Apple & Cinnamon Crumble Cake

The most gorgeously autumnal Apple & Cinnamon crumble topped cake. A butter-less sponge filled with tart and sweet apples and topped with deliciously crisp cinnamon crumble topping. Beautifully moist and light, and no fussy decorating. 

One of the best things about this sponge is that its completely butter-less, using oil and greek yoghurt as it’s fats, making it much healthier for you than a traditional sponge and keeping it super light which is the perfect compliment to the apples and sweet cinnamon topping.

Don’t over mix the mixture, wait for the ingredients to be combined and leave it there, emphasis on light and fluffy sponge without making the apple chunks mushy. The beauty of this cake is that its so simple and once its in the oven, the hard work is done. Simply combine the dry, add the apple to the dry ingredients, mix the wet and combine. It really can’t get much simpler than that.

Apple & Cinnamon Crumble Cake

A butter-less sponge filled with tart and sweet apples and topped with deliciously crisp cinnamon crumble topping. Beautifully moist and light, and no fussy decorating. Perfect to prep and throw in the oven last minute, because it's so low maintenance when it comes to decorating and assembling

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Prep Time 30 minutes mins

Cook Time 45 minutes mins

Course Dessert

Calories 370 kcal

Ingredients

  

• 210 g plain flour
• 2 tsp baking powder
• 1/5 tsp baking soda
• 150 g caster sugar
• 1 large red apple
• 2 large eggs
• 1 tsp vanilla extract
• 120 ml vegetable oil
• 120 ml plain greek yoghurt

Cinnamon Crumble Topping

• 50 g caster sugar
• 1 tsp ground cinnamon
• 1 tbsp unsalted butter melted

Sugar Glaze

• 30 g icing sugar
• 1/2 tbsp milk

Instructions

 

• 1. Preheat oven to 160 degrees fan and line/butter your cake tin. You'll only need 1 medium sized tin for this.
• 2. In a bowl or mixer, add flour, sugar, baking powder and baking soda and mix enough to combine.
• 3. Chop the apple into smallish chunks and add to the dry mixture.
• 4. In a separate bowl, add the eggs, vanilla, oil and yoghurt. Whisk lightly just to break up the egg yolks and combine. Don't worry if the oil and yoghurt don't combine nicely at first, just keep whisking.
• 5. Pour the wet mixture into the dry and whisk/mix till all ingredients are combined. Pour into cake tin and set to one side.
• 6. Combine the sugar and cinnamon for the crumble topping, and pour in melted butter. Whisk together until a soft, sand like texture forms.
• 7. Sprinkle the crumble topping over the cake mixture, make sure not to miss the edges.
• 8. Pop the cake in the oven for 35-45 minutes or until a skewer comes out clean. Transfer to a wire rack and allow to cool.
• 9. Combine the icing sugar and milk to form a runny icing. Once the cake has cooled enough to touch (looking for warm, not hot) then drizzle the icing over the sponge and allow to cool...if you can resist.

I’m a huge lover of all things autumn and this spiced apple cake is the warming, moist deliciousness I dream of when I think of autumn. I’ve always been more about the actual taste and texture of a cake rather than any fancy decorating so this is the kind of recipe I’d happily whip up week after week. Perfect to use up any apples past their prime and the greek yoghurt adds a protein punch thats always welcome during the winter. For an indulgent treat, try popping a slice of cake in the oven/micro to warm through and add cold vanilla ice cream..naughty but oh so nice.