Apples Again, A Compromise Cake – Apple Crumble Cake


So, a compromise cake? Mr Muffin loves his apple crumble and work loves my baking. We needed a bit of a lift at work so I promised some baking. Doing a crumble and a cake was great idea and it worked. This cake is not overly sweet, if you have a sweet tooth tip something on it or have a side of ice-cream . Carmel sauce would work well.

Our apples in New Zealand are outstanding at the moment. They are just so good. We had two bags in the fridge and so I did a mix of Braeburn and Granny Smith. This gives a bit of sweetness and a tang from the Grannies. We enjoyed this cake just after it was made but I thought it was better the next day.

Apple Crumble Cake -

  • Servings: 6-8
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120g butter melted and cooled
1/2c light brown sugar
1 1/2 Tsp cinnamon
1/2 Tsp salt
1c plain flour
1/2 c oats
1 c plain flour (or SR flour & omit baking powder & baking soda)
1 tsp baking powder
1/4 Tsp baking soda
1/4c granulated sugar
1 tsp cinnamon
1 tsp ground ginger
1/4 Tsp salt
1/3c milk
1/3c canola oil or substitute
1 large egg
1 tsp vanilla extract
2 -3 apples
Grease and line the base of a 8 inch (20cm) loose bottomed tin.
Heat oven to 180.
First the crumble topping, simply mix everything up until it forms crumbs. Leave somewhere safe.
For the cake –
Peel and thinly slice the apples
Mix flour, baking powder, baking soda, sugar, cinnamon, ginger and salt in a large bowl.
In a jug whisk egg and add oil, milk and vanilla. Stir until combined.
Add the wet to the dry and stir until just combined.
Place the cake mix on the base of the tin.
Layer apple slices on top.
Sprinkle crumble mix over the top and press lightly.
Bake until top is brown, around 40-45 mins
Cool in the tin and dust with icing sugar


We had apples, I had to make apple cake- work shout apple cake.

apple cake

First off- sorry about the lack of lovely photo. I took this one thinking I would come back and take a nice one but it never happened. I brought a bit home but that was eaten before I could make it look presentable. You have probably guessed by now, this cake recipe is a keeper.

This cake is what I would call a carrier cake, the batter like mix could carry most fruit. The apple worked well but my mind has gone to what else I could do, current favourtie is a cherry and cardamom. Summer fruit season is coming up here in the land of the long white cloud and I will try a few variations. I think roughly 3 cups of fruit would work.

I found this recipe on the food blogs of all food blogs, the go to that is Smitten Kitchen and she calls it, Mom’s Apple Cake. If you read the comments you will see it is actually a very traditional Jewish cake. It is rather different from the average cream and beat cake and the batter was rather odd. It works though and I already know that I will make it for Mr Muffin’s next work shout.

Apple Cake-

  • Servings: 8-10
  • Difficulty: easy
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My tweaks-

I used a 24cm loose bottom tin, this is a big cake.

I added 2 tsp ground ginger and 1 tsp ground cardamom.

It actually took the full 1 1/2 hours to cook, I had to cover it with foil to finish cooking.

6 apples
1 tablespoon cinnamon
5 tablespoons sugar

2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (optional)

Preheat oven to 180 degrees.

Grease a loose bottomed tin and line base with baking paper.

Peel, core and chop apples into chunks.

Toss with cinnamon and sugar and set aside.

Stir together flour, baking powder and salt in a large mixing bowl.

In a separate bowl, whisk together oil, orange juice, sugar and vanilla.

Mix wet ingredients into the dry ones, then add eggs, one at a time.

Scrape down the bowl to ensure all ingredients are incorporated, there may be flour hiding in pockets

Pour half of batter into prepared pan.

Spread half of apples over it.

Pour the remaining batter over the apples and arrange the remaining apples on top, juice can go on too.

Bake for about 1 1/2 hours, or until a tester comes out clean.

Cool completely before running knife between cake and pan and turning out.

OK, back to food, Mary Berry, Bakewell Tart and an Apple and Almond Cake

I have been putting this post off as I am waiting for a Mary Berry book to arrive. It isn’t here yet and I needed more cake so I tried out her Bakewell Tart. It had to be one of her recipes as the Apple and Almond cake a couple of weeks ago was a success and because, well, she is Mary Berry. If you have no idea who she is you must have never seen The Great British Bake Off of been alive in the 1970’s. She is kind of the UK version of Julia Child. My mums most used cook book was the Hamlyn All Colour Cook Book , I now have a copy. It is delightful and uses things such as bacon fat for cooking. The flapjacks are the bomb, I will make them soon and post a photo. I had to add the recipes as I am living in fear that they will be withdrawn from the net.

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Back to the cakes that I actually made. The first was the Almond and Apple cake.

I replaced 50g of the SR flour with ground almonds and also 1 tsp ground cinnamon. It gave more of an almond crust to the outside of the cake. This cake was lovely and could be served with custard or cream. I will use it as a base for other fruit and can imagine a plum versions. It was somewhere between a sponge cake and shortbread.

Almond and Apple Cake-

  • Servings: 4-6
  • Difficulty: easy
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225g self-raising flour (swap out 50g with ground almonds)
1 level tsp baking powder
225g caster sugar
2 large eggs
½ tsp almond extract
150g butter, melted
250g cooking apples, peeled and cored
1 tsp ground cinnamon
25g flaked almonds


    1. Preheat the oven to 160C/fan 140C/gas 3. Lightly grease a deep 20cm loose-bottomed cake tin.
    2. Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended, then beat for a minute.
    3. Spread half this mixture in the prepared tin. Thickly slice the apples and lay on top of the mixture in the tin, piling mostly towards the centre. Using 2 dessert spoons, roughly spoon the remaining mixture over the apples. This is an awkward thing to do, but just make sure that the mixture covers the centre well as it will spread out in the oven.
    4. Sprinkle with the flaked almonds.
    5. Bake in the preheated oven for 40-50 mins until golden and coming away from the sides of the tin.


Yesterday I made this beauty. The main change I made was to cover the whole top in icing. I mixed the icing sugar with boiling water to get an icing with a nice thickness and shine. This Bakewell Tart is good, oh so very good. In the spirit on Mary, I made the pastry by hand and it is good. This whole tart is good. I am almost upset at how easy this is to make. Things this good should never be this easy.

Bakewell Tart-

  • Servings: 4-6
  • Difficulty: easy
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For the shortcrust pastry

175g/6oz plain flour

75g/2½oz chilled butter

2-3 tbsp cold water

For the filling

1 tbsp raspberry jam

125g/4½oz butter

125g/4½oz caster sugar

125g/4½oz ground almonds

1 free-range egg, beaten

½ tsp almond extract

50g/1¾oz flaked almonds

For the icing

Preparation method

To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.

Roll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.Preheat the oven to 200C/400F/Gas 6 (180C fan).

Line the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.

For the filing, spread the base of the flan generously with raspberry jam.

Melt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.

Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

Meanwhile, sift the icing sugar into a bowl. Stir in cold water and transfer to a piping bag.

Once you have removed the tart from the oven, pipe the icing over the top, giving an informal zig zag effect or just smother as did.