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