Apple Cinnamon Crumble Cake

Time For Dessert

Apple Cinnamon Crumble Cake myfavouritepastime.com_1080Christmas was full of cake, candy and Petits Fours. When January arrived, we took a break from sweets and desserts. We have only been eating fresh fruit salad. But after a while, you start craving certain things, so two days ago I decided to transform the apples in the fruit basket into a crumble cake. You can use other fruits like strawberries, blueberries, apricots or pears or a veggie like rhubarb. I have made this cake so many times but never thought of posting it until today.

Apple Cinnamon Crumble Cake myfavouritepastime.com_1050The cake is very simple. The base is made of cake batter with chopped apples spread over on top and the crumble mixture spread over the apples. To achieve a nice crunchy crumble you should use demerera or turbinado sugar, but I highly recommend turbinado because it gives a better crunch. Demerera is a light brown, partially refined sugar with large grains and turbinado, also known as raw sugar, is a partially refined sugar with even larger grains. Serve the cake warm or cold, as a dessert, with ice cream, whipped cream or custard. You can also eat it without accompaniments. I love this simple dessert and I hope you’ll do too!

Apple Cinnamon Crumble Cake myfavouritepastime.com_1044For more information on the types of sugars, please click here.  Now continue to the recipe….

  • Topping Ingredients
  • 125g (1 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 75g (3oz) butter or margarine cubed (I used butter)
  • 100g (3oz) demerera or turbinado sugar
  • 1 tablespoon milk
  • 4-5 medium eating apples peeled and chopped (I used granny smith and golden delicious)
  • ½ teaspoon ground cinnamon, extra
  • 1 tablespoon lemon juice

Apple Cinnamon Crumble Cake myfavouritepastime.com_9367Please always remember to assemble all ingredients before you start

Apple Cinnamon Crumble Cake myfavouritepastime.com_9369Sift the flour, baking powder and cinnamon into a bowl.

Apple Cinnamon Crumble Cake myfavouritepastime.com_9373Rub in the butter or margarine until the mixture resembles coarse breadcrumbs.

Apple Cinnamon Crumble Cake myfavouritepastime.com_9376 Stir in the demerera or turbinado sugar and set aside. Mix the finely chopped apples with the extra cinnamon and lemon juice and set aside.

  • Cake Ingredients 
  • 150g all-purpose (plain) flour
  • 1¼ teaspoons baking powder
  • 125g (4oz, ½ cup) butter or margarine
  • 125g (4oz, ½ cup ) castor sugar
  • 2 medium eggs
  • Cream, custard or ice cream to serve

Apple Cinnamon Crumble Cake myfavouritepastime.com_9352Please assemble all ingredients before you start

Apple Cinnamon Crumble Cake myfavouritepastime.com_9355Sift the flour and baking powder

Apple Cinnamon Crumble Cake myfavouritepastime.com_9358Combine butter and sugar in a bowl

Apple Cinnamon Crumble Cake myfavouritepastime.com_9361And beat with an electric mixer until light and fluffy, then add eggs, one at a time, and continue beating

Apple Cinnamon Crumble Cake myfavouritepastime.com_9363This is what the mixture looks like after beating in all the eggs

Apple Cinnamon Crumble Cake myfavouritepastime.com_9378Gently fold in the flour with a metal or wooden spoon.

Apple Cinnamon Crumble Cake myfavouritepastime.com_9380The final mixture looks like this

Apple Cinnamon Crumble Cake myfavouritepastime.com_9382Spoon the mixture into the base of the prepared spring form tin (pan).

Apple Cinnamon Crumble Cake myfavouritepastime.com_9383Spread the chopped apples on top of the cake mixture.

Apple Cinnamon Crumble Cake myfavouritepastime.com_9386Lightly stir milk into the crumble mixture here 

Apple Cinnamon Crumble Cake myfavouritepastime.com_9388and spread the crumble mixture over the apples.

Apple Cinnamon Crumble Cake myfavouritepastime.com_9390Bake in the preheated oven for 1½ hours.

Apple Cinnamon Crumble Cake myfavouritepastime.com_1038I decorated the cake with some strawberries

Apple Cinnamon Crumble Cake myfavouritepastime.com_1047It tasted super nice

Apple Cinnamon Crumble Cake myfavouritepastime.com_1064Served warm or cold with custard, whipped cream or ice cream. We had it with lots of vanilla ice cream.

Apple Cinnamon Crumble Cake

Preparation Time: 30 minutes; Baking Time: 80-90 minutes; Serves: 8 slices

For the topping

  • 125g (4½oz, 1 cup) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 75g (3oz) butter or margarine cubed (I used butter)
  • 100g (4oz) demerera or turbinado sugar
  • 1 tablespoon milk
  • 4-5 medium eating apples peeled and chopped (I used granny smith and golden delicious)
  • ½ teaspoon ground cinnamon, extra
  • 1 tablespoon lemon juice

For the Cake

  • 150g (5½oz) all-purpose flour
  • 1¼ teaspoon baking powder
  • 125g (4oz, ½ cup) butter or margarine
  • 125g (4oz, ½ cup) castor sugar
  • 2 medium eggs
  • Cream, custard or ice cream to serve

Instructions

  1. Preheat the oven to 350°F (180°C). Grease and line the base of an 8½ inch (21.5cm) spring form tin (pan) with parchment paper (greaseproof paper). I used 8¾ inches spring form pan.

For the topping:

  1. Sift the flour, baking powder and cinnamon into a bowl. Rub in the butter or margarine until the mixture resembles coarse breadcrumbs. Stir in the demerera or turbinado sugar and set aside. Mix the finely chopped  apples with the extra cinnamon and lemon juice. Set aside.

For the Cake:

  1. Sift the flour and baking powder. Set aside.
  2. Beat butter or margarine and sugar with an electric mixture until light and fluffy. Add one egg at time and beat until combined before adding the next one. Gently fold in the flour with a metal or wooden spoon. Spoon the mixture into the base of the prepared spring form tin (pan).
  3. Spread the chopped apples on top. Lightly stir milk into the crumble mixture and spread over the apples.
  4. Bake in the preheated oven for 1½ hours. Serve warm or cold with custard, whipped cream or ice cream.
  5. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  6. Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

Points to note:

  1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the cake at 350°F (180°C) for 1 hour 20 minutes using 8¾” (22cm) spring form tin (pan)
  2. Please note that turbinado sugar gives the best crumble (very crunchy). You can also mix turbinado with brown sugar.
  3. I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

59 thoughts

  1. I saw this amazing cake yesterday, but I hadn’t time to write something. Your cake is amazing, I love this type of cake, soft and a bit crunchy. Thanks a lot for all the instructions step by step, I’ll give it a try for sure!

  2. Hi Liz! 😀
    The cake looks really nice and delicious!
    It reminds me of the meat-floss bun and meat-floss roll-cake which are very popular in our province.

    1. Hari,
      Please swing those recipes my way. I’ve never heard of meat-floss bun and meat-floss-roll-cake, I’ve just goggled. The top looks like the crumble on top of the cake. Have a lovely weekend!
      Liz

      1. Hi, Liz!
        I have never made these meat-floss buns or roll-cake. They are gifts from friends. (I do buy them sometimes but the one in my hometown does not taste that good. When my friends who live in the city visit me, they usually bring me some)

        I have found several recipes online but they are all in Indonesian. (I have not got the chance to try them)

        Honestly, baking is not my forte at all. I do not bake much. 😀

    1. Thank you. You can use high parchment (greaseproof paper) on the sides, to help pull out the cake or even just use a pan with a loose bottom and push it up using your fingers or a long strip of parchment paper that goes across the sides and the bottom. That works too. Happy Baking!
      Liz

      1. Great suggestion, Liz! I will certainly try using parchment paper in my baking dish. I feel like I need to eventually get a springform pan, as I keep thinking about making cheesecake and it would be easier with such a pan.

        1. Please do. They are not so expensive and are great for certain recipes. The lose bottom pan is a good investment too. I use that for my cheese cake, sometimes. Have a lovely weekend!
          Liz

    1. Omg I’m about to start on dinner..what a contrast. You can just smell the apples and cinnamon and sip your tea or coffee. Thanks, Lignum and enjoy your day!!!
      Liz

  3. Gorgeous step-by-step photos! I like that you used two different types of apples, which probably added to the flavor and the texture of the finished cake. I’d love to have a small piece of that right now (with a cup of coffee) for a little afternoon pick-me-up. Thank you for the recipe!

    1. Allison
      Ha ha please just serve yourself a huge slice and enjoy. At least you’ve made me giggle.We have horrible weather today. I can’t wait for spring…I shall be dancing and dancing…have a wonderful weekend, ahead!
      Liz

  4. This looks so wonderful. I love a simple and versatile cake. It reminds me of something I would have eaten in Germany for afternoon tea, well coffee for everyone but me! I plan on making more of my German recipes soon.

    1. Hi Mama D,
      Please please make some of those German recipes soon. I really look forward to. We have a crazy weather today…so I’m just indoors blogging. Have a wonderful Friday!
      Liz

    1. Ha ha the house does smell nice during baking…then you know something is happening to the cake. I never open the oven door until I smell the cake…thanks and have a wonderful week!
      Liz

      1. Okay. I’ll design a to-do list. As well as your gorgeous cake I want to pilot a small aircraft. That’s 2 items 😀
        I hope that you had a great lunch. xox

        1. Lunch was delicious. I made one tasty, giant burrito. It was so good, I have to do that again, sometimes! I look forward to your progress in piloting. How good are your eyes? Mine are terrible. It’s raining cats and dogs in the middle of winter…what a life. Have a lovely weekend!
          LIz

    1. Hi Judie
      Oh yes, very easy to make. How’s life. I think it’s full of lovely, colourful and healthy food. I love the way you cook! Best wishes,
      Liz

      1. Stay tuned! I’m making a super colorful post to put up right now! Life is good. We’re both alive! What more can one ask? ;-> Thanks for keeping track of us!!

        Virtual hugs,

        Judie

        1. Thanks, I’m looking forward to the super colourful post. I love colour and I love life…what more?? Time for lunch. I’m starving!!!!
          Liz

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