This easy Caramel Crumble Cake is soft, buttery and filled with swirls of homemade caramel, then finished with a golden crumble topping.
The cake starts with a simple buttery vanilla batter. Homemade caramel sauce is layered through the batter and gently swirled before the loaf is covered with a generous buttery crumble. Once baked, you get a soft cake with pockets of caramel and a delicious contrast from the crisp topping.
For an extra caramel finish, drizzle a little more caramel sauce over the cooled cake before serving.
You can make the caramel from scratch using just sugar, butter and cream, or use your favourite shop-bought caramel sauce for an even quicker version.
Perfect with coffee or tea, for afternoon baking, family gatherings, or whenever you’re craving a simple homemade caramel dessert.
Caramel Crumble Loaf Cake
Ingredients
For the Cake
Butter – 130g (½ cup + 1 tablespoon), softened
Sugar – 130g (½ cup + 2½ tablespoons)
Eggs – 3
Plain flour – 200g (1⅓ cups)
Baking powder – 1 teaspoon
Vanilla extract – 1 teaspoon
For the Homemade Caramel Sauce
Sugar – 100g (½ cup)
Butter – 30g (2 tablespoons)
Heavy cream – 80ml (⅓ cup)
Alternatively, you can use approximately 100g of shop-bought caramel sauce.
For the Crumble Topping
Butter – 55g (¼ cup), melted
Plain flour – 50g (⅓ cup)
Sugar – 75g (¼ cup + 2 tablespoons)
Chopped nuts – a handful (optional)
Equipment
Measuring cup size: 240ml
Baking pan: 2 lb loaf pan (21 × 11 × 6 cm)
Bake in a preheated oven at 170°C (350°F) for approximately 40–50 minutes.
Method
Make the Caramel Sauce:
Add the sugar to a saucepan and place over medium heat.
Allow the sugar to melt and caramelise without stirring at first. Once the sugar begins to change colour around the edges, gently stir until it has completely melted and turned a rich amber colour.
Carefully add the butter and stir until fully combined.
Turn off the heat, then slowly pour in the heavy cream while stirring. Be careful, as the mixture may bubble vigorously.
Continue stirring until the caramel is smooth. Allow it to cook for another 1–2 minutes using the residual heat.
Transfer the caramel to a bowl and allow it to cool completely before using.
Make the Crumble Topping:
Add the flour, sugar, melted butter and chopped nuts, if using, to a bowl.
Mix until the ingredients come together into a coarse, crumbly texture.
Set aside.
Make the Cake Batter:
In a large mixing bowl, beat the softened butter and sugar for about 3 minutes, or until light and creamy.
Scrape down the sides of the bowl as needed.
Add the eggs and vanilla extract, then whisk for about 2 minutes until well combined.
If the mixture looks slightly curdled at this stage, don’t worry; it will come together once the flour is added.
Sift in the plain flour and baking powder.
Gently fold the dry ingredients into the mixture until just combined. Avoid overmixing.
Assemble the Cake:
Spoon approximately one-third of the cake batter into the lined loaf pan and spread it evenly.
Add small spoonfuls of the cooled caramel sauce randomly over the batter.
Repeat with another layer of cake batter and caramel, continuing until all the batter has been used.
Using a skewer or chopstick, gently swirl the caramel through the batter. Avoid swirling too much so that distinct pockets of caramel remain inside the cake.
Generously sprinkle the crumble mixture over the top.
Bake
Bake in a preheated oven at 170°C (350°F) for approximately 40–50 minutes, or until a skewer inserted into the centre comes out clean or with a few moist crumbs.
If the crumble begins to brown too quickly during baking, loosely cover the top with aluminium foil and continue baking until the cake is cooked through.
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack.
Once cooled, drizzle with additional caramel sauce if desired.
Slice and enjoy! 🍮🍰
Pan: 2 lb loaf pan (21 × 11 × 6 cm)
Bake: 170°C / 350°F for approximately 40–50 minutes.
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