Ingredients for Apple Blackberry Crumble Cake
- 275g unsalted butter
- 100g plain flour
- 50g light brown sugar, 2 tbsp light brown sugar
- 200g caster sugar
- 225g self-raising flour
- 2 tsp baking powder
- 4 large free range eggs
- 50g ground almonds
- 2 medium cooking apples
- 150g fresh blackberries
- 50g rolled oats
- a pinch of ground cinnamon
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How to Make Apple Blackberry Crumble Cake
- Preheat oven to 180°C (350°F).
- Grease and flour a 23cm (9-inch) springform cake tin.
- Prepare the crumble topping: In a bowl, combine 100g plain flour, 50g rolled oats, 50g cold unsalted butter (cubed), 50g light brown sugar, and a pinch of ground cinnamon. Rub the butter into the dry ingredients using your fingertips until the mixture resembles breadcrumbs.
- Mix the crumble topping with 2 tbsp light brown sugar and set aside in the fridge.
- Cream together 225g softened unsalted butter and 200g caster sugar in a mixing bowl until light and fluffy.
- Gradually beat in 4 large eggs one at a time, then gently fold in 225g self-raising flour, 50g ground almonds, and 2 tsp baking powder.
- Pour the batter into the prepared tin.
- Arrange 2 medium apples (peeled, cored, and thinly sliced) over the batter. Scatter 150g fresh blackberries evenly over the apples.
- Sprinkle the crumble topping evenly over the fruit.
- Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil.
- Let the cake cool in the tin for 10 minutes before releasing the springform and transferring to a wire rack to cool completely. Serve warm with custard or ice cream.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
160g
Fat
92g
Carbs
21g
