Caramel Apple & Almond Crumb Cake


What can I say about this?  It’s got apples, caramel, almonds and crumble – all good comfort food.

I love the smell of my kitchen when I am baking anything with apples.  It makes me think of living in the pioneer days, there’s just something about baked apples.

I made this cake quite early in the morning while my husband was still asleep and he woke up thinking I had created something delicious for him for breakfast.  Unfortunately we are both on a diet (due to the impending engagement party of our eldest son), so no cake for us!  I actually made this cake for a friends birthday morning tea, so had to just enjoy it vicariously.



Caramel Apple

4 tbls Unsalted Butter
½ cup firmly packed Brown Sugar
4 Granny Smith Apples, peeled, cored & thinly sliced
1 tsp Nutmeg


250g melted Unsalted Butter
3 ½ cups Plain Flour
¾ cup Brown Sugar
¼ cup White Sugar
110g Flaked Almonds
1 tsp Nutmeg


200gm softened Unsalted Butter
¾ cup White Sugar (or Caster Sugar)
2 tbls Vanilla Extract
2 Eggs at room temperature
1 cup Self Raising Flour
½ cup Plain Flour
½ cup Almond Meal
¾ cup Buttermilk


Caramel Apple

  • Melt butter in a fry pan over medium to high heat
  • Add brown sugar and nutmeg and stir to combine
  • Add apple slices, stirring gently to coat
  • Reduce heat and allow to gently simmer for approximately 10 minutes, stirring occasionally until apples are just soft.
  • Set aside


  • Combine flour, sugars, nutmeg and almonds in a large bowl
  • Pour over melted butter and stir through ensuring all ingredients are moistened
  • Set aside


  • Preheat oven to 180°c (160°c fan forced)
  • Combine flours and almond meal in a medium sized bowl
  • In a separate bowl, using an electric mixer, cream butter, sugar and vanilla together until pale and creamy
  • While the mixer is running, add the eggs one at a time, beating well in between.
  • Using a large metal spoon, gently fold in combined flours and almond meal alternating with buttermilk

To Bake

  • Grease a large ring pan with spray oil
  • Spoon cake batter into pan and smooth top
  • Top cake batter with caramel apples (including the caramel sauce) making sure to evenly distribute apples around pan
  • Crumble crumb mixture evenly over apples
  • Bake for 60-70 mins or until a skewer inserted into centre of cake comes out clean
  • Serve warm with cream and/or custard


3 thoughts on “Caramel Apple & Almond Crumb Cake

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