Apple & Cinnamon Crumble - top Cake
Shared by Breda · 13 October 2026
The story behind the recipe
My mother who was a great cook & baker passed this recipe onto me, she made this lovely bake on special occasions for visitors etc etc. As a result of my mothers baking skills which she has passed onto me now I have passed on to my daughter Sinead from an early age, we both take part in my baking competitions & shows eg Rathadangan show a big show in July each year, great fun & memories 🥰🥰
- Breda
Ingredients
For the topping 350g/12oz eating at poles, peeled 1 tbsp lemon juice 125g/4 oz self-raising flour 1tsp ground cinnamon 75g/3oz butter or margarine 75g/3oz Demerara sugar 1 tbsp milk For the base 125g / 4 oz butter or margarine 125g/ 4 oz caster sugar 2 medium eggs 150g / 5 oz self raising flour Cream or freshly made custard to serve Tasty tip For a crustier-textured topping, stir in 50g/ 2 oz of chopped mixed nuts & seeds to the crumble mixture in step 5.
Method
1. Preheat oven to 180 C / 350 F/ gas mark 4, 10 mins before baking. Lightly oil & line the base of a 20.5 cm/ 8 inch deep round cake tin with greaseproof or baking paper. 2. Finely chop the apples & mix with the lemon juice. Reserve while making the cake. 3. For the crumble topping, sift the flour & cinnamon together into a large bowl. 4. Rub the butter or margarine into the flour & cinnamon until the mixture resembles coarse breadcrumbs. 5. Stir the sugar into the breadcrumbs & reserve. 6. For the base, cream the butter or margarine & sugar together until light & fluffy. Gradually beat the eggs into the sugar & butter mixture a little at a time until all the egg has been added. 7. Sift the flour & gently fold in with a medal spoon or rubber spatula. 8. Spoon in the base of the prepared cake tin. Arrange the apple pieces on top, then lightly stir the milk into the crumble mixture. 9. Scatter the crumble mixture over the apples & bake in the preheated oven for 90 min