Apple Cheddar Thyme Crumble Cake {gluten-free}

Crammed with apples, subtly fragrant with thyme and blanketed with a cheddar crumble this gluten-free Apple Cheddar Thyme Crumble Cake is the perfect comforting Autumnal cake.

Apple Cheddar Thyme Crumble Cake

It would be remiss of me not to explain the absence of a blog post last week. If you follow me on Instagram then you’ll know, since I have spoken about it in my last few posts, that my father passed away very suddenly last weekend. I have written before that my father and I had a difficult relationship at times and with that comes an absurd arrange of emotions about his death. Childhood stuff that I have long since moved past now disturb my sleep anew. However I try to take comfort that in the last few years we had reached a more comfortable place. We would speak every few weeks and connect on our love of food and kitchen adventures and I would give him the latest on the children. A photograph that I took of Dad, Cole and Beau on our last visit was such a treasure to him and I just feel incredibly sad that he won’t get to see them grow up.

Apple Cheddar Thyme Crumble Cake

Cake always goes hand in hand for me with any significant life event. Luke took Cole and Beau out for a couple of hours to soft play the day after he died so I could have some peace with my thoughts and freedom to cry. I stepped straight into the kitchen and grabbed the flour, sugar and butter to seek solace. I feel guilty that this cake will be mired in the melancholy that surrounds this post but it’s almost fitting as a slice of this cake is a huge comfort.

Apple Cheddar Thyme Crumble Cake

The sour cream sponge is densely crammed with apples and fragrant with thyme. A soft cheddar crumble blankets the surface to add a delicious mature nuttiness. I have chosen the earthy flavour of sorghum flour to compliment the cake, sweet rice flour to bind and give texture and potato flour to add fluffiness which works because of its hydroscopic nature.

Apple Cheddar Thyme Crumble Cake

I have had this cake on the cake stall many times and I am often asked what gave me inspiration for this slightly unusual combination. I have always loved apple pie with a cheese pastry crust, the smooth balance of a fine crumbly cheddar and sweet crisp autumn apples is never a taste I tire of. And cheese cake is a thing right?

Dad didn’t have a sweet tooth, he preferred the cheese board after a meal. I think this Apple Cheddar and Thyme Crumble Cake then is a fitting tribute.

Apple Cheddar Thyme Crumble Cake

I urge you to give this Apple Cheddar and Thyme Crumble Cake a try and if you do then please leave a comment below and/or give the recipe a rating. I’d also love it if you’d share your version and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Apple Cheddar Thyme Crumble Cake {gluten-free}

This gluten-free Apple Cheddar Thyme Crumble Cake is the perfect comforting Autumnal cake, crammed with apples with a delicious cheddar crumble topping.
Prep Time25 mins
Cook Time50 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: British
Servings: 16 servings
Calories: 610kcal

Ingredients

For the cheddar crumble top:

  • 140 g caster sugar
  • 150 g unsalted butter
  • 80 g sweet rice flour
  • 70 g sorghum flour
  • 20 g potato flour
  • 100 g cheddar grated

For the cake:

  • 215 g sweet rice flour
  • 200 g sorghum flour
  • 40 g potato flour
  • 3 teaspoons thyme leaves
  • teaspoons baking powder
  • teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 340 g unsalted butter
  • 340 g caster sugar
  • 3 eggs
  • teaspoons vanilla extract
  • 300 g sour cream
  • 4 granny smiths peeled, cored and cubed

For the glaze:

  • 140 g icing sugar
  • 1-2 tablespoons whole milk

Instructions

  • Pre-heat oven to 170°C/160°C (fan oven)/gas mark 4 and line and grease a 9x13” rectangular cake tin.
  • First make the crumble topping by rubbing together all the ingredients except the cheddar. Then stir in the cheddar cheese. Spread out onto a baking sheet and place in the freezer whilst you prepare the rest of the cake.
  • In a large bowl sift the flours together with the baking powder, bicarbonate of soda, salt, thyme leaves and set aside.
  • Cream the butter and sugar in a food mixer for 10 minutes until light and fluffy.
  • Add the eggs, beating in one by one then add the vanilla extract.
  • Spoon in 1/3 of the flour mix, beat into the batter then add 1/2 of the sour cream and beat in. Repeat again and then add the last 1/3 of flour mix, beating until the batter is smooth.
  • Pour half of the cake mixture into the cake tin, then tumble in half of the chopped apples. Pour the rest of the cake mixture over, smooth and then scatter the rest of the apples over the top.
  • Finally sprinkle over the crumble topping so all the apples are covered.
  • Bake in the oven for 50 minutes, check after 25 minutes and if you think the cheese is browning too much then place a loose sheet of tin foil over the top of the cake tin for the rest of the bake.
  • Remove the cake from the oven, leave to rest for 5 minutes then carefully remove from the tin.
  • Let the cake cool completely on a wire rack until you decorate with the glaze.
  • To make the glaze mixing the icing sugar with the milk until thick but pourable. Drizzle over the cake and then leave to set for at least an hour before cutting into squares.

Nutrition

Calories: 610kcal | Carbohydrates: 77g | Protein: 6g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 112mg | Sodium: 248mg | Potassium: 244mg | Fiber: 2g | Sugar: 44g | Vitamin A: 1030IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 1mg

SHOP THE RECIPE

The cake tin I use for all my tray bakes and sheet cakes is the KitchenCraft Chicago Metallic Professional Non-Stick Baking and Roasting Tin, 33 x 23 cm (13″ x 9″) which I love because it’s robust and easy to clean.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

This is the sorghum flour I’ve been using recently and I’ve been really loving it.yourhealthstore Premium Whole Grain Gluten Free Sorghum Flour 1kg (sweet white) It’s earthy, nutty and compliments the apples, thyme and cheddar in this cake perfectly.

You want to use potato flour and not potato starch in this cake, they are different ingredients and do different things so make sure you are using the right one. I use Wholefood Earth Organic Potato Flour, 1 kg which is a lovely fine flour.

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Apple Cheddar Thyme Crumble Cake

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble is a marriage of the best of this year’s sweet and tangy berries under a crisp and slightly chewy crumble topping.

Strawberry Gooseberry Crumble {gluten-free}

Gooseberry season is pretty much over but I am hoping you hoarded as many as I did during their too short lifespan this year and stashed them in the freezer to make this crumble.

Strawberry Gooseberry Crumble {gluten-free}

I feel like I have been eating Strawberry Gooseberry Crumble all summer and I have to tell you I am not getting bored of it. The combination of sweet juicy strawberries with their tangy gooseberry brethren is so perfect that this is the pudding that I have been serving up warm with ice cream most Sunday evenings after our roast dinner. Luckily there is always some left for Mondays and Tuesdays but it would be a sin to warm it back up as there is even more joy to be had when the crumble is cold.

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble {gluten-free}

I came up with the recipe last year and meant to post about it then but time got away with me and so it was first on my hitlist this summer. However, the gluten-free crumble topping has proved a little elusive. The main reason being that I wanted to shy away from using rolled oats which is how I’ve been making my crumbles lately. But this time I wanted something more authentic to the crumbles we used to enjoy when I was a child.

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble {gluten-free}

I cracked the code though. A crispness on top with a slight chew thanks to the sweet rice flour and the use of brown sugar with the roughly chopped almonds giving a pleasant crunch. The crumble topping is generous, there is much more crumble than fruit but again, that was always the way when we were younger.

Strawberry Gooseberry Crumble {gluten-free}

I macerate the gooseberries and strawberries for a few hours in sugar which preserves the shape of the fruit during the bake so they don’t fall into a mushy slump. Then I mix the fruit with a bit of cinnamon and ginger and a couple of tablespoons of tapioca pearls which absorbs the excess fruity liquid at the bottom of the crumble and forms an almost jelly. This jelly is the crown jewel of the crumble and I defy you not to drag your spoon at the bottom of the dish seeking out more whilst the crumble is cooling and you have already had your fill.

Strawberry Gooseberry Crumble {gluten-free}

If you have fallen short of gooseberries this year then you don’t have to wait until next year as wild blackberries would make an ideal replacement. They have the same tartness which would pair very well with the last of the season’s strawberries.

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble {gluten-free}

Strawberry Gooseberry Crumble is a marriage of the best of this year’s sweet and tangy berries under a crisp and slightly chewy crumble topping.
Prep Time15 mins
Cook Time35 mins
Total Time4 hrs 50 mins
Course: Dessert
Cuisine: British
Servings: 8 people
Calories: 388kcal

Ingredients

  • 400 g strawberries
  • 300 g gooseberries
  • 50 g caster sugar
  • 2 tablespoons tapioca pearls
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract

Crumble Topping

  • 80 g sweet rice flour
  • 60 g gluten-free oat flour
  • 25 g tapioca flour
  • 80 g almonds roughly chopped
  • 150 g light brown sugar
  • 125 g unsalted butter
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt

Instructions

  • Hull the strawberries and top and tail the gooseberries then tip into a large bowl and toss with the caster sugar.
  • Cover the bowl with cling film and leave for at least 4 hours to macerate (overnight is okay).
  • Pre-heat the oven to 170°C.
  • Pour the fruit and the juice into the bottom of a baking dish and stir in the tapioca pearls.
  • Sprinkle the ginger, cinnamon and vanilla extract over the fruit and stir in.
  • In a separate bowl mix the flours, almonds and sugars together then rub in the butter until it starts to clump together. I used the paddle attachment of a food processor for ease in this step but don’t take the crumble too far or it will be too sandy.
  • Cover the fruit with the crumble topping then place in the oven for 35-40 minutes until the top of the crumble is golden brown and the fruit is bubbling up from within.

Nutrition

Calories: 388kcal | Carbohydrates: 53g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 34mg | Sodium: 82mg | Potassium: 282mg | Fiber: 5g | Sugar: 27g | Vitamin A: 500IU | Vitamin C: 39.8mg | Calcium: 67mg | Iron: 1.3mg

Shop The Recipe

There are not a lot of kitchen gadgets that I think are worth the space in the kitchen but I do so love my strawberry huller. It is cute and takes the stem off my strawberries with barely any strawberry waste. I use the Chef’n StemGem Strawberry Huller which has been brilliant. The image is an amazon affiliate link so if you purchase through this link then I will get a small commission at no cost to you but will go towards funding this blog.