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Recipe

Hot Cross Bun Crumble Cake

15
Mins
Prep time
60
Mins
Cook time
10
Serves

A delicious way to give stale hot cross buns a new life!

Bread & Grains
Dairy
Easter
Sweet Treats
Vegetarian
Hot Cross Bun Crumble Cake

This hot cross bun crumble cake is a delicious use it up recipe that gives hot cross buns a new life. It allows you to easily turn them into a sweet, crunchy topping for a fruity cake. Instead of forgetting about those hot cross buns, you can repurpose them by pulsing them into crumbs with butter, cinnamon, and sugar for a topping that adds texture and spice. It can be served warm or at room temperature to become the perfect afternoon snack or late-night dessert. This recipe also uses up any fruit that needs eating, reducing your food waste. So, when Easter buns are past their prime, and you’re craving something homemade, give this recipe a go!

Need

For the Crumble Topping:
2 old hot cross buns
1 cup sugar
3/4 cup plain flour
1 tsp cinnamon
1/4 tsp salt
180g butter
2 cups fruit (we
used apple)

For the Cake Batter:
125g butter
1.5 cups sugar
2 eggs
3 cups plain flour
3 tsp baking powder
1/2 tsp salt
125ml milk
300ml sour cream or plain yoghurt

How

  1. Preheat the oven to 160°C. Line a cake tin with baking paper and grease with butter (24cm tin is best suited).
  2. Prepare the crumble by tearing hot cross buns into chunks and pulsing into large crumbs in a food processor. Add the rest of the crumble ingredients and pulse again. Put aside for final assembly.
  3. To create the batter, cream butter and sugar in an electric mixer until light and creamy. Slowly add the eggs one at a time, beating well after each addition.
  4. Fold in the sifted dry ingredients alternately with yoghurt and milk.
  5. Spread cake batter into the base of the cake tin and top with sliced fruit, scattering the crumble mixture on top.
  6. Bake for 50-60 mins or until a skewer inserted in the middle comes out clean. Allow to cool in the tin before cutting.
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