• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • > Start Here
  • The Recipes
    • Browse all categories
    • Asian
    • Dinner
    • Pasta
    • Roast Dinner
    • Curries
    • Sides
    • Soups
    • Big Batch
    • Quick Dinner Recipes
    • Skinny Recipes
    • Street Food
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sauces and Dips
  • My New Book
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Contact
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Sign-Up
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • > Start Here
  • All Recipes
  • Never miss a recipe!
  • 20 Minute Meals
  • Appetizers & Party Food
  • Asian
  • Curries
  • Dinner
  • One Pot
  • Pasta
  • Roast Dinner
  • Sides
  • Slow Cooked
  • Soups
  • Street Food
  • Terms and Conditions
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Cakes, Desserts & Treats

    Apple Crumble Cake

    Published: Oct 26, 2018 · Modified: Dec 6, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe
    apple streusel cake on a green plate. Apples in the background

    This Apple Crumble Cake is the cake of my dreams! A soft sponge base with a hint of cinnamon and chunks of juicy apple, topped off with a crunchy streusel and vanilla drizzle.
    Apple crumble cake on a green plate. Apples in the background
    Now the big question is..

    Should I eat it as it is?

    Or with ice-cream?

    Or some creamy, warm custard?

    Mmmmm give me the custard!! Perhaps I'm breaching some etiquette rule by putting custard on it when it's already got a vanilla glaze but I don't care!

    I can also be found licking the cake-mix spoon and double dipping my bread sticks in that pot of Nutella. Only when I'm with Chris and the kids of course.  I'd never do that outside of my little family (shock horror!)

    apple crumble cake on a chopping board, sliced into squares

    Of course this cake by itself is pretty amazing too.  I may have had two slices for my lunch... It seemed a waste to start making something else when this had just come out of the oven and I wanted it so much!

    The crumble topping is a mixture of butter, flour, sugar and cinnamon. Mix it all together until you get a lovely lumpy mixture. I like small lumps and big lumps in there for lots of crunchy texture.

    2 images of making crumble mixture in a bowl

    Peel and chop your apples. I like to use a mixure of cooking apples (Bramley) and sweet eating apples such as the Jazz apple variety. Toss them with a little lemon juice to stop them turning brown, then sprinkle them with flour (this will help stop them sinking in the cake mixture as it's baking).

    Chopping board with chopped apple chunks

    Next make the sponge by mixing melted butter, sugar, vanilla, cinnamon and eggs. Then stir in flour and baking powder. Finally fold in those floured apples.

    Steps for making apple crumble cake. 4 bowl photos of the different stages.

    Transfer to a baking tin and sprinkle on the crumble mixture before baking in the oven.

    Apple crumble cake mix in a tray. One image without the crumble, one image with the crumble topping.

    Once cooked, remove from the oven, leave to cool, then drizzle on that creamy vanilla icing.

    Now how about an extreme close-up of that crunchy crumble and those oh-so-sweet chunks of apple?

    apple crumble cake with vanilla icing on a green plate

    Can I make it ahead?

    Yes, this cake should last 3-4 days in a sealed container at room temperature.

    You can also freeze the cake by wrapping in clingfilm/plastic wrap, then foil. Defrost at room temperature. The crumb topping won't be as crispy after freezing, but you can warm the cake through in the oven at 160C/320F for 20-25 minutes (until warm in the centre) and this should help the topping become crispy again.

    Can I replace the apples with a different fruit?

    Yes, but it's best to replace the fruit with one that isn't too juicy. Plums or pears are a great option.

    Can I make it gluten free?

    I haven't tried making this gluten free yet, but if I did, I would use my gluten-free White Chocolate and Pistachio Blondies recipe as a base (adding the apples into the mixture). Then i'd top with the crumble mixture - but would replace the flour with half gluten-free plain/all-purpose flour, quarter ground almonds and quarter gluten free oats.

    More Cake Ideas

    Still hungry for more?  I have got quite a selection of cakes and muffins in my Cakes and Treats Category such as:

    Homemade Battenburg < Chris's favourite!

    Cherry Crumble Cake

    Pineapple Upside Down Cake < This is gluten free too!

    Coconut Pineapple Bread

    Chocolate Almond Bread

    Carrot and orange tray bake

    Sourdough Scones

    Banana Bread with Caramelized Bananas

    And loads more.....

    The Apple Crumble Cake Recipe:

    Square image of a slice of apple streusel cake with vanilla icing

    Apple Crumble Cake

    By: Nicky Corbishley
    A soft sponge base with a hint of cinnamon and chunks of juicy apple, topped off with a crunchy streusel topping and vanilla drizzle.
    4.86 from 7 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 50 mins
    Total Time 1 hr 20 mins
    Course Dessert
    Cuisine British, German
    Servings 16 portions
    Calories 519 kcal

    Ingredients
     

    Crumble:

    • 1 cup (180g) soft light brown sugar
    • ¾ cup (150g) unsalted butter - melted
    • 1 tsp ground cinnamon
    • 1 ¾ cups (210g) plain/all purpose flour

    Apple Cake:

    • 19.5 oz (550g) cooking apples - such as Bramley apples - which is about 2 large apples
    • 6 oz (175g) eating apples - which is about 1 apple - I like to use Jazz apples, but use your favourite - ideally something tangy and sweet
    • 1 tbsp lemon juice - fresh or from a bottle
    • 2 tbsp plain/all-purpose flour (for mixing with the apples)
    • 1 cup (230g) unsalted butter - melted
    • 2 cups (360g) golden caster sugar
    • 1 tsp vanilla extract
    • 1 tsp cinnamon
    • 4 large eggs
    • 3 cups minus 1 tbsp (350g) plain(all-purpose) flour
    • 4 tsp baking powder - (I know, 4 tsp sounds like a lot, but it's correct. Just make sure it's 4 level tsp)
    • ¼ tsp salt
    • 2 tbsp demerara course sugar

    Glaze:

    • ⅔ cup (90g) icing/confectioner’s sugar
    • 6 tbsp double/heavy cream
    • ½ tsp vanilla extract

    INSTRUCTIONS
     

    • First make your crumble by mixing the sugar, butter and cinnamon in a large bowl. Add in the flour and mix with a spoon until you have a crumbly mixture. Set aside.
    • Preheat the oven to 180c/350f. Line a 24cmx24cm (9 ½ inch x 9 ½ inch) square baking tin with baking parchment. Note - the sides of the tin need to be at least 8cm/3.1 inches high as the cake will spill over if the sides aren't high enough.
    • Peel and core the apples and chop into bite-sized chunks. Mix the apples with the lemon juice to stop them turning brown. Then mix with the 2 tbsp of flour.
    • In a large bowl, mix the melted butter with the caster sugar, vanilla extract and cinnamon. Mix in the eggs and then fold in the flour, baking powder and salt. Gently stir the apples into the cake mixture.
    • Spoon the mixture into the prepared baking tin.
    • Sprinkle the crumble mixture over the top (I like to have a mix of small and large chunks) and then sprinkle over the demerara sugar.
    • Place in the oven and cook for 45-55 minutes - until an inserted skewer comes out clean. Cover with foil for the last 10-15 minutes if it's starting to look too brown.
    • Take out of the oven and leave to cool in the tray for 10 minutes, then remove from the tray and leave to cool completely on a cooling rack.
    • Once cool, whisk together the icing sugar, half of the cream and the vanilla extract. If it looks drizzle-able stop there. If not, continue to add more cream until you get a thick but pourable mixture. Drizzle over the top of the cake using a spoon, or you can use a piping bag (like I did) to get the neat lines of drizzle.
    • Cut into 16 pieces and serve.

    ✎ Notes

    Can I make it ahead?

    Yes, this cake should last 3-4 days in a sealed container at room temperature.
    You can also freeze the cake by wrapping in clingfilm/plastic wrap, then foil. Defrost at room temperature. The crumb topping won't be as crispy after freezing, but you can warm the cake through in the oven at 160C/320F for 20-25 minutes (until warm in the centre) and this should help the topping become crispy again.
    .

    Can I replace the apples with a different fruit?

    Yes, but it's best to replace the fruit with one that isn't too juicy. Plums or pears are a great option.
    .

    Can I make it gluten free?

    I haven't tried making this gluten free yet, but if I did, I would use my gluten-free White Chocolate and Pistachio Blondies recipe as a base (adding the apples into the mixture). Then i'd top with the crumble mixture - but would replace the flour with half gluten-free plain/all-purpose flour, quarter ground almonds and quarter gluten free oats. 
    .
    Nutritional Information is per serving.

    Nutrition

    Calories: 519kcalCarbohydrates: 74gProtein: 5gFat: 22gSaturated Fat: 13gCholesterol: 99mgSodium: 126mgPotassium: 187mgFiber: 2gSugar: 45gVitamin A: 760IUVitamin C: 2.5mgCalcium: 63mgIron: 1.2mg
    Keywords Apples, autumn, Traybake
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    This post was first published in March 2015. Republished in October 2018 with new photos, step-by-step photos and additional tips.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

     

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Sticky Chicken Stir Fry WITH VIDEO
    Cottage Pie Recipe with step-by-step photos and Video »

    Other Recipes You Might Like:

    Sheet Pan Honey Mustard Chicken with Vegetables - A healthier option when you want a quick and easy dinner! Gluten free too!
    Sheet Pan Honey Mustard Chicken with Vegetables
    Gooey in the middle with a hint of zesty orange, these Chocolate Caramel Orange Brownies really hit the spot! Gluten free too!
    Chocolate Caramel Orange Brownies
    Pumpkin Gingerbread Cake with Sticky Whisky Glaze – this is bonfire night all wrapped up in one bite! Eat cold or serve warm with custard.
    Pumpkin Gingerbread Cake with Sticky Whisky Glaze
    These Ferrero Rocher Brownies are the ultimate treat to go with your afternoon cup of coffee!
    Ferrero Rocher Brownies with Milk Chocolate Ganache

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate the recipe




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. B says

      February 04, 2023 at 6:56 pm

      4 stars
      I’ve made this a few times and love it - but on the last few occasions it has sunk in the middle. What could be causing that? The oven temperature perhaps? Thanks!

      Reply
      • Nicky Corbishley says

        February 06, 2023 at 11:47 am

        Hi B, Usually when a cake sinks in the middle, it can be because the oven was opened before the cake was quite done in the middle, or sometimes because too much baking powder was used (this recipe calls for 4 level teaspoons).
        It can also be caused if the cake wasn't put in the oven right away. The baking agent starts doing it's work as soon as the cake is mixed, so if it's left out too long before baking, it can sometimes have expended all its energy already if you see what I mean 🙂

        Reply
    2. Sharron Barnes says

      February 07, 2022 at 11:25 am

      5 stars
      I have made this quite a few times now. It is absolutely fabulous and freezes very well, which is great because it makes a large bake.Cooking time in my oven is about 15 minutes extra with a different pan size (shorter and taller) than the one suggested. It is important to adjust. We'll worth the effort!

      Reply
    3. Elisabeth says

      September 30, 2021 at 2:38 pm

      5 stars
      Turned out perfectly, love the flavour en the crispy crumble.
      I do have a question, i made a bigger batch for a party i'm hosting this weekend, i'm storing it in sealed containers but i fear that the crumble will turn soft. Anyone tried to store it for 2 days and did it stay crispy?

      Reply
    4. Michelle Stets says

      August 12, 2021 at 9:42 am

      Awesome recipe! Have made this a bunch of times now and it always goes over well. I do double the crumble topping since I use a slightly larger pan and feel you can never have too much topping. 🙂

      Reply
    5. Norman says

      October 23, 2020 at 7:32 pm

      5 stars
      Perfect.just made this and is delicious thanks.

      Reply
    6. irene says

      October 14, 2020 at 12:32 pm

      no size of tin or baking temperature

      Reply
      • Chris Corbishley says

        October 15, 2020 at 9:25 am

        Hi Irene,

        It's step 2 of the recipe. "Preheat the oven to 180c/350f. Line a 24cmx24cm (9 1/2 inch x 9 1/2 inch) square baking tin with baking parchment. Note - the sides of the tin need to be at least 8cm/3.1 inches high as the cake will spill over if the sides aren't high enough."

        Thanks

        Chris

        Reply
    7. Sharon George says

      September 19, 2020 at 4:42 pm

      5 stars
      Looks great looking to make it this evening.

      Reply
    8. Cathy Cowan says

      September 25, 2019 at 8:42 pm

      5 stars
      Fabulous recipe! Had to bake a cake for a charity cake sale tomorrow and made this one, and a smaller loaf to keep for my family and wow, delicious!

      Reply
    9. CAROL RENNER GENTILE says

      October 27, 2018 at 9:09 pm

      Nicky, I know from my British friends that you use self-rising cake flour in England; however, you say in the recipe to use self-rising cake flour and then you also have baking powder in the recipe. The self-rising flour already has the baking powder in it, no? I am confused. Thanks, Carol P.S . My husband wanted to make this tomorrow (Sunday) but will have to wait to see if the recipe is right or not.

      Reply
      • Nicky Corbishley says

        October 28, 2018 at 4:05 pm

        Hi Carol,
        Thanks for your comment. I've now updated the recipe to use plain (all-purpose)flour instead of the UK self-raising flour, and it tastes great. Hopefully that should prevent any confusion 🙂

        Reply
    10. KC says

      April 26, 2018 at 10:02 am

      5 stars
      I made this traybake for a recent mum's coffee morning, it was a huge hit thank you:-)

      Reply
    11. Becky says

      June 14, 2015 at 1:50 pm

      Made this, so so good but please please pay attention to the 8cm tin height requirement, I didnt at first and it was a disaster

      Reply
      • Nicky Corbishley says

        July 12, 2015 at 9:34 pm

        So glad it turned out right the second time Becky. Sounds like you had some spillage with the first attempt! Thanks for coming back and letting me know how it went 🙂

        Reply
    12. Lexi @ Sempre Dolce says

      March 27, 2015 at 10:23 pm

      Awesome! I would love a slice right. now. 😉

      Reply
      • Nicky Corbishley says

        March 31, 2015 at 11:22 am

        me too. I think the 4 (5?) slices I already ate might be enough though 🙂

        Reply

    Primary Sidebar

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

    Recipes by category:

    • Popular Recipes
    • Asian
    • Curries
    • Quick Dinner Recipes
    • British Classic Recipes
    • BBQ
    • Roast Dinner
    • Street Food
    • Pasta
    Search For a Recipe

    Our Top Trending Recipes:

    • Crispy Sesame Chicken with a Sticky Asian Sauce
    • Honey Garlic Chicken
    • The Best Crispy Roast Potatoes
    • Cheesy Pasta Bake With Chicken And Bacon
    • Easy Chicken Curry
    • Easy Satay Sauce Recipe
    • Korean Fried Chicken
    • Creamy Tuna Pasta Bake

    FREE recipes direct to your inbox!

    Never miss a recipe and sign up for our completely FREE emails.

      Featured Recipes:

      • Chilli Con Carne
      • Traditional Lancashire Hotpot
      • Creamy Chicken Pot Pie
      • Egg Fried Rice
      • Korean Fried Chicken
      • Copycat Firecracker Chicken
      • Buffalo Chicken Pasta
      • Slow Cooker Spicy Chicken Curry
      As Featured On
      brit and co logo
      buzzfeed logo
      cheshire life logo
      country living logo
      beautiful home and life logo
      my fitness pal logo
      Neff logo
      The telegraph logo
      The Kitchn logo
      Vegetarian society logo

      Footer

      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

      DMCA.com Protection Status

      Most Recent Recipes

      • Roasted Vegetable Pasta
      • Crispy Orange Beef
      • Seafood Laksa
      • 20-Minute Butterbean and Chorizo Soup
      • Creamy Chicken and Mushroom One Pan Casserole

      Copyright © 2023 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions