Apple and Strawberry Crumble Cake

21 May

We made this cake for the first time last weekend and it was gone so quickly. I’ve been thinking about it ever since. So when we had friends over last night I couldn’t think of a better dessert!

This cake is quite good to make with little kids because there is a few steps that they can help out with that are a bit different – mixing, putting on the fruit and sprinkling the crumble. They could also help with rubbing the butter into the flour and sugar for the crumble if you wanted to get messy.

One of the many things to talk about when making cakes is the shape of the tin, you could extend on this and when you’re finished baking, (and while your cake is in the oven), go on a search around the house to look for other things that are the shape of the tin you used. This can help children begin to identify different shapes within their environment and because it is relevant to them at the time they are more likely to learn.

Did I mention this was delicious???!!!!!

This recipe is from

Ingredients (serves 12)

Melted butter, to grease
200g butter, at room temperature
155g (3/4 cup) caster sugar
2 tsp vanilla essence
2 eggs, at room temperature
150g (1 cup) self-raising flour
150g (1 cup) plain flour
185ml (3/4 cup) milk
1 Granny Smith apple, peeled, cored, thickly sliced
200g strawberries, washed, hulled, halved
Crumble topping
75g (1/2 cup) plain flour
50g chilled butter, chopped
55g (1/4 cup, firmly packed) brown sugar


  1. Preheat oven to 180°C. Brush a round 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper. Place the prepared pan on a baking tray.
  2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the combined flour and the milk until well combined.
  3. Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top.
  4. To make the crumble topping, place the flour and butter in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar.
  5. Sprinkle the crumble topping over the apple and strawberry. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 10 minutes before transferring to a wire rack to cool slightly. Serve cake warm or at room temperature.Delicious served with cream and ice cream. I’m guessing you could also make these into little crumble cupcakes too. Would be very yummy!

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