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Apple Crumble Cake

Apple Crumble Cake

Spiced brown sugar sponge with a stewed apple filling, cinnamon buttercream and crunchy crumble topping
Course Dessert
Cuisine British
Keyword Cake
Prep Time 1 hour
Cook Time 1 hour 5 minutes
Total Time 2 hours 5 minutes
Servings 12
Calories 805kcal
Author thebakingexplorer


For the stewed apples

  • 5 Apples medium sized, regular eating apples (roughly 600g before peeling/chopping)
  • 75 g Light brown soft sugar
  • 1 ½ tsp Cinnamon
  • ¾ tsp Mixed spice
  • 2 ½ tsp Cornflour (cornstarch)

For the crumble topping

  • 25 g Butter
  • 15 g Light brown soft sugar
  • 35 g Plain flour
  • ¼ tsp Cinnamon

For the cake

  • 350 g Butter or baking spread softened, unsalted
  • 350 g Light brown soft sugar
  • 6 Eggs large
  • 1 tbsp Milk
  • 350 g Self raising flour
  • 1 tsp Cinnamon
  • 1 tsp Mixed spice

For the buttercream

  • 200 g Butter softened, unsalted
  • 400 g Icing sugar
  • 1 ½ tsp Cinnamon
  • 1-2 tbsp Milk


  • To make the apple filling, peel and core the apples, then chop into small chunks. Add to a pan on a low heat along with the light brown sugar, cornflour, cinnamon and mixed spice, and stir together
  • Cover with a pan lid, and cook the apple for 10-15 minutes until soft
  • Remove from the heat and leave to cool completely
  • To make the crumble topping, pre-heat your oven to 180C Fan/200C/375F/Gas Mark 5, and line a baking tray with baking paper
  • Put the plain flour, light brown soft sugar and cinnamon into a bowl and stir together
  • Add the butter and use your fingers to rub the butter into the dry ingredients until it resembles breadcrumbs. You can also use a fork to do this
  • Spread it out onto a lined baking tray and bake for 10-15 minutes until it is golden and feels firmer to the touch (it will firm up more as it cools)
  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins (that are at least 2" deep)
  • To make the cake, mix together the butter and sugar, ideally using an electric mixer, until smooth and fluffy
  • Add the eggs and milk, and whisk well
  • Then gently whisk in the self raising flour, cinnamon and mixed spice
  • Divide the mixture between the tins, use scales for accuracy if you like
  • Bake them for 35-40 minutes or until a thin skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks
  • Make the buttercream by mixing together the butter, cinnamon, icing sugar and milk, and mix until smooth. For best results do this with an electric whisk. If the buttercream is too stiff you can add a little more milk
  • If the cakes have domed on top, level them off with a cake leveller or a sharp knife
  • Put one of the sponges on your plate or cake stand and pipe small rosettes of buttercream around the edge
  • Then spread a thin layer of buttercream in the centre, and add half of the stewed apple mix over the top
  • Add the other sponge on top and pipe larger rosettes around the edge of the cake, and smaller ones in the centre
  • Fill the centre with the remaining stewed apple, and add the crumble topping all over the top of the cake - or wait and do this later if not serving immediately as it will go softer from being in contact with the buttercream after a little while
  • Store in an airtight container in a cool place, eat leftovers within 3 days


  • 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, Ginger. If you can't get hold of it, 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.
  • 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.


Calories: 805kcal | Carbohydrates: 105g | Protein: 7g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 185mg | Sodium: 387mg | Potassium: 213mg | Fiber: 3g | Sugar: 76g | Vitamin A: 1365IU | Vitamin C: 4mg | Calcium: 76mg | Iron: 1mg