Go Back
–+ servings
Apple crumble cake on a piece of baking paper.

Easy Apple Crumble Cake

Bake the perfect moist and fluffy apple crumble cake with a crunchy crumble topping. Easy fall baking that’s delicately sweet and simple.
5 from 4 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 8 slices
Author: Deborah Rainford

Ingredients

For the Cake

  • 150 g (½ cup) butter, softened
  • 100 g (¾ cup) caster sugar
  • 30 g (2 tablespoon) light brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs + 1 egg yolk, room temperature
  • 200 g (1 ½ cups) plain flour
  • 50 g (½ cup) ground almonds
  • 2 teaspoons baking powder
  • 100 g (½ cup) Greek yoghurt or sour cream
  • 3 pink lady (or similar) apples, thinly sliced

For the Crumble Topping

  • 115 g (½ cup) butter, melted
  • 220 g (1 ⅔ cups) cups plain flour
  • 135 g (⅔ cup) cup caster sugar
  • 2 teaspoons ground cinnamon

Instructions

Prep the oven and tin:

  • Preheat the oven to 165ºC (330ºF). Line the bottom of a 20 cm (8-inch) cake tin with baking paper and grease the sides with butter or non-stick baking spray.

Make the cake batter:

  • In a medium bowl, cream together the butter, caster sugar, and brown sugar with an electric hand mixer until light and fluffy (about 3–4 minutes).
  • Beat in the vanilla, eggs, and extra yolk, one at a time, until well combined.
  • In a separate bowl, whisk together the plain flour, ground almonds, and baking powder.
  • Fold the dry mixture into the wet ingredients in two additions, alternating with the yogurt/sour cream. Start and finish with the dry ingredients. Mix gently until just combined — don’t overmix.

Assemble the cake:

  • Spread the batter evenly into the prepared tin.
  • Arrange the apple slices over the batter in a single, slightly overlapping layer.

Make the crumble topping:

  • In a medium bowl, mix the flour, sugar, and cinnamon.
  • Pour over the melted butter and stir with a spoon until large, crumbly clumps form.
  • Scatter evenly over the apples.

Bake:

  • Bake for 35–40 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs (not wet batter). Start checking at 30 minutes — don’t overbake.

Cool and serve:

  • Let the cake cool in the tin for 10–15 minutes before transferring to a wire rack. Serve warm or at room temperature.

Notes

  • Room-temperature ingredients: Make sure butter, eggs, and yoghurt are at room temp — this ensures the batter emulsifies properly, giving you a fluffier crumb.
  • Don’t skimp on the creaming stage: Beat the butter and sugars until really light and pale. This step incorporates air into the cake, which is what prevents it from becoming dense.
  • Choose the right apples: Firm, slightly tart apples (like Granny Smith, Braeburn, or Pink Lady) hold their shape and balance the sweetness. Softer apples can turn mushy.
  • Layer the apples neatly: Slight overlap is perfect. Too many layers of apple will weigh the cake down and stop it from rising properly.
  • Keep the crumble chunky: When mixing the topping, don’t overwork it. Bigger clumps = crunchier topping after baking.
  • Check early for doneness: Ovens vary. Start testing at 30 minutes — you’re aiming for a skewer with a few moist crumbs, not bone-dry.

Nutrition

Calories: 492kcal | Carbohydrates: 71g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 274mg | Potassium: 136mg | Fiber: 3g | Sugar: 32g | Vitamin A: 689IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 3mg
Loved this recipe?Check out @savvy.bites for more! Did You Make This Recipe? Please leave a comment below or pin it to your Pinterest account!