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Apple cake with crumble topping

The layer of grated apple keeps this cake moist. Serve it warm with some clotted cream for extra indulgence


Apple cake

  • 225g butter, softened
  • 225g light muscovado sugar
  • 3 eggs
  • 100g walnuts, chopped
  • 100g raisins
  • 225g self-raising flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 bramley apples

Crumble topping

  • 75g muscovado sugar
  • 75g caster sugar
  • 1 teaspoon cinnamon
  • 120g butter, melted
  • 200g plain flour
  • 100g ground almonds
  • 40g flaked almonds
  • 40g hazelnuts, shelled and roughly chopped


  1. Preheat oven to 180/160/ Grease and line a 9" cake tin
  2. Put all the ingredients, except the apple into a mixer and beat for about 3 mins.
  3. Whilst the cake batter is mixing, peel and grate the apples.
  4. Put half the mixture into the tin, cover with the grated apple and top with the remaining cake batter. Sprinkle over the crumble topping and bake for 1 hour. Check with a skewer to see if it is cooked in the middle, it may take longer depending on your oven. If the cake is still wet, keep testing after 10 min intervals until cooked through. If the crumble topping begins to brown, cover with tin foil.
  5. Remove from the oven and allow to cool slightly. Dust with icing sugar and serve with some clotted cream.

Recipe by Jody Spencer

Taste Buds chef: Jody Spencer

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Taste Buds is published by We Make Magazines, a family-owned Devon company. Taste Buds is produced using Devon-based writers, chefs, photographers and sales team. It is printed on environmentally friendly paper.

… just like the food we write about, Taste Buds is lovingly made using the finest local ingredients!

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The MayJune 2020 issue of Taste Buds is out now