Thermobexta’s Cinnamon Crumble Cake

cinnamon-swirl-cake

This 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.

Posted in

Thermobexta

You might also be interested in these recipes...

Subscribe
Notify of
guest
54 Comments
Inline Feedbacks
View all comments
Amanda
6 years ago

Has anyone tried it with Coconut Milk or Almond milk, rather than milk?

Virginia
Virginia
6 years ago
Reply to  Amanda

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.

Ange
Ange
6 years ago
Reply to  Amanda

I just made it with homemade coconut/almond, it worked out fine!

Bron
6 years ago

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.

Bron
6 years ago
Reply to  Thermobexta

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! 😀

Kirsty
Kirsty
6 years ago

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!!!!!!!

Kirsty Hunt
6 years ago

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??

Lana
Lana
6 years ago

WOW! This is amazing and oh so easy to make! Will be passing on to friends 🙂

Nicki
Nicki
6 years ago

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

sandra
sandra
6 years ago

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

Penny
Penny
6 years ago

Enjoyed this cake and very easy to make, would be delicious with some fruit and custard too!

Bek
Bek
6 years ago

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… Read more »

Hi, I'm Bec

I specialise in great tasting vegetarian Thermomix recipes and cater for a wide range of dietary needs. I love sharing here and in my cookbooks my healthy, delicious recipes (of course the odd treat too!) Whether you're looking to ignite your thermo mojo, or just after some new, really tasty family friendly recipes, there really is something here for everyone

Follow

Cookbooks

  • Categories

  • Archives

  • Recent Posts