Apple Crumble Cake!

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


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!).

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!


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!
5 from 6 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Apple, Crumble
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 15 Slices
Author: Jane's Patisserie



  • 120 g Plain Flour
  • 60 g Caster Sugar
  • 60 g Unsalted Butter


  • 500 g Cooking Apples (peeled & chopped weight)
  • 300 g Unsalted Butter/Stork
  • 300 g Light Brown Sugar + 50g
  • 300 g Self Raising Flour
  • 6 Medium Eggs
  • 1 tsp Ground Cinnamon


  • 250 g Unsalted Butter (not stork)
  • 500 g Icing Sugar
  • 1 tsp Ground Cinnamon


  • 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.
  • Make the crumble mixture. Rub together the Sugar, Flour and Butter until the mixture resembles bread crumbs, leave to the side for now.
  • 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.
  • 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)
  • Leave the cakes to cool in the tins for 5 minutes and then transfer to a rack to cool completely.
  • 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.
  • 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.
  • Add in the cinnamon and 1-2tbsps of boiling water and beat for about 5 minutes until really light and fluffy.
  • 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!


  • **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!
Nutrition Facts
Apple Crumble Cake!
Amount Per Serving
Calories 510 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 21g131%
Cholesterol 152mg51%
Sodium 36mg2%
Potassium 88mg3%
Carbohydrates 77g26%
Sugar 56g62%
Protein 5g10%
Vitamin A 1110IU22%
Calcium 44mg4%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.


Find my other Cake Recipes on my Recipes Page!

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J x

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!


  • Mrs E
    October 18, 2020 at 2:43 pm

    5 stars
    Fabulous recipe!

  • Nihad
    October 17, 2020 at 1:46 pm

    I can’t decide which of you recipes to try first. They all look yummy and probably will start with the red velvet x

  • Laura
    October 17, 2020 at 9:54 am

    I’d really love to try it with rhubarb. Should I use the same quantities as apple? And would you cook before hand or not! Going to try it with the custard buttercream for my work bake off entry! I won’t last year with your rolo cheesecake!

    • Jane's Patisserie
      October 17, 2020 at 7:13 pm

      Yes it does, and it depends on the type of rhubarb, but it should be absolutely fine without cooking first!! x

  • Meike
    September 26, 2020 at 7:29 pm

    5 stars
    This cake is absolute heaven! It turned out perfectly. However, I personally thought it was a bit too sweet with the buttercream frosting, next time I will try making it with a cream cheese frosting instead.

  • Esther
    September 24, 2020 at 7:22 pm

    5 stars
    Made this several times and it never fails, I’ve also just used the cake recipe which is equally delicious

  • Liz
    September 18, 2020 at 9:26 pm

    5 stars
    I only have 1 deep 8 inch tin (it’s 3inches on the sides) and usually put all the ingredients in the tin then halve it once it’s cooled. Would all the recipe be able to go in one tin?

    If not would they be able to go in 2 smaller 8 inch sandwich tins?

    Thank you and can’t wait to try it!

    • Jane's Patisserie
      September 20, 2020 at 11:56 am

      The cake is really quite deep so it probably won’t fit in one tin, or two sandwich tins. It might be best to make half, or bake one by one x

  • Victoria
    September 16, 2020 at 8:45 pm

    Hi Jane, when you say cooking apples which variety specifically? Would bramley be best?

    Thanks x

    • Jane's Patisserie
      September 16, 2020 at 9:02 pm

      Yes, generally I find bramley best!

  • Michelle
    September 13, 2020 at 11:54 pm

    5 stars
    OMG! I am in cake heaven and so are my family! I’ve just finished my second helping of this cake and all you could hear where moans of appreciation!
    The only thing I changed was I made the two tins but didn’t sandwich together, instead we served one hot out of the oven with ice cream and the other I’m taking to work tomorrow!
    Quick question though, can this be frozen?

    • Jane's Patisserie
      September 14, 2020 at 10:05 am

      Ahh yay! And it can, but the crumble part may be soft once thawed! X

  • Faye
    June 26, 2020 at 3:58 pm

    Hi! Would this work with Demerara sugar please? And how would I make a custard buttercream please, i am using rhubarb instead of apple x

    • Jane's Patisserie
      June 26, 2020 at 7:07 pm

      It should be okay with Demerara! And have a look at my custard cream cakes as that’s what I have on my blog at the moment!

  • karen craigon
    June 18, 2020 at 9:08 pm

    Hi, i’m going to make this cake for my brother -in-law’s birthday looks really good i was just wondering if you can use eating apples instead of cooking ones thanks

    • Jane's Patisserie
      June 19, 2020 at 8:29 am

      Ideally not – eating apples dissolve a lot quicker and can turn to mush, because of the timing that the cake is in the oven for!

  • Ally
    June 4, 2020 at 3:14 pm

    Can you use dark brown sugar in this recipe instead of light brown sugar?

  • Jacquie Watson
    September 26, 2019 at 10:04 pm

    Hello Jane
    I am a huge fan of your recipes and cakes. Apologies if this has been mentioned but would you know if this can be successfully frozen, please? I was just a little worried about freezing the crumble and if it might end up a bit soggy? Thank you for your help

  • Pauline
    July 17, 2019 at 6:10 am

    Hi jane can you use rhubarb in this recipe ?

    • Jane's Patisserie
      July 17, 2019 at 9:44 am

      You can do!

    • Tally
      June 3, 2020 at 3:44 pm

      I used rhubarb last week and it was even better than the apple version I made the week before!

  • Sue
    June 16, 2019 at 10:48 am

    Hi Jane, definitely going to try this as part of a 2 tier birthday cake…! Would it work if I used 2 deep 6” tins instead of the 8”..have you tried this?

    • Jane's Patisserie
      June 16, 2019 at 8:44 pm

      The cake is quite deep already so I really would recommend reducing the recipe for a 6″! I usually use 2/3 of a recipe for a 6″!

    • Danielle
      September 17, 2020 at 8:34 pm

      Could I swap the Apple for plums as they are in season?
      Can’t wait to try this recipe!

    • Jane's Patisserie
      September 18, 2020 at 8:55 am

      The plums may soften more so compared to the apple, but otherwise yes! x

  • Helen
    February 1, 2019 at 9:36 pm

    Hi Jane, can’t wait to try this one! Do you know what tip(s) you used to pipe the buttercream? I always seem to use too small ones :/

    • Jane's Patisserie
      February 2, 2019 at 11:40 am

      I buy medium or large sizes from Iced Jems! My favourite is the medium 2D closed star piping tip, or the large round nozzle!

  • Paula
    October 2, 2018 at 3:14 pm

    Hi Jane- I love apple crumble and really liked the cupcakes recipe you did! I’m not a massive fan of buttercream so I was wondering, do you think this recipe or the cupcake recipe could work as a traybake and if so what size tin do you think would work best? I have seen your cookie bar recipe but I really like this one. Thank you for your help!

    • Kerry
      October 14, 2018 at 7:13 pm

      5 stars
      I made this today as a traybake in an 8” square tin, I used half the ingredients (quantities slightly adjusted as I only had large eggs), it worked perfectly & is absolutely delicious. I will definitely be making this again.

  • Hannah
    September 24, 2018 at 9:46 pm

    Looks delicious. Would adding some sultanas work ok?

  • Kayleigh
    September 22, 2018 at 1:51 pm

    Amazing I also chopped up some white chocolate and put on top with the crumble. I made this yesterday with my niece who came over from Canada. Everyone loved it so much it there’s nothing left already and it hasn’t even been 12 hours.

  • Tyra Fallon
    August 27, 2018 at 12:15 pm

    I’m going to make this tomorrow but Ive only have two 8 inch sandwich tins. There not very deep. If I halfed the recipe would I still get a decent size cake and not a pancake😂 thanks

    • Jane's Patisserie
      August 27, 2018 at 12:16 pm

      Hiya! Its probably best to maybe try 2/3 of the cake rather than half, as I reckon it should still fit with 2/3! x

    • Tyra
      August 27, 2018 at 3:54 pm

      Great thank you very much 😊

  • Grace
    August 21, 2018 at 1:52 pm

    Great recipe! What size tin do you use? x

  • […] a thing on my blog. I posted the Cake version of this last year, and its always been a hit – Apple Crumble Cake. The cake was a beautiful marriage of soft, light sponge, with cinnamon, and the delicious baked […]

  • […] is a no-bake style. I have seen many recipes for a baked apple crumble cheesecake, kind of like my Apple Crumble Cake where the apple is just baked with the rest of it. The problem for me with this was that I felt […]

  • Jade
    February 10, 2018 at 12:40 pm

    This looks amazing! Hoping to make it for my boyfriend’s birthday, however, he has had a few health issues recently and so is trying to go gluten free where he can. Obviously I can just switch the flour for gluten free, however I know sometimes the quantities used need to be altered slightly as a result – I don’t know if you have any tips/experience with gluten free flour or know if I would need to alter anything here with this recipe? Thank you! x

    • Jane's Patisserie
      February 13, 2018 at 12:21 pm

      Hiya! Stereotypically you can just switch it over, it can just often be slightly crumbly. For this its probably worth just switching.. but yes a good quality brand such as Doves Farm. x

  • Gemma
    July 5, 2017 at 9:57 am

    Hoping to make this today,is there anything I can use instead of cinnamon?

  • Tracey
    March 11, 2017 at 7:20 pm

    I’ve just baked this today and it is absolutely delicious. Definitely a cake to bake when having friends over

    • Jane's Patisserie
      March 11, 2017 at 7:48 pm

      Ooh thank you so much! I am so happy you loved it!

  • Kiranjeet Kaur
    November 6, 2016 at 9:15 pm

    Does it need to be refrigerated?

    • Jane's Patisserie
      November 6, 2016 at 9:16 pm

      No 🙂

    • Kiranjeet Kaur
      November 8, 2016 at 10:44 pm

      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?

    • Jane's Patisserie
      November 8, 2016 at 10:51 pm

      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.

  • Wendy
    October 31, 2016 at 7:13 am

    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?

    • Jane's Patisserie
      October 31, 2016 at 7:54 am

      Umm make sure its fully cooled and be careful? Hard to say really as I’ve never had an issue getting a cake out of a tin. Make sure you line the tin properly? x

  • | Weekly Miscellany
    October 26, 2016 at 10:03 am

    […] Apple Crumble Cake.  This looks incredibly pretty (and tasty). […]

  • Trudie
    October 17, 2016 at 11:17 am

    Fabulous cake! Can’t wait to try it. Please can you tell me what sprinkles you used, they look like caramel?

    • Jane's Patisserie
      October 17, 2016 at 2:53 pm

      They’re salted caramel chunk sprinkles x

    • Trudie
      October 17, 2016 at 2:58 pm

      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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