Apple Blackberry Crumble Cake
Serves : 12 slices
Full of autumn flavours, this apple blackberry crumble cake has a crunchy topping and a light fruit sponge. Perfect for an afternoon treat.
Ingredients
For the cake
- 150 g Self Raising Flour or All-Purpose Flour with 2 tsp Baking Powder
- 125 g Caster Sugar
- 125 g Butter Unsalted
- 3 Eggs Medium
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 75 g Apple Cored, peeled and sliced
- 50 g Blackberries
For the crumble
- 75 g Plain Flour or All-Purpose Flour
- 75 g Oats Rolled or Porridge
- 75 g Soft Dark Brown Sugar
- 40 g Butter Unsalted
- ½ tsp Ground Cinnamon
Instructions
- Preheat oven to 180C/350F and 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 with a handheld mixer.
- Add the caster sugar to the softened butter and cream together on medium speed until light and fluffy.
- Add the eggs, one at a time, to the butter and sugar mixture, mixing well between adding each egg.
- Add the vanilla extract, and mix until well combined.
- Sift the flour and baking powder (if using) 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 remaining fruit.
- Bake the cake for 20-25 minutes. While the cake is baking make the crumble topping.
- In a mixing bowl add the plain flour, soft brown sugar, butter and ground cinnamon.
- Rub together the ingredients with the tips of your fingers until it resembles breadcrumbs. If should be a fine sandy texture. Add the porridge oats and stir through.
- 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 before turning out onto a wire rack to cool.
- Serve with whipped cream or vanilla ice-cream.
Notes
The cake can be kept in an airtight container for up to 3-4 days, or can be frozen, for 1 month.
Nutrition
Serving: 1sliceCalories: 276kcalCarbohydrates: 36gProtein: 5gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 117mgPotassium: 83mgFiber: 2gSugar: 18gVitamin A: 416IUVitamin C: 1mgCalcium: 23mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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