Apple and Blackberry Crumble Cake
Blackberry studded sponge topped with a layer of apples and oat-y crumble.
- For the crumble topping:
- 60g plain flour
- 30g rolled oats
- 70g light brown sugar
- ½ tsp ginger
- ¼ tsp freshly grated nutmeg
- ½ tsp cinnamon
- For the sponge:
- 3 apples
- A squeeze of lemon juice
- 60g unsalted butter
- at room temperature
- 50g caster sugar
- 50g light brown sugar
- 1 egg
- ½ tsp vanilla extract
- 140g plain flour
- 1tsp baking powder
- ¼ tsp salt
- 80ml whole milk
- 100g blackberries
- cut in half
Level of difficulty Average
Cost Average budget
Preheat the oven to 170/325 degrees. Butter and flour a 20cm/8inch cake tin (if you have a spring form cake tin life will be even easier).
Begin by making the crumble topping. Add all the ingredients but the butter in to a bowl and stir to combine. Add in the butter and use your fingers to work it in to the dry ingredients until the mixture resembles rough breadcrumbs. Set aside.
Peel and core the apples, then slice thinly. Mix the apple slices together with a squeeze of lemon juice to prevent them from browning before you bake.
To make the sponge, in a mixer or with an electric whisk, cream together the butter and sugars until they are pale in colour and light in consistency. Beat in the egg and vanilla until well combined.
In a separate bowl, whisk together the flour, baking powder and salt.
Add one third of the flour mix into the cake batter and fold in gently. Follow this with one half of the milk, again folding gently. Continue adding alternately, ending with the flour. Finally, carefully fold in the berries using a few motions as possible as they will break apart in the mixture.
Tip the batter in to the prepared cake tin and spread in an even layer. Lay the apple slices on top in two concentric circles. Top the apples with the crumble mixture.
Bake the cake for 35-45 minutes, until a skewer comes out clean and the crumble topping has turned a golden brown. Allow to cool in the tin before removing.
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