Blackberry & apple crumble cake

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olive magazine

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Recipe by olive magazine

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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

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• pinktink

  09 September 2009

  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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• Peridot

  12 October 2009

  Peridot rated and commented on this recipe

  

  Absolutely delicious - although my cake tin was too shallow and it cascaded over the edge but was still lovely. I served it with clotted cream - mmmm.

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• josiejo

  12 October 2009

  josiejo commented on this recipe

  love this recipe have used it over and over with frozen blackberries it's a family thumbs up

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• josiejo

  12 October 2009

  josiejo rated this recipe

  

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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 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 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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