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KIWI magazine

Filed under: Breakfast, Dessert, Recipes, Yummy

Apple & Cinnamon Crumble Cake

This delicious cake stays extra-moist thanks to the addition of yogurt. Plus, the batter for this crumble cake also makes great muffins.

Active time: 15 minutes

Total time: 1 hour and 15 minutes


  • Low-calorie cooking oil spray, for greasing
  • 3 eggs
  • ½ cup plus 2 Tablespoons sugar, plus an extra 2
  • Tablespoons for the crumble topping
  • ¾ cup plus 2 Tablespoons fat-free plain yogurt
  • 1 teaspoon vanilla extract
  • 1¾ cups plus 1 Tablespoon self-rising four
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 3 apples, cored, skin on, 2 grated and 1 chopped into ½-inch dice
  • ¹/³ cup all-purpose four
  • 2 Tablespoons butter


  1. Heat the oven to 350°F. Grease a 9½-by-5½-inch loaf pan with cooking oil spray.
  2. Beat together the eggs, ½ cup sugar, yogurt, and vanilla extract, using an electric mixer, until light and creamy. Sift the self-rising four, 1 teaspoon of the cinnamon, and the baking powder over the mixture, then stir in the grated and diced apples. Spoon the batter into the prepared pan.
  3. Put the all-purpose four in a large bowl, then rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the remaining cinnamon and 1 Tablespoon sugar, then sprinkle the mixture over the top of the cake.
  4. Bake 1 hour or until the top is golden brown and a toothpick inserted in the middle comes out clean.
  5. Leave the cake to cool in the pan 10 minutes, then carefully transfer to a wire rack to cool completely before slicing.
Makes 12 servings
Per serving: 182 calories, 3g fat, 5g protein, 39g carbohydrates, 2g fiber, 18g sugar
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