Apple and Cinnamon Crumble Cake

READY IN: 1hr 35mins
Recipe by pattikay in L.A.

A tasty cake from Taste of the Caribbean. Posted for ZWT III. This cake is nice, but ended up a bit dry when made according to the original recipe - I reduced the amount of flour a bit and baked it for a much shorter time - may have to play around with it a bit more.

Top Review by mary winecoff

We didn't think the cake was dry at all! My son and I baked this last night and we were very scared it would overflow our 9 inch deep dish pie pan. In fact, the next time I will make it in a 9 x 13 inch pan. The very middle did not get all the way done so I think that spreading the cake out will help a lot. Great taste. We loved the topping.

Ingredients Nutrition


  1. preheat oven to 350.
  2. grease a 10-inch round cake pan.
  3. To make crumble topping:.
  4. mix the sugar, flour, cinnamon and coconut in a bowl, rub in butter with fingertips till mixture resembles bread crumbs. set aside.
  5. put the butter and sugar in a bowl and cream with an electric mixer till light and fluffy.
  6. beat in eggs, one at a time, beating well after each addition, adding a little of the flour if mixture begins to curdle.
  7. sift in half of remaining flour, mix well, then add in rest of flour and stir till smooth.
  8. Peel and core the apples, then grate them coarsely. Place the grated apples in a bolw and sprinkle with cinnamon, and set aside.
  9. spread half the cake mixture evenly over the base of the prepared pan.
  10. spoon the apples on top and sprinkle over half the crumb topping.
  11. spread the remaining cake mixture over the crumble and finally top with remaining crumble topping.
  12. bake for 1 hour and 10 minutes, covering cake with foil if it browns too quickly.
  13. leave in pan for about 5 minutes before turning out onto wire rack. serve when cool.

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