Apple Crumble Cake

The most delicious Apple Crumble Cake recipe ever! A simple tea cake layered with slices of apple and topped with a sweet and crunchy crumble. 

There’s no doubting how AMAZING a classic apple crumble dessert is.. or in fact, an apple and blueberry crumble, apple crumble muffins or an apple and raspberry crumble cake too! And just like those yummy crumble recipes, this simple apple crumble cake is absolutely delicious and makes the perfect dessert or afternoon tea treat. 

Ingredients For Apple Crumble Cake

For the cake

• butter
• brown sugar
• eggs
• golden syrup
• vanilla extract
• milk
• self-raising flour
• apples

For the crumble

• plain flour
• rolled oats
• softened butter
• brown sugar

* Scroll down to the recipe card for ingredient quantities and method

Tips For Making The BEST Crunchy Crumble Topping

Once you’ve made this crumble topping… you’ll want to use it in all your favourite desserts, cakes and muffins. It’s the perfect mix of sweet and crunchy!

• to get the perfect crumble, you need to use rolled oats (not quick oats) – these give your crumble sooo much crunch and texture
• use your fingers to rub the crumble ingredients together until you have small balls of mixture 
• use softened or room temperature butter – it’s SO much easier to mix through
• make sure you rub the mixture together until it’s completely combined – the butter needs to spread out through the entire mixture to hold it into little chunky pieces
• a combination of bigger and smaller chunks of crumble is fine!
• if you find your crumble is browning too much while it’s cooking, simply place a sheet of foil loosely over the top and continue baking

More Classic Cake Recipes

If you love the sound of this apple crumble cake, you won’t want to miss these yummy cakes too!

• Hummingbird Cake with Cream Cheese Frosting
• Classic Butter Cake
• White Chocolate Mud Cake
• Flourless Lemon Cake
• Apple Cake
• Chocolate Mud Cake
• Classic Sponge Cake

FAQ

What types of apple can I use?

You can use any type of apple you like for this recipe. Personally I prefer pink lady (sweet) or granny smith (slightly more tart). 

Can I substitute the apple for something else?

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.

How should I store it?

Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. 

If I want to serve it warm, should I reheat it in the microwave or the oven?

Either! You can reheat it on a low temperature in the oven or on 50% power in the microwave. It’s delicious served with cream, ice-cream or custard. 

Can I make this apple crumble cake in my Thermomix?

Absolutely! Check out the conventional and the Thermomix instructions in the recipe card below. 

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Apple Crumble Cake

The most delicious Apple Crumble Cake recipe ever! A simple tea cake layered with slices of apple and topped with a sweet and crunchy crumble. 

5 from 1 vote

Print Pin Rate

Course: sweet

Cuisine: cakes and cupcakes

Keyword: Apple Crumble Cake

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 16 serves

Calories: 355kcal

Author: Lucy - Bake Play Smile

Ingredients

For the cake

• 250 g butter room temperature
• 150 g (1 cup) brown sugar
• 2 eggs
• 2 tbs golden syrup
• 2 tsp vanilla extract
• 120 g (1/2 cup) milk
• 200 g (1 1/2 cups) self raising flour
• 5 apples peeled and thinly sliced

For the crumble

• 125 g (3/4 cup) plain flour
• 75 g (3/4 cup) rolled oats
• 100 g softened butter
• 80 g (1/2 cup) brown sugar

Instructions

Conventional Method

• Preheat oven to 170 degrees (160 if using 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).
• Pour half of the cake batter into the prepared tin.
• Add half of the apple slices in a thin layer.
• Pour 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.
• 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 170 degrees (160 if using 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 TM bowl and mix for 80 seconds on Speed 4.
• Add the milk and mix for a further 20 seconds.
• Add the self-raising flour and mix on Interval Speed, Knead, for 60 seconds.
• Pour half of the cake batter into the prepared tin.Add half of the apple slices in a thin layer.
• Pour over the remaining cake batter and top with the remaining apple slices. 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

Recipe Tips

Types of apple - you can use any type of apple you like for this recipe. Personally I prefer pink lady (sweet) or granny smith (slightly more tart). 

Crumble topping - for the crunchiest crumble, use rolled oats (not quick oats) and use your fingers to rub room temperature butter through the crumble ingredients until it's completely combined and resembles small balls. 

Cooking time - 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.

Browning - if you find your crumble is browning too much while it’s cooking, simply place a sheet of foil loosely over the top and continue baking.

Apple substitutes - 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.

Storing the cake - Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. 

Reheating the cake - 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. 

 

 

Nutrition

Calories: 355kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 173mg | Potassium: 139mg | Fiber: 2g | Sugar: 23g | Vitamin A: 619IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

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