Cinnamon Apple Crumble Cake with Warm Toffee Sauce

, from Issue #37. August, 2015
Photography by Aaron McLean.
Cinnamon Apple Crumble Cake with Warm Toffee Sauce

Serves: 10–12


1 kilogram Braeburn apples
40 grams butter
3 tablespoons brown sugar

½ cup self-raising flour
70 grams slivered almonds
¼ cup icing sugar
½ teaspoon ground cardamom
finely grated zest of 1 orange
70 grams cold butter, diced

3 cups plain flour
1 teaspoon sea salt
2 teaspoons ground cinnamon
1¼ cups caster sugar
1½ teaspoons baking powder
2 eggs
1 cup buttermilk
150 grams butter, melted and cooled
2 teaspoons vanilla extract

Toffee sauce
1 cup caster sugar
½ cup water
¾ cup cream
1-2 tablespoons brandy, optional
2 tablespoons butter

26 cm spring form cake tin, greased and lined fully with baking paper


Preheat the oven to 180˚C.

Apples: Peel, core and slice the apples 2 cm thick. Heat the butter and sugar in a sauté pan and cook the apples for 10 minutes, turning often, until golden and just tender but not collapsing. Cool.

Crumble: Put the flour, almonds, icing sugar, cardamom, orange zest and butter in a bowl and rub in the butter to make coarse crumbs. 

Cake: Combine the flour, salt, cinnamon, sugar and the baking powder in a large bowl.

Whisk the eggs, buttermilk, butter and vanilla together and using a large metal spoon, lightly fold into the dry ingredients along with the cooled apples, until just combined. Don’t over mix or the cake
will be tough.

Spoon the batter into the cake tin and smooth the top. Scatter the crumble evenly over the batter and bake for 40 minutes or until the crumble is golden and firm and a skewer inserted into the centre of the cake comes out clean. Cover the top of the cake loosely with a piece of foil if it’s browning too fast.

Leave the cake in the tin to cool completely.

Sauce: Put the sugar and water in a saucepan over a medium heat, stirring until the sugar dissolves. Increase the heat and boil for 10-12 minutes or until it turns a light golden colour. Carefully pour in the cream, brandy and butter and simmer for 1 minute. If making ahead, reheat to serve.

To serve: Remove the cake from the tin and peel off the lining paper. Place on a serving plate and dust with icing sugar. Serve with the warm toffee sauce and softly whipped cream if desired.