Apple and Blackberry Crumble Cake

I have added blackberries to my apple crumble cake for this recipe. I used frozen so they don’t mush and stain the cake as they would if they were freshly picked.

In this recipe I have used a mixture of eating apples.

You will need:

  • 350g Self Raising Flour
  • 1tsp of Bicarbonate of Soda
  • 140g Butter
  • 170g Soft Dark Brown Sugar
  • 1tsp ground Cinnamon
  • 350g Grated Apples (already peeled and cored)
  • 2 Eggs
  • 100ml Milk
  • 100g Frozen Blackberries

Crumble Topping:

  • 30g Butter
  • 30g Soft Dark Brown Sugar
  • 60g Plain Flour

Method:

  • Line a grease a 22cm round tin. (I use a spring form tin).
  • Preheat the oven at 170degrees.

The Crumble Topping:

  • Put all the crumble topping ingredients in a mixing bowl and mix until you get the classic crumble look.
  • Put this to one side

The Cake:

  • Rub the flour and Bicarbonate of soda with the butter until you get a mixture that resembles bread crumbs.
  • Add the sugar and cinnamon and mix well.
  • Gently stir in the grated apples until well distributed.
  • Add the eggs and then the milk.
  • Fold in the Blackberries, taking care not to break them and make sure they are well distributed though out.
  • Pour the mixture into your prepared tin.
  • Spread the crumble topping over the cake.
  • Bake for 45mins or until cooked and golden on top.
  • Leave to cool in the tin for 15-20mins, remove the sides of the tin and carefully lift the cake off the base.
  • This is a very delicate cake and will not cope with over handling.
  • Perfect eaten on its own or with cream or ice cream.

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