This Apple Crumble Traybake Cake is a super cosy sheet cake to make during autumn or fall, or any cold weather really! It really captures the flavours of the season with a golden brown sugar sponge, stewed spiced apple filling and cinnamon buttercream. It's packed with so many lovely textures too - light sponge, soft apples, silky buttercream and a crunchy crumble topping. You can even level up this cake by enjoying it with custard or ice cream!

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Ingredient Tips & Equipment Information

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.
I used unsalted butter for the buttercream and the crumble topping, for the cake I used a baking spread.
Mixed spice is a British spice blend containing cinnamon, coriander seed, nutmeg, clove, pimento and ginger. If you can't get hold of it, you can use a mix of ginger, nutmeg and cinnamon, or use a Pumpkin Spice mix instead.
I really recommend using light brown soft sugar if you can, as it gives the cake and the stewed apples a lovely caramel flavour. But if you can't get hold of it, you can use golden caster sugar or regular caster sugar (superfine sugar) instead.
You will need a 12" x 9" traybake tin for this recipe. However, if you want to make it in a 9" square tin, check the recipe notes for the ingredient details.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Apple Crumble Traybake Cake

Make the stewed apples and crumble topping first so that they can cool down. For the stewed apples, heat the apples, light brown sugar, cornflour, cinnamon and mixed spice in a pan on a low heat, cover with a lid and cook until soft (10-15 minutes). For the crumble topping, mix the ingredients together and spread out on a baking tray, bake until golden. Leave both things to cool before adding them to the cake.

For the cake, mix together the light brown soft sugar and butter until fluffy. Then add the eggs and milk, and mix in. Next add the cinnamon, mixed spice and self raising flour and mix in gently.

Spread the mixture out into the tin and bake the cake for 25-30 minutes or until a thin skewer inserted in the centre comes out clean. Leave to cool fully. To make the buttercream, mix butter, icing sugar, cinnamon and milk together until smooth. Spread it over the cake, the add the stewed apples on top, then sprinkle the crumble all over.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long does the cake last for and can you freeze it?

The cake will last for 3-4 days in an airtight container in a cool place. You can freeze the cake, the stewed apples and the buttercream separately too. To freeze them separately, wrap the cake well in cling film or put it in an airtight container. The buttercream and stewed apples can be frozen in tupperware. To freeze the cake decorated, freeze on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cake out of the freezer to defrost, as if it defrosts with it still on it could damage the appearance of the buttercream. The crumble will freeze, but will loose it's crunch.

Can you make this cake with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 2 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour.

Can this cake be made gluten free?

Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 2 teaspoons baking powder. You may also like to add ½ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

Can this cake be made dairy free?

For a dairy free version, use a dairy free baking spread and dairy free milk for the cake. For the buttercream and the crumble you will need a dairy free butter alternative. I recommend Flora Plant or the Stork Baking Block for the buttercream, as they give the best texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

What kind of apples should you use?

I have used Jazz and Pink Lady apples to make this cake, but any sweet eating apples will work.

What size tin do you need for this cake?

This recipe is best made in a 12" x 9" (36.5cm x 26cm) traybake tin with deep sides (4cm or 1.5"). However, if you'd prefer to make it in a smaller 9" square tin, check the recipe card notes section for details on how to change the measurements and baking time.

Do you need an electric mixer to make this recipe?

While you can absolutely make this recipe with a wooden spoon and some elbow grease, I do recommend using an electric mixer for the best results. The cake will be lighter and fluffier when made with an electric mixer. The buttercream will also be smoother. You don't have to use an expensive stand mixer either, you can get electric hand whisks for as little as £10!

How many people does this cake serve?

It completely depends how you slice it up, which is great because it makes this such a versatile cake for parties and gatherings. I love a big chunk of cake so I cut it into 12 slices, but for a party you may prefer to cut it into smaller slices so it feeds more people. You can cut into 16 slices, or even 24 slices.

Can this recipe be made into a larger cake or cupcakes?

Yes - check out my Apple Crumble Cake and Apple Crumble Cupcakes recipes for details.

More tips for making the Apple Crumble Traybake Cake:

The crumble is lovely and crunchy, but it will eventually go soft after being in contact with the moist buttercream and stewed apple. So sprinkle it on right before serving, or as close to serving as possible to retain the crunch.
I spread the buttercream onto the cake, but you could pipe it on if you prefer.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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