Blackberry & Apple Crumble Cake

Great as a pudding or a cake for afternoon tea

Cuts into 12-16 slices.


For the cake

175g butter
150g golden caster sugar
4 eating apples, peeled, cored and cut into 8 wedges
3 large eggs
200g plain flour
2 tsp baking powder
1 tsp ground cinnamon
150g crème fraîche
150g blackberries

For the crumble topping

50g butter
50g light soft brown sugar
1 tsp ground cinnamon
75g plain flour
50g toasted chopped hazelnuts

23cm spring-form cake tin, greased and lined

Oven 180C/Gas 4/fan oven 160C

 How to make it

  • Heat 25g of the butter in a large frying pan. Add 1 tbsp of the caster sugar and the apple wedges. Cook gently for about 10 minutes until the apples are tender and golden. Leave to cool.
  • Make the crumble topping by melting the butter, then mixing in the soft brown sugar, cinnamon, flour and chopped hazelnuts. Set aside until later.
  • Beat together the remaining butter and caster sugar until light and fluffy. Gradually mix in the eggs, one at a time. Fold in the flour, baking powder and cinnamon. Finally, 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 1½ hours. Reduce the heat and cook a little longer if required
  • Cool in the tin before transferring to a serving plate and sprinkle with caster sugar.
  • Great served warm or cold with crème fraîche, but if you prefer it’s just as good with custard, cream or ice-cream..

Previous post:

Next post: