Blackberry & apple crumble cake
Cooking time
Prep: 45 mins Cook: 1 hr, 30 minsSkill level
Moderately easyServings
Serves 8You could use ripe pears in this dish if you prefer - either way, it's a crumbly bowl of fruity deliciousness
Nutrition and extra info
Nutrition per serving
- kcalories
- 622
- protein
- 7.9g
- carbs
- 67.2g
- fat
- 37.6g
- saturates
- 20.5g
- fibre
- 2.9g
- sugar
- -
- salt
- 0.49g
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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Method
- Heat the oven to 180C/fan 160C/gas 4. Butter and line a 20cm springform tin with baking parchment.
- 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.
- 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.
- 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.
- 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.
- 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.
Recipe from olive magazine, November 2006
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Comments, questions and tips
Comments
This is a fantastic recipe!
I did this today for a family dinner party and it disappeared within minutes.It's beautifully light and has natural sweetness of the fruit with a real country wholesome taste from the crumble. The combination of crumble and sponge was delicious. I cannot recommend this recipe enough!
In fact, I wish it wasn't printed on here and I could keep it for myself ;-)
Any ideas as to the best way to re-heat this cake? I made it last night to take round for my mother-in-laws birthday today but im not sure how best to warm it up. I dont really want to micro-wave it but im obviously concerned that if I re-heat it in the oven then it will cook more and be really dry. Any suggestions warmly welcomed. Many thanks xx
I prepared this cake last saturday and all my visitors loves it. I make a twist with it, Since I came from Philippines and now lives here in germany. Apple and Manggo instead of Apple and blackberry. Since it is hard to find now coz of the weather (cold). But was a perfect combination Manggo and Apple! :-))
This is delicious. I didn't make the crumble topping, instead I put 2/3rds of the cake mixture in tin, then blackberries, then rest of mixture and pressed the cooled cooked apples on top then sprinkled over a big spoonful of demerera sugar. Keeps really well too if you can stop eating it for long enough!
Great crumble cake - ideal for pudding or afternoon tea! May seem long winded recipe, but not complicated at all. Didn't have time to let apples cool much, but didn't seem to affect cake. Used almonds as didn't have any hazelnuts - the cake was great. Will be making it again with hazelnuts - any excuse!!
I am eating it right now. I added blueberries instead blackberries, as I had them in the fridge for a while and did not want to waste them. I also used a different container to bake it, and the result was that it looked more like a cake than a crumble, my fault! ;). Nevertheless, everybody loved it.