Thermobexta’s Cinnamon Crumble Cake

cinnamon swirl cakeThis delicious cake is perfect for morning or afternoon tea with friends or just a treat for the family! If you like cinnamon, you will love this. Although there are three components, it is a basic recipe that produces a special result.

Cinnamon sugar
20g rapadura sugar
2 tsp cinnamon
1 large Granny Smith apple, cored and quartered (optional)

Crumble
60g salted butter
50g rapadura sugar
50g almonds
30g unbleached white spelt flour
1 tsp cinnamon

Cake
75g salted butter
200g milk
2 eggs
1 tsp vanilla powder
250g unbleached white spelt flour
70g rapadura sugar
3 tsp baking powder
pinch of salt

1. Preheat oven to 180°C. Line the base and grease the sides of an 18-20cm round or square cake tin.

2. Place Cinnamon sugar ingredients in mixer bowl. Combine for 5 seconds/speed 5/MC on – if you are including apple, set to speed 6 instead. Remove and set aside.

3. Place all Crumble ingredients in mixer bowl. Combine for 10 seconds/speed 5/MC on. Remove and set aside (in a separate bowl to the cinnamon sugar).

4. To make the Cake batter, place butter in mixer bowl. Melt for 2 minutes/60/speed 2/MC on.

5. Add milk, eggs and vanilla. Combine for 5 seconds/speed 4/MC on.

6. Add flour, sugar, baking powder and salt. Combine for 10 seconds/speed 4/MC on.

7. Pour half of the cake batter into prepared tin. Use a spatula to spread and cover entire base. Top with cinnamon sugar, ensuring a fairly even coverage.

8. Top with remaining cake batter. Use your spatula to carefully spread to cover the cinnamon sugar completely. Use a butter knife to gently “swirl” the layers of cake with cinnamon sugar.

9. Pinch off pieces of the crumble and scatter it over the surface of the cake as evenly as possible.

10. Bake for 35-40 minutes, or until golden and a skewer inserted into the middle comes out clean.

11. Leave in the tin for 5 minutes before removing onto a cake cooling rack. Serve warm or cold.

Advertisements

57 thoughts on “Thermobexta’s Cinnamon Crumble Cake

  1. I have German/Dutch parents Bec and this was the sort of thing we had growing up. Haven’t seen or eaten it for years though. Eating this with a bit of home made apple sauce on the side will be pure bliss I’ll bet… mmmm

    Like

  2. very similar to what we had growing up 🙂 Mum would put oats in the crumble mixture instead of almonds though. sounds yum and so easy!! think it will make a nice morning tea treat one day this week 🙂 – I might add in some blueberries!! Mmmm (y)

    Like

  3. Such a lovely cake. I used raw sugar and regular plain flour and it turned out beautifully. An added bonus is the whole house smelt amazing while it was baking. Thanks for another great recipe!

    Like

  4. Absolutely gorgeous! I made a gluten free version using a mdified GF flour recipe from the Quirky Cooking cookbook. It cooked in 40mins. I am looking forward to making this in cupcakes for the lunchboxes. Thanks Bec xx

    Like

  5. Delicious cake.. Easy to make and turned out perfectly.. Even when I subbed in the buttermilk I got from when I made the butter for it! Winning..

    Thanks Bec.:)

    Like

  6. Loved this cake thanks Bec. It was so nice and moist and the crunchy crumbly top was so yummy. In the process of letting mum know how to make it without a thermy as she wants to make it after tasting it 🙂

    Like

  7. Bec!! You’ve done it again! I just made this and have been declared a “freaking genius”!! It’s sooooo good. I had to make two lots of crumble because I ate the first lot before it could go on the cake.

    I veganised the recipe by using nuttelex, soy milk and a “flax egg” (flax meal mixed with water).

    It rose SO MUCH! I was concerned when I put it in the oven that the cake would be too thin, but it doubled in size at least! I also swirled the mix as if I was making a marble cake and trying to mix the coloured batters together slightly.

    Liked by 1 person

  8. Thanks Bec, made this cake today and piped some small diced pear in with the cinnamon sugar. Delicious! Light and fluffy, moist inside with a crunchy crumble topping. xo

    Like

  9. Finally made this for dessert last night and served warm with custard, we all had 2 slices (including fussy child!) … hubby may have raided it again later in the night, does seem to have shrunk! Fantastic cake Bec! Thank you

    Like

  10. OPPS…put the crumble in the middle not the sugar…shouldn’t cook with 3 kids at my feet trying to lick the plates with the crumble on it!!! I’m sure it will still be ok??

    Like

  11. Worked out great. Also used wholemeal spelt flour and coconut sugar instead of rapadura.
    Oats and sultanas instead of almonds as I didn’t have any.
    Amazing!!!!!!!

    Like

  12. I’ve made this twice now, and while it tastes delicious I can’t seem to get the crumble right. Usually what I end up with is more like a breadcrumb mixture where most of it doesn’t hold together when pinched. I had more success the second time by using butter that was probably colder than first time and cut into larger pieces. Next time I think I’ll try butter straight from the fridge and try adding it in one big chunk if I can get the weight right – maybe even add a little more than the 60g.

    Like

      1. You are a clever, clever lady Bec! I made it again today and gave the crumble an extra 10 seconds on speed 5 and it came together so I could pinch pieces off. Thank you! 😀

        Liked by 1 person

    1. I made this using rice milk and 2 ‘flax eggs’ to suit our allergy needs and it was amazing! Also used nuttalex for the crumbs on top which turned out a bit less crumbly on the top and a bit more ‘melted in’ but tasted great. Also i only had coconut sugar so used that instead of rapadura.

      Like

  13. Wow! Made this DF with a mix of nuttelex and ghee. Brought it along to a dessert-hating clan. Had zero leftovers! Massive hit. Thx Bec

    Like

  14. Haven’t made this with the apple addition yet, but just wanted to let you know that I tried it today using rolled oats instead of almonds (to make it school friendly) and it turned out lovely. I also added 1 cup of mushed pumpkin to the cake section. I’ll have 3 very happy little campers off to school tomorrow, and a somewhat larger one off to work..

    Liked by 1 person

  15. Yum Yum Yum, the whole family loves it and it is so easy to make. I am a lazy cook and if it looks like there are too many steps I won’t even have a go, but this was so easy !!

    Like

  16. Yummo! My whole family enjoyed this cake. I usually get comments about using my ‘weird’ flour when I use spelt – but not with this one! The recipe is so easy to follow – a great one for my 9 year old to help with too. Thank you for a great recipe!

    Like

  17. Thanks for sharing this fantastic recipe. I have made it a few times and received rave reviews! I am going to try a nut free version with oats instead of almonds to make it ok for lunches at school

    Liked by 1 person

  18. Sorry I would love to try this cake but have never used spelt flour so excuse the stupid question is it plain spelt then I will look for it Thanks in advance

    Like

  19. Holy moly! This is probably the BEST cake I’ve ever made..
    for anyone that’s keen to bake this FYI make 2! You’ll thank me for the tip..😂

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s