Apple Cinnamon Crumble Cake with a Stonewell Sticky Toffee Sauce


This Apple Cinnamon Crumble Cake is nice little twist on the classic with a moist apple cake interior and a light crumbly topping, paired with the moreish Stonewell sticky toffee sauce it makes a delicious winter dessert.

Serves: 8 people


For the Cake:
250g butter
250g caster sugar
250g of self-raising flour
50g of ground almonds
1 cooking apple, chopped
4 eggs
1 teaspoon of vanilla essence
1 teaspoon of cinnamon
100ml Stonewell Medium Dry Cider
For the Crumble:
100g of butter
100g of flour
100g of brown sugar
For the Stonewell Sticky Toffee Sauce:
100g Brown Sugar
50ml cream
50ml golden syrup
100g butter
200ml Stonewell Medium Dry Cider

You will need a 20cm round baking tin with removable base.

For the cake, add butter, self-raising flour, caster sugar, ground almonds, 4 eggs, vanilla and cinnamon into a bowl and mix well together.
Add the Stonewell Cider and mix again. Peel and slice the apple (into segments) and mix them in.
Put the mixture into a greased and lined baking tin.

Next prepare the crumbs, rub together 100g brown sugar, 100g plain flour and 100g of butter until you get a breadcrumb like consistency.
Then, put the crumbs on top of the cake and put into the oven for approximately 30 minutes at 190c/ Fan 170c/ Gas mark 5.

While the cake is cooking it’s time to prepare the toffee sauce; add the 50ml cream, 50ml golden syrup, 100g brown sugar and 100g of butter to the pot over a low heat, when it begins to simmer add 200ml Stonewell cider and lower heat cooking for approxamitely 40 minutes.

Allow cake to cool, cut into slices and serve with warm Stonewell sticky toffee sauce.

Hope you enjoy!

Don’t forget to tag us using #stonewellchristmas if try out our recipe!