Foodie Friday: This Anzac Biscuit Crumble Cake is just the thing to honour our ANZACs while enjoying your Anzac biscuits a little differently this year.

Prep: 0:10 Mins
1:00 Hr


  • 600g pkt caramel mud cake mix 
  • 2 Australian Free Range Eggs
  • 1/4 cup (60ml) vegetable oil
  • 4 (about 110g) Anzac Biscuits, crumbled
  • 1/4 cup (20g) rolled oats
  • 1/4 cup (20g) shredded coconut
  • 20g butter, chopped
  • 1 tbs brown sugar



Step 1
Preheat oven to 180°C. Grease a 20cm (base measurement) springform pan and line the base and side with baking paper. Place on a baking tray.

Step 2
Prepare the cake mix using the eggs, oil and ⅔ cup (160ml) water following packet directions. Pour into the prepared pan.

Step 3
Place the biscuit, oats, coconut, butter and sugar in a bowl. Use your fingertips to rub the butter into the biscuit mixture until just combined. Sprinkle the mixture evenly over the cake batter in the pan.

Step 4
Bake for 1 hour or until a skewer inserted in the centre of cake comes out clean. Set aside in pan for 15 mins to cool slightly before transferring to a wire rack to cool completely.

Step 5
Place the cake on a serving plate and cut into wedges to serve.

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