Cinnamon apple and pear crumble cake

    1 hour 30 min

    Really lovely and traditional pudding. So much easier with canned fruit and still tastes fully gourmet. Serve warm, or cold with a generous helping of creamy custard.

    15 people made this

    Serves: 12 

    • ½ (385g) tin sliced apples, drained
    • ½ (410g) tin pear quarters, drained
    • 2 teaspoons ground cinnamon
    • For the crumble
    • 90g butter
    • 120g self-raising flour
    • 60g caster sugar
    • For the cake mixture
    • 180g butter
    • 180g caster sugar
    • 150g self-raising flour
    • 50g ground almonds
    • 3 eggs
    • 1 1/2 tablespoons milk

    Prep:35min  ›  Cook:55min  ›  Ready in:1hr30min 

    1. Preheat the oven to 180 C / Gas 4. Grease and line the base of a 23cm round, deep cake tin. Cut the apples and pears into slices and toss with ½ the cinnamon and set aside.
    2. Crumble: Rub the 90g butter into the 120g flour with your fingertips until it resembles fine breadcrumbs. Add the remaining cinnamon and the 60g sugar; mix well and set aside.
    3. Cake: Beat the 180g butter and the 180g sugar in a large bowl until pale. Add the 150g self-raising flour, ground almonds, eggs and milk and beat until combined.
    4. Pour the mixture into the cake tin, place fruit slices on the top and sprinkle with the crumble mixture.
    5. Bake in the middle of the oven until firm and golden, 50 to 55 minutes. Cool in the tin before transferring to a wire rack.


    Nutritional Value per serving Calories: 413g Protein: 6g Carbohydrate: 46.7g Sugars: 28.6g Fat: 23.8g Saturated fat: 12.5g

    See it on my blog

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    Reviews in English (1)


    This cake was absolutely lovely. I used fresh pears and apples. I did fail to read the instructions so I put all of the cinnamon in with the fruit instead of holding some of it back for the crumble. It was still gorgeous. And am baking a couple more for our local charity cake stall.  -  26 Aug 2017