Apple and Cinnamon Crumble Cake

To make the topping in a food processor, add all the ingredients and process for a few seconds until the mixture resembles breadcrumbs. You can also grate the apples using the grating disc. If you don't have a 25 cm (10 in) round tin you can use 20 cm (8 in) square cake tin.


makes 1 cake
3 large cooking apples
2.5 ml (1/2 tsp) ground cinnamon
250 g (9 oz) 1 cup butter
250 g (9 oz) 1 1/4 cups caster sugar
4 eggs
450 g (1 lb) 4 cups self-raising flour

for the crumble topping

175 g (6 oz) 3/4 cup demerara sugar
125 g (4 1/4 oz) 1 1/4 cups plain flour
5 ml (1 tsp) ground cinnamon
65 g (2 1/2 oz) about 4 1/2 tbsp desiccated coconut
115 g (4 oz) 1/2 cup butter


1. Preheat the oven to 180°C (350°F) Gas 4. Grease a 25 cm (10 in) round cake tin and line the base with greaseproof paper. To make the crumble topping, mix together the sugar, flour, cinnamon and coconut in a bowl, then rub in the butter with your fingertips and set aside.

2. Peel and core the apples, then grate them coarsely. Place them in a bowl, sprinkle with the cinnamon and set aside.

3. Cream the butter and sugar in a bowl with an electric mixer, until light and fluffy. Beat in the eggs, one at a time, beating well after each addition.

4. Sift in half the flour, mix well, then add the remaining flour and stir until smooth.

5. Spread half the cake mixture evenly over the base of the prepared tin. Spoon the apples on top and scatter over half the crumble topping.

6. Spread the remaining cake mixture over the crumble and finally top with the remaining crumble topping.

7. Bake for 1 hour 10 minutes - 1 hour 20 minutes, covering the cake with foil if it browns too quickly. Leave in the tin for about 5 minutes, before turning out on to a wire rack. Once cool, cut into slices to serve.

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