Apple Crumble Cake (Apfel Kuchen)
As one of my all-time favourite cakes, this Apple Crumble Cake (or Apfel Kuchen) is the perfect bake to welcome autumn. A soft, fluffy sponge layered with sweet apples and topped with a golden cinnamon crumble — then finished with a drizzle of vanilla icing. It’s just as lovely warm with a scoop of vanilla ice cream as it is cold with a cup of tea.
Servings: 16 slices
Calories: 320kcal
Cost: from 36p per portion
Ingredients
For the Crumble
- 200 g packed light brown sugar
- 100 g granulated sugar
- 1 tbsp ground cinnamon
- 1/2 tsp salt
- 225 g unsalted butter melted
- 325 g Plain Flour
For the Cake
- 325 g Plain Flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 170 g unsalted butter softened to room temperature
- 250 g granulated sugar
- 3 large eggs at room temperature
- 240 g full-fat sour cream
- 2 tsp pure vanilla extract
- 400 g peeled chopped apples I used Braeburn Apples (about 4 medium sized apples)
- 1/4 tsp ground cinnamon
Instructions
Preheat your oven
- Heat the oven to 170°C (350°F) and grease or line a 9x13 inch (approx. 23x33cm) baking tin with parchment paper.
Make the crumble topping
- In a medium bowl, mix the brown sugar, granulated sugar, cinnamon, and salt. Stir in the melted butter, then use a fork to mix in the flour until crumbles form. Don’t overmix — you want it crumbly, not doughy. Place in the fridge while you prepare the cake.
Prepare the cake batter
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl (or the bowl of a stand mixer), beat the butter and sugar together on high speed for about 3 minutes, until pale and fluffy. Scrape down the sides, then beat in the eggs, sour cream, and vanilla. It may look a little curdled — that’s fine!
Combine
- With the mixer on low, add the dry ingredients to the wet mix and stir until just combined. Avoid overmixing.
Add the apples
- Toss the chopped apples with the ground cinnamon, then spread the cake batter evenly into your prepared tin. Scatter the apples on top, followed by the crumble topping. Gently press the crumble down into the batter to help it stick.
Bake
- Bake for 45–55 minutes, or until a skewer inserted into the centre comes out clean. If the top starts browning too quickly, cover loosely with foil.
Cool and finish
- Remove from the oven and allow to cool in the tin for 30–45 minutes before slicing.
Optional icing
- Mix the icing sugar with milk until smooth and drizzle over the cooled cake if you’d like an extra touch of sweetness.
Serve and store
- Serve with ice cream or custard or enjoy cold with a cuppa. Store leftovers covered in the fridge for up to 5 days.
Notes
Apples: Braeburns or Cox’s work brilliantly for a balance of sweetness and tartness.
Storage: This cake freezes well – slice and freeze for up to 2 months.
Texture: For a softer crumble, use slightly less flour (around 300g).