- Dish type
This is the perfect cake to enjoy on a easy Sunday afternoon. Perfect with a big mug of tea or coffee.
705 people made this
- For the Cake
- 250g plain flour
- 150g caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 110g butter
- 1 egg
- 175ml milk or as needed
- 1 1/2 teaspoons vanilla extract
- For the Streusel Topping
- 4 tablespoons plain flour
- 125g caster sugar
- 1 teaspoon ground cinnamon
- 50g butter
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Preheat oven to 180 C / Gas 4. Grease and flour a 20x30cm tin.
- To make the streusel topping: In a medium bowl, combine flour, sugar and cinnamon. Rub in butter until mixture resembles coarse crumbs. Set aside.
- To make the cake: In a large bowl, combine flour, sugar, baking powder and salt. Crack an egg into a measuring jug and then fill with milk to make up to 250ml. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared tin.
- Sprinkle with streusel topping. Bake in preheated oven for 25 to 30 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
Reviews & ratingsAverage global rating:(885)
Reviews in English (712)
Make this regularly, my hubby loves it. Only thing is crumbs go everywhere!!-12 May 2012
fantastic and easy. Im not the best cook in the world but this cake was easy and really tasty. The whole family loved it.-29 Feb 2012
I have made two today,one I done as said ,the other I put in oven for 40 mins and added fruit,then I put the crumble on top pressed it down and cooked it for 12 to 15 mins with baking sheet over, came out better and crumble stays on,so much better not cooking crumble first as it all fell off , Secord one perfect-12 May 2018
- For cake
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 stick unsalted butter, melted
- 1/2 cup milk
- 1 large egg
- 1/2 cup raspberry jam or preserves
- For crumb topping
- 3/4 stick unsalted butter, melted
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon cinnamon
- 1/8 teaspoon salt
- 1 cup plus 2 tablespoons all-purpose flour
- Make cake:
- Preheat oven to 400°F with rack in middle. Generously butter a 9-inch square or round cake pan.
- Whisk together flour, sugar, baking powder, and salt.
- Whisk together butter, milk, and egg in a large bowl, then whisk in flour mixture until just combined. Pour batter into cake pan. Dollop jam all over surface, then swirl into batter with spoon.
- Whisk together butter, sugars, cinnamon, and salt until smooth. Stir in flour, then blend with your fingertips until incorporated. Sprinkle crumbs in large clumps over top of cake.
- Bake cake until a wooden pick inserted in center comes out clean and sides begin to pull away from pan, about 25 minutes. Cool in pan on a rack 5 minutes.
- 2 tablespoons canola oil, plus more for pan
- 4 cups all-purpose flour, plus more for pan
- 1/2 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
- 2 teaspoons pure vanilla extract
- 1 cup packed light-brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1 cup (2 sticks) unsalted butter, melted and cooled
- Confectioners' sugar, for dusting
Place rack in center of oven, and heat oven to 325 degrees. Lightly brush a 9-by-12 1/2-inch baking pan with canola oil, dust with flour, and tap to remove excess. Set aside. In a medium bowl, sift together 1 1/2 cups flour, granulated sugar, baking powder, and salt set aside. In a second bowl, whisk together egg, milk, canola oil, and vanilla. Using a rubber spatula, fold dry ingredients into egg mixture.
Spread batter evenly into prepared pan, and set aside. In a medium bowl, combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.
Transfer pan to oven, and bake, rotating pan after 10 minutes. Continue baking until a cake tester comes out clean, about 10 minutes more.
Transfer baking pan to a wire rack to cool. Dust with confectioners' sugar. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.
Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).
In a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2-3 minutes.
In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2-3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool.
For the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside.
For the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined.
In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Don’t overmix it, but watch out for big lumps of unmixed flour.
Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top.
Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between.
Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit.
Bake in the oven for 45-50 minutes, until the crumble topping is golden-brown. Allow to cool for ten minutes in the tin, then transfer the cake in its paper to a cooling rack. This is cake is beautiful eaten while still warm, with a dollop of crème fraîche or yoghurt – but is equally nice the next day with a cup of coffee.
WATCH: Apple crumble cake recipe from Irish chef Donal Skehan
"Apple crumble is one of my most favorite desserts of all time, I remember making it growing up and to this day still swoon at the smell of it coming out of the oven.
"This Irish apple crumble cake is a nice little twist on the classic with a moist apple cake interior and a light crumbly topping. That classic combination of apple and blackberries could also be used here." - Donal Skehan.
Irish apple crumble cake dessert recipe
- 4oz butter plus extra for greasing
- 5oz soft light brown sugar
- 2 large free range eggs
- 7oz plain flour, sifted
- 1 tablespoon baking powder
- pinch of salt
- 1 teaspoon ground cinnamon
- 11oz peeled, cored and sliced cooking apple (Shouldn’t be more than one large one)
For the crumble topping:
- 2oz of vanilla sugar (or substitute with caster sugar)
- 2oz of plain flour
- 2oz of butter
Preheat the oven to 360°F, grease and line an 8in cake tin with a removable base. With an electric hand mixer, beat the butter and sugar in a large bowl until pale. Add the eggs, one at a time, mixing until they are incorporated.
Fold through the flour, baking powder, salt, and cinnamon until you have a thick cake batter. Stir through the apple and pour the batter into the cake tin. The batter will be thick, so use a spatula to spread across the base of the tin.
Using a hand blender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Sprinkle the crumble topping on top of the batter.
Bake in the oven for 40-45 minutes or until a skewer inserted into the center comes out clean.
Remove from the oven and leave to cool.
*Originally published in August 2016, updated in March 2021.
What's your favorite Irish recipe? Let us know in the comments!
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Strawberry Crumble Cake Ingredients
For the crumble dough:
- all purpose flour
- white sugar
- unsalted butter, cold just out of the fridge
- baking powder
- lemons zest from 1 lemon
- Pinch of salt
- ricotta cheese, store bought or make your own using this homemade ricotta recipe.
- fresh strawberries
Apple Crumble Cake - German Cake
A soft and moist German apple crumble cake with a crisp crumb topping, a perfect autumn cake recipe.
- 250 g/ 8.8 oz/ 2 cups + 1 tablespoon all-purpose flour
- 125 g/ 4.4 oz/ ½ cup + 2 tablespoons granulated sugar
- 150 g/ 5.3 oz/ scant 2/3 cup unsalted butter, very cold
- ½ teaspoon cinnamon
- Batter and topping:
- about 750 g/ 1.7 lbs tart apples, about 5 medium
- 2 tablespoons lemon juice
- 200 g/ 7 oz/ ¾ + 1 ½ tablespoons unsalted butter, soft
- 200 g/ 7 oz/ 1 cup granulated sugar
- 2 sachets vanilla sugar or 1 tablespoon pure vanilla extract
- 2 teaspoons cinnamon
- 6 eggs (medium Germany, large US)
- 450 g/ 1 lb/ 3 ¾ cups all-purpose flour
- 4 teaspoons baking powder
- 300 g/ 10.6 oz/ 1 ¼ cup sour cream
- The recipe can be easily halved and baked in a springform of about 26 cm/ 10 inches.
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray of about 30x40 cm/ 12x16 inch with baking paper.
Crumbles in the food processor:
- Place the flour, sugar and cinnamon in the food processor.
- Pulse shortly to mix.
- Add the very cold butter, cut into cubes, and process shortly until you have crumbles.
Crumbles without food processor:
- Mix the flour, cinnamon and sugar in a bowl, place the cold butter cubes on top and cut the butter into the flour until you obtain crumbles.
- If doing this with your hands, only use your fingertips, if you use your palms the butter will get warm too quickly.
- Place the crumble in the fridge until ready to use.
- There is no need to peel the apples. Clean and chop them into small cubes. Toss well with lemon juice, it will prevent them from getting brown.
- Place the soft butter in a bowl and beat until fluffy.
- Add sugar, vanilla sugar or vanilla extract and cinnamon. Mix well.
- Add the eggs, one at a time, mixing well in between.
- Mix the flour and baking powder in another bowl. Add them to the egg mixture in 3 or 4 batches.
- Divide the batter in two equal parts.
- Leave one batch as it is and mix the second batch with the sour cream. Set aside.
- Spread the batter without the sour cream on the prepared tray.
- Spread the apple cubes evenly on top of the batter.
- Spread the sour cream batter over the apples.
- Top the cake with the crumbles.
- Bake the cake for about 50-60 minutes or until golden brown.
- If the cake starts to get brown long before the baking time is over, cover it very loosely with a piece of aluminum foil.
Easy Cherry Crumble Cake Recipe
This cherry crumble cake is so yummy, it just melts in your mouth! Flaky bottom crust, sweet cherry filling and the tender crumble on top &ndash delicious!
This yummy cherry crumble cake is a cross between a cake and a pie. Just like a cherry pie, this cake has cherry filling nestled between the two layers of dough. Unlike the pie, there is no dough to roll &ndash the bottom crust is press-in, meaning you just press the dough with your hands into the baking dish. Also, unlike the pie, the top crust is not a solid layer of dough &ndash the top crust in this cherry cake is made out of dough crumble. There you have it &ndash a unique cherry cake, so tender, so flaky and so delicious!
To turn the top crust into a crumble, the equipment you need is a box grater. You just put the dough in a freezer for 20 minutes to harden it somewhat, then grate that dough over the cake, using the side with the largest holes of the box grater. Dough crumbles will come out and land on the cherry filling, creating a delicious crumb layer on top of the cherry cake!
The origin of this cake is Russian, it&rsquos an authentic Russian recipe for crumble fruit cake. You can use any type of fruit filling instead of the cherry filling, and of course you can use fresh pitted cherries instead of the filling from a can. I&rsquom just too lazy to take the pits out of the cherries, so I always use the canned ones :) You can also use the fresh or frozen berries for the filling, you don&rsquot need to add any sugar to the filling since the dough already has sugar in it.
So feel free to be creative with the fillings and please do try out this unusual crumb cake technique! Enjoy this yummy cherry crumble cake &ndash it&rsquos a perfect dessert for the summer! Also, check out my perfect apple pie recipe and easy peach cobbler &ndash you&rsquoll love them!
Tips to making the best ever jam crumble cake:
Use a quality jam: This goes without saying. With jam being the only ingredient in the filling, it’s important to use a high quality, great-tasting jam. My absolute favourite is GLÜCK red currant, especially since there are actual whole berries in it. But I am also a big fan of apricot and rhubarb jam.
Chill your dough: The dough for the crust and crumble need to be chilled before preparing the tart base AND before baking. Yes, twice. Fat softens as it is incorporated into the almonds and flour, so it needs to be chilled to let the butter firm up and prevent the pastry from becoming greasy, and so that the crust hold up and the crumble topping doesn’t spread too much. Also, chilling relaxes the gluten in the flour which makes for a better overall texture.
Let your tart set: This is probably the hardest part! But it’s also an essential step when baking with jam. The cake needs time to rest so that the jam can properly set. This takes at least 30 minutes.
Then, all that’s left is to serve and dig in!
Cake for brunch, what could be more perfect! I hope you all LOVE this recipe! It’s:
Packed with fruit flavor
Easily prepared ahead of time
It’s also customizable. If you don’t have almond meal, sub hazelnuts or try a mix of both. And you can choose your favourite fruit jam flavor for the filling.
This Jam Crumble Cake makes the perfect dessert to serve at Mother’s Day or Easter brunch, or as a delicious treat for afternoon tea or dinner parties. It’s delicious on its own, but it would pair perfectly with some vanilla ice cream.