APPLE AND BLACKBERRY CRUMBLE CAKE
On Sunday, it was National Dessert Day... what a bloody fabulous day.
In celebration, I baked one of my all time favourite cakes. And yes, I know a cake isn't necessarily a dessert per se, HOWEVER this one incorporates all my favourite autumn flavours as well as a crumble top so it is no regular cake.
It's especially good eaten warm from the oven, and if you are feeling particularly indulgent, a dollop of whipped cream makes it sheer heaven!
If what I've told you has left you drooling slightly, you might fancy giving it a go yourself. It might appear to be a bit fiddly however I can assure you it is totally worth it! This is one of my own recipes based loosely on a cinnamon apple cake I made a few years ago which I then tweaked to more my taste.
You will need -
175g self raising flour
1tsp ground cinnamon
175g cold butter, cubed
175g golden caster sugar
100g plain flour
1 medium egg
2 cooking apples, peeled and cut into bitesize pieces
1tsp lemon juice
2 tsp cornflour
Preheat the oven to 180. Grease and line a loaf tin
Put flour and cinnamon in a food processor then add butter, blend until mixture resembles bread crumbs
Add 150g of your caster sugar to your bread crumb mix and your plain flour then blend until you get a coarse crumble
Weigh 150g of your crumble mixture into a bowl and leave to one side. Add egg to remaining crumble and blend to a thick paste
Spread paste around the base and sides of your loaf tin to form a case for your cake
Put your peeled and diced apples into a bowl with your blackberries and remaining sugar (25g) add your lemon juice and cornflour and mix well
Tip your fruit mix into your cake tin and pack down
Sprinkle your reserved crumble mix over the top of your cake then bake for 40-45 minutes.
Once baked, leave to cool in the tin for 10 minutes before loosening the ends and lifting out of the tin
Image is Pinterest... I ate mine before I got chance to snap it... obvs.