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.