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A raspberry crumble cake with apple on a cake 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!
4.96 from 24 votes
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Course: Dessert
Cuisine: cakes and cupcakes
Prep Time: 15 minutes
Cook Time: 1 hour
0 minutes
Total Time: 1 hour 15 minutes
Servings: 12 serves
Calories: 443kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

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

For the crumble

  • 125 g (1 cup) plain flour
  • 75 g (¾ cup) rolled oats
  • 100 g butter softened
  • 80 g (⅓ cup) 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 for 60 seconds on Interval Speed, Knead.
  • 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 for 10 seconds on Speed 7.
  • Add the rolled oats and mix for 5 seconds on Reverse, Speed 7. 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 NOTES & TIPS:
Serving suggestions:
  • This cake can be served warm or cold. Ice cream, whipped cream or warm custard make great additions when serving as a dessert!
  • While it tastes amazing on its own, the crumble is also divine with a little ground cinnamon and/or ground ginger! This is especially delicious and warming in winter.
  • The raspberries can be swapped for any frozen berries you like. You can also swap the tinned apples for any tinned fruit you like. Try canned peaches or apricots (but drain the excess liquid first). The possibilities are endless!
  • Pie apple is apple that has been cooked and either tinned or jarred, all ready for adding to recipes. This makes it a very handy ingredient when apples are out of season, or time is short, as it eliminates having to peel, slice and cook the apples yourself.
  • If you love your cakes with a little icing, you can easily make a vanilla or maple syrup flavoured icing to drizzle over the top.
Baking & Storing Tips:
  • I like to use a springform pan when making this cake, as it is so simple to remove the finished cake without damaging the crumble on top. If you prefer, you can use any other cake tin, but make sure it is lined before adding the batter to prevent sticking.
  • This cake may take longer than 60 minutes to finish cooking, depending on your oven and the size of the tin used. Keep an eye on it from 55 minutes. It will be ready when a skewer inserted into the middle comes out clean. If you notice that the crumble is browning too much, place a sheet of foil over the top and continue baking as normal.
  • Store this cake in the fridge for 3-4 days. It can also be wrapped and frozen for up to 2 months. To thaw, place it in the fridge overnight and consume within 2 days.

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