Apple Blackberry Crumble Cake Recipe

Ingredients for Apple Blackberry Crumble Cake

• 225g softened unsalted butter
• Flour
• 50g light brown sugar + 2 tbsp light brown sugar for crumble
• Caster Sugar
• Self Raising Flour
• 2 tsp baking powder
• Free Range Eggs
• Ground Almonds
• Cooking Apples
• 150g fresh blackberries

How to Make Apple Blackberry Crumble Cake

1. Preheat oven to 180°C (350°F).
2. Grease and flour a 23cm (9-inch) springform cake tin.
3. 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.
4. Mix the crumble topping with 2 tbsp light brown sugar and set aside in the fridge.
5. Cream together 225g softened unsalted butter and 200g caster sugar in a mixing bowl until light and fluffy.
6. 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.
7. Pour the batter into the prepared tin.
8. Arrange 2 medium apples (peeled, cored, and thinly sliced) over the batter. Scatter 150g fresh blackberries evenly over the apples.
9. Sprinkle the crumble topping evenly over the fruit.
10. 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.
11. 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.