Apple Crumble Traybake Cake!

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A Delicious Spiced Apple Crumble Traybake Cake with a Sweet Apple & Cinnamon Sponge, and a Homemade Crumble on top! 

It’s October, it’s getting colder… and I am in the mood for Crumble. Again, I have avoided posting an actual apple crumble recipe as I have completely forgotten to, but we will get there! This however… this is epic.

This beautiful recipe is based on my Apple Crumble Cake which has always been a hit at this time of year, with so many of my readers having apple trees and needing to use them up, and the apples being so cheap in the shops… it’s perfect!

I decided to post a Traybake version of the cake, as traybake cakes seem to be so unbelievably popular for me at the moment, so I am going to run with it whilst I can. They’re so easy to do, they are perfect for a crowd, and you can basically just whack it all in the tin!

I use this amazing tin for my traybakes as I find it’s the perfect size – when you go to a supermarket to buy a ‘traybake cake’ you will find that they are nearly always a rectangle in shape, so that’s what I stick with for my traybake cakes!

You will notice that these traybake tins differ from the ‘traybake’ tins I use for my brownies and such like though. This is because for all things brownie, cookie bar, or millionaires, I love to use a 9×9″ square tin

If you have the 9×9″ square tin, you won’t be able to use that for this, as the volume difference between the two really is quite significant. I often see it where I have posted a cake for an 8″ round tin for example, and someone has put it into a 10″ tin thinking it won’t make too much of a difference… when in reality, it’s 1.6x bigger!

For this cake, it really is much better to stick to the guided tin, and you shouldn’t have an issue! Don’t get me wrong, as long as you use all the rest of the correct ingredients, and your oven is the correct temp, you will be fine. 

Sometimes baking with apples can be a lil’ funky… but that’s why I recommend cooking apples. If you use a regular eating/snacking apple, they will go soft far too quickly. Bramley/cooking apples take longer to break down, which is important when you are baking this cake. The cake is in for an hour or so, so the apples need to be able to withstand that!

For the crumble, I have written a recipe to make it yourself below – it’s best to have cold butter, so it can rub together and create a crumb like structure rather than a smush of ingredients.. but you can easily switch it to shop bought crumble. There’s no shame in it – it’s so much easier. I just like to make this one all homemade!

When it comes to serving a beauty like this, I recommend having something such as Ice Cream and a drizzle of caramel, or custard, or even cream! Literally anything that you would normally have with regular apple crumble would work perfectly with this! Enjoy! x

Apple Crumble Traybake Cake!

A Delicious Spiced Apple Crumble Traybake Cake with a Sweet Apple & Cinnamon Sponge, and a Homemade Crumble on top! 
4.93 from 13 votes
Print Pin Rate
Category: Cake
Type: Cake
Keyword: Apple, Crumble
Prep Time: 30 minutes
Cook Time: 1 hour
Decorating Time: 15 minutes
Total Time: 1 hour 45 minutes
Servings: 20 People
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 extra for the apples)
  • 300 g Self Raising Flour
  • 6 medium Eggs
  • 1 tsp Vanilla
  • 1 tsp Ground Cinnamon


  • 100 g Icing Sugar
  • 1-3 tbsp Water
  • 1/2 tsp Ground Cinnamon


For the Crumble

  • Rub together the Sugar, Flour and Butter until the mixture resembles bread crumbs, leave to the side for now.

For the Cake

  • Preheat your oven to 180C/160C Fan and line a 9x13" Traybake Tin.
  • Peel and core the Apples, cube the apples into about 2cm pieces.
  • 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, vanilla and cinnamon and beat till smooth. Fold through the apple mixture and pour the mixture into the tin!
  • Sprinkle the crumble mixture onto the cake!
  • Bake in the oven for 50-60 minutes or until baked through (Can take a little less, or a little more than an hour - depends on your oven, see tips below)
  • Leave the cake to cool in the tins for 10-15 minutes and then transfer to a rack to cool completely.

For the Decoration

  • Once the cake has cooled - stir together the Icing Sugar and Cinnamon, and then as much water as you like - I like it thick and drizzly!
  • Enjoy!


  • I estimate this recipe to use about 3-4 apples from the supermarket. From my garden, as they're smaller, I used 5! 
  • 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!


Find my other Cake Recipes on my Recipes Page!

You can find me on:

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.

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!


  • Tricia
    May 22, 2021 at 4:28 pm

    5 stars
    I made a tiny version (25% of the ingredients – 2 small eggs – used a loaf tin!) to use up two gala apples that had sat in the fruit bowl for too long. Cut the apple slightly larger to allow for the fact it’d soften more than bramley and it was delicious 😋. Kids loved having squares in their lunchbox this week.

  • I
    May 22, 2021 at 8:56 am

    Could I use granny smiths for this and do I need to sieve the brown sugar?

    • Jane's Patisserie
      May 24, 2021 at 12:23 pm

      You can try Granny Smiths but they may become too soft – no I never sieve brown sugar xx

  • Lucy
    March 16, 2021 at 7:29 pm

    Could I half the recipe and bake this in an 8″ tin?

  • Kathryn
    February 25, 2021 at 9:57 am

    Hi Jane, what would the measurements be if I was using a 9×9 tin? Don’t have a 9×13 one in the house. Thanks 😊

  • Alison Bromage
    February 20, 2021 at 3:56 pm

    Hi Jane I love your recipes 😊. I’ve done a couple of your cheesecake ones & they turned out lovely.
    Could you halve the amount then bake it in a 9×9″ tin .

  • Kirsty
    January 8, 2021 at 2:32 pm

    5 stars
    This! Just wow! I made this as one of those lockdown leave on family’s doorsteps… Well only 4 of the slices made it out to family… I’m a little embarrassed to say my partner and I ate the rest to ourselves!
    We preferred them when they were cool but did also have them with custard. Delicious!

  • Sarah Thorne
    November 22, 2020 at 11:36 pm

    Hi Jane,
    I have frozen apple slices, would these be ok please ?

    • Jane's Patisserie
      November 23, 2020 at 11:05 am

      I’m unsure – they may be too thin compared to chunks (and also depends on the type of apple) but it’s worth a go!

  • Abi
    October 26, 2020 at 10:25 am

    Just wondering if this could be frozen for later. I can’t eat a whole tray bake on my own!

  • Sarah
    September 26, 2020 at 7:24 am

    Hi I hate cinnamon lol if I just left it out would the cake still taste OK or a bit bland ? Could you replace it with anything else.

  • Anita
    September 21, 2020 at 12:48 pm

    Hi Jane,
    I’ve just got mine in the oven now but there was way too much mixture for my tin & it was the correct size. I’ve had enough left to make 6 cupcakess with the rest plus crumble. Is that normal?

    • Jane's Patisserie
      September 22, 2020 at 9:13 am

      That’s really strange – as the tin sized listed is correct. It might be that your tin is too shallow!

  • Chloe
    September 19, 2020 at 8:40 am

    5 stars
    I made this cake yesterday and it was faultless! I usually don’t like apples in cakes but this was delicious, will definitely be making this again x

  • Zoe McCreadie
    September 4, 2020 at 8:10 am

    Hey Jane, could i add caramel sauce like in your other apple pie recipe ?

    Thanks zoe

    • Jane's Patisserie
      September 4, 2020 at 2:43 pm

      I wouldn’t to the cake itself – but for decoration yes. x

  • Alex
    August 13, 2020 at 9:53 pm

    4 stars
    My drizzle was very brown because of the cinnamon, not white like in your photos…

    • Jane's Patisserie
      August 14, 2020 at 9:22 am

      As long as it didn’t affect the taste, the colour shouldn’t matter x

  • Paula Weaver
    August 1, 2020 at 3:35 pm

    5 stars
    I made the rhubarb crumble cake, had none left to freeze in my house 😅

  • Hannah
    June 26, 2020 at 1:19 am

    Hi Jane, I unfortunately don’t have cooking apples but I have both Granny Smiths and golden delicious. Which would work better? Thanks! X

    • Jane's Patisserie
      June 26, 2020 at 8:24 pm

      Unfortunately both my dissolve a bit too much in the baking (which is why cooking apples are better) but other than that either should be ok!

  • julie Morgan
    June 21, 2020 at 8:05 pm

    5 stars
    wouldn’t say apple is my fav dessert but OMG this warm with custard is so comfort food a must xx

  • Sophie
    June 17, 2020 at 10:52 pm

    Hey! Would love to make this as a loaf cake (2lb tin), do you know what measurements for the ingredients I would need? X

    • Jane's Patisserie
      June 18, 2020 at 7:36 pm

      Hey! Have a look at my toffee apple loaf cake for help! x

  • Fraser Lynass
    May 23, 2020 at 1:13 pm

    5 stars
    I baked this with my 5 year old today and it was delicious, what a clever idea! The light crumble on top is great, the Apple goes so well with the cinnamon and it came out really well. The only thing I did wrong was lacked patience and drizzled the icing sugar over the top before the cake was completely cooled. So my tip would be to wait until it’s completely cooled, which probably goes without saying! Thank you for another great recipe!!

  • Sharon
    May 22, 2020 at 3:50 pm

    5 stars
    Just made this to use up some Bramley apples someone bought by mistake – great decision!! It took about 15 minutes longer to cook in our oven but everyone loves it – which is good as it’s huge! Thanks for the recipe!

  • paige sullivan
    May 15, 2020 at 5:50 pm

    5 stars
    I’m really no good at baking but every recipe is so easy to follow and they taste great!!

  • Lisa
    May 13, 2020 at 3:33 pm

    Hi Jane, I am struggling to get soft light brown sugar. Is there an alternative sugar that you would recommend please? Thankyou

    • Jane's Patisserie
      May 13, 2020 at 3:35 pm

      You can use caster sugar, golden caster, or dark brown! x

  • Ellen
    May 7, 2020 at 9:04 pm

    5 stars
    Was looking for something to bake for my mom to bring into work to thank our frontline workers during this difficult time.. Even though I made a small mistake (putting in 300g of apples rather than 500g!) , this recipe is absolutely divine!! I wouldn’t usually like apple crumbles but this one is absolutely gorgeous! I am sure her colleagues will thoroughly enjoy it, I will have to make another for myself
    Thank you so much Jane for this xx

  • Kiera
    May 4, 2020 at 12:58 pm

    Hello, this may be a very silly question but is the total amount of light brown sugar 350g or 300g?

    Is 50g used to coat the apples and then 300g in the cake mix?

    Thank you 🙂

  • Donna
    April 19, 2020 at 5:57 pm

    5 stars
    Love this can it be frozen as have loads left?

  • Aaishah
    March 14, 2020 at 1:27 pm

    Made this yesterday and the family all loved it! Such a great idea, combining two of my favourite desserts!

  • Charlotte
    February 19, 2020 at 7:58 pm

    5 stars
    One of the best cakes I’ve had! Light and refreshing

  • Lynda Waghorn
    December 13, 2019 at 8:05 pm

    Can i freeze this pleeeease?

    • Jane's Patisserie
      December 14, 2019 at 9:38 am

      It may go a little softer after thawing, but yes!

  • Nicola
    October 21, 2019 at 10:25 pm

    5 stars
    Delicious, thoroughly enjoyed by colleagues at our charity bake off! Thank you!

  • Carly
    October 12, 2019 at 4:22 pm

    Hi Jane just literally baking this now. Just wondering would it be fine to freeze it?? Love your recipes


  • Jen
    October 9, 2019 at 6:01 pm

    Hi Jane
    I have just made this with my 4 year old daughter while the dinner was cooking! The kids love a home made cake to take into school for their lunches and to share with the teachers!!! I have a 4,7 & 9 year olds and they love to also bake!!! Thank you for another fantastic recipe xx

    • Jane's Patisserie
      October 9, 2019 at 9:12 pm

      Ohh that is just the cutest!! Thank you!! x

  • veronica bellotti
    October 9, 2019 at 9:46 am

    I have sooo many blackberries from my garden in my freezer, could I use some of those as well and if so how much do you recommend? Or do you think it may make the cake soggy? thanks

    • Jane's Patisserie
      October 9, 2019 at 2:46 pm

      You can definitely give it a go – it will make the cake softer and may make it take longer to bake – I would take out probably 150g apple, and add the blackberries in! x

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