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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!
- 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!
- 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!
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