Okay, just pause for a second, will you? Let’s truly appreciate the sheer brilliance of smashing together apple crumble and cake. Seriously! Think about it: those warm, cinnamon-spiced apples all soft and jammy like in Nonna’s best crumble, topped with that buttery crunch, and nestled in a fluffy, tender cake? Mamma mia, it’s like the ultimate dessert power couple! My kids go absolutely nuts for this combo, and frankly, so do I (especially with a scoop of vanilla ice cream!). That’s exactly the magic we’re baking up today with this comforting apple crumble cake recipe UK style. It feels like a cozy hug straight from across the pond.
So, if you’re nodding along thinking, “Yes, please!” (and honestly, who wouldn’t be?), you are in exactly the right place. Forget choosing between cake or crumble – why not have both? I’m going to walk you through making this dream dessert, sharing my little tricks to make it easy and totally delicious. Get ready for your kitchen to smell amazing and prepare for rave reviews. This apple crumble cake recipe uk is one you’ll be making again and again, promise!
Why You’ll Love This Apple Crumble Cake
So, what’s the big deal? Why am I raving about this apple crumble cake recipe uk like my husband raves about obscure historical facts? It’s all about that incredible mashup of textures and tastes! You get the soul-warming comfort of a classic apple crumble – tender fruit, cozy spices, that irresistible buttery topping – perfectly married with the soft, light embrace of a beautiful cake. It’s nostalgic and exciting all at once! It takes two beloved desserts and creates something even more special. It’s incredibly satisfying to bake (smells like heaven!) and even better to eat. Perfect for a chilly Portland afternoon, a family get-together, or just because you deserve a treat. If you love apples, cake, and crumble, this recipe is basically your dessert soulmate.
Time to Assemble: What You’ll Need
Alright, bakers, let’s get our ingredients lined up! Nonna always said, “A prepared kitchen is a happy kitchen!” Getting everything measured out before you start mixing makes baking feel less like chaos and more like therapy. For this gorgeous apple crumble cake recipe uk, we need components for the cake itself, the lovely apple filling, and that crunchy, buttery crown. Let’s do a quick roll call.
For the Cake:
For the cake part, we need the usual suspects: flour (all-purpose is fine, or self-raising if you have it – just adjust baking powder accordingly!), sugar (granulated or caster works great), butter (softened to room temp, please! Makes mixing a breeze), eggs (also room temp!), and a splash of milk. Using room temperature ingredients really does help everything combine smoothly for a tender cake. These are the basics, the foundation of our delicious bake. You can learn more about the fundamentals in our guide to the main ingredients in cake.
For the Apple Filling:
Apples are the star here! I highly recommend baking apples like Bramley (if you can find them Stateside!) or Granny Smith – their tartness is perfect against the sweet cake and crumble. You’ll also need a bit of sugar (adjust depending on your apples), a knob of butter for richness, and those cozy spices – cinnamon is a must for me, maybe a pinch of nutmeg or allspice? Whatever makes your heart sing! These give our apple crumble cake recipe uk its warm, autumnal soul.
For the Crumble Topping:
And for the glorious crown! Plain (all-purpose) flour works perfectly here. You’ll also need sugar (granulated or brown sugar for extra caramel notes!) and COLD butter, cut into cubes. Cold butter is key – it helps create those lovely crumbly bits instead of melting into a paste. This topping is the finishing touch that makes our apple crumble cake recipe uk irresistible. Chef’s kiss !
Okay, ingredients assembled? Check! Let’s get baking!
The Baking Process: A Step-by-Step Guide
Alright, amici, aprons on! Time to turn these lovely ingredients into our spectacular apple crumble cake recipe uk. This is where the magic happens! Don’t worry, I’ll walk you through it. Put on some good music (maybe some Dean Martin?) and let’s bake together!
Preparing the Apples:
First, let’s prep those apples. Give ’em a good wash. Peel them if you like (I usually do for cakes, but leaving skins on adds texture – your call! We talk more about this skin-on/skin-off debate for crumbles here). Core them and chop them into nice, bite-sized chunks – not too big, not too small. Toss the apple pieces in a bowl with a bit of sugar (just enough to balance the tartness) and your chosen spices (cinnamon, nutmeg, etc.). Give it a gentle mix and set aside. Your kitchen should already be starting to smell amazing!
Making the Cake Batter:
Cake time! In a large bowl, cream that lovely room-temperature butter and sugar together until it’s pale and fluffy. This step whips air into the batter, which means a lighter cake! Use an electric mixer or some good old-fashioned muscle power. Beat in the eggs one by one, mixing well after each addition. Now, gently fold in the flour (and baking powder if needed) in a couple of additions, maybe alternating with a splash of milk if the batter seems too stiff. Mix just until combined – remember, overmixing makes cakes tough! We want tender perfection here. We cover more tips on getting that perfect texture in our guide on techniques for moist cake.
Assembling the Cake:
Let’s build this beauty! Grease and line your cake tin (a springform tin makes life easier later). Spoon about half the cake batter into the bottom and spread it evenly. Now, layer your spiced apple filling over the batter. Try to distribute it evenly! Finally, gently spoon the remaining cake batter over the apples, spreading it carefully to cover the fruit. Smooth the top gently.
Making the Crumble:
Time for the crowning glory! In a separate bowl, combine the flour and sugar for the crumble. Add the cold , cubed butter. Now, using just your fingertips, rub the butter into the flour mixture. Keep going until it looks like chunky breadcrumbs – some fine bits, some lovely bigger clumps. Don’t overwork it into a paste! Those little clumps of butter are key for a crunchy topping. (Want to know the real secret to good crumble? It’s cold butter and not over-mixing!). Sprinkle this glorious mixture evenly all over the top of your cake batter.
Baking the Cake:
Into the preheated oven it goes! Bake at around 350°F (180°C) for about 45-50 minutes. Keep an eye on it though – ovens vary! It’s done when the crumble topping is golden brown and a skewer inserted into the center of the cake part comes out clean. If the crumble starts browning too quickly, you can loosely tent the top with foil.
Cooling and Serving:
Patience, my friend! Let the cake cool in the tin for at least 10-15 minutes before even thinking about releasing it (especially if using a springform). Then, carefully transfer it to a wire rack to cool completely. This cake is divine served slightly warm with a dollop of vanilla custard (very British!), a scoop of vanilla ice cream, or just a drizzle of heavy cream. A dusting of powdered sugar or extra cinnamon looks pretty too. Bellissimo!
Looking for another take on apple crumb cake? Sally’s Baking Addiction has a lovely apple crumb cake recipe worth checking out!
Apple Crumble Cake Recipe UK: A Delicious Classic
Ingredients
For the Cake:
- 225 g Self-Raising Flour or plain flour with 1 tsp baking powder
- 225 g Caster Sugar
- 175 g Unsalted Butter softened
- 3 Large Eggs
- 4 tbsp Milk
For the Apple Filling:
- 500 g Apples Bramley or Granny Smith, peeled and chopped
- 2 tbsp Caster Sugar
- 1 tbsp Unsalted Butter
- 1 tsp Ground Cinnamon
- ½ tsp Ground Nutmeg
For the Crumble Topping:
- 175 g Plain Flour
- 100 g Caster Sugar
- 100 g Unsalted Butter cold and cubed
Instructions
- Prepare the Apples: Peel (optional), core, and chop the apples into small chunks. Toss with sugar, cinnamon, and nutmeg, and set aside.
- Make the Cake Batter: Cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then gently fold in the flour. Add a little milk if the batter is too thick.
- Assemble the Cake: Grease and line a springform cake tin. Spoon half the cake batter into the tin, then layer the apple filling evenly over the top. Spoon the remaining batter over the apples.
- Make the Crumble: In a separate bowl, rub together the flour, sugar, and cold butter with your fingertips until the mixture resembles breadcrumbs.
- Add Crumble: Sprinkle the crumble mixture over the cake batter
- Bake the Cake: Bake in a preheated oven at 180°C (350°F) for 45-50 minutes, or until a skewer inserted into the center comes out clean.
- Cool and Serve: Let the cake cool in the tin for 10-15 minutes before removing it and placing it on a wire rack to cool completely. Serve warm with custard, or cold with cream. Dust with icing sugar or cinnamon if desired.
Notes
- Use self-raising flour for a lighter texture (or add baking powder).
- Soften butter before creaming with sugar.
- Use Bramley or Granny Smith apples for a slightly tart flavor.
- Don’t overmix the cake batter.
- Use cold butter for the crumble topping.
- The crumble should resemble breadcrumbs with some larger pieces.
- Baking times may vary, so keep an eye on the cake.
- You can bake this in a slow cooker, but times will vary.
Expert Tips for Baking Success
Okay, you’ve got the recipe for this amazing apple crumble cake recipe uk, but let’s chat about those little extra touches that take it from “yum” to “MAMMA MIA, this is incredible!” These are my little nuggets of wisdom learned from years in my own cozy Portland kitchen.
Apple Choices:
As I mentioned, the apple type really matters! Bramley or Granny Smith give you that wonderful tartness that cuts through the sweetness beautifully. If you prefer sweeter apples, Honeycrisp or Fuji could work, but you might want to reduce the sugar in the filling slightly. The key is using a firm apple that won’t turn to complete applesauce during baking. Taste your apples first – it helps!
The Crumble Factor:
Don’t skimp on the crumble, and don’t be afraid of those lovely chunky bits! Use cold butter, work it in quickly with your fingertips, and stop when it looks like coarse meal with some pea-sized lumps. That texture is what gives you that satisfying crunch. If it looks like wet sand, you’ve gone too far! A little brown sugar mixed with the white sugar in the crumble adds a lovely caramel note too.
Baking Temperatures and Times:
Know your oven! They can be quirky little beasts. An oven thermometer is a cheap way to ensure accuracy. Keep an eye on the cake towards the end of baking – is the skewer clean? Is the top golden? Don’t rely solely on time. If you did want to try this in a slow cooker (yes, really!), you’d need to adapt – lower heat, longer time, maybe with a tea towel under the lid to catch condensation. But for the best texture, the oven is usually king for this one.
For another perspective from a UK culinary icon, check out Nigella Lawson’s take on apple crumble cake.
Frequently Asked Questions (FAQ)
Okay, let’s tackle those last few questions buzzing around about this yummy apple crumble cake recipe uk. Happy to help clear things up!
Q: How to make apple cake Mary Berry style?
A: While this isn’t Mary Berry’s exact recipe (as far as I know!), it captures her spirit! To make apple cake Mary Berry style generally means using classic techniques, good quality (but not overly fussy) ingredients, measuring accurately, and aiming for a reliable, delicious result. This recipe follows those principles! Focus on simple, good baking.
Q: What makes a homemade cake crumble?
A: Ah, the crumbly cake curse! Often, it’s an imbalance of ingredients. Usually too much flour, not enough fat (butter/oil), or sometimes over-mixing the batter can lead to a dry, crumbly texture. For this cake, the crumble topping is supposed to be crumbly, but the cake underneath shouldn’t fall apart! Check out our full guide if you often wonder what makes a homemade cake crumble .
Q: Can you leave the skin on apples for apple crumble (cake)?
A: Totally! Whether you can you leave the skin on apples for apple crumble (or this cake) is personal preference. Leaving the skin on adds a bit of color, fiber, and a slightly more rustic texture. Peeling gives a smoother filling. Both ways work, so you do you!
Q: What is the secret to good crumble?
A: Cold butter and your fingertips! The secret to good crumble is rubbing cold butter into the flour and sugar until you have a mix of fine crumbs and larger, pea-sized lumps. Don’t let the butter get warm and melty, and don’t overmix it into a paste. Those little lumps of butter create the perfect crunchy texture when baked!
Phew! Hope that helps! Now for the sweet conclusion…
Conclusion
So there you have it, my wonderful baking friends! All the secrets to making an absolutely divine apple crumble cake recipe uk style, right in your own kitchen. Isn’t it just the coziest, most wonderful bake? I truly hope you feel inspired and confident to give it a try. It’s easier than it looks, and the reward – that warm, spicy, crumbly, cakey slice of heaven – is SO worth it. My picky son even asks for seconds of this one, and my little chatterbox daughter loves helping sprinkle the crumble!
Remember to have fun with it, use good apples, don’t overmix, and enjoy the process (and maybe lick the bowl – I won’t tell!). Let me know how yours turns out in the comments below. Happy baking, everyone! Buon appetito!