Caramel apple crumble cake

Golden and crumbly, this dense caramel and apple cake is wonderful with a cuppa for morning tea.

  • 20 mins preparation
  • 1 hr 30 mins cooking
  • Serves 8
  • Print


Caramel apple crumble cake
  • 185 gram unsalted butter, softened
  • 1 cup brown sugar
  • 2 eggs
  • 1 cup self-raising flour
  • 3/4 cup plain flour
  • 1 teaspoon ground ginger
  • 380 gram can caramel top 'n' fill
  • 5 green apples, peeled, cored, 1cm slices
  • whipped cream, icing sugar, to serve
  • 2/3 cup brown sugar
  • 1/2 cup plain flour
  • 1/2 cup rolled oats
  • 1 1/2 teaspoon mixed spice
  • 75 gram cold butter, chopped


Caramel apple crumble cake
  • 1
    Preheat oven to 180°C. Lightly grease and line a 22cm spring-form cake pan and place on an oven tray.
  • 2
    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 for 20 minutes until golden.
  • 3
    Transfer caramel to a bowl and lightly whisk. Dollop 1/3 caramel gently over cake base. Top with apples, fanning and overlapping. Finish with remaining caramel. Bake for 20 mins until starting to brown.
  • 4
    Meanwhile, to make crumble; in a bowl, combine sugar, flour, oats and spice. Using fingertips, rub in butter until mixture resembles breadcrumbs. Sprinkle over cake and bake for 25-30 minutes until topping is golden. Cool in pan.
  • 5
    Dust with icing sugar and serve in wedges with whipped cream.


If preferred, use pears or a combination of apple and pear.

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