
- 100 g softened butter
- 80 g (½ cup) brown sugar
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced).
- Grease and line a 23cm round cake tin with baking paper.
- Place the butter and brown sugar into a bowl and cream together with electric beaters on high speed until pale and fluffy.
- Add the eggs, golden syrup, vanilla essence and milk and continue to beat on low speed until smooth and creamy.
- Sift in the self-raising flour and mix on low speed until just combined (do not over-beat).
- Spread half of the cake batter into the prepared tin.
- Add half of the apple slices in a thin layer.
- Spread over the remaining cake batter and top with the remaining apple slices. Set aside.
- In a bowl, use your fingers to rub the plain flour, rolled oats, butter and sugar together until they resemble crumbs (not too fine).
- Sprinkle the crumbs over the cake and press down lightly.
- Bake 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.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced).
- Grease and line a 23cm round cake tin with baking paper.
- Place the butter, brown sugar, eggs, golden syrup and vanilla extract into the Thermomix bowl and mix for 80 seconds, Speed 4.
- Add the milk and mix for a further 20 seconds, Speed 4.
- Add the self-raising flour and mix for 60 seconds, Interval Speed, Kneading function.
- Spread half of the cake batter into the prepared tin. Add half of the apple slices in a thin layer.
- Spread over the remaining cake batter and top with the remaining apple slices. Set aside.
- Place the plain flour, softened butter and brown sugar into the Thermomix bowl. Mix for 10 seconds, Speed 7.
- Add the rolled oats and mix for 5 seconds, Reverse, Speed 7. Sprinkle the crumbs over the cake and press down lightly.
- Bake 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.
Christina says
I tried this recipe and the cake turned out delicious but it was very wet and couldn’t hold up in shape! Any idea what might have gone wrong? I followed the thermomix method btw. 🙁 thank you!
Lucy says
Hi Christina, it sounds like it might have needed to be cooked for a little bit longer. If you find it's browning too much when baking, simply place a sheet of foil over the top and keep cooking. xx