Monday, 23 April 2012

Apple and Chocolate Crumble Cake

This cake is a combination of a traditional crumble and an apple cake. It may not be the most delicate, but it is packed with rich flavour and a range of textures. It's also a great one to serve warm with custard or cream, which makes it perfect for when friends or family visit. I've put some chopped up chocolate in my crumble mix for a little surprise, but you can leave it out if want. I've also used a bit of still cider to lift the apple flavour, although you can play around if you have other ideas. Apple brandy, or even just a nice apple juice would work equally well.

Prep Time: 20 Mins
Baking Time: 60 Mins

75g Unsalted Butter (Softened)
150g Plain Flour
100g Light Muscovado Sugar
100g Dark Chocolate (Finely Chopped)

200g Light Muscovado Sugar
200g Unsalted Butter (Softened)
4 Medium Eggs 
1tsp Cinnamon
2tbsp Still Cider
225g Plain Flour
1tsp Baking Powder
3 Good Sized Dessert Apples

Preheat the oven to 180C/350F/Gas 4 and grease/line the base of a 23cm springform tin. In a bowl rub together the 75g of butter with the 150g of flour, then tip in the sugar and chocolate. Crumble through with your fingers, until you are left with a mixture resembling lumpy breadcrumbs, then leave to one side.

For the cake itself cream together the butter and sugar, then beat in the eggs one at a time. Stir through the cinnamon and the cider, then sift in the plain flour with the baking powder. Mix it all together, until you are left with a smooth batter. Peel and core your apples, roughly chop two of them and grate the third. Fold all the apples through you cake mixture, then spoon into the tin and smooth over the top so it's even. Take your crumble mixture and scatter it evenly over the top of the cake. Using your fingers gently work the crumble mixture to the edges of the cake, being careful not to press down or compact the top. Place in the centre of the oven for 60 minutes, until a metal skewer can be cleanly removed from the middle. When you're satisfied, remove from the oven and leave in the tin until warm. Remove from the tin and serve either on it's own, or with cream, custard, even ice cream!


  1. Mmmm, sounds delicious - love a good crumble and sure I'd love crumble cake, especially with chocolate which I heartily approve of. I used to make a blackcurrant version which was called Blackcurrant Buckle.