Loaded with cinnamon, apples and plenty of crumble, thiscinnamon apple crumb cake is sweet, crumbly and all kinds of delicious. Ever soslightly dense, yet tender cake topped with a crunchy topping – yes please!
For best results, always weigh ingredients where a weight is provided
8 inch round spring form tin
Stand mixer or handheld electric mixer
Preheat the oven to 180C / 350F / 160C fan forced. Grease and line an 8 inch spring form cake tin.
FOR THE CRUMB TOPPING
Combine the flour, sugar, cinnamon and almonds in a bowl, then grate in the butter. Use a pastry cutter or your fingertips to gently blend it all together until clumping and there are no big pieces of butter visible.
FOR THE CAKE
Peel the apples, then quarter and remove the cores. Cut each quarter into 5-6 even slices. You'll need 2 ½ cups of sliced apples, which is about 2 ½ apples.
Cut ¾ of the slices in half again and set them aside separately to the full slices.
In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom and salt then set aside.
Beat together the butter and sugar until pale and creamy. Add the vanilla and and the eggs, one at a time, beating well between each.
Add half the flour mix and fold through. Fold through the sour cream and then finally the remaining flour mixture until just combined. Make sure not to overmix.
Fold through the smaller pieces of sliced apples.
Tip the thick batter into your prepared baking tin then spread to the edges and level out the top a little.
Scatter the crumb topping all over the top. Arrange the remaining slices of apple on top, nestling them down here and there under the crumble.
Bake for 40-50 minutes or until a toothpick comes out clean. Cool in the tin for 10 minutes and then transfer to a wire rack to cool completely.
Please take a moment to leave a comment & rating. It's appreciated and so helpful.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results, you should always weigh ingredients like flour and sugar. Kitchen scalesare relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
All ovens vary – test for doneness 5-8 minutes before the recipe suggests. It’s worth investing in an oven thermometer. They’re very cheap and it can live in your oven indefinitely.
This is quite a thick batter but don’t worry the apples and sour cream keep the cake moist. Super moist. I love this cake because it's loaded with apple and cinnamon flavour and is incredibly soft and moist.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.