This beautiful moist and crumbly apple crumble cake is the best way to use up apples while creating a delicious cake. The chunky apple pieces in the cake add a bite and keep the cake moist. The crumble topping, or streusel topping, adds a crisp texture to the top of the cake, making it extra special.
Put the flour, butter and sugar in a bowl and rub together using your fingers and thumbs to form crumbs.
When the crumbs are made, stir in the cinnamon and put the bowl to one side.
Making the cake
Preheat the oven to 180º/160ºfan
In a bowl cream together the sugar and the butter.
Add the eggs and mix in well.
Sieve in the flour, baking powder, cinnamon and ginger in the bowl and mix.
Peel and chop the apple into 1cm cubes.
Mix in well. Add a little extra flour if the mixture turns too wet.
Spoon the mix into the prepared tin and cover with the crumble mix.
Bake for 30-40 minutes until the crumble starts turning golden brown and when there is no mixture on a cake tester. If it's not cooked give it a few more minutes and test again.
Allow to cool in the tin for about 10 minutes then take out of the tin and transfer to a cooling wrack or plate. I love this cake when it’s still warm. It is nice with a little custard or cream.
Video
Notes
Store in an air-tight container in a cool place and it will last about 3 days.
As a variation, you can add blackberries or raspberries.
Best served with a drizzle of cream if cold, if still warm a scoop of ice cream works very well.
If you use Bramley apple cut the pieces a little smaller.