Blackberry & Apple Crumble Cake
Blackberry & Apple Crumble Cake

Blackberry & Apple Crumble Cake

This cake manages to combine all our favourite flavours in one: tart blackberries, sweet apples, crunchy hazelnuts and just a hint of cinnamon. Great at teatime, it also makes a good pudding.

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Total Time
1 Hour 20 Minutes
Crumble Topping
115g of butter
115g of plain flour
85g of hazelnuts, toasted, skinned & roughly chopped
115g of soft brown sugar
½ tsp of ground cinnamon
150g of butter, softened
150g of caster sugar
3 large eggs
85g of plain flour
1.5 tsp of baking powder
115g of ground almonds
1.5 large dessert apples
200g of blackberries
Step 1

Pre-heat the oven to 180°C/350°F/Gas Mark 4. Line a 20cm/8in diameter loose-bottomed or springform cake tin with baking parchment.

Step 2

To make the crumble topping, melt the butter in a small saucepan, remove from the heat and mix in all the other ingredients. Set aside to cool.

Step 3

To make the cake, cream the butter and sugar together in a food mixer until light and fluffy. Break the eggs, one at a time, into the bowl and beat well after each egg. If the mixture starts to curdle, add a spoonful of the flour to stabilize it.

Step 4

In a separate bowl, stir together the flour, baking powder and ground almonds. Carefully fold the flour mixture into the batter. Spoon into the cake tin, mounding it up slightly in the centre, as this cake has a bit of a tendency to sink in the middle.

Step 5

Peel, core and quarter the apples. Chop each quarter into 6-8 chunky pieces. Push the pieces gently into the top of the cake. Tumble the blackberries over the top and then tip the crumble on to the blackberries, aiming for a reasonably even distribution.


Recipe courtesy of The Hedgerow Cookbook: Cooking with foraged food by Caro Willson & Ginny Knox (National Trust Books).

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