Apple and cinnamon crumble cake

    1 hour 40 min

    This scrumptious cake has layers of spicy fruit and crumble and is delicious when served warm with cold vanilla ice cream. A great alternative to Christmas pudding.

    London, England, UK
    89 people made this

    Makes: 1 (25cm) round cake

    • For the cake
    • 3 large cooking apples
    • 1 teaspoon ground cinnamon
    • 250g butter, softened
    • 250g caster sugar
    • 4 eggs
    • 450g self raising flour
    • Topping
    • 175g demerara sugar
    • 125g plain flour
    • 1 1/2 teaspoons ground cinnamon
    • 115g butter

    Prep:30min  ›  Cook:1hr10min  ›  Ready in:1hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease a 25cm (10 in) round springform tin and line the base with baking parchment.
    2. For crumble topping, mix demerara sugar, flour and cinnamon in a bowl. Rub in butter and set aside.
    3. Peel and core apples and grate coarsely. Place in a bowl and add cinnamon. Set aside.
    4. Cream butter and caster sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Sift in half the flour, mix well, and add the remaining flour. Stir until smooth.
    5. Pour half the cake mixture evenly over the base of the cake tin. Spoon the apples on top and scatter over half of the crumble topping. Spread remaining cake mix over crumble and finally top with remaining crumble topping.
    6. Bake for 70 to 80 minutes. Leave to stand in tin for 5 minutes, then carefully remove the sides of the tin and transfer the cake to a wire rack to cool.


    You may use desiccated coconut in the crumble topping. If the cake browns too quickly, cover with foil.

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    Reviews in English (1)


    This a Mary Berry recipe and tastes absolutel delicious. I find many apple cakes too pudding-like, but this isn't at all. The demorara topping tops it off perfectly  -  12 Apr 2013