Apple and Cinnamon Crumble Cake Recipe

This apple and cinnamon crumble cake recipe is perfect for late summer picnics and morning coffee or afternoon tea on autumn days.  It's delicious eaten warm with a cup of tea or you could even serve it with lashings of creamy custard as a pudding.  (Variations include pear and berries, see the cook's tip below.)

Apple and Cinnamon Crumble Cake

Makes a 20cm (8in) cake (16 slices)


70g jumbo organic oats, we used White's Oats
3 red skinned apples
200g self-raising flour
1 ½ tsp ground cinnamon
½ tsp salt
225g demerara sugar
50g raisins
125g butter, melted
2 large eggs, beaten
175ml milk
125g granola, e.g. Hazelnut, Almond & Honey granola
Icing sugar to dust (optional)


1. Preheat the oven to 180C/fan oven 160*C/gas mark 4.  Grease and line an 8in/20cm square cake tin.

2.. Sift the flour into a large bowl and stir in the oats, cinnamon, salt, sugar and raisins.  Core and coarsely grate 1 apple.

4. Beat in the melted butter, eggs, milk and grated apple.

5. Pour the batter into the prepared tin.  Scatter over the granola.

6. Quarter, core and slice the remaining apples and scatter randomly over the top of the cake, pushing them into the cake mixture slightly.

7. Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted into the centre of the cake comes out clean.

8. Allow the cake to cool before dusting with icing sugar if liked, and cutting into 16 squares.

Cook's tip:

This cake mixture works well with pears to replace the apple. Or make up the cake mixture and omit the apple slices for the topping and replace with 150g (5oz) blackberries or raspberries or blueberries.

More apple and pear recipes:

Stewed Fruit
Spiced Apple Cake
Pear and Blueberry Overnight Oats
Spiced Pear and Apricot Frangipane Cake
Sticky Gingerbread Puddings with Toffee Pear Sauce
Savoury Watercress Scones with Goat's Cheese Mousse and Pear Chutney

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Recipe c/o White's Oats