Blackberry & apple crumble cake

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olive magazine

9 ratings

Recipe by olive magazine

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Tested

1. Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm springform tin with baking parchment.
2. To make the crumble topping, melt the butter, then mix in the soft brown sugar, cinnamon, flour and chopped hazelnuts. Heat 25g of butter in a large frying pan. Add 1 tbsp caster sugar and the apple wedges. Cook for about 10 minutes until the apples are tender and golden. Cool.
3. Beat together the remaining butter and caster sugar until light and fluffy. Gradually mix in the eggs. Using a large metal spoon, fold in the flour and baking powder. Add the crème fraîche and mix until smooth.
4. Spoon roughly two-thirds of the cake mixture into the tin, spread level and scatter over one-third of the crumble. Top with the remaining cake mixture and level again. Scatter on another third of the crumble and arrange the apple wedges and blackberries on top. Finally top with the remaining crumble.
5. Bake for about 11/2 hours. Loosely cover the top of the cake with a sheet of baking parchment or foil halfway through the cooking time if it is browning too quickly.
6. Cool the cake in the tin for 10 minutes and then transfer to a serving plate. Warm the honey or maple syrup in a pan and drizzle over the cake. Serve warm with a bowl of crème fraîche or lightly whipped double cream.

Know-how

Cox's or Braeburn apples are good for this, or you could use ripe pears.

Per serving

622 kcalories, protein 7.9g, carbohydrate 67.2g, fat 37.6 g, saturated fat 20.5g, fibre 2.9g, salt 0.49 g

Latest comments and suggestions

• mich

  06 November 2007

  mich commented on this recipe

  Looks really good, havent baked it yet but will certainly give it a try. Whats nice, you could change the fruit if blackberries are not in season.

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• weeble cooks

  08 November 2007

  weeble cooks commented on this recipe

  Beautiful cake. I used mulberries as I live in Sydney and blackberries aren't available at the moment.

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• weeble cooks

  08 November 2007

  weeble cooks rated this recipe

  

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• She

  19 November 2007

  She rated and commented on this recipe

  

  Delicious. It does take more that 2 hours but it's worth it. You can also freeze it if you wish.

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• Isafood

  22 November 2007

  Isafood rated and commented on this recipe

  

  Rather alot of preparation and utensils involved. You have to be well organised. Also I would treble the crumble ingredients next time and use a couple of table spoons of water in with the apple wedges with a lid on to cook the fruit. Came out if eaten hot, as a glorified summer (autumn) pudding. Think I'll stick to either apple cake or apple crumble -was rather long winded and to my mind the crunch was lost in the layers of crumble on cooking.

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• Midas

  29 November 2007

  Midas rated and commented on this recipe

  

  Delicious. Really makes use of seasonal fruit and the blackberries give a real zing to the cake. A real favourite, I have made this twice now.

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• Midas

  29 November 2007

  Midas commented on this recipe

  Delicious. Really makes use of seasonal fruit and the blackberries give a real zing to the cake. A real favourite, I have made this twice now.

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• Mrsnoonoo

  10 March 2008

  Mrsnoonoo rated and commented on this recipe

  

  Lovely cake. Like the different textures. Will be making again. Served it with ice cream.

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• Louise Howe

  27 March 2008

  Louise Howe rated and commented on this recipe

  

  The cake I make the most now so tasty and worth the effort.

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• sally

  02 May 2008

  sally rated and commented on this recipe

  

  Quite a lot of effort, but worth it!

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• hstanton

  25 June 2008

  hstanton rated and commented on this recipe

  

  Not a cake as such, a pudding. Make an apple crumble instead! A lot of trouble and washing up for a not very nice pudding. The crumble was 'lost' in the baking. Tasted like sultanas. VERY disappointing. An apple crumble would be far tastier and crumblier! (and quicker!)

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• hstanton

  06 July 2008

  hstanton commented on this recipe

  Must admit though, stuck it in fridge and tried a bit 5 days later - tasted much nicer then! Still not as nice as apple cake or crumble

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• foodmuncher1

  26 August 2008

  foodmuncher1 rated and commented on this recipe

  

  When blackberries are out of season, frozen ones might do. I haven't yet made it but have frozen blackberries in my freezer so may have a go.

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Ingredients

• 175g unsalted butter
• 150g golden caster sugar , plus 1tbsp
• 4 eating apples , peeled, cored and cut into 8 wedges
• 3 large eggs , beaten
• 200g plain flour
• 2 tsp baking powder
• 150g crème fraiche
• 150g blackberries
• 3-4 tbsp clear honey or maple syrup
• crème fraiche or double cream, to serve

FOR THE CRUMBLE TOPPING

• 50g unsalted butter
• 50g soft brown sugar
• 1 tsp ground cinnamon
• 75g plain flour
• 50g blanched hazelnuts , toasted and roughly chopped

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 45 mins

Cook min 1 hr 30 mins

Ingredients

• 175g unsalted butter
• 150g golden caster sugar , plus 1tbsp
• 4 eating apples , peeled, cored and cut into 8 wedges
• 3 large eggs , beaten
• 200g plain flour
• 2 tsp baking powder
• 150g crème fraiche
• 150g blackberries
• 3-4 tbsp clear honey or maple syrup
• crème fraiche or double cream, to serve

FOR THE CRUMBLE TOPPING

• 50g unsalted butter
• 50g soft brown sugar
• 1 tsp ground cinnamon
• 75g plain flour
• 50g blanched hazelnuts , toasted and roughly chopped

Per serving

622 kcalories, protein 7.9g, carbohydrate 67.2g, fat 37.6 g, saturated fat 20.5g, fibre 2.9g, salt 0.49 g

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