Sour Cream Apple Crumble Cake w/ Thyme & Orange Mascarpone Icing

G’day Mate! I hope you can read this properly, I am writing to you from the other side of the world. šŸ˜‚Ā I am back, live from Melbourne. I just realised that not everyone reading this blog is from England so I might be on the same side of the world as you. Ah well. Just getting off on right hilarious foot, aren’t I. So yes, I am currently living, working and baking in Australia. I thought it was about time I shared some of my adventures and new recipes with you.
I’ve managed to get myself a great job over here which involves baking, a bit of customer service and working in the service kitchen. In terms of baking, I’m getting loads of experience in baking new things. Over the past few weeks I’ve perfected a brioche doughnut recipe which I’m pretty pleased with. It took a good few attempts to get a dough that rose well and could be kept in the fridge a few days before frying. I’ve also been baking more traditional Kiwi/ Australian things such as Lamingtons and Anzac biscuits. Ā It’s been quite inspiring coming to a new place and seeing how things are done here. I’m excited to start experimenting more with the baking I do at home and share some recipes I try with youĀ šŸ˜š

I have now been away from home for nearly 5 months and have many travel tales to tell. I therefore decided I will be doing a mixture of travel and recipe posts for the remainder of my time away. I hope you’re as excited as I am for this new journey we will be taking together. Don’t worry, I’ve written an extensive travel journal so no details will be left forgotten. For reals though, during the first 8 weeks of my trip, before I settled into working in Melbourne, I kept note of every meal I ate and other such interesting bits of information šŸ™ƒĀ Don’t forget to follow me on to keep up to date with what I’m eating/baking/doing.Ā 


What is the inspiration behind this cake then? Well firstly, I had sour cream and mascarpone in the fridge that needed using up and secondly, it is very much autumn/winter here so apples are in season. Nothing pleases me more than chunks of fruit and a bit of a crunch in a cake. Ā The mascarpone icing is not essential as the cake itself is moist, but it adds some jazzy flavours to the mix. I use green apples for the chunks for a bit of tartness but if you prefer red apples it’s absolutely fine to just use red.

Serves:Ā 8-10
Prep Time: 30Ā mins
Cooking Time: 50-60mins
Difficulty:Ā 2/5

Mixing Bowls
8″ Round Tin (greased and lined)
Serrated knife (if icing cake)
Piping bag (optional, if piping icing)


65g Ā plain flour
50gĀ granulated sugar
aĀ pinchĀ of salt
1Ā tspĀ ground cinnamon
55g butterĀ (melted)
50g almondsĀ (roughly chopped)
150gbutter (softened)
100g soft brown sugar
3Ā eggs
300gĀ sour cream
190gĀ plain flour
2 tsp baking powder
2 tspĀ ground cinnamon
2 green apples (0.5cm cubes)
1 red apple (grated)
115g butter
4 sprigsĀ thyme
125gĀ mascarpone
85g icing sugar
zest of 1 orange
Ā½ tbsp orange juice


  1. Preheat oven to 170c/150c fan/gas 3.5.Ā Grease and line cake tin.
  2. CRUMBLE: In a small mixing bowl, mix togetherĀ flour, sugar, saltĀ andĀ cinnamon.Ā 
  3. Pour over melted butter and mix until you haveĀ aĀ lumpyĀ dough mix.
  4. Stir throughĀ almonds. Set aside.
  5. CAKE: Cream togetherĀ butter andĀ sugarĀ in large mixing bowl.
  6. AddĀ eggs one at a time – beating between each addition.
  7. AddĀ sour cream and mix well.
  8. In a separate bowl mix together theĀ dry ingredients.Ā 
  9. Fold theĀ dry ingredients into theĀ sour cream mix, followed by theĀ grated andĀ cubed apple.
  10. Pour mix into cake tin and top withĀ crumble.
  11. Bake forĀ 50-60 mins or until skewer comes outĀ clean.
  12. Leave in tin forĀ 5 mins before removing and leaving to cool completelyĀ on wire rack.
  13. ICING: PutĀ butter andĀ thymeĀ in a small saucepan andĀ melt overĀ medium heat.
  14. OnceĀ butterĀ has melted,Ā reduce toĀ low heat and allow thyme to steep in butter forĀ 15 mins.
  15. Pour butter into bowl, remove thyme, cover and place inĀ freezer forĀ 10mins or until butter has setĀ but is not frozen – you want it to beĀ spreadable consistency so not too runny or too well set.
  16. Put butter in mixing bowl and beat untilĀ smooth.
  17. AddĀ mascarpone and mix well.
  18. Add theĀ icing sugar in small amounts, beating well between each addition.
  19. Finally addĀ orange zest andĀ orange juice and beat until you have a light, spreadable mix – add more orange juice if you feel your mix is too thick but be careful to not over do it!
  20. Once the cake has completely cooled, cut it in half using aĀ serrated knife.
  21. Spread or pipe the icing on the bottom half of the cake and then add the top half.

I’ve hadĀ Childish Gambino’sĀ albumĀ Awaken My Love on on repeat for the last few months. Here’s my favourite track from it:

If I were at home I would definitely make this one for my Dad for Father’s Day so I’ll dedicate this cake to all you Papa’s out there šŸ™‚ Next week have your bags ready for a trip to South Australia šŸ¤—

KB x

Leave a Reply