Apple and Almond Crumble Cake


Delicious almond flecked cake… filled with sweet apples… topped with a crunchy cinnamon crumble…Need I say more?


Apple and almond crumble cake(recipe by Matthew Evans found in Good Weekend magazine, The Age)


150g butter, cold and diced

150g plain flour

80g brown sugar

40g caster sugar

1 teaspoon cinnamon


150g butter, softened

150g caster sugar

3 eggs

1 teaspoon vanilla extract

75g plain flour

1½ teaspoons baking powder

110g ground almonds (not almond meal)

2 medium golden delicious apples

  1. Preheat the oven to 180°C. Grease and line a 20 centimetre (8 inch) square cake tin with non-stick baking paper.I
  2. n a large bowl, rub the butter into the flour, sugars and cinnamon until you end up with a crumbly mixture (alternatively, you can use a food processor, but I like to use my hands – it takes longer, but it’s fun and there’s less washing up to do!). Place the crumble mix into the fridge while you prepare the cake.
  3. For the cake, using a hand held mixer, cream the butter and caster sugar until light and fluffy.
  4. Add the vanilla extract and eggs, one at a time, making sure you beat well between each addition.
  5. Gently fold through the flour, baking powder and almonds (don’t overmix or the cake will be tough). Spread the cake batter into your prepared tin.
  6. Core and peel the apples (you don’t have to peel them, personally I’m just not a big fan of apple skin). Cut the apples in half, then to quarters, then each piece in half again, then half one more time, ending up with 16 pieces from the one apple – hope you’re not confused). Layer the apple slices over the cake batter (try to really cover the mixture with the apple slices – if you don’t the batter may pop through the apples and the crumble mix).
  7. Sprinkle the crumble mix over the apple slices and bake for approximately 45 minutes. You can test to see if the cake is ready by inserting a skewer into the centre of the cake; if it comes out clean then it is ready. If there is still cake batter on your skewer, bake it a little longer.
  8. Remove the cake from the oven and allow to cool for 10 minutes inside the tin. Invert the cake onto a wire cake rack and allow to cool completely before serving (but cut yourself a piece when no one is looking). Serve with double cream.



4 Responses to “Apple and Almond Crumble Cake”

  1. 1 nat

    Yummmmmmmm………………………… *drools*

  2. No you definitely do not need to say more. Mind sending me a slice to enjoy with my coffee? Yum!

  3. 3 Tracey

    My birthday is coming up soon, can you do me a favour and bake me this cake?

  4. No need to say more :) Heaven! This apple cake sounds delicious :)

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