Spiced Apple and Walnut Crumble Cake
This versatile cake can be enjoyed cold as a traditional cake or served warm for dessert. Fabulous with vanilla ice cream on the side, the cake is moist, sweet and crunchy thanks to the walnuts in the crumble.
How long will it take?
1 ½ hours
What’s the serving size?
Serves 8
What do I need?
- 2 Granny Smith apples, peeled, cored and sliced
- 1 tbsp caster sugar
- Juice of ½ a lemon
For the Crumble
- 2 tbsp unsalted butter
- ¼ cup plain flour
- ¼ cup brown sugar
- 1 tbsp caster sugar
- ¼ tsp ground cinnamon
- ¼ cup walnuts, chopped
- ¼ cup rolled oats
For the Cake
- 1 ½ cups plain flour
- ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1/8 tsp ground nutmeg
- 1 cup brown sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 2 eggs
- ½ cup sour cream
- ¼ cup walnuts, chopped
How do I make it?
- Add sliced apples to a bowl with caster sugar and lemon juice. Toss to coat and set aside.
- Prepare crumble by adding all ingredients to a bowl and stirring to combine. Place crumble in the fridge, uncovered, while you prepare the cake.
- Preheat oven to 180C.
- Grease and line a 20-centimetre cake tin with baking paper.
- Add flour, baking powder, bicarb, salt, cinnamon, ginger, and nutmeg to a bowl and stir to combine.
- In a separate bowl whisk together brown sugar and vegetable oil, then add vanilla extract and eggs and stir to combine.
- Add half the dry ingredients into the wet ingredients, along with the sour cream and walnuts. Mix well, then add remaining dry ingredients and stir to combine.
- Pour cake mix into the prepared cake tin and top with apple. Remove crumble from the fridge and sprinkle over the top.
- Bake for 40 minutes or until a skewer inserted comes out clean.
- Set cake aside to cool slightly before removing from the cake tin.
