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Apple (or Rhubarb) Crumble Cinnamon Cake

Submitted by Julie Sutton 11 June 2009

Cut into wedges and serve warm or gold with cream or icecream. Can be made with Rhubarb -Use 120z rhubarb instead of apples and ground ginger instead of cinnamon



for Cake,,6oz butter,60z caster sugar,1 orange - zest only,3 eggs lightly beaten,7oz self raising flour,,For the apples,1 tbsp caster sugar,12oz peeled cored apples,,for the topping,,4oz plain flour,1tsp ground cinnamon,3oz butter,20z demerara sugar


preheat oven to 180c
Grease and line a 8 inch cake tin
Cream butter, caster sugar and orange zest until light and fluffy
Gradually add eggs beating well to ensure mixture does not curdle
Fold in flour
Spoon mixture into tim levelling with back of spoon
Toss apples in 1 tbsp sugar and arrange on top
For the topping
Sift flour and cinnamon into bowl. Rub in butter until it looks like fcoarse breadcrumbs. Stir in demerara sugar
Sprinkle crumble mixture over apples

Bake in over for 1 1/4 hours until risen and Golden. Allow to cool in tin for 15 mins then remove and peel off lining paper. Cool on rack

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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