James Martin Apple Crumble Cake

This cake reminds me of Sunday afternoons when the weather’s turned, and you just want something warm, sweet, and a little bit cheeky with a cup of tea. The smell of apples and cinnamon wafting from the oven? That’s the kind of scent that makes people walk into the kitchen and go, “What is that?!”

I first made this on a whim, trying to use up apples that were starting to go a bit soft. What I didn’t expect was that I’d end up licking fudge sauce off a spoon and wondering why I ever bothered with plain sponge cakes. It’s got layers. Texture. Sticky, buttery drama. And it’s one of those bakes that looks impressive but comes together with hardly any fuss.

Why You’ll Love It

• Warm, cozy flavours — cinnamon, apples, maple… come on.
• Fudge sauce on top — need I say more?
• That crumble crunch vs. soft sponge thing is magic.
• Doesn’t need icing or decoration — it’s stunning on its own.
• Keeps well, if it even lasts that long.
• Whipped cream layer? Optional. But also not really.

Ingredients

For the cake:

• 250g butter
• 250g light brown sugar
• 1 tsp ground cinnamon
• 1 tbsp maple syrup
• 4 eggs
• 250g self-raising flour
• 50g pecans
• 2 apples, cored and diced

For the crumble topping:

• 50g butter
• 100g plain flour
• 50g light brown sugar

For the fudge sauce:

• 25g brown sugar
• 25g butter
• 25g maple syrup
• 50ml double cream

Optional filling:

• Whipped cream

How to Make It

Start with the cake base:

Preheat your oven to 180°C (160°C fan) and line a 25cm springform tin. Cream the butter and sugar until it’s light and fluffy — don’t rush this part, it matters. Whisk in the maple syrup and cinnamon. Then add your eggs one at a time, beating like you mean it.

Fold in the goodies:

Stir in half the diced apples, the flour, and pecans. Just enough to mix — don’t beat the life out of it. Pour it into your tin and smooth the top. Should smell dreamy already.

Make the crumble topping:

In a bowl, rub the flour, butter, and sugar together with your fingertips until it’s all crumbly like damp sand. Scatter the rest of the apples over the cake, then spoon the crumble mixture right on top.

Bake it to golden perfection:

Slide the cake into the oven and bake for 30 to 40 minutes. You want a golden top and a skewer to come out clean-ish (some moisture’s okay, it’s a moist cake). Let it cool in the tin a bit.

Whip up that fudge sauce:

While the cake cools, chuck all the fudge sauce ingredients into a saucepan. Heat gently and stir until melted and smooth. Let it bubble for a minute or two — it’ll thicken as it cools.

Optional but lush — slice and fill:

If you’re feeling fancy, slice the cooled cake horizontally and slather on whipped cream before popping the top back on. Not essential. But deeply good.

Pour on the sauce:

Drizzle the fudge topping over the cooled cake. Let it drip and pool wherever it wants. Then slice it thick and serve with more whipped cream or ice cream.

Common Mistakes and How to Dodge Them

Cake came out dry?
Overbaked it or overmixed the batter. Keep it gentle and check early.

Crumble went soggy?
That can happen if the apples on top are too juicy. Dice small and pat them dry.

Fudge sauce split?
Heat it gently and don’t boil too hard. Stir constantly and it’ll stay smooth.

Cake sank in the middle?
Oven was probably too hot, or the door got opened early. It’s delicate — let it rise in peace.

Storage and Reheating

• Fridge: Keeps in the fridge for up to 5 days in a covered container.
• Freezer: Slice and freeze individually. Wrap well. Will last 3–4 months.
• Oven: Reheat slices at 160°C for 10 minutes.
• Microwave: Zap in 30-second bursts. Still delicious warm.

Frequently Asked Questions

Can I skip the pecans?
Totally — just swap them for walnuts, almonds, or leave ’em out altogether.

Do I have to use whipped cream?
Nope, but it adds a lightness between layers that’s hard to beat. A scoop of vanilla ice cream works too.

Can I use cooking apples instead of eating apples?
Yes, just increase the sugar slightly as cooking apples are a bit tarter.

Will the crumble stay crunchy overnight?
Mostly, yes. But a quick toast in the oven brings it right back.

Nutrition Facts (Per Serving):

• Calories: 195.5 kcal
• Fat: 10.2g
• Saturated fat: 6.1g
• Carbs: 23.6g
• Sugar: 10.1g
• Protein: 2.8g
• Sodium: 51.2mg

Try More James Martin Recipes:

• James Martin Pear Tarte Tatin
• James Martin Madeira Cake
• James Martin Millionaires Shortbread