Mum’s Apple and Blackberry Crumble Cake

October 9, 2013Sew White

Mum’s Apple and Blackberry Autumn Crumble Cake

Sew White apple and blackberry crumble cake

This is a lovely cake which is so easy to make and tastes great. It also lasts very well in an airtight container for a few days (if you don’t eat it all while it’s warm). This is based on my mums recipe but I’m now the one who makes it. I sometimes add a little mixed spice to the cake to make it more Christmassy. I’m sure this would work really well with pears too. I might try it with pears this weekend.

Apple and Blackberry Crumble Cake


5oz/140g caster sugar
5oz/140g unsalted butter (room temperature)
2 medium eggs
5oz/140g self raising flour
quarter of a teaspoon baking powder
quarter of a teaspoon of cinnamon
quarter of a teaspoon of ground ginger
2 eating apples peeled and grated (grate the apples when you are ready to add them otherwise they will go brown)
1 punnet of blackberries roughly 200g and save a few for the top

crumble topping

100g plain flour
50g unsalted butter
50g caster sugar

– Grease and line an 8 inch cake tin 

I always make the crumble topping first so the apples don’t sit around and get too brown.
– Put the flour, butter and sugar in a bowl and rub together to form crumbs. 
– When the crumbs are made put the bowl to one side.

Preheat the oven to 180 degree

– In a bowl cream together the sugar and the butter.
– Add the eggs and mix in well.
– Sieve in the flour, baking powder, cinnamon and ginger in the bowl and mix well.
– Add the grated apple and mix in well. If the apple is very wet the mixture might get too moist and you might need to add a little bit more flour. Add it very gradually if you do until the mixture if medium thickness like a Victoria sponge.
– Spoon the mix into the prepared tin and level off.
– Push the whole blackberries in to the cake mixture making sure you can still see the tops of them. Don’t put them too close together and save a few blackberries for a little decoration.
– Add the crumble topping and put the cake in the oven for about 25-30 minutes until the crumble is starting to go golden brown and when there is no mixture on a cake tester or thin skewer. 

-Allow to cool in the tin for about 10 minutes then take out of the tin and transfer to a cooling wrack or plate. I love this cake when it’s still warm. It is nice with a little custard or cream.

Happy Baking x

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