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A close up of a slice of a layered cake with raspberries and crumble on top, a=served on a pink plate

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!
5 from 16 votes
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Course: Dessert
Cuisine: cakes and cupcakes
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 serves
Calories: 443kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

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