Apple Cake with Oat Crumble

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This deliciously moist Apple cake with Oat crumble reminds me of happy day’s with good friends on Kangaroo Island. It’s a great desert cake with pouring cream or a delicious afternoon tea.

Serves 10-12

Prep Time 1 hour, 20 mins

Total Time 2 1/2 hours


150g dried apple, roughly chopped
1 tablespoon of KI rolled or quick oats
1 cup apple cider (can use apple juice)
250g butter
2 cups dark brown sugar
3 eggs
2 cups self raising flour, sifted
1 tsp cinnamon

90g butter
1/3 cup plain flour
1/2 cup rolled oats
1/3 cup demerara sugar
90g flaked almonds, toasted
50g dried apple, roughly chopped


Place the dried apple and raw oats in a bowl and soak for 1 hour in apple cider.

Preheat oven to 175 degree’s Celcius.

Cream butter and sugar, then add the eggs, one at a time. Fold in the sifted flour and cinnamon. Stir through the apple mixture.

Spoon into a greased and lined 25cm loose bottomed pan and bake for one hour (If you don’t have a loose bottomed pan I leave baking paper up the sides so I can lift out). Bake for one hour or until firm.

While cake is cooking, make up the crumble topping. When the top of the cake is firm, sprinkle on the topping and bake for another 20 mins. Allow to cool before removing from the pan. 




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