This delicious apple and blackberry cake is a great choice for any occasion, especially in those chilly autumn or winter months. Moist, crumbly, sweet and nutty, this is a perfect teatime or dessert cake. First make the warm and spicy crumble topping, then cook the apples until they turn golden, before mixing the main cake ingredients together. The flavours from the different layers combine really well and make for a very satisfying cake, which the whole family will love. Try with a spoonful of crème fraiche, double cream or custard to perfectly compliment the fruity flavours.
- 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
- 2tsp baking powder
- 150g crème fraîche
- 150g blackberries
- 3-4tbsp clear honey
- Crème fraîche, double cream or custard, to serve
- For the hazelnut crumble topping
- 50g unsalted butter
- 50g soft brown sugar
- 1tsp ground cinnamon
- 75g plain flour
- 50g blanched hazelnuts, toasted and roughly chopped
Heat the oven to 180°C/350°F/Gas Mark 4. Butter and line a 20cm springform tin with baking paper.
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 1tbsp caster sugar and the apple wedges. Cook for about 10 mins until the apples are tender and golden. Leave to 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 1 hr 30 mins. 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 mins 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, lightly whipped double cream or custard.
Mix and match the fruit and nuts in this cake. Swap the blackberries for raspberries and use walnuts instead of hazelnuts.