An apple cake from the Apple Isle
Prep time: 
Cook time: 
Total time: 
Sweet tender apples covered in tangy raspberries, creamy white chocolate and topped off with a sweet brown sugar crumb.
for the cake
  • 200g butter softened
  • 2 teaspoons vanilla extract
  • 155g (3/4 cup) caster sugar
  • 2 eggs
  • 150g (1 cup) plain flour
  • 150g (1 cup) self-raising flour
  • 185ml (3/4) cup milk
  • 1 cup of raspberries
  • 100-150 g white chocolate chopped
  • 3 apples, peeled, cored, thickly sliced
for the crumble topping
  • 75g (1/2 cup) plain flour
  • 50g chilled butter, chopped
  • 55g (1/4 cup, firmly packed) brown sugar
  1. preheat oven to 180 degrees celsius
  2. Brush a round 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base with non-stick baking paper
  3. Cream butter, sugar and vanilla until light and fluffy.
  4. Add eggs, one at a time, beating well after each addition.
  5. Add ⅓ of the combined flours sand beat on low speed until just incorporated
  6. Add ½ the milk and beat on low speed for 3 seconds
  7. repeat the above process with the remaining flour and milk, ending with flour
  8. use a metal spoon to fold through any left over flour that is not combined
  9. Spoon mixture into prepared pan and use the back of a spoon to smooth the top. arrange the apple, raspberries and white chocolate ontop
  10. to make the crumb topping, place the flour and butter in a bowl and use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir or rub in the sugar.
  11. Sprinkle crumb topping over the top of the cake to cover the whole surface.
  12. Bake in the oven for 1 hour and 10 mins. Look for a golden colour to the crumb and when a skewer is inserted it comes out clean.
  13. Allow to cool in the pan for 5 minutes until transferring to a wire rack to cool slightly. Serve cake warm and drizzled with raspberry coulis is desired.
Recipe by Art of Baking at