Apple and Blackberry Crumble Cake

I love blackberries so it is hard to resist buying them when they come in to the shops. Crumbles are always yummy, but it’s been so hot recently that they don’t really appeal. A slice of cake with a scoop of vanilla ice cream however, does!

Sweet crunchy topping, moist cake… yum!

Recipe:

For the cake:

120g butter
100g sugar
3 medium eggs
300g self-raising flour
2tsp baking powder
2 tsp cinnamon
½ tsp nutmeg
120g natural yogurt
2tbsp milk (adjust to get the right consistency)
160g blackberries
440g cooking apples (peeled and cored weight), cut into 1.5cm pieces

For the topping:

80g self-raising flour
30g butter
75g brown sugar
2tsp cinnamon

Preheat the oven to 180°C. Grease and line a 9” tin. If you have a spring-form tin, this will be best as you can remove the cake without turning it upside down and losing your crumble topping!

Cream together the butter and sugar, then sift in the flour and other dry ingredients. Stir in the eggs, yogurt, and milk and mix well. If it is stiff add a little more milk. Finally, stir in the apple and blackberries, and spoon the mixture into the tin, and level the mixture off.

To make the topping, rub the butter into the flour and then stir in the sugar and cinnamon. It should resemble breadcrumbs. Scatter over the top of the cake and bake for 1 hour, or until cooked.

Leave in the tin for 10 minutes before removing and cooling on a wire rack.

Enjoy a slice with cream or vanilla ice cream!