Is it breakfast? Afternoon tea? Who can say – this cake is perfect any time of day. Juicy, fruity, and buttery, it features three irresistible layers: a crisp shortbread base, sweet caramelised apples, and a golden crumble topping. Each bite delivers a delightful mix of textures and flavours, making it a guaranteed crowd-pleaser and a wonderful bake to share with friends and family.
Ingredients
For the biscuity base:
- 180g All-purpose Flour
- 70g Icing Sugar
- 70g Almond Meal
- 150g Unsalted Butter, chilled and cubed
- 1 Egg Yolk
- Pinch of Salt
For the fruit layer:
- 5-6 Apples, peeled, cored, and chopped into small chunks
- 60g Brown Sugar
- 20g Unsalted Butter
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
For the crumble:
- 120g All-purpose Flour
- 100g Rolled Oats
- 80g Brown Sugar
- 150g Unsalted Butter, chilled and cubed
Instructions
- Pre-heat the oven to 180C (350F). Line a 23cm springform cake tin with baking paper and set aside.
- Start by making the base. In a food processor, combine the flour, icing sugar, almond meal, egg yolk, and salt. Pulse a few times to mix. Gradually add the butter cubes while pulsing until the dough starts to come together.
Alternatively, rub the butter into the dry ingredients by hand until a soft dough forms. - Press the dough evenly into the prepared tin, smoothing the surface. Bake for 20 minutes, or until lightly golden. Set aside to cool slightly.
- In a large pan, melt the butter over medium-low heat. Add the apple chunks, brown sugar, and cinnamon. Cook for 10–15 minutes, stirring occasionally, until the apples are soft and lightly caramelised. Remove from the heat and let cool slightly.
- Prepare your crumble topping. In a clean food processor, combine the flour, oats, and brown sugar. Add the butter cubes and pulse until the mixture resembles coarse crumbs.
You can also do this by hand, rubbing the butter into the dry ingredients until crumbly. - Time to assemble. Spread the cooked apples evenly over the baked base. Sprinkle the crumble mixture on top and gently press down to help the layers hold together. Return to the oven for 25–30 minutes, or until the top is golden and crisp.
- Allow the cake to cool completely in the tin before removing. Serve on its own, or with vanilla custard or a scoop of ice cream. Enjoy! :)
Baked by Iris 
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