Apple and Almond Crumble Cake

Yesterday I got the news that my blog made it at the Jamie Oliver cite as the blog of the month. Super static and happy about it I must say. You can check it out here.

I have been following Jamie for a long time now. Bought some of his books and made quite a few of his recipes, since they are simple, tasty and healthy. I love his personality, accent and humor in the kitchen, somehow in some level, I do identify with him and I must also add that he is doing a great job here in the US with his food revolution campaign. You go Jamie!!

Anyhow, so apple almond crumble cake is what I came up with today. I have tried this recipe a couple of weeks ago but somehow failed. I hardly fail at making cakes but when I made this one two weeks ago I undercooked it, oh well.

For the crumble topping you may use other nuts on hand. Pecans and walnuts work well. Also, you may use pears instead of apples if you wish, that is what I used two weeks ago and would have been great. On any event, this is a very simple and tasty cake so I hope you try it soon. Enjoy!

                               This is how it looks like right before placing the cake in the oven.

Final product, just perfect and divine at last!!


Apple and Almond Crumble Cake

Miryam's original recipe

Yield: 8-10 servings


2 1/2 cup whole wheat pastry flour
1/2 cup reduced fat milk, I always use organic
3 eggs, I always use organic
1 cup unrefined sugar
1 tablespoon vanilla extract
3/4 cup olive oil, canola oil also is fine but olive oil has better quality fat content
3 teaspoons baking powder
1/2 teaspoon baking soda
3 cups apples, chopped, about 4 to 5 medium apples


5 tablespoons sugar
5 tablespoons raw sliced almonds
4 tablespoons butter, soften
1 tablespoon olive oil
4 tablespoons whole wheat pastry flour
1/2 teaspoon cinnamon



Preheat oven to 350 degrees. Grease and flour a 9 inch springform pan. Set aside.

In a bowl whisk eggs, sugar, olive oil, vanilla extract and milk. Add flour, baking soda, baking powder and combine. Incorporate chopped apples. Pour batter into the pan.

Combine topping ingredients and sprinkle evenly over batter. Bake for 1 1/4 hour  to 1 1/2 hours or until tester comes out clean.

TIP: You may sift flour, baking soda and baking powder before adding to the wet ingredients. I just never do :-) You may also use some cinnamon in the batter mixture.


  1. Wow! Congrats on blog of the month over at Jamie Oliver’s site! That’s awesome!
    This cake is sounds yummy. I part of a bushel of apples left from canning applesauce , apples and pie filling so I may just have to use them up in this. :) I think I’m out of WW pastry flour though, do you think white whole wheat would work without making it too heavy?

  2. Hey great to see you again!!
    I would use half and half, I mean half all purpose and half whole wheat. In my experience, before I started using the pastry whole wheat the regular whole wheat was too heavy and grainy in cakes, I found using half regular and half whole wheat even though is it less healthy, but oh well!! Just use up your whole wheat and when you are done buy tones of the pastry whole wheat so that you don’t run out :-)

  3. Hi there,
    I just tried your recipe, but made a few additions I thought I would share.

    I had some left over red currants in the fridge so I added these between the batter and the crumble mix. They added a bit of colour as well as a bit of tang.

    To your crumble mixture I also added a bit of vanilla sugar and also something called Flower Power by Sonnentor (an Austrian Company) – it is a mix of edible dried flowers – sunflowers, cornflowers etc, cassia cinnamon, ginger etc. it smells divine and adds a special something.

    Thanks for the great recipe!

  4. Just made this cake and I absolutely love the result!! The recipe was simple and very easy to follow. Thank you!

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