Apple and Cinnamon Crumble-top Cake

Here is the recipe of the cake that convinced me apples are tasty :)

Recipe source: Everyday cookery,baking series

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Apple and Cinnamon Crumble-top Cake

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Course: Baking, Cakes and Bakes, Dessert, Sweets
Author: Maria Jose Martin


For the topping

  • 350 gms Eating apples (12 oz peeled )
  • 1 tbsp Lemon juice
  • 125 gms Self-raising flour (4 oz)
  • 1 tsp Ground cinnamon
  • 75 gms Butter (3 oz)
  • 75 gms Demerara sugar (3 oz)
  • 1 tbsp Milk

For the base

  • 125 gms Butter (4 oz)
  • 125 gms Caster sugar (4 oz )
  • 2 Medium eggs
  • 150 gms Self- raising flour (5 oz)


  • Preheat the oven to 180 degree/350F, 10 minutes before baking. Lightly oil and line the base of a 20.5cm/8inch deep round cake tin with baking paper.
  • Finely chop the apples and mix with the lemon juice. Reserve while making the cake. For the crumbling topping, sift the flour and cinnamon together into a large bowl. Rub the butter into the flour and cinnamon until the mixture resembles coarse breadcrumbs. Stir the sugar into the butter and flour mixture and reserve.
  • For the base,cream the butter and sugar together until light and fluffy. Gradually beat the eggs in a little at a time until all the egg has been added. Sift the flour and gently fold in with a metal spoon or rubber spatula. Spoon into the base of the prepared cake tin. Arrange the apple pieces on the top, then lightly stir the milk into the crumble mixture. Scatter the crumble mixture over the apples and bake in the preheated oven for 1 1/2 hours. Serve cold with Vanila icecream or custrad.
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Apple & cinnamon crumble top cake
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29 thoughts on “Apple and Cinnamon Crumble-top Cake”

  1. Hello Maria,

    Can’t help saying the same old thing your readers don’t seem to tire of saying. You’re doing a great job and your recipes are awesome! 

    I’ve so far tried two of them and they have been an instant hit! These were Dragon chicken and Chicken Paalucurry. Simply superb!!!

    Recently, one of my friends gave me a couple of jars of fresh home-made apple mousse. It’s just apples boiled and mashed. No extra sugar or anything else added. And I have been looking forward to using this to make an Apple Cinnamon cake ever since!

    Your recipe looks simple enough for me to dare trying :) , but I have a few doubts. What if I want to bake using normal flour (maida?) instead of self-raising flour? In that case I would need to add baking powder right? How much would be needed?

    And can I use normal sugar instead of the Caster sugar and Vanilla sugar instead of the Demerara sugar? I’m sorry about trying to make so many substitutions, but I don’t have too many options in terms of ingredients’ varieties. So please help me out.

    Looking forward to your reply!



    • Hi Sharon,

      Thank you! I should say I’m also never tired of hearing those comments, actually I love to hear them ;) Nice to know that the recipes you tried from here came out well.

      Yes, you can use plain flour instead of self raising. I think you need to add around 1 1/4 tsp of baking powder and 1/8-1/4 tsp of salt.

      Yes, you can use normal sugar instead of castor sugar. Also you can use vanilla sugar, only that the flavour is different.

      No need for saying sorry n all my dear :) Hope you get to try this sometime soon. happy baking!


      • Hello Maria!

        I’m glad to tell you that the cake was a success! Only thing is that the crumble on top kind of sunk into the batter. But still it tasted great! :) 

         Thank you! Hope you have a nice weekend :)



  2. Hi Maria,
    I’m a big fan of ur blog. Have tried several of ur recipes and they’ve all turned out great. Some questions about the apple crumble top cake. It tasted delicious, but my base cake was not as high as the one in ur pic. Why do u think that was so? And my cake sunk in the middle, I did not open the oven in between, so wat could be the reason?

    • Hi Smitha,

      Thanks dear! Nice to know that you like the recipes posted here :)

      About the base cake being not high as mine, I think it may be because you used a bigger size pan than mine. 

      There can be a number of reasons for the cake sinking in the middle… Please go through the below list & see whether any of these caused the problem. Hope it helps…

      Cakes will sink or fall because:1). Overbeating – too much air is incorporated into batter.2). Underbaking – Oven temperature too low and/or too short a baking time.3). Over or under measurement of liquid or under measurement of flour.4). Using too small or large of a baking pan.5). Moving or jarring cake before sufficiently baked or opening the oven door before cake sets.Note: Only open oven door if absolutely needed, one-half to three-quarter’s way through baking.6). The most common error has to do with the oven temperature. Make sure you have an oven thermometer to test your oven for accuracy.7). Depending on the recipe if you fold in egg whites, if not beaten fully or folded in too harshly, the cake could fall.8). Even creaming the butter and sugar too much or too little can cause problems.Source:

      • Thanks Maria, will keep these points in mind! By the way, tried your cinnamon tea cake yesterday….yummy!! :) Will be making again this weekend. Keep up the good work.

      • Thanks Maria, will keep these points in mind! By the way, tried your cinnamon tea cake yesterday….yummy!! :) Will be making again this weekend. Keep up the good work.

      • Thanks Maria, will keep these points in mind! By the way, tried your cinnamon tea cake yesterday….yummy!! :) Will be making again this weekend. Keep up the good work.

  3.  Hi Maria..hope you doing good. Feel like it’s been ages since your last post. Have bookmarked this recipe. But since I don’t have a weighing scale. Had a question…350gm apples would be equal to how many medium sized apples approximately..? Thanks a ton in advance…n Keep writing !

    • Hi Gayathri,

      Yeah its been ages, just lazying around ;) It will come to around 2 1/2 medium size apples. Hope you’ll like the cake. Please do let me know if you bake this, ok? Happy baking & All the best!


  4. Hi Maria,

    I am new to your site and I absolutely love it. All your recipes are so tempting that I have set out on trying each one of them daily. But I need your help. Ive been wanting to try baking for so long now and kept putting it off because I kind of felt it was something difficult. Your recipes make it look so simple.

    To start me off, could you please share with me how I need to measure the ingredients for cake making. You have mentioned some recipes in grams. How do I measure the same in cups. I tried to google it but got totally confused seeing the different measurements for the same thing. Hope I am making sense here. Could you help me please



    • Hi Marischa,

      Welcome to MariasMenu! Thank you so much for such a lovely comment :)

      About measuring the ingredients for cake, you can use t standard measuring cups & spoons or you can use a weighing scale (for measurements in grams).

      Please check out the following link, it gives the measurement of flour, sugar & butter in grams as well as cups.

      Hope this helps….As a starter may be you can try the butter cake recipe or 5 min cake recipe posted here.

      Happy baking :)

      Please do share your feedback also…

      All the best!!


      • Thanks Maria, I shall try and let you know how it turned out. How are you coping up now? Hope you are feeling much better and back to blogging with a bang. I guess, we all missed you here :)

  5. hi maria, your recipes r rlly tempting…..u wrote to sift the flour & gently fold in with a metal spoon or rubber spatula and spoon into the base of the prepared cake tin….and the rest of the part also….can u explain it nicely….
    and is thr any substitute for demarara sugar??
    love ur recipes….grt job….kp updated …

    • Hi Nithi,

      Thank you :)

      Sifting the flour means sieving (arikkuka) the flour. It helps in removing the lumps, if any, and also adds air to the flour which helps produce lighter cakes and pastries, and makes measurement more uniform. You can read more about it here:

      Folding in means gently mixing the flour with other ingredients. It has to be done softly without pressure. Once the batter is ready you need to transfer it to the prepared tin.

      By prepared tin, it means the tin is oiled or brushed with butter and lined with baking paper. Once the batter is transfered to the cake tin, you need to sprinkle the chopped apple pieces on top of that.

      After mixing the milk with the crumble mixture, spread that on top of the apple pieces.

      Hope its clear now….


  6. Remya dear, do try this cake, am sure you will enjoy it :) hope you made it and liked it too…waiting to hear from you. weight okke ethu kazhicha shesham kurakam ;)

  7. This one is so tempting.. we both are gaining weight like anythng… but cant resist trying this one :)… will be trying it sometime this week and let you know….

  8. Hi Khushboo

    Happy to hear that you liked the cake recipe.

    Since I haven’t made the cake without eggs, I am not sure about the best replacements/substitutes for eggs.

    However I can give you the links of some sites that gives you the details of egg substitutes and its usage. Hope that helps you.

    These are the links:

    Hope this helps you.

  9. Heyy, I loved your recipe of Apple Cinnamon Crumble, the only thing is We don’t eat Eggs.. could you please mail me a substitue of Egg for this recipe.. i am really keen to make it.
    Pls mail me on [email protected]


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