Apple crumble cake

Snap, Sizzle And Cook
8 servings Prep: 20 mins, Cooking: 50 mins
Rate this recipe
Serve with a huge dollop of cream.

By Food24 August 18 2015
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

200 g butter
145 g brown sugar
3 eggs — extra-large
280 g flour — self-raising
5 ml Robertson's bicarbonate of soda
250 ml LANCEWOOD® Buttermilk
385 g pie apples — tinned
Crumble topping:
50 g flour — cake
50 g castor sugar
60 g butter
25 g desiccated coconut
5 ml cinnamon — ground
Tap for ingredients
Tap for ingredients


Preheat the oven to 180°C.

Cream butter and sugar together well. Add the eggs, one at a time, beating well after each addition.

Sift the flour and bicarbonate of soda together and add, alternately with the buttermilk, to the creamed mixture. Spoon half the batter into a greased 23cm loose-bottomed round spring-form pan. Layer the apples on the top and cover with the remaining batter.

Combine all the ingredients and sprinkle over the top of the cake.
Bake in a preheated oven at 180 degrees Celsius for 40-50 minutes, or until the cake is done. Cool slightly in the pan and then remove carefully and place on a serving plate. Dust with icing sugar before serving.

Recipe reprinted with permission of Snap, Sizzle and Cook. To see more recipes, please click here.
To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.