Blackberry & Apple Crumble Cake Recipe

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

Method

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 cream.

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