This is one of my absolute favourite cakes. I’ve made it so many times – including for a Women’s Institute’s cake stall at a street festival, for various afternoon teas, and more recently for the cake table at my lovely friend Jennie’s wedding – when it actually won a prize! I’d never won a prize for my baking before, so to say I was surprised is an understatement. Thrilling!
This is a perfect early autumn bake, taking advantage of the bounty of plump, glossy blackberries appearing in the hedgerows in late August and the beginning of September. Also, anything which combines the joy of pudding with the eat-me-anytime-appeal of cake is a total winner for me. I hope you enjoy it as much as I do.
Recipe from Scrumptious Sally.
Recipe: Apple and blackberry crumble cake
- For the crumble:
- 75g plain flour
- 100g unsalted butter, cold and cut into cubes
- 100g demerara sugar
- 2 tablespoons rolled oats
- Generous pinch of cinnamon
- For the cake:
- 150g unsalted butter, softened
- 150g caster sugar
- 3 large eggs
- 75g plain flour
- 1/2 teaspoon of cinnamon
- 110g ground almonds
- 1 dessert apple
- 150g blackberries
- Grease and line an 8-inch cake tin (ideally Springform) and preheat your oven to 180C.
- Make the crumble first, by rubbing together the butter and the flour until you get a mixture of fine and large ‘crumbs’. Stir in the sugar, oats and cinnamon and set aside.
- To make the cake, cream together the butter, sugar, flour, cinnamon and eggs, until the mixture is light and fluffy.
- Fold in the ground almonds until well incorporated and spoon the mixture into the prepared cake tin, levelling off the top as you finish doing so.
- Peel, core and quarter the apple. Cut into thinnish slices (you should get about 6 slices per quarter). Put the slices on the top of the cake and give them a gentle push, so they are firmly lodged in the batter (but not submerged).
- Tumble the blackberries on top of the apple, so these form one layer, then pour the crumble on top of this.
- Bake the cake on the middle shelf of the oven for about one hour. The cake is ready when a skewer comes cleanly out of the cake’s centre.
- Allow the cake to cool in the tin completely before serving.