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Apple Cheddar Thyme Crumble Cake

This 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


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 starch
  • 100 g cheddar grated

For the cake:

  • 215 g sweet rice flour
  • 200 g sorghum flour
  • 40 g potato starch
  • 3 teaspoons fresh 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 smith apples peeled, cored and cubed

For the glaze:

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


  • 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 ⅓ of the flour mix, beat into the batter then add ½ of the sour cream and beat in. Repeat again and then add the last ⅓ 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.


Flour substitutions:
  • If you don't want to use alternative flours - You can swap out the sorghum flour, sweet rice flour and tapioca flour for 450g plain white flour. 
  • Or, if you would like the cake to be gluten-free but can't get hold of the alternative flours listed then you can swap out the sorghum flour, sweet rice flour and tapioca flour for 225g gluten-free plain white flour + 225g ground almonds
Use a good mature cheddar cheese.
Let the cake cool completely before you ice it.


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