Name: Caramel apple crumble cake
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 8
Ingredients: 185g unsalted butter, softened; 1 cup brown sugar; 2 eggs; 1 cup self-raising flour; ¾ cup plain flour; 1 tsp ground ginger; 380g can caramel top'n'fill; 5 green apples, peeled, cored, 1cm slices; Icing sugar, whipped cream, to serve; Crumble; 2/3 cup brown sugar; ½ cup plain flour; ½ cup rolled oats; 1½ tsp mixed spice; 75g cold butter, chopped

Caramel apple crumble cake

Can't decide between a crumble or a cake? With this recipe, you don't have to choose!

Serves 8

Prep

20M

Cook

1H 10M

Total

1H 30M

Skip to Recipe

Use pears or a combination of apple and pears if preferred.

Looking for more delicious apple recipes?

Ingredients

185g unsalted butter, softened

1 cup brown sugar

2 eggs

1 cup self-raising flour

¾ cup plain flour

1 tsp ground ginger

380g can caramel top'n'fill

5 green apples, peeled, cored, 1cm slices

Icing sugar, whipped cream, to serve

Crumble

2/3 cup brown sugar

½ cup plain flour

½ cup rolled oats

1½ tsp mixed spice

75g cold butter, chopped

Method

Preheat oven to moderate, 180°C. Lightly grease and line a 22cm spring-form cake pan and place on an oven tray.

In a bowl of an electric mixer, beat butter and sugar together until creamy. Add eggs one at a time, beating well after each addition. Fold in combined sifted flours and ginger. Spoon mixture into pan, smoothing top. Bake 20 mins until golden.

Transfer caramel to a bowl and lightly whisk. Dollop one-third caramel gently over cake base. Top with apples, fanning and overlapping. Finish with remaining caramel. Bake 20 mins until starting to brown.

Crumble

In a bowl, combine sugar, flour, oats and spice. Using fingertips, rub in butter until mixture resembles breadcrumbs. Sprinkle over cake, bake 25-30 mins until topping is golden. Cool in pan.

Dust with icing sugar and serve in wedges with whipped cream.

You might also like:

Gluten-free apple and pecan cake

Apple and raisin crumble

Quick and easy apple pie

Sarah Murphy

Sarah began her career in the Australian food media industry 14 years ago. She is now the Food Editor for Better Homes and Gardens, Woman’s Day and Take 5 and loves creating clever and achievable recipes for readers (that will still impress too!)

Ingredients

Method

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