Name: Chai-spiced apple crumble cake
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Ingredients: 150 grams butter, softened; 1 cup (220g) coconut sugar; 2 eggs, at room temperature; 2½ cups (700g) Greek yoghurt; 2 tsps vanilla bean paste; 1¼ cups (150g) barley flour; 2 tsps baking powder; ½ tsp ground ginger; ½ tsp ground cloves; ½ tsp ground cardamom; ½ tsp ground cinnamon; ¾ cup (90g) almond meal; ¼ cup (90g) honey; ¼ cup ground cinnamon, extra; 1 tbsp honey, extra; Apple topping; 2 medium red-skinned apples (300g), cored, sliced thinly; ¼ cup (20g) flaked almonds; ¼ cup (55g) coconut sugar; 2 tbsps shredded coconut; 2 tbsps barley flour

Chai-spiced apple crumble cake

This dessert-in-a-cake can be served for morning or afternoon tea, or even as the sweet course at your next dinner party.

Skip to Recipe

Serves 8

Prep

30M

Cook

Total

1H 30M

Test Kitchen tip

This apple crumble cake can also be served with crème fraîche or vanilla custard instead of the honey yoghurt.

Love apple cakes? Try baking our apple streusel cake – it’s divine!

Ingredients

150 grams butter, softened

1 cup (220g) coconut sugar

2 eggs, at room temperature

2½ cups (700g) Greek yoghurt

2 tsps vanilla bean paste

1¼ cups (150g) barley flour

2 tsps baking powder

½ tsp ground ginger

½ tsp ground cloves

½ tsp ground cardamom

½ tsp ground cinnamon

¾ cup (90g) almond meal

¼ cup (90g) honey

¼ cup ground cinnamon, extra

1 tbsp honey, extra

Apple topping

2 medium red-skinned apples (300g), cored, sliced thinly

¼ cup (20g) flaked almonds

¼ cup (55g) coconut sugar

2 tbsps shredded coconut

2 tbsps barley flour

Method

1.Preheat oven to 180C/160C fan. Grease a 20cm springform cake pan; line base and side with baking paper.

2.Make apple topping. Combine honey, remaining yoghurt and remaining vanilla paste in a medium bowl; dust with extra cinnamon.

3.Beat butter and coconut sugar in a medium bowl with an electric mixer for 4 minutes or until light and creamy. Add eggs one at a time, beating well after each addition. Fold in 1 cup of the yoghurt and 1 teaspoon of the vanilla paste until just combined.

4.Sift flour, baking powder and spices in a medium bowl. Stir in almond meal. Fold flour mixture through yoghurt mixture. Spoon into pan; level top. Place apple topping over batter.

5.Bake cake for 1 hour or until a skewer inserted into the centre comes out clean. Leave cake in pan for 10 minutes; transfer to a wire rack to cool.

6.Drizzle cake with extra honey. Serve with honey yoghurt.

This cake can frozen for up to 1 month.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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