Apple Crumble Cake Recipe

Apple Crumble Cake Recipe – perfect pud or coffee morning cake

Beautifully moist spicy apple crumble cake recipe with a filling with af stewed apples and crunchy Crumble topping. A tasty treat for a coffee morning, winters dessert or just because with a brew.

When I cook this cake I’m reminded of the many time I baked with mum when I was little, sitting on the work top and smelling the cake batter as it wafted up for the mixer. It evokes warm memories of spices cooking, apples heating and licking the K beater on mums Kenwood Chef which had its own signature oily aroma as it was put through its paces. The kitchen was wood panel lined like a Swedish sauna (circa 1970s) and there was always a bustle of something good and home-cooked coming from it. Apple Crumble was one of the much loved dishes that came from the oven as well as mums Apple Cake. I’ve blurred a couple of mine and mums recipes here to combine a new family Winner at the table.

licking mixer


Cake batter

200g Butter

200g soft brown sugar

2 eggs

200g  self raising flour


50g sultanas

2 rounded tsp ground cinnamon

2 large Bramley apples

bramley apple


100g Plain flour

100g Butter

100g Demerara sugar

50g oats

1 tbsp ground cinnamon (we like a lotta cinnamon although you can half this if you prefer)



Address the Apples first, like ‘Howdy!’

Peel and core the apples, then slice to 2 or 3 mm thickness and place in a large pan

You have 2 choices at this point just to jazz it up

a) Sauté the apples, sultanas and cinnamon on a medium heat until soft but not mushy

Leave to one side to cool, there’s no need to add liquid

b) Slice finely and add a squeeze of lemon to stop them going brown and flatten cling film over them so the air doesn’t turn them


For the cake batter beat the butter, cinnamon and sugar till smooth and lighter in colour, this is when the air is incorporated to the mix

Lightly whisk the eggs to break up the albumen and add to the mix

Finally sift the flour to keep the mix light and airy

streusel cake

Assembly to oven

Prepare a cake tin by oiling and cutting a greaseproof non stick liner to fit

Carefully add 2/3 of the cake batter to the tin and level slightly

If you have chosen Apples A) gently smooth the apple mix over the batter without using lots of pressure

Or Apples B) layer the sliced apples and scatter sultanas and cinnamon

Add the final 1/3 of cake batter and level again

Bake 180oC for 25-30 minutes



When the cake is has been baking for 15 minutes, layer the crumble mix. This will bake and go golden on the top as the cake continues to cook for another 10 – 15 minutes.

Test the batter with a cocktail stick or skewer to ensure the dip is clean, if there is wet batter it needs another 5 minutes (and repeat if necessary as there is a lot of moisture)

Once removed from the oven let it cool at ambient temperature, not near an open window or this will cause condensation and make for a messy turn-out!

Great with clotted cream, custard or on its own with a strong brew.



Damson Gin – Norfolk Slow Food

Saturday afternoon saw us all out with an ever-growing pile of jumpers and tops on the freshly turned earth as the weather got warmer and we collected bags and boxes of sloes, damsons and blackberries – we even got some elderberries and hawthorns. Naturally we followed the law of the land pick no more than you need, leave some for the wild life and leave nothing but your footprints.

Our top tip for our Damson Gin – Norfolk Slow Food – Leave it to mature!!!

That’s the main instruction for making your own tonics for a cold winters night…. If you are a fan of slow food and Damson Gin read on .
There are various damson gin recipes, but the basics are the same. Some people prefer a much sweeter, more syrupy damson gin and add more sugar. I prefer the recipe below. Use good quality damsons, discard any bashed or bruised fruit and dicard the little stalks.

There are 2 methods of releasing the juice, you can either prick the skins a couple of time with a skewer/knife/cocktail stick or freeze and thaw then use – we’re fans of the latter. There’s a theory, certainly with sloes that they become sweeter or denser in flavour once you’ve had a frost (or freeze). Make sure you have sterilised your jar properly. After weighing, place the damson fruit into the jar, add the sugar and then the gin. Simples.


Give the jar a swirl every day until the sugar has fully dissolved. Cover the jar or place in a dark place – this will help keep the colour of the damsons, and give your damson gin a wonderful rich colour. Leave it for a minimum of three to four months, testing every month or so to see if a little more sugar is required. This wonderful damson gin concoction can be kept for almost a year, much longer than that and the fruit will disintegrate too much and spoil the taste of the liqueur. By Christmas the damson gin will be superb, and ready to savour with friends. Sample the damson gin from your jar now and then, when you are happy with the result, strain through a muslin cloth and re-bottle the damson gin. To be honest it’s pretty easy, your damson gin will be naturally clear and a beautiful rich colour.


What do you do with the damsons after bottling? Try a decadently rich Damson Crumble, some people even boil up into jams or preserves, but for me, I’m just delighted to sample the Damson Gin!


550g of fresh damsons
250g of granulated sugar
1L of gin

  1. Tip the fruit into a clean, sterilized jar with a wide neck – youll have trouble stuffing them into a very narrow-necked bottle. Pour in the sugar and top up with the gin.2. Seal and shake to encourage the sugar to start dissolving, then turn gently every few days for between 8 and 12 weeks before drinking.

Wise Woman Alert! Keep your empty gin bottle –  there’s nothing worse than scrambling around for a bottle when you’re are ready to strain and decant!

If you are going to keep the damson gin for more than 3 months, strain off the damsons. Don’t discard the used damsons: remove the stones, chop, and stew them with sugar for use in sweet pies, spoon over ice cream or add them to a fresh lot for an extra kick to jam or jelly. Most of the alcohol in the gin-soaked fruit will cook off, but some gin flavour will linger.

Try serving a small shot of damson gin with full-flavoured hard cheeses such as a tangy cheddar.

MMM-Mmmm bottoms up!

Apple & Blackberry Crumble crumble

Fruit Fall Bounty – Apple & Blackberry Crumble

One of my favourite things about the forthcoming season is the fruit fall that’s all around us. There is an abundant glut of bough heavy fruits and colourful berries about to explode with ripeness into our harvest. We’re fans of pick your own, foraging and the wee ones are dab hands at scrumping.. It’s a rite of passage I think…


Heavily scented fresh autumn apples and plump juicing blackberries are typically sweet buttery crumble territory, best served steaming with hot creamy custard.  Beautiful gentle green and blushed goosegogs, which make a stonking tart jam to have with wedges of crumbly Wensleydale. What about pears, plums, mulberries, damsons who also make great jams, perfect for filling cakes or tucking into cobblers, pies and puddings. There’s still sloes to come and quince next month – the former being a deadringer for a blueberry but so much better pricked and bathed languorously in Mothers Ruin. Who doesn’t love a warming nip of Sloe Gin when the days are short and glittering with frost? Quince is another perfect pair for savoury slices, cold cuts or cheeses.

Where shall we start? I’m going to share a couple of recipes for this season, tried and tested (and loved and finished by 3 menfolk of the house).

First up, a staple because if you don’t already make your own here’s our favourite plate scraper.

Scrumpers Tip: If you are all for free food make sure you dunk these in cold water for some time to see if any residents emerge from your bounty. Apples can be peeled, cored and quartered and popped in a freezer bag in the portion size you would cook in. I’ve never met a bunch of blackberries who didn’t need a good ‘rehoming’ – just sayin’.

Apple & Blackberry Crumble

A lot of what I cook for the family has my mothers air of ‘I just know’ about it so I’ve had to go slow and make notes as I go to get a recipe for something ‘I just do’.  I start with the crumble as it can sit and the apples don’t loiter very well, they get a brown tinge to them once they’re cut and the acid hits the air.

Apple & Blackberry Crumble topping:

12 oz plain flour (it works with Doves plain flour too)

6 oz butter (I like Willow particularly as it has a buttery taste and makes a subtle ‘chew’ to the top—not the sort you’ll lose a tooth in)

2 or 3 oz rolled oats

4oz Demerara sugar

Combine the flour and butter creating lots of lift when rubbing in. I pick up in the palm area and ‘drop’ it out through the fingertips, brushing it through my fingertips thumbs starting at small fingertips and working in. Once you have fine breadcrumbs you know you have the flour and butter combined, go a bit further with it and form a larger crumb. At this point add in the Demerara and oats and just rub a little to integrate it. This can sit to one side while you prep the fruit.


Fruit prep:

5 or 6 large Bramleys, peeled, cored and sliced

500g blackberries, if you are using these straight from a freezer stash of pre picked berries add a tablespoon of corn flour to the dish, they can be cooked from frozen and the corn flour makes a little sauce.

Allspice or sweet mixed spice – allspice is actually one large peppercorn like berry that comes from India and has a many hued flvour, cinnamon meets cloves suggled with nutmeg and pepper.  Read more here


Place your prepped fruit in a suitable baking dish, I use a family lasagne dish, our crockery is pulling double duty in our galley. Sprinkle a couple of tablespoons of Demerara and a teaspoon o f allspice or sweet mixed spice—it gives a lovely heady aroma as it’s cooking along with the berry juices. Tip the crumble over the fruits and level slightly.

Depending on your dish type it could be 25—45 mins cooking at 180c. I usually stick mine in the oven during the main cook mid week. On a Sunday it goes in once everyone’s plated up, then we take our time until our golden Apple & Blackberry Crumble is ready..

Serve with double cream for a rib sticking treat or custard or half fat crème fraiche for a lighter touch.

Bon appétit!

Apple & Blackberry Crumble crumble



Easter Edibles

Easter is upon us once more and so are the Easter holidays for the mini family members. For us it’s a visit to Bonny Wee Scotch and days of activity, eating and adventures.   So School’s Out and maybe you’ll have the folks over or just hear the immortal sing-song words from the hungry little people ‘I want something to eaaat!’   Fear not, I shall help you become Mistress of the Baking Tins, I have a rescue plan. If you are a pro or just giving it a bash I’ve a couple of recipes to keep the wee folk occupied – and they’re a *bit* healthy too..


 Simnel Brownies* adapted from Baking

Totally girdle busting chocolate richness, fudgy and rich it’s not one for the faint hearted! Please note this recipe has magical properties in that it has the ability to shrink clothes if enough is consumed.


100g Dried mixed fruits (I used our favourite Holland & Barrett Luxury Berry Mix which is amazing – an interesting collection of raisins, dried blueberries, golden-berries (dried physallis), golden raisins and dried cranberries. If this is a bit off the wall then go for the original or regular dried fruit.

1tsp Cinnamon

½tsp Nutmeg                                                  ½tsp Sea salt

50ml Brandy or orange juice                          110g Butter (unsalted)

260g Unrefined light muscovado sugar         75g Golden syrup

300g Dark chocolate                                       4 Egg(s) (free range) medium

80g Plain white flour                                      75g Marzipan ready to roll

Pre heat the oven to 190°C (170°C fan, 325°F, gas mark 3).

Soak the fruits in the brandy or orange juice with the spices and salt over night, although I have cheated by juicing and soaking the fruit while all the other bits are going on.


In a large saucepan, melt the butter, light muscovado and syrup until smooth and glossy.

Remove from the heat and stir in the chocolate, mixing until all the chocolate has fully melted.

Whisk the eggs lightly and add to the chocolate mixture stirring well. Now add the soaked fruits and flour – I know, it looks a very small amount of flour but all is as it should be – trust me

Pour in to a parchment paper lined baking tin 8” square.

My favourite bit – hand roll the all the marzipan into smallish balls and if the small folk are helping this is their moment! Bombs away and drop them over the top of the brownie then finish with the dark muscovado sprinkled over the top.


Bake for 20 -30 minutes until it’s just beginning to set but is still soft in the middle.

Remove from the oven, cool completely then chill in the fridge overnight. (Again we had a moment of Cheatsville and cut into them the same day so tantalising was their aroma)

Turn out of the tin and cut into squares. Serve at room temperature. These amazing brownies will keep for 7 days in an airtight container.


Sticky Bunny Cake from BBC Good Food

Prep: 30 mins Cook: 1 hr, 10 mins plus cooling  – Makes 10-12 slices

A sticky and delicious sponge with an unusual decorative candied carrot topping – enjoy a slice with a cup of coffee or tea


200g light soft brown sugar                         150ml light rapeseed oil

100g natural yogurt                                        3 large eggs

2 tsp vanilla extract                                        300g self-raising flour

zest 3 oranges, juice of 2 (save juice of last orange for the carrots, below)

1 tbsp mixed spice                                         1 tsp ground cinnamon

250g coarsely grated carrots                       crème fraîche, to serve (optional)

 For the caramelised carrots

225-250g small or baby carrots, peeled and halved lengthways

juice of 1 orange (from cake ingredients)     25g butter

4 tbsp light soft brown sugar

Put the carrots in a saucepan so they can sit in just about a single layer. Add the orange juice, butter, sugar and enough water to cover the tops of the carrots by just 1cm. Bring it to the boil, then cook until the water has almost evaporated and the carrots are left in a sticky syrup – you may want to reduce the heat if the liquid looks more syrupy, and go a little slower at the end so the carrots don’t catch. These can be made up to 1 day ahead.

Heat oven to 160C/140C fan/gas 3. Grease a 23cm cake tin. Lift the candied carrots from the pan and syrup, and arrange in the base of the tin, cut-side down. Keep the pan and syrup for later.

Whisk together the 200g brown sugar, the oil, yogurt, eggs, vanilla and zest from 2 oranges. Mix the flour, mixed spice, cinnamon and grated carrot in a big mixing bowl. Stir in the whisked mixture until smooth, then spoon over the carrots in the tin – now’s the time to add your rabbit.


Too cute!  Don’t do it, instead bake for 45-50 mins until a skewer poked in comes out clean. Cool in the tin for 20 mins.

Meanwhile, add the orange juice to the syrup pan with the 3 tbsp brown sugar. Simmer together until slightly reduced, then stir in the remaining zest.

Turn the cake out onto a plate and spoon over the syrup. Eat just warm or at room temperature with more yogurt or crème fraîche.

easter carrot cake

I hope you have a lovely Easter break what ever you get up to.  Buns of Fun is away until 13th April but you can still email me on
x Emma