Apple Crumble Cake Recipe
A deliciously light and autumnal apple crumble cake with an apple brown sugar crumble sponge and cinnamon buttercream frosting
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Servings: 15 Slices
Ingredients
Crumble
- 120 g plain flour
- 60 g caster sugar
- 60 g unsalted butter (not baking spread)
Cake
- 500 g cooking apples (peeled & chopped weight)
- 300 g unsalted butter/baking spread
- 300 g light brown soft sugar + 50g
- 300 g self raising flour
- 6 medium eggs
- 1 tsp ground cinnamon
Buttercream
- 250 g unsalted butter (not baking spread)
- 500 g icing sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 180ºc/160ºc fan and line two 8″/20cm round tins.
- Make the crumble mixture. Rub together the sugar, flour and butter until the mixture resembles bread crumbs, leave to the side for now.
- 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 and sugar until light and fluffy.
- Add in the flour, eggs, and cinnamon and beat until 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 45-55+ minutes or until baked through
- Leave the cakes to cool in the tins
- Beat the butter for a few minutes until really light and supple.
- Add in the icing sugar 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
- 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!
Notes
- I use two 8" cake tins for this cake
- I use my favourite piping tip for the decoration
- 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 3-4+ days
- You can freeze this cake for 3+ months if you want
- Weigh your cooking apples after peeling, coring and chopping (that is the peeled and chopped weight), and cut them into roughly 2cm chunks so they hold their texture through the long bake.
- If the tops or crumble start browning too quickly, loosely cover the tins with foil for the last 10 to 15 minutes of baking.