Apple Crumble Cake!

A Light, Delicious, and Really Easy Apple Crumble Cake to satisfy all Crumble & Cake needs. Apple Brown Sugar Crumble Sponge, and Cinnamon Buttercream Frosting!

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I’ve been wanting to post something like this for a while… It’s well and truly Autumn now, the weather is changing, and its nearly Halloween. I saw a delicious looking post the other day of some Apple Crumble Cupcakes from Zoella, and this inspired me to use the countless amount of Apples that have been growing in my garden recently. I kid you not, I think we have had over 60 apples in just the past couple of weeks, and I can’t keep up with the baking. Some squirrels got to them, and some were eaten away at by bugs, but there were some absolute beauties which I just HAD to bake with.

I posted my recipe for a Caramel Apple Crumble Pie last year, and it was well and truly loved (Don’t worry, I will be re-making it as the current photos on the post are well and truly shocking.) and I knew something Crumbly and yummy would be ideal for this post. As Zoe had posted a Crumble Cupcake recipe, I wanted to do a cake to be different. I went for a regular idea with my sponge, using a very similar one to my Salted Caramel Drip Cake using Light Brown Sugar. I used a touch of cinnamon in the sponge to give it a bit of an autumnal kick, and it goes SO well with the apples it would be rude not to. I used Cooking Apples obviously (as they’re the ones in my garden) and I wouldn’t use normal apples. (See the tips and ideas section below as to why!).

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The Crumble topping on top of each of the cakes gives the cake a bit of a crunch, and a different texture which I adore. My Dad said “Its amazing, you go from thinking ‘ooooh lovely cake to ooooh apple crumble’ within each bite! I love it!” And I trust his opinion to the ground. I always make a bit more crumble topping than I need, so I bake off the rest of the crumble topping on its own, and use it to decorate the top with for a bit more crumble goodness. Using a Cinnamon Buttercream Frosting was ideal for this as again, flavour heaven. I made it an easy Buttercream Frosting of 1:2 of Butter:Icing Sugar and it worked wonderfully with the tsp of Cinnamon, and a touch of boiling water for smoothness.

I will admit I was a little unsure of how the apples would bake in this cake… Lets just say, I tried part cooking the apples before I put them into the cake, but it didn’t work. After trying this cake 4 times with this method, it’s safe to say that just coating the apples with sugar for a bit of sweetness, and baking them as they are is best. The amount of time that the cake is in the oven bakes the apples to the perfect texture (as you can see in the picture) and I wish I had just tried it the first time! One thing I must say is that in the few times I have made and tried this recipe before posting it, 3/4 times, it took about 45 minutes to bake as the cakes are reasonably deep, and the apples make it take a bit longer, but one time it took about 52 minutes and I haven’t a clue why… maybe to do with moisture, but who knows! I have given tips below on how to know the cake is finished and when!

I hope you guys love this recipe as much as I do, enjoy!

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This recipe makes a Two-Layer 8″ Cake!

Ingredients

Cake Ingredients
– 500g Cooking Apples (Peeled and chopped weight)**
– 300g Unsalted Butter/Stork
– 300g Light Brown Sugar + 50g extra
– 300g Self Raising Flour
– 6 Medium Eggs
– 1tsp Ground Cinnamon

Crumble Ingredients
– 120g Plain Flour
– 60g Caster Sugar
– 60g Unsalted Butter

Buttercream Ingredients
– 250g Unsalted Butter
– 500g Icing Sugar
– 1tsp Ground Cinnamon

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Method

1) Preheat your oven to 180C/160C Fan and line two 8″/20cm round tins. Peel and core the Apples, cube the apples into about 2cm pieces.

2) Make the crumble mixture. Rub together the Sugar, Flour and Butter until the mixture resembles bread crumbs, leave to the side for now.

3) Put the apples into a bowl, and cover with 50g of Light Brown Sugar. Mix it up so all the apple pieces are covered and leave to the side.

4) Beat together the Butter/Stork and Sugar until light and fluffy. Add in the flour, eggs, and cinnamon and beat till smooth. Fold through the apple mixture and split between two 8” lined tins. Sprinkle on a layer of the crumble mixture (only about 1/2cm worth per cake) and then bake in the oven for 40-45 minutes or until baked through (Can take up to an hour, see tips below)

5) Leave the cakes to cool in the tins for 5 minutes and then transfer to a rack to cool completely.

6) After they’re out of the oven, sprinkle any spare crumble mixture onto a baking tray and bake in the oven for 15 minutes or until its lightly coloured (170C Fan). Leave the crumble mixture to cool.

7) For the Buttercream – Beat the butter for a few minutes until really light and supple. Add in the icing sugar 1/3 at a time and beat fully after each incorporation.

8) Add in the cinnamon and 1-2tbsps of boiling water and beat for about 5 minutes until really light and fluffy.

9) Get the first cake and spread/pipe some of the buttercream onto it (I used half of the buttercream). Add the second cake on top and pipe on the other half of the buttercream. Sprinkle on the crumble mixture and maybe an extra sprinkle of cinnamon, and some sprinkles and yaaaay you’re done!

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Tips and Ideas

**I used Cooking Apples from my garden, and they’re smaller than the ones you usually buy in the supermarket so I couldn’t really say the amount of apples I used. For reference however, I used 5 from my garden, which I estimate to be about 3 from the supermarket. I weighed the apples once I had peeled and chopped them so allow extra weight when buying! (Maybe buy four apples to be safe!)

Some oven temperatures can vary even if you set it to the ‘correct temperature’. You can tell if a cake is well and truly done by testing them with a skewer, and seeing if it comes out clean. HOWEVER, you need to also listen to the cake, if its still making a crackling/bubbling sound then its not quite done. Keep baking till that sound goes away!

I reeeeally would recommend using COOKING apples for this rather than regular eating apples because of the length of time the cake is baking for. If you used regular apples, there is a chance they’d turn to mush, and then the cake wouldn’t bake well either. The lovely bright green cooking apples are the ones you’re after!

You could also use a ready made crumble mix if you like as well as it does save time, but you’ll still need to bake it on top of the cake in the same way, and bake the spare in the same way as well!

This cake will last in an airtight container for up to 3 days!

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ENJOY!

Find my other Cake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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14 comments

      1. Thank you. This cake is soooo yummy – I think you did see my post on instagram. Just wondered about something. for the cake i made, i used apples from a friend’s garden and it took about an hour of baking in total. I am totally obsessed with the cake and will make it again. My only issue was the cake was too tall for my liking. Is it possible to use 2 x 12 inches round tins instead? and perhaps adjusting the baking time?

        1. I would not recommend two 12″ tins at all, the volume difference is far too large it wouldn’t work very well at all. I’d say two 9″ tins would work best if you want it slightly thinner.. or 10″ at a push, but you risk the apples not cooking properly if you reduce the size and baking time.

  1. Baked this for my husband who adores all things apple. It is easy – and truly delicious, but it struggled to hold its delicate shape when getting it out of the tin. Any suggestions for making it a little more resilient?

      1. Very nice! I will have to look out for some. Many thanks. So excited to make this cake, I think I may try it for MIL’s birthday, she’ll love it. x

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