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
- Preheat oven to 180C or 160C (fan).
- Line an 8 inch cake tin with baking parchment.
- 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.
- Add the caster sugar to the softened butter and cream until light and fluffy.
- Add the eggs, one at a time, to the creamed mixture. Beat well between adding each egg.
- Add the vanilla extract, and mix until well combined.
- Sift the flour and baking powder together, and add to the mixture. Gently mix together until the cake batter is soft and smooth.
- 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.
- Bake for 20-25 minutes.
- While the cake is baking, make the crumble topping.
- In a separate mixing bowl, add the plain flour, muscovado sugar, unsalted butter and cinnamon.
- 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.
- After the first bake, sprinkle over the crumble topping and return the cake to the oven.
- Bake for a further 20-25 minutes, until golden brown or a skewer inserted comes out clean.
- Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
- 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.