A dark blue plate topped with a slice of sponge pudding covered in custard

Apple crumble cake

  • serves 10
  • Easy

We've combined the comfort of an apple crumble with a fluffy sponge to create this autumnal fruit pudding. Serve this sheet cake with custard or cream for added indulgence


Bake this comforting apple crumble sheet cake, then check out our classic apple crumble, toffee apple cake, apple pie and more apple recipes.



  • unsalted butter 200g, softened, plus extra for the tin
  • golden caster sugar 100g
  • soft light brown sugar 100g
  • eggs 4
  • self-raising flour 200g
  • vanilla extract 2 tsp
  • baking powder 1 tsp
  • ground almonds 100g
  • soured cream 100g


  • cooking apples 2 medium, peeled, cored and cut into 1cm pieces
  • eating apples 2, peeled, cored and cut into 1cm pieces
  • lemon juice 1 tbsp
  • soft light brown sugar 100g
  • ground cinnamon 1 tsp
  • mixed spice ¼ tsp


  • plain flour 100g
  • unsalted butter 75g, cold and cubed
  • golden caster sugar 75g
  • rolled oats 50g
  • ground cinnamon ½ tsp
  • mixed spice a pinch


  • Step 1

    First, make the apple compote. Put all of the ingredients in a pan and cook for 10-12 minutes over a medium-low heat until the eating apples have broken down but the cooking apples are still just holding their shape. Remove from the heat.

  • Step 2

    For the crumble, rub together the flour and butter with your fingertips until the mixture looks like breadcrumbs. Stir in the sugar, oats, spices and a pinch of salt.

  • Step 3

    Heat the oven to 180C/fan 160C/gas 4. Butter the base and sides of a 30cm x 20cm tin and line with baking paper. Whisk together the butter and sugars in a bowl using an electric whisk until pale and fluffy. Add the eggs, one at a time, alternating with a spoonful of the flour and beating between each addition. Fold in the rest of the flour, the vanilla, baking powder, almonds and soured cream – you should have a thick cake batter that reluctantly drops off a spoon.

  • Step 4

    Scrape the batter into the prepared tin and smooth the surface with a spatula. Dollop over the apple compote, swirling it into the batter in places using the tip of a cutlery knife, then scatter over the crumble mixture. Bake for 50 minutes until a skewer inserted into the middle of the cake comes out clean and the crumble is golden and crisp. Cool in the tin for 10 minutes before serving warm with custard or cream. Keeps in an airtight container for up to three days.

Find more bakes and puddings with these comforting apple recipes

Apple crumble in an oval baking dish

Nutritional Information

  • Kcals 616
  • Fat 33.1g
  • Saturates 16.8g
  • Carbs 68.2g
  • Sugars 41.9g
  • Fibre 2.4g
  • Protein 9.5g
  • Salt 0.3g