Apple Oats Crumble Cake
About Apple Oats Crumble Cake
Apples are my second favorite fruit after the king of fruits. In fact, I love baking with apples more than mangoes.
Apple Oats crumble cake is a delectable cake baked using whole wheat flour, apple and oats. Treat yourself with this healthy and filling dessert optionally with ice cream. This flavorful cake is topped with crispy oats crumble above a layer of fresh apple chunks, on a butter sponge cake. The addition of cinnamon or clove as the spice adds a zing to this cake. Warm or cold it tastes the best!
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Recipe Time & More
Ingredients
- cup Whole Wheat Flour รขยพ
- 1 pinch Cinnamon Powder generous or
- 1 tsp Salt of, or as per taste
- 1/2 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1 Apple big
- 1/2 cup Brown Sugar or sugar or cane sugar
- 75 gm Unsalted Butter room temperature
- 1/4 tsp vanilla extract or essence or vanilla essence
- 1/2 cup Milk lukewarm
- Topping or oat oat crumble
- 1/2 cup Quick Cooking Oats
- 1/4 cup Brown Sugar or sugar or cane sugar
- 25 gm Butter melted and cooled
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Instructions
- Sieve whole wheat flour along with spice powder, salt, baking powder and baking soda 3 times to create a fine aeration.
- Peel and chop the apple into small chunks. Sprinkle little lemon juice to avoid discoloration.
- Prepare the crumble topping by mixing oats and sugar followed by melted and cooled butter.
- Cake:
- If the sugar granules are very big, grind to look like fine granules (like caster sugar).
- Beat sugar and butter until fluffy and creamy.
- Add the flour mixture, vanilla extract, lukewarm milk and beat or whisk for few seconds/mins until a smooth cake batter consistency is achieved.
- Preheat oven @160c.
- Place cup cake liners in muffin mould tray and fill ยฝ the liners with the batter.
- Arrange the apple chunks evenly over the batter.
- Spread the crumble topping evenly over the apple chunks.
- Bake the cup cakes for 20 รยขรขยยฌรขยย 22 mins @ 160c or until a cake tester comes out clean.
- Serve warm or at room temperature. The pictures below shows the cake that was also baked in a 2 inch silicon pie tray at room temperature.
- Picture showing the beautiful crumb.
- Picture showing the layers of the cake after baked.
Recipe Notes
Note:
1. If you want to bake this recipe as a single cake, use a 5 inch springform cake tin. Bake for 40 mins @ 160c.
2. The oven temperature and the timings depend upon your oven. Please adjust accordingly.
3. I baked 6 cup cakes and small 2 inch cake in a pie mould, using the measurements given.
4. The milk should be lukewarm and not hot or warm.
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Rajeswari Annamalai
5 Comments
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Such a beautiful dish! Can’t wait to try it.
I am drooling Rajeswari…those pictures are making me go gaga.
This looks so appetizing! Thank you.
Absolutely delicious! Thanks for sharing.
Such a beautiful dish! Can’t wait to try it.