Apple & Cinnamon Crumble Cake

By Gee Charman, Photography by Anastassios Mentis

crumble cake

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Makes 12 servings

Low-calorie cooking oil spray, for greasing

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

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


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.

Per Serving:

Calories: 182

Carbohydrates: 39 g

Fat: 3 g

Protein: 5 g

Fiber: 2 g

Active Time: 15 minutes

Total Time: 1 hour and 15 minutes