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Crumbs and Corkscrews - Apple and Blackberry Crumble Cake

Apple & Blackberry Crumble Cake

  • Author: Crumbs and Corkscrews
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hours 10 minutes


A crunchy crumble topped apple and blackberry cake, perfect for an afternoon treat, anytime of year.



For the cake

  • 150g Self-raising flour
  • 125g Golden caster sugar
  • 125g Unsalted butter
  • 3 Eggs, medium
  • 1 tsp Vanilla extract
  • 75g Apple, cored, peeled and sliced
  • 50g Blackberries

For the crumble

  • 75g Plain flour
  • 75g Porridge oats
  • 75g Dark muscovado sugar
  • 40g Unsalted butter
  • 1/2 tsp Cinnamon


  1. Preheat oven to 180C or 160C (fan).
  2. Line an 8 inch cake tin with baking parchment.
  3. Using a stand mixer with the paddle attachment, beat the butter until softened. Alternatively, you can make the cake batter, in a large mixing bowl, by hand or with an electric hand whisk.
  4. Add the caster sugar to the softened butter and cream until light and fluffy.
  5. Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg.
  6. Add the vanilla extract, and mix until well combined.
  7. Sift the flour and baking powder together, and add to the mixture. Gently mix together until the cake batter is soft and smooth.
  8. Pour half the cake batter into the lined cake tin, and sprinkle over half the fruit.Pour over the remaining cake batter, and sprinkle over the left over fruit.
  9. Bake for 20-25 minutes.
  10. While the cake is baking, make the crumble topping.
  11. In a separate mixing bowl, add the plain flour, muscovado sugar, unsalted butter and cinnamon.
  12. Rub together the ingredients with the tips of your fingers, until it resembles breadcrumbs. Add the porridge oats and stir through. then sprinkle over the crumble topping.
  13. After the first bake, sprinkle over the crumble topping and return the cake to the oven.
  14. Bake for a further 20-25 minutes, until golden brown or a skewer inserted comes out clean.
  15. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
  16. Serve with a dollop of cream or vanilla ice-cream.


The cake can be kept in an airtight container for up to 3-4 days, or can be frozen, for 1 month.