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Apple Crumble Cake

Apple Crumble Cake

Photo: Natalie Levin

Apple Crumble Cake 

Quantity: 22 cm round cake
Time: 1 hour
Difficulty: easy

For the cake:
150 grams soft butter
150 grams (3/4 cup) sugar
50 ml. (3 tbsp.) maple syrup
Pinch of salt
1 tsp. vanilla extract
3 large eggs
200 ml. sour cream
60 ml. milk
30 grams (3 tbsp.) whole oats
210 grans all-purpose flour
10 grams (2 tsp.) baking powder
5-6 granny smith apples, peeled and diced

For the crumble:
100 grams (3/4 cup) all-purpose flour
100 grams cold butter, cut into cubes
70 grams (1/3 cup) light brown sugar
25 grams (1/4) whole oats

Icing sugar for decoration


  1. Preheat oven to 170c degrees and grease the pan.
  2. In a bowl of an electric mixer with a paddle attachment, put butter, sugar, maple, salt and vanilla and blend at high speed until the mixture is creamy.
  3. Add eggs one at a time, while mixing between additions until blended.
  4. Add sour cream, milk and oatmeal and mix until incorporated.
  5. Add flour and baking powder and mix just until the mixture smooth and thick.
  6. Add diced apples and stir until evenly dispersed in the batter.
  7. Pour the mixture in the pan and level the top.
  8. Crumble: in a medium a bowl put flour, butter, sugar and oatmeal and mix with your hands until the mixture is crumbly.
  9. Sprinkle the crumbs evenly over the cake.
  10. Bake for about 45-60 minutes or until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs.
  11. Cool completely at room temperature.
  12. Sprinkle with powdered sugar and serve.


  • Serve the cake at room temperature.
  • Keep the cake in a closed container in the refrigerator for up to 4-5 days.
  • You can use pears instead of apples.
  • You can use shredded coconut or chopped nuts instead of whole oats.

Photo: Natalie Levin

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