Easy Apple Crumble Cake with Cinnamon Topping
A comforting one-pan cake that combines tender, moist sponge with spiced apples and a buttery crumble topping. This dessert bridges the gap between traditional cake and crumble, offering the soft crumb of baked cake with the textural contrast of cinnamon-sugar streusel. The apples soften into the batter during baking, creating pockets of gentle sweetness, while the crumble stays crisp and golden. Perfect for casual gatherings, afternoon tea, or weekend family dinners. What sets this version apart is the simplicity of the method and minimal equipment needed—no food processor required for the crumble. The vanilla-forward sponge lets the apples and warm spice shine without competing flavors. Bake it in about 45 minutes total and serve warm or at room temperature with cream, custard, or yogurt.
Ingredients
- 8 ½ tbsp butter, softened
- ⅝ cups superfine sugar
- 1 teaspoon vanilla extract
- 3 whole eggs, room temperature
- 2 cups all-purpose flourself-rising flour220g plain flour + 2tsp baking powder omitted from cake batterglutenfree alternative available
reduces overall baking powder to 0.5tsp total if using self-rising
Full guide → - 2 teaspoons baking powder
- 3 whole apples, thinly sliced
- 8 tbsp butter, melted
- 1 ¾ cups flourself-rising flour220g plain flour + 2tsp baking powder omitted from cake batterglutenfree alternative available
reduces overall baking powder to 0.5tsp total if using self-rising
Full guide → - ⅝ cups superfine sugar
- 2 teaspoons ground cinnamon
Instructions
- 1
Preheat the oven to 325°F and line the bottom of a 7.75" cake tin, greasing the sides with non-stick spray or butter.
- 2
Cream the softened butter and superfine sugar using an electric hand mixer until soft and fluffy.
- 3
Add vanilla extract and eggs, whisking until fully incorporated into the butter mixture.
- 4
In a separate bowl, mix the all-purpose flour and baking powder together.
- 5
Fold the dry ingredients into the egg and butter mixture, taking care not to overmix.
- 6
Spread the cake batter into the prepared tin and arrange the thinly sliced apples on top.
- 7
Melt the butter in a microwave or small saucepan over medium heat and set aside to cool for 5 minutes.
- 8
In a medium bowl, mix the flour, superfine sugar, and ground cinnamon with a wooden spoon or spatula.
- 9
Pour the cooled melted butter over the flour mixture and stir until a crumbly texture forms.
- 10
Scatter the crumble topping evenly over the apples and cake.
- 11
Bake in the preheated oven for about 35 minutes, until a skewer inserted into the cake comes out with only a few crumbs.
Tips
Ensure eggs are truly room temperature before mixing; cold eggs won't incorporate smoothly into the creamed butter and sugar, resulting in a curdled batter and denser crumb.
Don't overmix the batter after adding flour; stop folding as soon as no white streaks remain. Overworking develops gluten, toughening the cake and reducing its tender crumb.
Cool melted butter for 5 minutes before mixing with the crumble ingredients; hot butter will clump the flour instead of creating a sandy, distinct crumble texture.
Good to Know
Keep covered at room temperature for up to 2 days; refrigerate for up to 4 days. The crumble softens slightly but cake stays moist.
Prepare the crumble topping up to 8 hours ahead and refrigerate in a sealed container. Assemble and bake just before serving for the crispest topping.
Serve warm or at room temperature with whipped cream, vanilla custard, or Greek yogurt. Pairs well with hot tea or coffee.
Common Mistakes
Overmix the batter after adding flour to avoid a tough, dense crumb that lacks the tender, airy structure intended.
Skip cooling the melted butter to avoid hot spots in the crumble that create clumped sections instead of a uniform, sandy texture.
Don't preheat the oven to avoid uneven baking and a pale or sunken cake that doesn't rise properly.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
reduces overall baking powder to 0.5tsp total if using self-rising
Full guide →FAQ
Can I make this cake ahead of time?
Yes, bake the cake up to 2 days ahead and store covered at room temperature. The crumble topping will soften slightly but the cake stays moist. Refresh in a 150°C oven for 10 minutes before serving if you prefer a crisper topping.
What if I don't have caster sugar?
Substitute with light brown sugar in the same quantity; it will add molasses depth. Granulated sugar works too but reduces slight moisture. Whisk either alternative thoroughly into butter to ensure even incorporation and smooth creaming.
Can I freeze this apple crumble cake?
Yes, freeze for up to 3 months unwrapped, then wrapped in foil. Thaw at room temperature for 2-3 hours. The crumble may lose some crispness during freezing but the cake stays moist and tender. Refresh briefly in a warm oven if desired.