Blackberry & apple crumble cake

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• mich

  2007-11-06 16:40:45.810865

  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

  2007-11-08 10:39:28.250147

  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

  2007-11-08 10:40:23.362536

  weeble cooks rated this recipe

  

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• She

  2007-11-19 15:19:34.678455

  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

  2007-11-22 23:53:35.342443

  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

  2007-11-29 13:06:44.159522

  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

  2007-11-29 13:06:44.890034

  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

  2008-03-10 14:13:53.598585

  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

  2008-03-27 17:59:33.07146

  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

  2008-05-02 20:59:11.991544

  sally rated and commented on this recipe

  

  Quite a lot of effort, but worth it!

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• hstanton

  2008-06-25 19:50:21.829408

  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

  2008-07-06 11:36:53.627147

  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

  2008-08-26 23:04:36.270922

  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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• Chirsteen

  2008-10-06 18:10:17.804537

  Chirsteen rated and commented on this recipe

  

  An absolutely delicious cake/pudding. I made it as a cake so I could take away on holiday. It was really really yummy and well worth the effort. I will definately make it again.

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• Frantic Flapjack

  2008-11-13 11:21:29.677283

  Frantic Flapjack rated and commented on this recipe

  

  I didn't have any blackberries so used all apples instead, plus the creme fraiche had gone off so used a dollop of double cream in the mixture instead and STILL it tasted gorgeous.

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• I heart cake

  2008-11-21 19:36:35.084701

  I heart cake commented on this recipe

  Actually I have had this cake but it was a sandwich cake and filled with some sort of yummy jam (maybe apricot) and then a sweet creamy bit in the middle too, it is heaven!!!! Do try & If anyone knows what the creamy bit is made of do tell xx

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• Shazminda

  2009-08-18 13:45:18.400152

  Shazminda rated and commented on this recipe

  

  Absolutely delicious & the family loved it. Made with blackberries picked from my allotment. Brought back memories of old style cooking.

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• charlie

  2009-08-31 21:15:16.260094

  charlie rated and commented on this recipe

  

  delicious and so easy, i will be making it again but will put an extra apple or two in . highly recommended.

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• Prof Chef, 2 kids

  2009-09-01 16:56:13.365586

  Prof Chef, 2 kids rated and commented on this recipe

  

  Just made this lovely cake. Doubled the crumble amount. Recipe written in wrong order. No point in switching oven on first, then dealing with apples and then leaving to cool before even starting on the cake. Totally uneconomical! Apples first, then crumble, switch oven on, line the tin, then make cake bit whilst the apples cool and the oven heats up!

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• pinktink

  2009-09-09 10:19:17.311464

  pinktink rated and commented on this recipe

  

  wonderful! i serve warm as a dessert with some vanilla icecream and a dusting of cinnamon. A nice dense sponge, if there were any criticism it would be that it is perhaps a bit eggy compared to a usual sponge

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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 fraîche
• 150g blackberries
• 3-4 tbsp clear honey or maple syrup
• crème fraîche 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

Preparation and cooking times

Prep 45 mins

Cook 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 fraîche
• 150g blackberries
• 3-4 tbsp clear honey or maple syrup
• crème fraîche 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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