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