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Apple & Blackberry Crumble Cake
A quintessentially British dessert. Serve as a winter warmer with hot custard or a summer treat with vanilla ice cream.
For the Crumble
- 3oz/85g plain flour
- 2oz/60g butter, softened
- 1oz /30g demerara sugar
- 1oz/30g porridge oats
- A good pinch of cinnamon
For the butter cream
- 6oz/170g icing sugar
- 4oz/125g unsalted butter, softened
- A good pinch of cinnamon
For the Cake
- 3oz/85g soft margarine
- 3oz/85g butter, softened
- 6oz/170g golden caster sugar
- 3 eggs, beaten
- 6oz/170g self raising flour
- ½ tsp baking powder
- 3 eating apples,
- 5oz/150g blackberries
- 1 tsp vanilla extract
Method (Serves 8)
- Firstly make the crumble topping, place the ingredients in the Russell Hobbs Allure mini ball chopper and process until the mixture resembles coarse breadcrumbs.
- For the cake, grease 2 x 8”/20cm sandwich tins, line the base with baking parchment and lightly flour the sides.
- Measure the margarine, butter and sugar into a large mixing bowl and cream together using the Russell Hobbs Allure hand mixer until light and fluffy.
- Add the egg a little at a time beating in between each addition.
- Sieve the flour into the mixing bowl and fold in with a spatula, once the flour is incorporated add just over a third of the chopped apples, 3 ½ oz/100g of the blackberries, vanilla extract and fold through the mixture.
- Divide the cake mixture equally between the two tins and sprinkle with two thirds of the crumble mixture.
- Bake in a preheated oven at 190°C, 170°C fan assisted ovens, Gas mark 4 for approx 20 - 25 minutes, checking the cakes progress after 15 minutes.
- When ready, the cake should be well risen, golden brown and spring back when touched. Turn out onto wire racks and allow to cool.
- Stew the remaining apple with a good tablespoon of sugar and set aside to cool.
- For the butter cream, beat the butter, icing sugar and cinnamon using the Russell Hobbs Allure hand mixer until light and fluffy.
- When the cake has cooled completely, sandwich the cake together with the stewed apple and two thirds of the butter cream.
- Using a palette knife, spread the remaining butter cream on the top and decorate with the remaining crumble and blackberries.
- This cake is a perfect tea time treat and is best served at room temperature.
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