While I haven’t personally tested this specific apple crumble cake recipe with gluten-free substitutes, it is generally adaptable. You’ll want to use a high-quality, reliable gluten-free self-raising flour blend for the sponge. If using a plain gluten-free flour, ensure you add appropriate gluten-free baking powder and baking soda. The cornflour in the buttercream is naturally gluten-free, but always double-check product packaging to be absolutely sure.

For the best results in this spiced apple cake, I highly recommend using Granny Smith apples. Their firm texture allows them to hold their shape well when cooked, and their tartness provides a lovely contrast to the sweetness of the cake and filling. Other good choices include Cox or Gala apples. It’s advisable to avoid very soft cooking apples like Bramley, as they can turn too mushy after stewing, which isn’t ideal for a layered cake filling.

A lack of crunch in your crumble topping usually stems from one of two issues: either the crumble mixture was over-mixed, or the butter used was too warm. To achieve that perfect, crisp crumble, always start with very cold, cubed butter. Work it into the flour and sugar mixture quickly using only your fingertips, aiming for a combination of fine crumbs and larger, delightful clusters. Another secret weapon for ultimate crunch is to use demerara sugar in your crumble; its larger crystals caramelize beautifully and add an incredible textural element.

Yes, you can adapt this layer cake recipe for different tin sizes, but you’ll need to adjust baking times and potentially ingredient quantities. If using two larger tins instead of three smaller ones, the layers will be thicker and require a longer baking time. Conversely, smaller tins might need less batter per tin and shorter baking times. Always use the toothpick test to ensure the sponge is cooked through.

Cake layers can sink if the oven temperature is too low, if the batter is overmixed, or if the oven door is opened too early during baking. Ensure your oven is preheated to the correct temperature. Avoid opening the oven door until at least two-thirds of the baking time has passed. Overmixing the batter can incorporate too much air, which then collapses, so mix only until just combined.

This beautifully seasonal layer cake is made with gently spiced sponge filled with stewed apples, custard cream icing and crunchy crumble topping.

Print Recipe |
Pin Recipe

Rating: 5 out of 5 stars (12 votes)

Prep Time:	30 mins
Cook Time:	35 mins
Total Time:	1 hr 5 mins
Course:	Dessert
Cuisine:	British
Keyword:	apple cake, apple crumble cake, apple layer cake, layer cake
Servings:	10 people
Calories:	693 kcal
Author:	Anna Wierzbinska

Equipment

• Hand-held electric mixer or freestanding mixer with the paddle attachment
• 3 x 20 cm round sandwich tins
• Baking paper
• Piping bag (optional)
• Decorative piping nozzle of choice (optional, Wilton 8B used)
• Fine kitchen sieve
• Spatula
• Large saucepan
• Mixing bowls
• Cooling rack

Ingredients

For the Crumble Topping:

• 90 g plain flour
• 60 g demerara or soft light brown sugar
• ½ tsp cinnamon
• ½ tsp salt
• 60 g butter, cubed, chilled

For the Custard Buttercream (German Buttercream):

• 450 ml whole milk
• 2 tsp vanilla extract
• 135 g caster or granulated sugar
• 30 g cornflour/ corn starch
• 2 large eggs plus 2 extra egg yolks
• 250 g butter, diced, room temperature
• ¼ tsp salt

For the Apple Filling:

• 4 large apples, peeled, cored and cubed (approx. 400g)
• 50 g butter
• 70 g soft light brown sugar
• 1 tsp ground cinnamon

For the Sponge:

• 250 g butter, room temperature
• 250 g soft light brown sugar
• 4 large eggs
• 250 g self-raising flour
• 1 tsp ground cinnamon
• ¼ tsp salt
• 1 tbsp milk

Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

Instructions

1. To make the crumble topping:

   1. Preheat your oven to 180°C (160°C fan) and line a large baking sheet with baking paper.
   2. In a bowl, combine the plain flour, demerara or soft light brown sugar, cinnamon, and salt. Mix thoroughly. Add the chilled, cubed butter and use your fingertips to rub the butter into the dry ingredients until a crumb-like texture forms. Aim for a mix of smaller and larger clusters for optimal crunch.
   3. Spread the crumble mixture evenly onto the prepared baking sheet. Bake for approximately 15 minutes, or until golden brown and crispy. Remove from the oven and allow to cool completely.

2. To make the custard buttercream (German buttercream):

   1. Pour the whole milk into a large saucepan and add the vanilla extract. Heat over medium heat until the milk is hot but not boiling.
   2. In a separate large bowl, whisk together the caster/granulated sugar, cornflour/corn starch, large eggs, and extra egg yolks until you have a smooth, thick mixture.
   3. Gradually, in 4-5 additions, whisk the hot milk into the egg mixture. This tempers the eggs and prevents them from scrambling.
   4. Pour the entire mixture back into the saucepan and return to medium heat. Cook for 5-7 minutes, stirring constantly, until the custard thickens considerably. Remove from heat immediately.
   5. Push the hot custard through a fine-mesh sieve into a clean bowl to remove any potential lumps and ensure a perfectly smooth consistency. Cover the surface of the custard directly with clingfilm to prevent a skin from forming. Allow it to cool completely, then refrigerate until well chilled (this can be done a day ahead).
   6. Once the custard is completely cool, give it a brief whisk using a hand-held electric mixer or a stand mixer with a balloon attachment. Gradually add the softened, diced butter, beating well after each addition. Scrape down the sides of the bowl as needed. Once all the butter is incorporated, continue whisking for another couple of minutes until the buttercream is light, fluffy, and smooth. Reserve about one-third of the buttercream for spreading, and transfer the rest to a piping bag fitted with your chosen nozzle.

3. To make the apple filling:

   1. Melt the butter in a medium saucepan over medium heat. Add the peeled, cored, and cubed apples, soft light brown sugar, and ground cinnamon. Stir to combine all ingredients.
   2. Cover the saucepan with a lid and cook gently for 7-9 minutes, or until the apples are soft and cooked through but still retain some shape and are not mushy. Remove from heat and set aside to cool completely. Reserve any cooking liquid.

4. To make the sponges:

   1. Preheat your oven to 175°C (160°C fan). Lightly grease your three 20 cm cake tins and line the bottom of each with baking paper. Set aside.
   2. In a large mixing bowl, cream the room temperature butter and soft light brown sugar together using an electric mixer (hand-held or stand mixer with a paddle attachment) until the mixture is pale and fluffy, typically 2-3 minutes.
   3. Add the eggs one at a time, beating well after each addition to fully incorporate.
   4. Sift in the self-raising flour, ground cinnamon, and salt. Add the milk. Whisk on low speed until all ingredients are just combined into a smooth batter. Avoid overmixing.
   5. Divide the batter evenly among the prepared cake tins (using kitchen scales ensures even layers). Smooth the tops with the back of a spoon or a spatula.
   6. Bake for approximately 15 minutes, or until the sponges are springy to the touch and a toothpick inserted into the center comes out clean.
   7. Remove the tins from the oven and let them cool for 5 minutes before carefully removing the sponges from the tins. Transfer them to a wire rack to cool completely. If making ahead, wrap the cooled sponges tightly in clingfilm and refrigerate.

5. To assemble the cake:

   1. Drain the cooled stewed apples, reserving all the flavorful cooking liquid/juices in a small bowl or jug.
   2. Place the first cooled sponge layer onto your chosen serving plate or cake board. Using a toothpick or skewer, gently poke holes across the surface of the sponge. Brush generously with some of the reserved apple juices/cooking liquid to moisten.
   3. Spread a thin layer of the reserved custard buttercream over the top of the sponge. Then, using the piping bag, pipe a neat border of buttercream around the very edge of the sponge, creating a barrier.
   4. Spoon an even layer of the cooled apple filling onto the buttercream, spreading it gently within the piped border.
   5. Carefully place the second sponge layer on top of the apple filling. Repeat the entire process: poke the sponge, brush with apple juices, spread a thin buttercream layer, pipe a border, and add another layer of apple filling.
   6. Place the final sponge layer on top. Poke its surface with a skewer and brush with any remaining apple juices.
   7. Pipe or spread the remaining buttercream generously over the entire top surface of the cake, creating a beautiful finish.
   8. Finally, generously sprinkle the prepared, crunchy crumble topping over the buttercream. Your sensational Apple Crumble Cake is ready to be sliced and enjoyed!

Cook Mode: To prevent your screen from going dark while following the recipe, you can manually adjust your device’s screen timeout settings.

Notes

• Storage: Store any leftovers of this cake in an airtight container at room temperature for up to a day, or in the fridge for up to 2 days. For best flavor and texture, bring the cake to room temperature before serving. The assembled cake is also suitable for freezing for up to 3 months; thaw overnight in the fridge.
• Make Ahead:
  • **Sponge:** Can be prepared 2 days in advance. Once cooled, wrap tightly in clingfilm and store in the fridge. Can also be frozen for up to 3 months.
  • **Custard Buttercream:** Suitable to make up to 2 days ahead and store in the fridge. It may require re-whipping before use. Freezes well for up to 3 months.
  • **Apple Filling:** Can be made up to a week ahead and stored in the fridge. Gently reheat before layering as the butter will solidify when cold. Freezes for up to 3 months.
  • **Crumble Topping:** Make ahead and store in an airtight container in the fridge for up to a week, or freeze for up to 2 months.

Nutrition

Serving: 120g | Calories: 693kcal | Carbohydrates: 95g | Protein: 11g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 537mg | Potassium: 346mg | Fiber: 3g | Sugar: 64g | Vitamin A: 1114IU | Vitamin C: 4mg | Calcium: 165mg | Iron: 2mg