Apple and Blackberry Crumble Cake
If autumn was a flavour it would be this Apple and Blackberry Crumble Cake! A moist cake, with little chunks of tart apple, sweet blackberries and a cinnamon crumble topping.
Servings: 16 squares
Calories: 230kcal
Equipment
- 1 20cm square cake tin
Ingredients
Crumble
- 30 g unsalted butter cold and cubbed
- 30 g plain flour
- 30 g soft light brown sugar
- 30 g giant rolled oats
- 30 g flaked almonds
- 1.5 tsp ground cinnamon
Apple
- 1 medium apple Golden Delicious or Braeburn are good
- 2 pinches ground cinnamon
- 1 little squeeze of fresh lemon juice
Cake
- 115 g unsalted butter at room temperature
- 100 g cater sugar
- 50 g soft light brown sugar
- 2 large free range eggs
- 150 g self-raising flour
- 1/2 tsp baking powder
- 100 g ground almonds
- 60 mil semi skimmed milk
- 1 tsp vanilla extract
- 150 g blackberries
Instructions
Crumble
- Use your fingertips to rub together the butter, plain flour, oats and sugar until it resembles chunky breadcrumbs. Stir through the flaked almonds and ground cinnamon. Pop into the fridge until you are ready to assemble the cake.
Apple
- Peel, core and roughly chop the apple into half centimetre chunks. Add a little squeeze of lemon and ground cinnamon and stir until evenly coated. Set to one side.
Cake
- Preheat the oven 180 C/160 Fan/ Gas mark 4
- Cream together the butter and sugar until pale and fluffy.
- Whisk in the eggs one at a time until combined.
- Mix the flour with the ground almonds and baking powder. Fold into the batter until just combined. Don’t over work the flour as it will make the cake rubbery.
- Mix the vanilla extract with the milk and fold into the cake batter.
- Now fold in the apple chunks until evenly distributed in the batter.
- Spoon the cake batter into a lined 20cm square baking tray. Use the back of the spoon to evenly spread the mixture out. Scatter with fresh blackberries and lightly press them into the batter. Then evenly cover with the crumble mixture.
- Bake for 40-45 minutes until the crumble is golden. Test the cake is ready by sticking a skewer in it. If the skewer comes out with clumps or wet batter it needs longer. If it comes out clean or with a couple of crumbs it’s good.
- Allow the cake to cool for ten minutes in the baking tray before carefully transfer to a cooling rack. Allow to cool completely before transferring and cutting into 16 equal squares. This is a really soft and delicate cake when warm so handle with care.
Notes
Tips
If you bake any of my cakes please share your photos with me on Instagram @TheDelectableGarden and on Facebook @TDG.co.uk
Do not wrap in clingfilm or tinfoil. This is a moist cake and needs a bit of air around it. Place in a large container or cover with a cheese/cake dome.
Best enjoyed on the day of baking for a crunchy crumble and is still delicious up to 3 days.
Nutritional info is for information purposes only and based on ingredients I used.
This recipe contains nuts and other ingredients people may have allergies too. Always be mindful of peoples allergies.