Apple Crumble Cake

Not calling it the best apple cake in the world, but it comes pretty close!


For the cake batter:

  • Apple – 500g, slightly sour varieties, sliced into thin boats
  • Butter – 100g, room temperature
  • Brown sugar – 165g
  • Egg – 2
  • Flour – 3 dl, mostly white flour, can mix in no more than 1/3 other fine flour sorts
  • Baking powder – 2 ts
  • Cinnamon powder – 1 ts

For the topping:

  • Butter – 50g, room temperature
  • Brown sugar – 1/2 dl
  • Flour – 1/2 dl
  • Nut/seed mix – 2 dl, e.g hazel nuts, cashew nuts, pumpkin seeds, sesames, sunflower seeds


For the cake:

  1. Set the oven to 200C
  2. Blend butter and sugar evenly together in a big bowl. Then whisk in eggs one at a time. Lastly bland in the flour, baking powder, and cinnamon powder to make a smooth batter
  3. Cover the bottom of a cake form with baking paper, and lightly smear butter on the sides. Spread a very thin layer of batter on the bottom.
  4. Lay out the apple boats evenly. Pour and smear the batter over the apples.

For the topping:

  1. Coarsely crush the nuts
  2. Mix all the ingredients.
  3. Distribute the toppings evenly over the cake
  4. Let the cake bake in the oven for 35 to 40 minutes. Use a toothpick to check if the cake is cooked through.

The cake goes very well with yoghurt, cream or ice cream.