Tuesday, April 2, 2013

Spiced Apple Crumble Cake - The Easter That Was!

Here is a recipe I am posting for my friend Caroline. I've made this cake a few times now and it's one that never disapoints.... We had inhaled most of our easter eggs by Sunday night and I thought, Thank goodness I am making this cake tomorrow to take to Carolines house!.....I was pretty sure I needed at least a 12 hour break from chocolate : )

So after a lovely relaxing long lunch we enjoyed this cake with fresh cream and icecream....you can never have enough of both!

This recipe comes from a cookbook called, Organic Cookbook (naturally good food) by Renee Elliott of Planet Organic and Eric Treuille and it has been my favourite one since I bought it over 10 years ago. It has great all round recipes, something for everyone and it even offers alternatives to most recipes.

Spiced Apple Crumble Cake


125g plain flour
60g raw sugar
90g butter (I use unsalted)


4 apples, sliced (thickish slices will result in slightly harder fruit while thinner slices will melt in the mouth)
1 tablespoon raw sugar
1 teaspoon ground cinnamon


175g plain flour
2 teaspoons baking powder
3 eggs
1 tablespoon milk
175g butter, softened (I ues unsalted)
175g raw sugar

Pre heat oven to 190C and line a cake tin with baking paper.

for the crumble, place the ingredients into a food processor and pulse until a coarse crumble. set aside.

for the fruit, combine apple slices and sugar and cinnamon in a bowl until evenly coated.

for tha cake. Sift flour and baking powder in a bowl and set aside. beat eggs with milk in a small bowl and set aside. In a large bowl beat the butter until light and creamy. gradually beat in the sugar a little at a time until all incorporated. Add the egg mix gradually, beating well each time. Fold in flour carefully.

Spread the mix evenly in the cake tin. Throw over the apples and then sprinkle over the crumble. The recipe states to cook for 1 hour or until cake has pulled away from the sides and the crumble is golden brown. For me it has always been more like 1 hour and 15 mins. Leave to cool in the tin for 15 mins before attempting to pull it out and serve. Enjoy fresh from the oven with lashings of cream and icecream!


Rhubarb and ginger - replace apples with 750g rhubarb cut into 1cm pieces. replace cinnamon with ground ginger. proceed as normal.

Blackberry and apple - reduce apples to 2 and add 250g blackberries. proceed as normal.

enjoy!  : )


  1. So this might be a silly question, but I have four quinces sitting on my window sill waiting to ripen and some recipe inspiration...any amazing quince recipes I can borrow? And how do i know when they are ripe? Lissx

    1. here is a good all round recipe: http://quincejam.blogspot.com.au/2011/05/quince-quirkcake.html It's also linked to how to stew them too. I tend to buy my quinces just very slightly green, once they have yellowed a little they are ready to go! If they are left too long the seeds inside go a little funny and the fruit starts to rot. My Grandmother loved quinces but we only ever had them stewed growing up, usually served with her own homemade custard - it was heaven! xxmaria