Craving something sweet and easy to make? This apple crumble cake is just the thing. It’s moist, full of flavour, and a great way to use up any extra apples you’ve got lying around. Whether you’re making it for a cosy afternoon treat or to impress friends, this cake is a hit. Plus, it stays fresh for days – if it lasts that long. The crumble on the top is my absolute fav.
Ingredients
- 2 eggs
- 180g caster sugar
- 220ml vegetable oil
- 200g plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp grate nutmeg
- 1/2 tsp ground gloves
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
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Crumble ingredients
- 75g plain flour
- 50g salted butter, chilled and diced
- 30g caster sugar
Instructions
- Before baking, prepare the crumble topping by putting 75g of plain flour in a bowl and rub the chilled butter into the flour with your fingers. It’s important that the butter is chilled, otherwise you’ll end up with a liquid.
- Once the crumble topping starts to resemble breadcrumbs, add in 30g of caster sugar, continuing to rub this through until you’re left with bigger bits of crumble.
- Spread the crumble over a tray, and put it in the fridge for a couple of hours to dry out.
- Once the crumble topping has dried out for a couple of hours, butter a large loaf tin (24cm x 10cm). Line with baking paper and preheat the oven to 200°C (Gas Mark 6).
- In a bowl, sift together the flour, salt, spices, and bicarbonate of soda. This helps to evenly distribute the dry ingredients and ensures a smooth batter. Set aside and crack on with the next bit.
- In a stand mixer, beat the eggs on low speed until slightly frothy. Gradually add the sugar, continuing to mix until it’s fully incorporated. Then, slowly pour in the oil, keeping the mixer running. Mix until the mixture is thick and pale, forming a light emulsion (think ‘paint’).
- Add the sifted flour mixture to the wet ingredients in the mixer. Mix briefly, just until combined. Be careful not to overmix. Gently fold in the chopped apples using a large spoon, ensuring they are evenly distributed throughout the batter.
- Spoon the batter into your prepared tins, smooth the tops, and sprinkle with crumble.
- Pop the tins in the oven, then lower the temperature to 170°C (Gas Mark 3). Bake for about an hour. The cake is ready when it’s risen, golden, and a skewer inserted into the centre comes out clean.
- Let the cake cool completely in the tin.
Notes
The Apple crumble cake is super moist and will stay fresh for 3-4 days on a wooden board, loosely covered with a cloth.
