Most apple crumbles wear the crumble on top. The Apple Crumble Cake carries it underneath, baked as a buttery layer beneath the sponge. Every slice comes away with a band of crisp along its base. Nothing scatters, nothing slides off the moment a knife goes in. An hour on a warm table and the cake still looks composed.
What is actually in it
A moist apple and cinnamon sponge, studded through with walnuts and raisins, sitting over that crumble base. The fork meets a short, sandy resistance at the bottom before the sponge gives. Walnuts are structural to the recipe, not a garnish, so a guest who avoids nuts should be pointed somewhere else. The spicing runs warm, never sharp. Fruit keeps the crumb damp through a long afternoon. No buttercream, no piping, nothing on it that has to be kept cold.
Two sizes and the arithmetic behind them
A 20cm loaf is $35 and serves eight. A 25cm bundt is $55 and serves sixteen. Take those numbers literally and count heads before you order, because they run larger than most people assume. Two bundts cover thirty. Two bundts and a loaf cover forty, and if you make the loaf a different flavour the table reads as considered instead of bulk-bought. The whole tea cakes and loaves range runs to nine flavours at the same two sizes, so mixing costs you nothing in planning time.
The no added dairy option
Apple Crumble is one of only three cakes here that can be made with no added dairy, selected as a preference at the checkout alongside the size. The other two are the Brazilian Carrot with its South American twist and the Pineapple Coconut. Everywhere else on the food menu it is a request, not a tick box, and the Dairy Free Cakes & Desserts on request collection sets out what else can be adapted. One caveat always applies: our kitchen is small and without exclusive production areas for all of our different recipes, so traces may occur, and nothing is guaranteed safe for severe coeliac disease.
A dessert table nobody has to plate
We call this range travel cakes and the name is literal. Nothing needs refrigerating. Nothing needs assembling on site. No delicate finish to protect, which matters when you are hosting fifteen to fifty people with no kitchen staff and no back-of-house. You collect, you carry, you set them down. Put the Apple Crumble beside the Cuca Banana for streusel and ripe banana, or the Jaffa Orange Chocolate for something darker. The height difference between a bundt and a loaf does most of the styling for you. A tray from the mini cakes and petit fours range fills the gaps, and the dessert catering boxes page covers the other formats.
The warm version, and a reason to bring someone
A plated Apple Crumble sits on the made-to-order list, about ten minutes from asking: warm cinnamon cake with raisins, toasted walnuts and apples, brown butter crumble, vanilla ice cream and tres leches sauce over the top. The sauce soaks the crumble where it lands and leaves the rest crunchy. Same set of flavours, served hot, and the fastest way to decide. Come in with the person you are hosting alongside, order one plate and two spoons from the hot desserts menu, and settle the argument between apple and something chocolate before either of you is committed to feeding forty.
Getting one into your hands
Travel cakes need two days' notice, and the checkout date picker only offers dates the kitchen can meet for whatever is in your cart. Collection is from our patisserie inside The Welder on Welles Street in the central city. We do not deliver or courier anything, events included. Doors open 10am to 9pm Tuesday to Saturday. Carry the box out flat and from the bottom, keep the car cool, and store the cake at room temperature away from sun and heat. The frequently asked questions page covers storage, changes and cancellations.
